Your Favorite Ferments in 2013

Fermented foods

These were some of my favorites, too! I knew I liked you!

Phew! We covered a lot of ground in 2013!  We pickled lots of things, made some crazy beverages and generally ate like kings (with very healthy guts, of course). Here are the 10 posts you visited the most this year!

  1. Vegan/Paleo Cheese - This cheese recipe has made my vegan and dairy-free friends very happy guests in 2013. Spreadable, tangy and delicious, it’s a keeper!
  2. Cumin Basil Beet Pickles - One of my very favorite pickles of the year!  I was very flattered by reader Joanna’s comment that her husband claimed they were “the best thing she ever made!”
  3. Rejuvelac - Controversial? Maybe. Delicious? Also maybe.  But there’s no denying that this is a healthy beverage that will load you up with probiotic goodness.
  4. Ghetto Jar Method - Regular readers will know that I’m not much of an airlock fan.  They’re fine, but I prefer free things, especially when submerging has given me nearly identical results.  This is how I usually do it.  I love it because it’s free and doable without the purchase of any specialized equipment.
  5. Hot Pepper Sauce - Don’t worry that the sriracha plant may have to close: you can make your own (just use fresnos and cayennes), only less salty and more flavorful!
  6. Tricky Cucumber Pickles - Cucumber pickles are not for beginners.  Shall I repeat?  Cucumber pickles are not for beginners!!!!!  They are one of the few pickles I have ever made that required lots of tweaks to get it right.  In this post I gave some tips, tricks, encouragement and pointed out some possible fixes for the obstacles to success.
  7. Healing Fire Tonic - This stuff is simply amazing.  Just left a house full of sickies and I feel fantastic!  I can’t speak for everyone, but this stuff definitely keeps me healthy.
  8. Basic Sauerkraut - It tastes so good.  It is so simple.  It makes me feel like a million bucks.  Try this lemon ginger variation if you feel like upping your game.
  9. Preserved Citrus, three ways - Finding thin-skinned fruit is the key to great preserved citrus of all stripes. Last year, I made limes, lemons, meyer lemons, grapefruit, kumquats and oranges.
  10. Pickled Garlic - A wonderful treat for those of us who are raw-garlic intolerant (yes, it is a thing) but still want that wonderful flavor sometimes.  After a couple weeks, they fill your home with the aroma of roasted garlic.  Take that, Italian restaurant on the corner!

I have so many fun fermentation adventures scheduled for 2014! I hope you’ll join me.  Thanks so much for reading and making 2013 a very special year for Phickle!

Ferment

4 comments

  1. Becky says:

    Happy New Year to you! Just the other day I was explaining the ghetto jar method to someone. Thanks for helping me to wrap my head around the whole fermenting process this year.
    And agreed. Cucumber pickles are NOT for beginners.

    • Amanda says:

      I’m so glad you’ve had a ferment-full 2013, Becky. Thanks so much for reading and commenting so frequently this year!

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