Fermenting Foods

02/09/2022

One nice set of cookware!

11/15/2017

08/27/2017

Sorry for being away from my page. This has been a very busy time for me and I do sincerely apologize. Let me know if you try the BBQ sauce recipe, I would love to hear what you think! I am also going to ferment a bottle just to taste the difference. Will let you all know, and thanks for the likes!!!

Health food shop

08/27/2017

KOMBUCHA BBQ SAUCE

This savory marinade is a change from the tomato-based barbecue sauce you might be accustomed to. The subtle flavors of kombucha really bring out the best in the meat, and there is a bit of tenderizing action too!

INGREDIENTS:
1 cup kombucha tea
1 Tbsp. brown sugar
1 Tbsp. sea salt
1/2 tsp. cayenne pepper
1 tsp. crushed red pepper

INSTRUCTIONS:
Combine all ingredients in a bowl. Mix thoroughly.
Refrigerate for at least 4 hours prior to using, to allow the flavors to meld.

02/17/2017

Just what the Dr. ordered!
For the Salad:
1 cup strawberries
1 granny smith apple, peeled
1 cup raspberries
1 satsuma, peeled
1 kiwi, peeled
1 banana, peeled
For the Juice:
Juice from one satsuma
1 tablespoon honey
1 tablespoon lemon juice
or greek yogurt

09/15/2016

Ingredients: ½ yellow onion (chopped) /5 garlic cloves (chopped) / 2 red chili peppers (chopped)/1 tbsp. of chopped ginger/ Squeezed juice of 1 lemon /Organic ACV.

In a medium sized Mason jar, place the chopped onion first and then the garlic. Then add the chili peppers, with the seeds and put the ginger on top. Add the squeezed lemon juice and finally the ACV. leave at least half an inch of empty space on top. Close the lid tightly and keep the jar in a cold and dark place. You can begin consuming the tonic the next day. It’s wonderful against the flu, colds and a sore throat.

09/07/2015

To prepare a good fermented hot chili sauce, you need just three simple ingredients: chilies, salt and time; however, the addition of garlic provides a depth to the sauce while the inclusion of unrefined cane sugar provides a sweetness that mellows the fire of the chilies. The first step then is to separate the stems from the chilies, while keeping that star-like green cap intact for it adds a very subtle complex perfume-like flavor to the sauce. Next, simply puree the chilies with salt, adding other additions as you see fit – unrefined cane sugar, herbs, garlic, onions or anything else. A starter culture such as fresh whey reserved from making cheese, raw milk yogurt or milk kefir, or even a packaged starter can then be added to inoculate the chilies with beneficial bacteria – ensuring a speedier and more reliable fermentation.
Seasoned with fresh garlic this fermented hot chili sauce is rich with flavor, bright and fiery. Use it in strict moderation to add flavor and heat to your meals. You’ll notice that the flavor of this sauce is more uniquely complex than vinegary sauces you can purchase at the grocery store.

Ingredients
3 pounds fresh chili peppers (Scotch bonnets, Jalapenos, Serranos etc.)
4 to 6 cloves garlic, peeled and minced
2 tablespoons unrefined cane sugar, optional
2 teaspoons unrefined sea salt
vegetable starter culture dissolved in 1/4 cup water, or 1/4 cup fresh whey
Instructions
Snip the stems from the chilies, but leave their green tops intact.
Combine all all ingredients in a food processor, or mince by hand, until chopped to a fine pasty texture.
Spoon the chili paste into a glass mason jar and allow it to fermented, covered, at room temperature for five to seven days.
After the chili paste has bubbled and brewed for about a week, set a fine-mesh sieve over a mixing bowl and spoon the fermented chili paste into the sieve. With a wooden spoon, press the chili paste into the sides of the sieve so that the sauce drips from the sieve into the waiting mixing bowl.
Once you’ve pressed and pushed the chili sauce through the sieve, pour the sauce from the bowl into jar or bottle and store in the refrigerator. The sauce will keep for several months.

03/22/2015

Buying vs. Making Your Own.
Bubbies is the most popular brand of “raw” sauerkraut sold in health food stores. In my town, it costs $6 for a 25 oz. jar. The cost per ounce is 24 cents, and since the sauerkraut is loosely packed, a good portion of each ounce is liquid. The average price of cabbage is 70 cents/pound. The recipe below calls for 5 pounds, which is a total of $3.50. This is enough cabbage to fill a 65 oz. jar. The cost per ounce is just 5 cents, and the sauerkraut is tightly packed, giving you much more sauerkraut per ounce as well. (Cabbage is a member of the Clean 15, so you don’t need to splurge on organic.) In addition, Bubbies is partially pasteurized & fermented only a short period of time. Both of these steps reduce its probiotic benefit. So today I'm restocking my supply of kraut!

01/31/2015

Fermented Orange Juice
Makes 1 quart
Ingredients

2 1/2 cups fresh squeezed orange juice
1/2 tsp culture starter or whey
1 cup room temperature filtered water
Pinch sea salt
Directions

1. Fill 1 fido jar with orange juice, starter/whey and salt

2. Add water until you have at least 1.5 inches head space

3. Tighten lid and leave at room temperature for 12-36 hours

4. Refrigerate and drink within one month

01/31/2015

Beets are wonderfully cleansing, and they add a lovely touch of sweetness and an added dimension to the flavor of the ferment.

I followed my sauerkraut recipe except I added grated beets.

Beet and Cabbage Kraut

1 medium cabbage (I used green)
2 medium beets, peeled and grated
3 1/2 teaspoons fine-ground sea salt
1-2 cloves garlic, peeled and finely chopped (optional)
1-2 teaspoons Caraway seeds (optional)
Extra salt and water as needed for brine
1/4 cup whey (optional)