Here at Myrtle Glen Farm, fermentation plays a vital role in preserving our abundance of fruit and vegetables. With our apples and pears, we ferment hard cider. With our berries, we make fruit mead called Melomel including varieties such as Strawberry-Rhubarb, Loganberry, Blackberry, Blueberry, Blue-barb, and Strawberry-Blueberry. We offer B&B guests a glass if they wish. As well, we occasionally brew beers with our homegrown Willamette hops.
With out vegetables, we make sauerkraut, kimchi, hot sauce, and other fermented vegetable blends. We use our homegrown cabbage, carrots, radish, garlic, onions, beets, kohlrabi, and herbs. Additionally, we ferment herb blends for flavoring meats, sautés and soups.
With a 100 year old Alaskan culture, we make our own rustic sourdough loaves every week. Every few days, we ferment “jun” kombucha, which uses green tea and honey instead of black tea and cane sugar commonly used in regular kombucha.