Recipe by Brenna May @culturedbite It would be modest to say I have a tahini addiction. It is probably on par with my love of chocolate and coffee. Or coffee and chocolate. No matter. I have been looking to make my very own tahini cookie […]
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” so I left them on the counter to remind me to think on it. And so I did… and eventually came to the idea of a marriage between mole sauce and my favorites: tahini and kefir. So I chucked the remaining nibs (about a cup) into a cup of slightly watered down coconut kefir I had made and let it sit out for a couple days to further culture. I blended it with an array of chilis and chili powder and left it again.
Fermenting sauces that contain added and natural sugars is a way of keto “hacking”. The sugars are consumed by the natural bacteria after a few days. It is a condiment though so I would not recommend eating it with a spoon if you want to stay under your carb count.
Authentic mole contains bread, tortilla chips (both which I cannot currently eat) as well as chicken broth, which I decided to avoid for this recipe and go the way of the French: “let the vegetables speak for themselves.” I hope you enjoy it. It’s a surprisingly versatile sauce. It goes well with eggs, cheese, in wraps and will perform as well as standard mole in the classic chicken enchiladas or even cauliflower and tempeh enchiladas for a vegetarian or vegan option. Give it a shot and tell me what you think!
- 1 cup cacao nibs or 100g bar of 100% baking chocolate, chopped (1/2 cup cacao powder will work here as well but you may need to add liquid)
- 1 cup coconut kefir
- 1 jalapeno, roasted
- 2 roma tomatoes, roasted
- 1 head garlic, roasted
- 1 ample cup fermented onions with brine + 1/4 cup additional brine
- 1 Large slice of Cultured Sourdough Keto Bread, toasted
- 1/2 cup stirred tahini
- 2 tsp hot smoked paprika
- 1 tsp hungarian paprika
- 1/2 Tbsp cumin
- 1/2 tsp allspice
- 2 tsp cinnamon
- 5 whole cloves
- 1 teaspoon thyme
- 1 tsp kosher salt
- handful unsulphered raisins
You can do this one of two ways. Put all the ingredients in a jar and let them ferment for a few days and then blend, or blend together in a high powered blender and then put in a jar to ferment. I recommend the latter.
- Sanitize a couple of wide mouth pint jars or a 1 liter glass mason in the oven at 180 degrees for a few minutes.
- Place all ingredients in a high powered blender and puree until smooth.
- Transfer to your sanitized glass jar and leave for 1-5 days for it to ferment. You will see little bubbles when it is fermenting. It is ready to eat or you can leave it until the bubbles stop.
- Refrigerate after the ferment is finished.
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 […]
Okay. Admittedly I have never been to Cuba. But a few years back the movie Chef came out and I was watching all that beautiful food happen and could almost taste it. My husband was working in Northern Ireland and I and the kids were […]
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 is delicate and void of the bitterness I usually find in parsnips. I like them regardless but fermenting makes them palatable to even the worst parsnip critics. Like say, my husband and children.
For this recipe I used a 2 quart pickle jar.
- 8-9 parsnips – enough to fill a 2 liter sanitized jar or whatever jar you are using.
- 1/2 a lemon, sliced
- 1-2″ piece of fresh ginger, pureed
- 2 garlic cloves, thinly sliced
- 1/2 Tbsp peppercorns
- 2-3 sage leaves or 1 tsp dried sage
- 1-2 sprigs parsley or 2 tsp dried parsley
- Course kosher salt, sea salt or pink salt
- Glass jar, sanitized
- Fermenting weight or small jar, sanitized
- Lay all your tools on a cookie sheet with a silicone baking mat
- in the oven and heat to 180°F to sanitize everything.
- Peel, rinse and chop your carrots either into sticks or rounds to desired thickness (we did both because littles were helping)
- Fill your sanitized jar with washed, unpeeled and sliced parsnips (if not organic, peel and rinse them) leaving a couple inches room at the top.
- Dissolve 1 1/2 – 2 tablespoons kosher salt, sea salt or pink salt per 2 cups non-chlorinated water and pour over the top, repeating until all your veg is covered. (I added the borrowed ferment liquid to top mine off)
- Insert sanitized jar or fermenting weight to keep vegetables submerged. Close lid. If you do not have fermenting or swing lids, cover with a towel to keep bacteria out.
- Wait 2-7 days, depending on your taste.
- Save the juice for other ferments!
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 […]
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 […]
Happy Cinco De Mayo Folks! This is a wicked addictive dressing (or dip, if you make it thicker) and perfectly quick and tasty to whip up today for your celebrations. Give it a go… you won’t regret it.
- 1/2 cup stirred tahini
- 1/4 cup fresh squeezed lime juice (I used key limes)
- 1/4 cup cultured juice from fermented onions
- 3 Tbsp cup Apple Cider Vinegar with the Mother
- 1 garlic clove
- 1 bunch cilantro, washed
- 1 teaspoons pink salt, according to taste
Combine all ingredients for the dressing in high powered blender and pulse until smooth or mix with an immersion blender. I like to use these Oxo Chef Squeeze Bottles for all my homemade condiments. But in all reality you might stand there with a spatula scraping every last drop out of the blender and it may never make it into the bottle. So enjoy. I did.
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 […]