The school year has begun and I have not quite hit my rhythm yet. Kids and homework, yes. Studying for my Nutrition course and blogging? Not so much. One thing at a time. Right now my youngest is happily attending her first day of preschool […]
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.
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 […]
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 to help keep my inflammation down but I’m in a new stage that is called by a few names: “carb cycling”, “keto cycling”, “carb up”, etc. Call it what you like… but because even Dr. Berg approves of real home made hummus (and he doesn’t even ferment his!) I am so very happy to have my beloved chickpeas back in my diet guilt free. Lately I’ve been following Leanne Vogel and I love her take on women’s hormonal cycle and keto. This doesn’t mean going out of ketosis, but it means I can stretch it a bit further on these days and stay in ketosis. I am fully embracing having a higher carb day in a week, and certainly having a higher carb time of the month! By the way those are the 10th – 15th days of your cycle; the ones leading up to ovulation. Here come the raspberries, sweet potatoes and you guessed it! Home cultured hummus!
- 180-200g dried chick peas, soaked overnight and cooked, drained and rinsed (makes about 3 cups)
- 1/4 cup chopped parsley
- 1 cup fermented fir tips, drained (reserve the liquid)
- 3-4 garlic cloves
- 1/2 cup cultured onion brine or other brine from a previous ferment (you can use the brine from the fir tips as well, but I find the onion brine to be the strongest)
- 1/4 cup tahini or 3 Tbsp toasted sesame seeds or toasted sunflower seeds
- juice of 1 lemon
- 1 teaspoon cumin
- handful fresh sage leaves from the garden (optional)
- 1 tablespoon pink salt
- ½ teaspoon black pepper
- ¼ – ½ cup extra-virgin olive oil (poured over top to seal out bacteria)
I like to use dried chickpeas, so I measure them out and soak them overnight. Pour into a bowl or container, fill with water and cover. In the morning, strain and rinse the chickpeas. Bring a pot of water to boil, pour in the chickpeas and simmer for 1 1/2 hours. Strain the chickpeas in a colander and rinse.
While your chickpeas are cooking, wash, trim and your parsley and sage.
Add the chickpeas and all other ingredients to your food processor (hold out the olive oil) and process until smooth.
If serving immediately, spoon into a bowl and stir in 2 Tbsp extra virgin olive oil, then drizzle a bit more on the top. Serve with crudite platter or chips.
If fermenting, hold out the olive oil until the very end. Transfer hummus to a 2 litre clip top jar, cover with the olive oil and clamp closed. Slowly rotate the jar until the olive oil seals the entire empty surface. Leave to ferment for 2 days. Once finished, stir the olive oil in and store in a 1 liter glass jar or BPA free container in the fridge.
Pro Tip: Make sure your jar is a third larger or double the capacity of your hummus so you don’t wake up to wasted work all over the counter.
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 & […]
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 by its french name: aubergine. Frankly it sounds much more appetizing than eggplant so I’ll stick with it. I love how it roasts and grills to smoky excellence and comes alive with extra virgin olive oil and sea salt. I have been making smokey baba ganoush for years and it is one of my favorites with crudités or a mezze platter. I have been known to eat it straight with a spoon as well. The last time I posted this was with the pre-fermentation or “classical” method. You can read that post here. Personally I find this method easier as it is exactly like making any other fermented hummus.
Consuming fermented foods aids your microbiome (the life in your gut) and helps your neurotransmitters send positive signals to your brain. This can help manage things like anxiety and inflammation and also helps your body process other vitamins more effectively.
Now, I have had a bit of a nightshade issue but the fermentation does deal with that issue to some extent. But that being said, I have had this post in my drafts for some time and am getting it out there while at the same time possibly saying goodbye to my beloved baba for who knows how long. We shall see! This is a much easer method than the pre-fermentation method and also allows you to remove the skins and seeds if needs be in order to lessen the source of nightshade related inflammation. So please enjoy. This is made with love. 🙂
- 3-6 aubergines, roasted and peeled (4 cups total when roasted)
- 1/2 cup tahini or 4-6 Tbsp toasted sesame seeds or toasted sunflower seeds
- 4 garlic cloves (better if roasted)
- 1/2 an onion, roasted OR 1/2 cup unstrained fermented onion
- ½ cup whey (from a batch of live yogurt or milk kefir), or cultured vegetable juice from a previous ferment. (only if you are using unfermented onion)
- 1 tablespoon sea salt, celtic sea salt or pink salt
- 2 teaspoons smoked paprika
- ½ teaspoon black pepper (optional)*
- juice of 1 lemon (optional)*
- 1 teaspoon cumin (optional)*
- 1 cup fresh cilantro or mint (optional)*
- ¼ – ½ cup extra-virgin olive oil (poured over top to seal out bacteria)
*If you want more authentic baba ganoush, put these optional ingredients in. If you want the more Romanian version, leave them out. For this recipe I put in the cilantro but left out the lemon. It made for a lovely smooth and smoky hummus.
- When picking your aubergines consider that the insides will shrink when roasting. The longer you roast, the less final product you will have. so when eyeballing them imagine the total product for each one to be about 1/2 – 2/3 the size.
- Roast your aubergines in a preheated oven at 350ºF/175°C until just blackened, turning over in between. This should take about an hour but keep an eye on them as it can vary according to size.
- When ready you should be able to poke the tops and feel a small pocket of air. Remove and let cool.
- While the aubergine is cooling, sanitize your jars and lids at 175 degrees Fahrenheit in the oven for 5 minutes.
- When they are cool enough to pick up, pull the tops off and scrape the insides into a colander to let any juices drain out. Often they are dry enough that I can skip this step. Set aside the juices.
- Place the strained aubergine in your food processor with roasted & diced or fermented onion (if using diced you will need to add a 1/2 cup culturing juice) or whey) and all other ingredients except for the olive oil. If you need more liquid, add in some of the strained juices. Process until smooth.
- Scoop the contents carefully into your jar. I used a 1.5 liter swing top kilner jar for this.
- Pour the olive oil over the top, close the lid and carefully turn the jar until the gap of air is coated in olive oil up to the rim of the lid. This will keep any bad bacteria out and allow the air bubbles to escape as the hungry wild yeasts do their magic. You always want a jar that has at least 1/3-1/2 empty after your ferment is inside when it comes to hummus, mash, sauces etc as they can get a little over excited… believe me. I have come downstairs to the hummus blob and olive oil all over my kitchen counter. No fun.
- Leave to ferment for 1-3 days depending on taste. Once finished, stir the olive oil in and store in a 1 liter glass container in the fridge.
If serving immediately, leave out the culturing liquid. Spoon into a bowl and stir in 2 Tbsp extra virgin olive oil, then drizzle a bit more on the top. I sometimes just save some out, culturing liquid and all and serve with olive oil.
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 […]