Fall isn’t just for pumpkin patches and hay rides.

Fall is the time for comfy sweaters, hay rides, pumpkin patches, sipping cider and one of my favorite things; Lacto-fermentation. To give a brief description, lacto-fermentation is the simple process where helpful bacteria break down sugars in foods to create lactic acid. It’s a common practice seen in making yogurt, sauerkraut and kimchi among other things. All you need is a product such as vegetables, a brine and a little bit of time. In the end you are left with a nutritious product teaming with healthy bacteria beneficial for gut health. It’s really a magical process.

Now the process of Lacto-fermentation may not be everyone’s cup of tea but it’s one of my favorite fall activities. Fermenting produce isn’t strictly a fall thing but I tend to start mine in the fall after the summer heat and humidity finally break. The balmy days paired with the crisp nights makes the process a breeze especially when your home isn’t climate controlled. 

Years ago I was inspired by Brad Leone from Bon Appétit. to make various fermented products but alas, at the time, I was confined to a tiny living space that could not accommodate such ventures. I just limited myself to creating fermented drinks on a small scale, very sad but true. It was just enough to practice this process and get me excited for possibly being able to make food products. I was just waiting for the moment when I had enough space to make and store my homemade goods. Well that time has come and I can finally make my long desired fermented food products!

With restrained excitement, I ultimately decided to give fermented hot sauces a try. I currently have a garden that is absolutely overflowing with chili peppers that I need to utilize. I literally can’t use them fast enough. I use one or two and pick five more, it’s getting quiet ridiculous.

Even though my pepper picking season has been a bit crazy, I’m not limiting myself to just hot sauce. I definitely want to branch out and ferment other things as well. Perhaps some sauerkraut will be in my future or maybe homemade apple cider. With my new space this fall, the possibilities are endless and I’m bursting with glee! 

I don’t know where my fermentation madness will lead me but I like the direction it’s taking me. So buckle up and join me on my journey through the process of Lacto-fermentation. It’s going to be an exciting ride!