Fermented food for life

Tag: cultured

Preserved Lemons (Keto, Paleo, Cultured, Vegan, AIP)

Preserved Lemons (Keto, Paleo, Cultured, Vegan, AIP)

It has been a wee while since my last post. We have had a couple emergency room visits in the past week and a half and are adjusting to some new physical limitations. Adjusting to a Hashimoto’s life has been a challenge to say the […]

Truffle & Beetroot Cultured Barbecue Sauce (nightshade-free, keto, paleo, vegan)

Truffle & Beetroot Cultured Barbecue Sauce (nightshade-free, keto, paleo, vegan)

This recipe is an adaptation of my cultured barbecue sauce. As I said in that post, among the first ferments I attempted was barbecue sauce. Since my Hashimoto’s Diagnosis I have been honing what I can and cannot consume… so this barbecue sauce is sans […]

AIP Peppercorn Kimchi (vegan, paleo, keto)

AIP Peppercorn Kimchi (vegan, paleo, keto)

Let me tell you. I miss ginger. But I don’t miss the pain. As it turns out I am incredibly allergic to the lovely root which was a big bummer as it filled half my pantry. I literally had to mourn the loss of it. I’m not joking. I actually CRIED. I thought I couldn’t make a kimchi without ginger but lately I have been fed up with being food frustrated so I’ve gone a bit more creative. The Tasmanian pepperberries I used bring a lovely flavor and kick… I wasn’t going to post this because I had to have my sister in law mail them to me from Australia but then I found a company in the US that carries them!!!!! (Links below)

Shockingly, this recipe still had all the key notes I missed from kimchi. So here it is. Apologies that my posts have been late. I have been food sad. Laugh. Out. Loud.

Ingredients:

Method:

  1. Sanitize a large 68oz jar or two roughly 2 liter jars and fermenting weights in the oven at 180ºF for 5 minutes.
  2. Wash and quarter cabbage lengthwise, then chop to desired length.  Thicker is more authentic (about 1 inch), but I chopped mine to about a half inch.  Place in a large bowl, toss with 2 Tablespoons Pink salt and set aside for at least 30 minutes to an hour for it to begin to ferment.
  3. Slice the radish in sticks and set aside.
  4. Peel and slice the carrots in rounds or sticks and set aside.
  5. Thinly slice the little beetroot and set aside.
  6. Halve the onion and quarter it, reserving for the blender.
  7. Chop the tops off the green onions/scallions and cut off the whites. Reserve the whites for the paste and chop the greens in one inch sections.
  8. Quarter or dice the apple so the blender can handle it.
  9. In the blender add the apple, onion scallion whites, peppercorns, 1 Tbsp pink salt with the water and coconut aminos.  Blend until smooth.  
  10. Rinse the cabbage, drain and then add all the ingredients to the large bowl and toss together.
  11. Carefully scoop the mixture into the sanitized jars and beat down with a wooden spoon or french rolling pin until you have at least 2″ space at the top and the liquid from the cabbage and pepper mixture cover the top.  Set the fermenting weights or a ziplock full of water (sealed) and close the lid.  
  12. Leave for a week or so to culture fully. 
Fermented Red Sauce (Nightshade-Free Ketchup)

Fermented Red Sauce (Nightshade-Free Ketchup)

Since my diagnosis with Hashimoto’s I’ve had to avoid a lot of things I love. I can’t say ketchup is up there at the top but I do like it once in a while with truffle salted sweet potato fries. As nightshades are no longer […]

Cultured Swedish Turnips with Cloves (vegan, paleo, keto)

Cultured Swedish Turnips with Cloves (vegan, paleo, keto)

Fermented Swedish Turnips (Rutabaga) I did this recipe in a 68oz pickle jar but you can adjust proportions if you like. Fermenting lids and weights are helpful but you can do this with stainless steel, plastic lids or a swing top like this one as […]

Probiotic Grain Free Granola (vegan, paleo and keto options)

Probiotic Grain Free Granola (vegan, paleo and keto options)

Okay, before I begin my post I want to give a shout out to my wonderful husband, Steve, who moved to America (He is Australian) and has worked his bum off every way he can to support this post missionary life family. He started his degree when we were pregnant with our oldest and had to put it on hold several times for long periods over the years in order to support us. Yesterday he Graduated with a B.A. in Leadership with Honors from Faith International University. I am so proud of him. University is difficult enough and when you throw a job, a wife and three children into that mix it becomes even more difficult. So Steve, here’s to you! The most amazing man I know and the love of my life, well done.

