I think it’s been a whirlwind of a week, just the last few days even. As you may have read on my last blog post or the made by laura lee newsletter, I am suspending food production for the next few weeks. For the time being, I will not be experimenting with fermented foods either.
It breaks my heart. Really. Why am I not experimenting as well as not selling?
I feel like holding off is the best-case scenario on selling jams, jellies, and sauerkrauts are the safest thing possible. Despite being clean and sanitary beyond normal expectations, I’m a small business and I want to do what’s best for my customers, my own health, and the bigger picture. As far as playing with fermented foods, it’s too dang hard to get my hands on large amounts of produce to ferment. The stores have been baren and farmers’ markets canceled.
So, let’s take a moment to celebrate all the beautiful and delicious veggies that I have been able to transform into probiotic filled food! Sauerkrauts, kimchis, and ginger, oh my! Below is the list with links you can revisit. Thank you so much for your interest in this and I’m looking forward to when I can get back to it! Until then… what should the next Friday blog be? I like this whole themed thing!
- Simple Saurekraut
- The Zesty German
- The Purple Darling
- Carrot Turmeric Kraut
- Fermented Ginger
- Green Bean Kimchi
If you have any questions, don’t hesitate to contact me.