Fermenting Club at the Local Community Food Center Stratford Ontario Catch Up

Hi there Happy Fermentors,

Great job with the mustard last Monday! This coming Monday we will bottle the mustard, do a Kombucha workshop and make a red onion relish.

Here are the recipes that we have been using (sort of) for the past few weeks.

A quick note about whey - whey is the liquid formed with dairy ferments, like when your yogurt separates. We tend to use juice from a vegetable ferment (like sauerkraut juice) or kombucha instead, just because it is what we have on hand.

Salsa:

http://www.culturesforhealth.com/learn/recipe/lacto-fermentation-recipes/naturally-cultured-fermented-salsa/

Hummus:

http://www.culturesforhealth.com/learn/recipe/lacto-fermentation-recipes/lacto-fermented-hummus/

3 day Mustard:

http://www.culturesforhealth.com/learn/recipe/lacto-fermentation-recipes/lacto-fermented-whole-grain-mustard/

3 weeks Kombucha Mustard:

http://www.culturesforhealth.com/learn/recipe/kombucha-recipes/kombucha-mustard/

If there is anything you're interested in trying, let us know. I'm excited about doing some dill pickles this summer!