Brined Taco Bar Mix
You’ll probably find that this fermented Taco Bar Mix kraut recipe shared from the authors of The Farmhouse Culture Guide is both a fantastic flavor maker and digestive aid, combining carrots, on...
LOCAL COOKBOOK & FERMENTATION GUIDE
Get Fermenting: The Farmhouse Culture Guide to Fermenting is Here
Edible Book Review :
Local Love for This Easy-to-Use Guide to Fermentation and Live-Culture Foods and Drinks
The Farmhouse Culture Guide to Fermenting
By Kathryn Lukas & Shane Peterson
Photography by Eric Wolfinger
When Santa Cruz native Kathryn Lukas started her live-culture food and drink company, Farmhouse Culture, she was looking for the best ways to marry healthy eating with fresh flavor. Inspired by her childhood California family farm, time as a chef in Germany and training as a natural chef at Bauman College in Berkeley, Kathryn began developing unique hybrid kraut and kimchi recipes. Her curiosity was piqued when she noticed the tasty creations were having a profound impact on her health. She discovered that fermented foods like krauts and kimchis have properties that retain probiotic, gut-supportive qualities revered by farm-based cultures around the world. And Farmhouse Culture was born.
Fast forward to today: Kathryn and her son, Shane Peterson, make the craft of fermenting foods “come alive” for home cooks in their new book, The Farmhouse Culture Guide to Fermenting. You’ll discover techniques and recipes to preserve and create fermented foods that will punch up your meals and drinks while boosting gut health and immunity.
Part guide, part manual, part cookbook, this book has over 100 recipes, with instructions and guide notes for making your first jar, or preserving a lineup for the winter. Each recipe notes the time needed for fermentation with a “fermentation scale” that varies the length of fermentation needed according to the temperature in the air. (The wonders of natural food science!)
Easy-to-follow instructions will have you batching and jarring up unique versions of kimchi, krauts and pickles, along with fizzy sips, ciders and tonics. We have our seasonal eye on Water Kimchi with Asian Pear and Pine Nuts, Apple-Fennel Kraut and a Strawberry-Basil Beet Sour drink.
Plus you’ll get to try your hand at some unexpected live-culture foods and master formulations for brews like pepper mashes and hot sauces, dry-salted ferments and fermented fruits and vegetables. Kathryn is sharing her master recipe formulation from the book for a tempting Taco Bar Mix with carrots, onions, radishes, brine, salts and add-your-own-level of jalapeños, to kick up this favorite California condiment, and whet your appetite for chopping up your first batch.
Farmhouse Culture moved from its Watsonville birthplace this past summer and is now producing its line of krauts, Gut Shots, chips and fermented products from a new headquarters in Chicago. Their locally loved products and wild flavor combinations are still available in community markets throughout the Bay Area. But now, you can brew, stew and ferment your own crafted food and drink—with a little help from these “local culture” experts and gastronomic preservationists.
The Farmhouse Culture Guide to Fermenting, text copyright © 2019 by Kathryn Lukas and Shane Peterson. Photographs copyright © 2019 by Eric Wolfinger. Published by Ten Speed Press, an imprint of Penguin Random House LLC
Get Fermenting with these recipes
Communities Near You
The Farmhouse Culture Guide to Fermenting : Shared Recipe