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 […]
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 […]
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.
- 1 Napa Cabbage, quartered and chopped
- 1/2 onion, quartered
- 1 bunch green onions, chopped into 1″ pieces
- 2-3 garlic cloves, thinly sliced
- 3 Tbsp pink salt, divided
- 3-4 carrots, peeled and rinsed (2-3 purple carrots for color!)
- 1 small beet/beetroot, thinly sliced (optional, for color)
- 1 small daikon radish or 3-4” section (about 1 cup sliced)
- 1 large green apple, diced
- 1 Tbsp Coconut Aminos
- 1/4 cup water (to puree apple & onion)
- 1-2 Tbsp black peppercorns or black lampong peppercorns
- 1-2 Tbsp sichuan/Szechwan peppercorns
- 1-2 Tbsp green peppercorns
- 1-2 Tbsp Tasmanian Pepperberries (Tasmanian Mountain Berry)
- Gallon jar with or without airlock or a 2 quart jar (I use a giant pickle jar for this)
- fermenting weight(s)
- Sanitize a large 68oz jar or two roughly 2 liter jars and fermenting weights in the oven at 180ºF for 5 minutes.
- 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.
- Slice the radish in sticks and set aside.
- Peel and slice the carrots in rounds or sticks and set aside.
- Thinly slice the little beetroot and set aside.
- Halve the onion and quarter it, reserving for the blender.
- 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.
- Quarter or dice the apple so the blender can handle it.
- In the blender add the apple, onion scallion whites, peppercorns, 1 Tbsp pink salt with the water and coconut aminos. Blend until smooth.
- Rinse the cabbage, drain and then add all the ingredients to the large bowl and toss together.
- 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.
- Leave for a week or so to culture fully.
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 […]
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 […]
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 favorable flavor of the German favorite without the wait. Whether you take it alongside sausage and hot mustard or a field roast dog, it’s a win.
Originally I did this in a 68oz jar but as I only have a quart left this recipe will be for 1 quart.
- 6-8″ daikon radish
- 1 Tbsp kosher or pink salt
- Non-chlorinated water
- Sanitize jars and fermenting weights in the oven at 180°F for 3-4 minutes
- Grate or shred your daikon radish in a food processor until you have about 4 cups. Leave about 1-2″ room at the top.
- Pack into sanitized jar, add salt and fill with non-chlorinated water.
- Set fermenting weight on top and pour a little avocado oil around the edge to seal out bacteria. You’ll want an inch of room to spare. Seal the jar and leave for 4-7 days before opening, or longer. I left mine for two weeks.
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 […]
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 […]
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 & spelt bread, jicama chips and jicama tortillas. I had been dreaming about all the ways I could ferment it and decided to go with simple. I save everything so I pulled some lime rinds out of the freezer and stuffed them in with some ground pepper over the jicama.
Finished, it went beautifully in a summer romaine salad with cucumbers, pickled carrots and pumpkin seeds.
- 1 Jicama, peeled and sliced into “fries”
- 4 Tbsp kosher salt
- 1 lime
- A few peppercorns or a 1/2 tsp fresh ground pepper
- Non-chlorinated water
- avocado oil to top.
- 4 liter glass jar (or 4 quart size jars)
- Fermenting weight
- Sanitize jar, weight and lid on the oven at 180°F for 2-3 min
- Peel and slice the jicama into sticks
- Halve a lime
- Stuff jicama, lime and pepper into the jar
- Pour the salt over the top and cover with water.
- Pour a little avocado oil on top to seal out bacteria
- Set in the fermenting weight, leaving an inch or two of space.
- Cover and leave for at least a week.
These are fantastic tossed into a pickled veg medley salad using the brine as dressing. I did this for a potluck recently and the main ask was what the dressing was… and that’s it! Love it.
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 […]