Pickles, Sauerkraut, & Preservation

If cooking is a giant chemistry experiment, fermentation is a lesson in biology. Preservation is a happy marriage of these two sciences.

Lately, between the Community Supported Agriculture (CSA) basket we purchased for the summer (check out Miller Farms if you live in Northern Colorado!) and a very generous co-worker (THANK YOU, Tracy!), we have almost too many veggies to eat.

 In an effort to avoid letting any of our amazing veggies go to waste, I've been dabbling in the art of food preservation. Because I don't have any canning equipment (or any room to store it if I did), the two main experiments I've been conducting are pickling and fermentation.

I'm excited to share two recipes with you today (Counter-Top Pickles and Fermented Sauerkraut) to briefly explain the difference between the two and give you an easy (and yummy!) chance to try your own hand at food preservation.

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Probiotics & Yogurt Parfaits

Today we're going to talk about germs.

Or rather, we're going to talk about yeast and bacteria.

These delightful little organisms are often thought of in a less-than-happy light. Yeast infection. Strep throat. Need I say more?

But, as it turns out, these tiny creatures live in, on, and all around us -- in peace and harmony most of the time. Maybe you've heard of this? Commercially, these bacteria go by the popular name probiotics.

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