DIY: Fermenting Basics to Get You Started

DIY FermentingWelcome to the first post in Lehman’s food preservation series!

The year 2020 brought a bumper crop of new gardeners to the scene, and in 2021, we’re watching for the food preservation trend to gain speed. Both of these skills are tasks many of our great-grandmas were very familiar with, and in reality, we are simply returning to the “old ways” but with the advantage of modern tools and information to get the job done. Lehman’s is committed to helping your revive these valuable skills in your home so that your family is well fed and prepared for whatever may come.

Today’s topic is fermenting. So, pull up a chair and get ready to learn about this age-old food preservation method. Continue reading

Bottle Up Summer With A Late Summer Project

late summer picnicSummer holds so much possibility, and while I might be more inclined to winter, I love how inviting the warm season feels. Now on the other side of June and July (and half way through August), it can feel like the height of summer is in the rearview. The days are shortening, and soon enough children will be filling their backpacks for the year ahead. (Or, if they are like ten-year-old me, they already have.) Hopefully you tried your hand at something new, or tackled that project you’d been thinking about all Spring. On our part, we got a heap of carrots and garlic into our big fermentation crock. And, hey, maybe you didn’t get to any of that because you were soaking up the sunshine or eating fresh peaches over the sink. That sounds pretty perfect, too. Continue reading

Learn How To Make Kimchi

Homemade Kimichi

Photo by Christopher Shockey

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

Fermenting or Pickling: What is the Difference?

pickled peppers

Photo by Christopher Shockey

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! Try Something New in 2021

lehman's in winterHappy 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

The Old Ways: Love ‘Em or Leave ‘Em?

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

How to Make Sauerkraut in a Traditional Crock

deeprootsathome-sauerkraut-in-crock

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

Small-Batch Sauerkraut in a Mason Jar

sauerkraut in canning jar

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