Cultured Baba Ganoush: post-fermentation method This is my second post on the popular aubergine hummus otherwise known as baba ganoush. Most Americans will know it as an eggplant, but I first had it in France and found the rest of the world also calls it […]
I was rummaging through my pantry a couple weeks back and found an unfinished but open bag of cacao nibs. Sadly they had over-fermented and had the distinct aftertaste of sourdough starter. I do not like to throw things out unless they are actually “off” […]
This is a recipe I came up with when we were living in N. Ireland for a stint. I’ve called this tomato sauce because it reminds me most of the lovely Australian Tomato sauce I’ve had on trips to my husband’s homeland. We have one here in Oregon called “Portland Ketchup”. This has the advantage of being probiotic as well as keto once it is fermented for a few days. It is not the sickly sweet ketchup I grew up on but rather a savory, vinegary sauce. I never fully got the rhyming slang for “tomato sauce” in Australia, I am sorry to admit. The first time I heard “Pass the dead horse” it took a good 10 minutes of explanation to break that one down for me. It does for the most part rhyme in an Aussie accent… but I’m happy to stick with tomato sauce.
- 500g Organic Tomato Puree/Paste
- 1 Small or 1/2 Medium Organic Onion
- 3 Garlic Cloves or 2 tsp granulated garlic
- 1/2 cup brine from another ferment (onion or kimchi)
- 1/4 cup Raw Apple Cider Vinegar
- 1/8 cup pure maple syrup or raw honey
- 1/8 cup balsamic vinegar
- 2 1/2 Tsp Sea Salt
- 1/2 Tsp Organic Allspice
- 1/2 Tsp Organic Cloves
- 1/2-1 Tsp Smoked Paprika
- 1/2 Tsp Ancho Chili Flakes (optional)
Place all ingredients in a food processor, blender or Vitamix (chop first if you’re using a normal blender) and puree, then transfer to a 1.5 Liter fermenting jar with air lock or a swing/clip top 1.5 Liter Jar. I used a quart mason but in all honesty it was not large enough. Leave for 2-4 days on the counter to ferment.
For this day of remembrance and rest I am using one of my many recipes I haven’t gotten around to posting. It is appropriate… a bit if mixing in the morning and leave it out all day and dry it overnight. Tasty. Nutritious. It feels […]
You can do this with 2 quart masons or a 2 Liter swing top and some fermenting lids and weights. I have taken to pouring a bit of avocado or olive oil on top of my vegetables to help keep out the bacteria. The flavor […]
I came up with this recipe in an attempt to veer from my standard potluck fare of chips and salsa. I took it to my first potluck at our new church. I got a bit of the mick taken out of me by our pastor when he caught me snapping a photo of it. “You going to post it?” he asked, with a good deal of cheek in his voice. Of course I was. Ha! Caught red handed despite it being a very green dish. It had so many complements I had to make it again with my other fennel variation… and the second time my husband had three helpings, which to me is always a win. It’s very simple once you have the cultures on hand.
- 2 lbs brussels sprouts, washed and halved
- 2 tsp Kirkland organic no salt seasoning OR 1/2 tsp garlic, 1/2 tsp granulated onion, 1/2 tsp black pepper
- extra-virgin olive oil for roasting sprouts
- 2 large avocados
- 1 english cucumber, halved lengthwise and cut into 3/4″ slices OR roasted zucchini cut the same way
- 1 quart/liter fermented fennel or apple, ginger & lemon fermented fennel
- 1/4 cup soaked and dried or sprouted pumpkin seeds (optional)
- 1/4 cup pine nuts (optional)
- 2-3 Tbsp hulled hempseeds (optional)
- Preheat oven to 400ºF
- In a large cast iron pan or a baking sheet with a silicone mat, place halved brussels sprouts cut side up
- Sprinkle with your favorite seasoning or with a mix of: 1/2 tsp granulated garlic, 1/2 tsp kosher or pink salt, 1/2 tsp granulated onion, 1/2 tsp black pepper.
- Spray or drizzle with extra virgin olive oil and roast for 30-45 minutes. If you are using zucchini instead of cucumber, roast them together with the sprouts.
- When the brussels have begun to blacken to your taste, remove them and toss with prepared cucumber or zucchini, seeds, 1/2-1 quart of fermented fennel of choice.
- Halve your avocados and divide each half into 6 parts (three cuts: 1 lengthwise and then sideways in thirds)
- Toss the avocado with the rest of the salad and serve. The fermentation liquid from the fennel culture will prevent the avocado from going brown too quickly.
Let me know what you think!
Who loves fennel?! I do (obviously) and so does my husband and a handful of other folks I’ve met but for the most part when I explain that the key vegetable that goes into one of my favorite salads is a licorice tasting bulb I […]
I love fresh salsa… and all the more when it is both smoky and fermented. This is achieved by first blackening the tomatoes with the onions, jalapenos and garlic and then blending it together with the rest of the ingredients. It’s relatively quick to make […]
Cinco De Mayo is nearly upon us and what better to prepare than to ferment a batch of cultured spicy carrots! These are a great side to any Mexican meal… or any meal in my opinion! I’ll be quick with this one as it really only takes a few minutes to prepare anyway!
Fermenting carrots & jalapeños is crazy easy and crazy quick. They are commonly known as pickled spicy carrots and are common in authentic Mexican cuisine.
For this recipe I used a sanitized 68 oz pickle jar and a fermenting weight but you can use quart masons as well. I tend to do very large batches because I’m a busy mom and well… they keep really well so why not?
- Enough carrots to fill a 2 liter sanitized jar or whatever jar you are using. I used about half of a 5 lb bag. Scrubbed and sliced to thickness.
- 1/2 – 1 white onion, sliced
- 2-5 jalapeños, sliced
- 3-6 garlic cloves according to taste
- peppercorns (optional)
- 3 1/2 – 4 Tbsp course kosher salt, sea salt or pink salt (about 2 Tablespoons per quart/liter)
- Glass jar, sanitized
- Fermenting weight or small jar, sanitized
- non-chlorinated water
- avocado oil for sealing out bacteria (optional)
- Place jar of choice, fermenting weight & lid on a cookie sheet with a silicone baking mat in the oven at 175 degrees Fahrenheit for 3 – 5 minutes to sanitize them.
- Slice jalapeños to desired thickness. (Some people use gloves. I don’t. I just don’t touch my eyes)
- Fill sanitized jar with prepared vegetables, leaving 2″ room at the top
- Put the salt directly on top of the veg and then fill with the water.
- Pour a little avocado oil over the top to seal out bacteria. This is totally optional, but I will do it when I am in a hurry to cover any mistakes I might have made.
- Set your sanitized fermenting weight on top and press down until the liquid almost reaches the top of the weight. Place the lid and set aside for 4 – 14 days.
- Refrigerate after it is finished to slow fermentation.
I’ll be doing a couple more posts this week in preparation for the 5th of May but as this one takes at least a few days I thought I should get it out there! Enjoy!
Fermented Yellow Squash Hummus I love hummus. I know that’s a strong word but it really is one of my favorite foods. Lately though I have been dealing with some inflammation issues and have gone a mostly plant based keto to help manage it. I’ve […]