"The soil is the great connector of lives, the source and destination of all. It is the healer and restorer and resurrector, by which disease passes into health, age into youth, death into life."
-Wendell Berry, The unsettling of America: Culture and Agriculture
Sourdough Starter: I have never attempted to make this before and in doing some research there seems to be many many ways to get a starter going. I usually try to stick with the most basic way of doing things and the method I found on YouTube by Stevethebreadguy was as simple as any others I found. This one is just 4 cups of Potato water (water from 10 minutes of cooking potatoes in water), 2 tsps of Sea Salt, 2 tbsps of Raw Honey, and 4 cups of Unbleached Flour. Just stir up the ingredients and then cover the bowl with a wicker basket or breathable fabric. (This allows the natural yeast in the air to get into the starter)
In 2 -3 days the starter should get all bubbly and have a beery, yeasty smell to it. And is then ready to be fed more flour and begin a long life as a sourdough starter for making awesome bread.
Ice box Pickles
Whether I am making #Kimchi, or brewing #Kombucha, or jarring up some Lacto-Fermented Ice box #Pickles as I did today, I consider it all a form of meditation. I make every effort to be mindful throughout the entire process. Going to the farmer’s market to select the best possible ingredients; methodically cleaning the kitchen prep area before I begin; paying attention to every detail while chopping and slicing the vegetables; immediately cleaning up the kitchen and carefully putting away all of my knives and bowls. Most important of all is setting a good intention and dedication of the work to benefit myself and others. It is all done with the same focused mindfulness that I give my sitting practice. Even more so! My mind tends to stray wildly during sitting meditation, whereas I do not have much trouble focusing intently on fermentation projects. Very interesting!
Lots of spicy goodness in these pickles… On the left is Green Beans with the addition of Garlic, Green Onion, Carrot slices, and Red Habanero pepper. In the middle is Cauliflower with the addition of Red Radish, Garlic, Thai Bird peppers, and Red Habanero pepper. On the right is Carrots with the addition of Red Habanero peppers, Garlic, Green Onion, and Serrano Peppers. The jars are filled with a brine solution (1 1/2 tsps Sea Salt per 1 cup Water) and 2 tsps of Apple Cider Vinegar per jar to maintain acidity. The jars will sit at room temperature for 3 to 4 days and then go into the Icebox and are ready to eat. These are not long lasting pickles and should be consumed within 3 weeks or so. They never last that long anyway! So good!
This is a terrific video on the art of fermentation. I really admire what this woman is doing!