fermenting raw vegetables

Last Saturday I attended a workshop on learning how to prepare raw vegetables for fermentation. I must say my curiosity was kindled when I first heard about the process of preparing raw vegetables with the intention of having them ferment.This is something I had never tried before, but now I am learning all about the truly amazing health benefits of fermented vegetables. This morning I met at Tanya's yellow farmhouse and we began with the chopping and shredding of a variety of organic vegetables. Two necessary ingredients, the bacterial cultures and a jar of probiotics, had been purchased at the workshop.

A simple lunch of baked potatoes topped with butter, cheese and chives was served under the maple tree in the backyard.

 We were inexperienced enough to think we would have two batches done by lunchtime, however, it easily turned into a full day's work! But as Tanya helped me carry my portion of the fruits of our labor to the car, we agreed we were tired but feeling extremely good about our shared efforts.

 Oh, and while we were in the kitchen, Charlotte was busy making a fairy dwelling under a pecan tree with Tanya's older daughter.

 Now that evening has fallen and the lightening bugs are flittering here and there I am thinking today certainly was a day drunk with summer and its magic.