The Ferment Farm
The Ferment Farm
”Like Mother Nature intended"
"Field to Ferment, Garden to Gut” (for Moonstone Ferments)
Everything is local home grown “organic/sustainable/permacultured/biodynamic/synergistically” as possible. We grow as much fermentables as we can.
Learn all about fermented foods at www.ItsAllAboutTheGut.com.
Thirty five years of experience in DEEP mulch gardening goes into our Ferment Farm. MulchGardening dot com {we piggyback all the other sites on it - much cheaper} has a shwack of info on how to make deep mulch gardens. And now we use this practice for growing fermentables in a field!
“Synergistic” is a new name recently coined for this practice by a French woman. It is also called “till-less farming” as the organic matter is NOT tilled, but rather naturally allowed to decompose on the soil surface. I call it “like Mother Nature”. Bare soil is not natural. Covered soil grows better bugs/microbes that plants love.
This gardening practice has many benefits that include no weeding, less water loss from evaporation, superior microbe development, no fertilizers or pesticides, and greater yield from healthier plants.
Last year was a great success. We grew and fermented well over 1000 pounds of the tastiest sauerkraut and have gotten a business license to sell this locally grown, commercial kitchen prepared and fermented food. We call it Moonstone Ferments because we do krauting around full moons, use large quartz crystals as brine weights, and use old stoneware crocks or glass fermentation vessels.
This is taking growing food to another level and will provide locally grown living products year round! And all by traditional food preservation practices that use no energy. Lactic acid bacteria fermentation has been used for thousands of years without refrigerators.
