Posts Tagged "lacto-fermentation"

5 Minute Mayo: Secrets for Perfect Homemade Mayonnaise

Posted by on Sep 24, 2013 in Blog, Fermentation, Recipes | 24 comments

5 Minute Mayo: Secrets for Perfect Homemade Mayonnaise

Making homemade mayonnaise can be a challenging and frustrating process. Learn how to make perfect homemade mayonnaise every time with these tips, tricks, and secrets!

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Probiotic Pickles: A Fermented Year-Round Recipe

Posted by on Jul 28, 2013 in Blog, Fermentation, Recipes | 38 comments

Probiotic Pickles: A Fermented Year-Round Recipe

There’s nothing quite like a lacto-fermented half sour pickle! They are crisp, crunchy, and refreshing with just the right amount of tang! Plus they pack a hefty probiotic punch! It’s a win-win.

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Simple Lacto-Fermented Ketchup

Posted by on Jan 21, 2013 in Blog, Fermentation, Recipes | 36 comments

Simple Lacto-Fermented Ketchup

My fascination with and passion for fermented foods seems to stop at nothing…including cultured condiments. A recent experiment with lacto-fermented ketchup has left me utterly in love with the stuff and uninterested in returning to its store-bought counterpart. Making lacto-fermented condiments is as simple as adding some fresh whey to the recipe and leaving the whole thing on the counter for a few days. The resulting flavors are complex, tangy, and satisfying. I’ve experimented with a few great lacto-fermented ketchup recipes, including one from Nourished Kitchen which I recommend if you like robust herbs like allspice & cloves. The recipe below is my favorite, incorporating maple syrup which lends its characteristic caramel flavor & organic apple cider vinegar which gives the ketchup a nice tang. I also chose to use Muir Glen tomato paste since their cans are BPA-free. The whole fermentation process takes 3 to 5 days depending on your taste preferences, so don’t go grilling up those burgers just yet. But fear not, this ketchup is well worth the wait. So sit tight and plan several weeks to come worth of ketchup-enhanced meals!   Print Simple Lacto-Fermented Ketchup Author: Creative Simple Life   Ingredients 3 cans of Muir Glen tomato paste (6 oz. each) OR approximately 2 cups of tomato paste ¼ cup organic maple syrup (other sweeteners like honey or organic sugar may be substituted) ¼ cup fresh whey, plus 2 Tablespoons (divided) 2½ Tablespoons organic, raw apple cider vinegar 1 teaspoon sea salt Instructions Spoon the tomato paste into a mixing bowl & mix in the maple syrup. Next, stir in ¼ cup of the whey, cider vinegar, and sea salt until well-mixed. Spoon the mixture into a wide-mouthed glass quart jar. Do your best to smooth the top of the mixture so that it is as flat as possible. Pour the remaining 2 Tablespoons of whey on top of the ketchup. Cover the jar loosely with a lid and set it on the counter for 3 to 5 days. When ready, give it a stir before refrigerating to allow some of the air bubbles (a byproduct of the lacto-fermentation) to escape. 3.2.1215 Pretty easy, huh? Like other vegetable ferments, this recipe should keep well in your fridge for several months, just like the store-bought kind, but without any suspicious preservatives. My favorite way to eat it is atop homemade bean burgers. Let me know how yours turns out!   Resources for this...

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Purple Lacto-Fermented Sauerkraut with Juniper Berries