The last couple years I have been struggling with severe inflammation so have slowly been getting to the bottom of it. Probiotics have helped immensely, namely kefir. I still prepare breads for my my family using einkorn on occasion but I am altogether grain free and sugar free these days and have found that a dairy free keto diet keeps my inflammation under wraps fairly well.

I have taken to soaking and drying nuts, fermenting seeds and generally working on making everything in my pantry a little less inflammatory as I mentioned in my previous post for probiotic granola.

The Nourishing Traditions cookbook suggests fermenting small seeds before eating them rather than soaking and drying or sprouting. Hempseed, Flax and Chia great with this method because they’re too small to soak and dry.

My personal preference for culturing this is coconut kefir but for the hubs I have used ginger beer as well. If I know I will be eating it I keep the sugars to 1-2 Tbsp of pure maple syrup, blackstrap molasses or raw honey for the fermentation process. I do not love things overly sweet and neither does my body so this works for me. You can try any non-salty culturing liquid you like! I have used ginger beer, milk kefir and coconut kefir with varying but equally nice results.) Water kefir, kombucha and whey will work as well but I personally do not use whey or ginger beer any longer because I find them highly inflammatory. Whey because it is naturally inflammatory and ginger because I have recently discovered I am allergic to it!! Sad 😕

Give it a shot and let me know what you think!

Ingredients:

For Pre-Ferment:
  • 1 cup hulled hempseeds/hemp hearts
  • 1/2 cup golden flax seeds
  • 1/4 cup chia seeds
  • 1 Tbsp- 1/4 cup maple syrup, blackstrap molasses or raw honey
  • 1/2-1 cup culturing liquid
  • 2-4 tsp cinnamon
  • 1/2 tsp pink or kosher salt
  • 1/4 cup slivered almonds or other nuts (optional, I have a mild allergy to nuts so I don’t add them to mine)
  • 1/4 cup dried fruit like unsulphered goji berries, raisins, blueberries or for keto, fresh or dried cranberries
  • Diced fruit: apple, pear etc (optional)
For Post Ferment:
  • 1/4 cup coconut oil (melted)
  • 1/4 cup unsweetened shredded coconut or coconut chips
  • 5-10 drops Stevia or monk fruit drops to taste (optional)

Method:

  1. Combine dry ingredients in a medium size bowl
  2. Add fermenting liquid, maple syrup or blackstrap, salt and cinnamon or other spices.
  3. Stir several times in the first 1-2 hours to keep it from clumping.
  4. Leave covered for 12 hours or overnight. If you are using chia seeds you may need to add more fermenting liquid or water.
  5. After the ferment is finished, add the coconut oil and any back sweetener you like. I use monk and stevia. Much of the sugars will have been consumed by the culture but it will still be sweet. Raw honey is also a good choice here because of its antifungal properties.
  6. Lay out on a large parchment in a perforated baking sheet (you can use a normal baking sheet but it will take mug longer to dry). I use the fryer basket for my Breville Air Oven.
  7. If you want it for bars you will need to pre-cut it while it is still soft or it will get too crispy and crumble. A few hours into drying is a key time.
  8. Dehydrate at 150° – 160°F for 8-12 hours. If it doesn’t breathe as in a standard baking sheet it can take up to 24 hours and you’ll need to break it up and flip or “toss” it like a salad.

