It is Friday and Fridays are for fun. I have a vegetable garden and I go to the Farmer’s market every week. My diet these days is mostly vegetables.
I have been drying some of my veggies and fermenting them too. I found my grandmother’s recipe for homemade sauerkraut and it became my first fermentation experiment. It turned out to be like a gateway that lead to fermented beets and cucumbers.
It has a wonderful flavor and is loaded with good bacteria that is not cooked or pasteurized out.
Dried beets are mighty tasty and easy to make. Just slice them thin and put them in a food dehydrator and four to six hours later they are crispy but still taste like fresh beets.
Peppers are particularly easy to dry and since I have cut way back on the salt they come in handy for seasoning all those veggies I have been eating.
I love the summer. The tomatoes are getting ripe now and I have a huge jar of cucumbers fermenting away in the basement. There are plenty of fresh herbs and fresh Raspberries too.