This magical “soul food” of Korea is popular worldwide and often appears on “super food” lists for its long list of health benefits. Let’s start by answering the question, what is kimchi? Continue reading
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
Unpronounceable chemicals don’t belong in our food; I like to look at what I’m eating and feel confident that I know everything that’s put into it. 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
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 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