Hudson Ferments Meetup

April showers bring May’s theme-FLOWERS. Come check out FLOWERY FERMENTS at our May LEHIGH VALLEY FERMENTS meet up! We’ll be at Colony Meadery South Bethlehem TONIGHT (May 16) from 7-8pm. 🌸🌺

Kombucha, soda, kefir, honey, vinegar, shrub, mead, wine...whatever inspires you. Have fun, be creative and surprise the group! 🌹Try experimenting with incorporating flowers in the first and/or second fermentation to make your own Flower Power blend. Just avoid tea blends with added flavors and/or oils such as Earl Grey in the first fermentation. Bring a friend and your ferments to share.

We’re looking forward to meeting you in person! - Carmela & Tim

Misfit Kombucha SCOBYs adopted and ready for their new homes 🤗 Check out our Etsy shop, link in bio, to adopt your very own ❤️

Anyone in our group making natto at home? Do you use a spore packet or a piece of frozen natto? What’s your incubation method—Sous vide? Crockpot? Oven?

Fermented Foods: Japan's Secret to Good Health? Should you add a little nattо̄ to your life?

https://www.theguardian.com/society/2021/jul/11/unlocking-the-gut-microbiome-and-its-massive-significance-to-our-health

Unlocking the ‘gut microbiome’ – and its massive significance to our health Scientists are only just discovering the enormous impact of our gut health. Rebecca Seal reveals how it could hold the key to everything from tackling obesity to overcoming anxiety and boosting immunity

Uh oh, running dangerously low on fermented honey garlic. It’s super easy to make and a great immune booster.

Wanna make some? fill a clean jar 1/2-3/4 full of peeled garlic cloves. Pour in some RAW honey to cover it. Cover jar loosely with a lid to let the gases escape and set aside to ferment. It’s a good idea to put a plate underneath to catch any sticky garlicky drips. It’s important to gently turn the jar over every other day or so to make sure the garlic stays coated with honey. Will ferment for around a month, but can be eaten any time during the process. I love how the flavor develops over time enjoy it straight outta the jar. Honey garlic stores well in a cool place for many months—this jar is a year old!

Where are all my garlic lovers at? What’s your favorite garlic ferment?

Our favorite Irish Soda Bread recipe ☘️

This easy recipe is our go-to. We use milk kefir instead of the buttermilk add in raisins, dried apricots, or dried cherries.

https://www.notimeforflashcards.com/2012/03/st-patricks-day-food-irish-soda-bread.html

Rainbow 🌈 tacos
The green sourdough tortillas came out great! We had tomatoes, shredded carrot, radishes, guacamole, scallions, romaine, purple cabbage, cheddar cheese, crockpot refried black beans, and fermented green hot sauce. 🙂

What would you put on your rainbow tacos?

Happy Monday! Here’s a beautiful chart of fermented foods from around the world ❤

See the wonderful world of fermented foods on one delicious chart Fermentation is a part of virtually every cuisine in the world, so there's a massive variety of grain, protein, dairy, and vegetable dishes to choose from.

Happy National Pizza Day! To celebrate we’re making sourdough pizzas and sharing the recipe ❤ Do you make your own crust?

SOURDOUGH PIZZA CRUST RECIPE (vegan)
2 cups flour
1 cup sourdough starter discard
1/2 c water
2 tablespoons olive oil
1 teaspoon sea salt

Combine ingredients in a mixing bowl. Knead the dough for 2-3 minutes, being careful not to over mix. Form the dough into a ball and put in an oiled bowl. Cover with a wet towel for 10-12 hours for optimal results or for at least 2 hours. Dough will rise slightly. Preheat the oven to 400 degrees. Shape dough into a pizza crust on an oiled baking sheet. Add your favorite pizza sauce and toppings. Bake pizza for about 15 minutes or until crust is golden. Enjoy!