Editor’s Note: We’re happy to announce our guest blogger today is fermentation expert and author Kirsten K. Shockey. She has a wealth of information to share, and in this post, she tackles a question we hear often at Lehman’s. Enjoy!
What is the difference between fermenting and pickling? It is a common question. In a way, it is just as much a semantics question as it is a process question. Continue reading →
Happy New Year from Kidron, Ohio and all of us at Lehman’s. We hope the new year will bring you peace, joy and the start of new traditions!
If you’re still trying to finalize those New Year’s resolutions, consider this. One of the most rewarding experiences is learning something new. It can help you step out of your comfort zone, become more self-sufficient, and build lasting connections with family and friends. Continue reading →
Here’s something interesting: My two grandmothers are almost exactly the same age (late 80s). They are from the same generation – both lived through the Great Depression with their large families. And yet, today they have almost completely opposite views of “the old ways” that were part of their everyday lives. Continue reading →
Taking the great leap into home fermentation can be an intimidating proposition. The prospect of throwing a bunch of vegetables into a container for weeks on end can be, well, disconcerting. Continue reading →
Homemade basic sauerkraut used to be a staple in every home.
As a society we have gone outside the home for most of what we need and want in our lives. Food, music, health care, clothing. It’s all acquired from outside of the family and community. Continue reading →
Our favorite gardener and in-store instructor, Karen Geiser, has shared this recipe during her frequent seminars at Lehman’s in Kidron, Ohio. For those of you unable to make it to the store, here’s her easy method for flavorful, oh-so-healthy fermented sauerkraut. Continue reading →
Our family has tinkered with making sauerkraut for about a decade now but this season we have become fermentation fanatics. After attending a couple seminars and reading more from marvelous books from Lehman’s (Making Sauerkraut and Pickled Vegetables, Nourishing Traditions, and Wild Fermentation) we are understanding more of the health benefits and the culinary pleasures of lacto-fermenting foods. So our fridge and root cellar are starting to burst with sauerkraut and all its cousins kim-chi, dill pickles, peach chutney, salsa, dilly beans, corn relish, garlic scapes and more. All of it is still raw and full of amazing enzymes, beneficial bacteria and fresh-from-the-garden goodness to keep us going through the winter months. Continue reading →