Store in an airtight container for up to 2 weeks. I like to use a dehydrator to keep the probiotics alive. But if you don’t care about that you can just bake it in the oven at low temperature.

Cultured Daikon Radish (vegan, paleo, keto, probiotic)

Cultured Daikon Radish (vegan, paleo, keto, probiotic)

I first read about daikon radish as a condiment in Nourishing Traditions. It commonly eaten in Japan so I like to think of it as an easier, less stinky, don’t have to gas bomb my whole house version of sauerkraut. It has much of the […]

Cultured Fir Tip Hummus (Vegan, Paleo Hacked, keto cycling)

Cultured Fir Tip Hummus (Vegan, Paleo Hacked, keto cycling)

If you saw my post on collecting fir tips back in May you might have wondered what I do with it other than just put them in goats brie grilled cheese… and this is the big one! I’ve been doing keto for a while now […]

Black Pepper Nightshade-Free Kimchi (vegan, paleo, keto)

Black Pepper Nightshade-Free Kimchi (vegan, paleo, keto)

Ingredients:

  • 1 Napa Cabbage, quartered and chopped
  • 1/2 onion, quartered
  • 1 bunch green onions, chopped into 1″ pieces
  • 2-3″ piece of ginger
  • 3 Tbsp Himalayan Pink Salt, divided
  • 3-4 purple carrots, peeled and rinsed
  • 1 3-4″ portion daikon radish (about 1 cup sliced)
  • 1 large green apple, diced
  • 1 Tbsp Coconut Aminos
  • 1/4 cup water (to puree apple, ginger & onion)
  • 1 Tbsp black pepper
  • 1-2 Tbsp sichuan/sechuan peppercorns
  • 1 tsp turmeric (optional: looks gross until the purple carrots bleed into the rest of the jar)
  • Gallon jar with or without airlock or a 2 quart jar (I use a giant pickle jar for this)
  • fermenting weight(s)
A couple days into fermentation. Not so hot looking thanks to that turmeric… but just wait.

Method:

  1. Sanitize a large 68oz jar or two roughly 2 liter jars and fermenting weights in the oven at 180ºF for 5 minutes.
  2. Wash and quarter cabbage lengthwise, then chop to desired length.  Thicker is more authentic (about 1 inch), but I chopped mine to about a half inch.  Place in a large bowl, toss with 2 Tablespoons kosher salt and set aside for at least 30 minutes to an hour for it to begin to ferment.
  3. Slice the radish in sticks and set aside.
  4. Peel and slice the carrots in rounds or sticks and set aside.
  5. Halve the onion and quarter it, reserving for the blender.
  6. Chop the tops off the green onions/scallions and cut off the whites. Reserve the whites for the paste and chop the greens in one inch sections.
  7. Quarter or dice the apple so the blender can handle it.
  8. Chop the Ginger a bit and combine with the apple, onion scallion whites, sichuan peppercorns, black peppercorns, 1 Tbsp pink salt and optional turmeric in the blender with the water and coconut aminos.  Blend until smooth.  
  9. Rinse the cabbage, drain and then add all the ingredients to the large bowl and toss together.
  10. Carefully scoop the mixture into the sanitized jars and beat down with a wooden spoon or french rolling pin until you have at least 2″ space at the top.  There is an actual tool for this but as I try my best to be minimalist I use what I have.  Now don’t freak out!  You don’t need brine for this one as it ferments better in its own juices and the salt.  Really.  Set the fermenting weights or a ziplock full of water (sealed) and close the lid.  
  11. Leave for a week or so to culture fully. 
Post cultured: still a little weird but those purple carrots did their job!
Final Ferment. That big jar actually made 4 of these. 🙂
Fermented Jicama with Lime & Pepper (vegan, paleo, keto)

Fermented Jicama with Lime & Pepper (vegan, paleo, keto)

This is one of those typical situations for me when I really need to do something with that vegetable I bought that has been sitting on the counter for too long. I usually make jicama fries and have even tried my hand at jicama & […]