Posted by on Dec 15, 2012 in Blog, Fermentation, Recipes | 2 comments

Purple Lacto-Fermented Sauerkraut with Juniper Berries

I’ve been wanting to experiment with adding different herbs and spices to sauerkraut. Since German sauerkraut is traditionally flavored with juniper berries, I decided to be adventurous and picked some up from my local spice retailer, Savory Spice Shop. Juniper berries, which are the female seed cone produced by juniper trees are used as a spice, especially in European cuisine. Incidentally, they are also the spice used to give gin its flavor. In addition to flavoring foods and beverages, juniper berries have also been used medicinally throughout history to remedy various ailments. Sounds good, right? Here’s the recipe I used to make a quart of Purple Juniper Berry Sauerkraut: Ingredients: 1 medium red cabbage (aim for 2 lbs. give or take) 1 1/2 tablespoons sea salt 10 juniper berries Directions: 1. Rinse and core the cabbage. Slice it very thin and place in a large mixing bowl. 2. Toss with the salt. 3. Pound with a wooden pounder for 10 minutes to help release the juices. If you do not have a wooden pounder, you can massage the cabbage with your hands for 5-10 minutes. Don’t be afraid to be a little rough with it. It will soften and get quite juicy. 4. Add the juniper berries and stir to incorporate. 5. Pack the cabbage into a one quart, wide-mouth (these are easiest) glass jar. You really want to stuff it in there so that the juices rise above the level of the cabbage. Don’t be shy. If the juices do not cover the cabbage, you can add a little bit of salt water to cover it (about a 1/2 teaspoon of salt dissolved in 1/2 cup of water). 6. Leave at least an inch of air space in the jar as the cabbage will expand slightly as the fermentation process begins and air bubbles form in the the liquid. 7. Cover your jar with a plastic lid (I like these) and leave it on the counter for 3-7 days! 8. When it is done to your liking, keep it in the fridge. It will keep well for several months and the flavors will continue to develop and ripen. Here are a few tips that I’ve found helpful: Try using a wooden spoon to really cram the cabbage into the jar, moving the jar in a circular motion as you tamp down the middle and edges of the cabbage. I like my sauerkraut best when it has fermented for 4 days or more. Experiment with different fermentation durations, keeping the minimum at 3 days, or 72 hours. I’ve gotten in the habit of “burping” the jars. Once the process really gets going, they can put off a lot of gas (mainly ethanol and carbon dioxide). Starting on day two, I’ll twist the lid twice a day to let some of the gasses escape. This lessens the risk that liquid will overflow out of your...

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Lacto-Fermentation 101

Posted by on Dec 15, 2012 in Blog, Fermentation, Recipes | 2 comments

Lacto-Fermentation 101

There are few foods simpler to make than lacto-fermented condiments like sauerkraut, kimchi, pickles, beets, carrots, ginger….the list goes on. Most vegetables can be tastily fermented using lacto-fermentation methods–and its simpler than you might think. All you need is some salt and a glass jar and you’ll be on your way to fermentation paradise. Why lacto-fermented?, you might ask. Here is a super-informative excerpt from the Weston A. Price Foundation article on Lacto-Fermentation: “It may seem strange to us that, in earlier times, people knew how to preserve vegetables for long periods without the use of freezers or canning machines. This was done through the process of lacto-fermentation. Lactic acid is a natural preservative that inhibits putrefying bacteria. Starches and sugars in vegetables and fruits are converted into lactic acid by the many species of lactic-acid-producing bacteria. These lactobacilli are ubiquitous, present on the surface of all living things and especially numerous on leaves and roots of plants growing in or near the ground. Man needs only to learn the techniques for controlling and encouraging their proliferation to put them to his own use, just as he has learned to put certain yeasts to use in converting the sugars in grape juice to alcohol in wine.” That said, here is the main technique for starting a lacto-fermentation process: 1. First, wash and cut up your fresh vegetables and place in a large mixing bowl. 2. Add salt. 3. Next, pound the veggies with a wooden pounder or massage them with your hands for 5 to 10 minutes to help them release their juices. 4. Then, press the veggies firmly into an air tight container (I prefer glass) and store for 3 to 7 days on the counter (some recipes may call for a longer fermentation). You can taste them throughout the process to see when they are fermented to your liking, as the flavors will change and develop over time. 5. Once they are ready, they can be stored in the refrigerator for months, continuing to develop flavor as time passes! Sounds simple? It is! Here are some links to my favorite recipes to get you started! Homemade Sauerkraut from Nourished Kitchen Grated Ginger Carrots from Cultures for Health Homemade Lacto-Fermented Ketchup from Nourished Kitchen Lacto-Fermented Mayonnaise from Cheeseslave Beets & Turnips by GNOWFGLINS Happy fermenting! Stay tuned for upcoming articles with recipes of my own unique lacto-fermentation...

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