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 […]
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 […]
I have been fiddling around a lot with baked goods of late, to the chagrin of my insides, I think. I have had a few Fennel recipes in the works but this week I am posting an adaptation of Sorella‘s Fermented Fennel, which is featured in many of the London based Italian Bistro’s entrees. My husband loves licorice and although I do not enjoy the sweet treat and couldn’t anyway, I do love the vegetable roasted in cast iron along with a menagerie of other vegetables.
As a disclaimer this is a simplified version and a sort of “review” of their recipe as I wanted to try it out and as I happened to have a leftover bottle of white wine kicking around (I don’t drink white) I thought I would give it a shot. I did not toast any dried chilis or seeds (or even add the latter) and I subbed pomace oil for extra virgin olive oil. The result was still delectable and I encourage you to give it a shot. I am going to use it as a base for ragù one of these nights…
- 4 fennel bulbs (with stalks) rinsed, bulbs quartered and cut into chunks, stalks chopped in 1/2′ – 1″ sections
- 1/4 cup fermented onion juice from a previous batch (optional)
- 2-3 cloves garlic, sliced
- 3/4-1 cup white wine
- 1-2 tsp red chili flakes
- 1/2 lemon peel, pulp removed (I actually used 2 halves fermented lemon rind from a batch of water kefir)
- 3% salt (I ended up using 3 3/4 Tbsp kosher salt)
- 2 bay leaves (I used ones from the garden but dried are okay)
- extra virgin olive oil for the top
- Fermenting weight or small jar, sanitized
- 68oz mason or big pickle jar
- Wash all vegetables and sanitize jar, fermenting weight and lid in the oven at 175 degrees for 5 minutes.
- Wash hands and prepare vegetables. With this type of ferment I like to toss them together in a large bowl before I stuff them into the jar. Weigh the empty jar if you are adding salt by percentage. Note the weight. Add non-chlorinated water or fermenting liquid if needed.
- Calculate salt percentage by weight and add to the jar.
- Cover with extra virgin olive oil to keep the bacteria out.
- Set in the fermenting weight, close the lid and leave to ferment for 2 weeks or longer.
As a mom of three high energy children I usually need to do these ferments in under 30 minutes, including interruptions and this one was accomplished as hoped. The flavor is just gorgeous with the olive oil mixed in. Enjoy!
No Sugar, Paleo, Chocolate, Espresso, Nut-free, Keto-Cycling Protein Muffins This is a recipe I have been working on for months, trying to come up with a guilt-free antioxidant and protein rich breakfast muffin. It came out of the time of year when the greens do […]
I turned 38 yesterday. It’s not a hallmark birthday in any way but I witnessed a humorous interpretation of “Dance of Doom” from the Lego Ninjago Movie performed by 3-7 year olds wearing giftwrap, and spent a couple days with my family down the beautiful […]
I did this recipe in a 1 Liter Kilner swing top canning jar but you can adjust proportions to your liking.
Fermenting lids and weights are helpful but you can do this with stainless steel, plastic lids or a swing top like this one as it allows air out but not in. In place of a weight you will need a sanitized jar small enough to insert on top of the turnips. Another trick is to fill a clean ziplock back with water and stuff it in. You’ll want to set it on a plate as it will leak fluids in this case.
- 3-4 turnips, washed and spiralized or diced (about 4 cups)
- 1 Tablespoon kosher salt, sea salt or pink salt
- a few peppercorns
- 1 Liter/quart Clip top glass jar, sanitized
- Fermenting weight or small jar, sanitized
- Make sure all your tools are clean and washed with hot soapy water and rinsed.
- You can sanitize your jars in the dishwasher but I tend to put mine in the oven. I set it to 180 degrees Fahrenheit (the lowest temp) and place my jars and weights on a cookie sheet with a silicone baking mat to prevent slipping. I leave them in at that temperature for 2-5 minutes while I’m prepping the veg.
- Remove leaves and “tail” with a clean knife.
- You can use a mandolin or a sharp chef’s knife and slice the turnips thinly and evenly or dice them into cubes. I used a spiralizer for this batch.
- Fill your sanitized jar with washed, unpeeled and prepped turnips.
- Leave 2″ room at the top for placing the fermenting weight… and you’ll still want 1″ room to prevent overflow, but the clip top will prevent explosions.
- Add 1 tablespoon pink salt or sea salt to the top and fill with warm non-chlorinated water. Insert sanitized jar or weight to keep vegetables submerged. Close lid.
- If you do not have fermenting or swing lids, set the lid loosely and cover with a towel to keep bacteria out. Wait 3-7 days, depending on your taste.
This is a recipe I have been anticipating for a couple of years now. There are a couple ways to do this. I would consider this the trickier but as I have yet to try the other method we will go with it. Let’s call […]
(Paleo, Keto maintenance, Vegan) Hullo! Here we are with the chocolate again! I know what you’re thinking… this lady likes her chocolate. Well, yes I do. I am not ashamed. I like it dark and bittersweet and most store bought chocolates under 72% used to […]
Recently I was up in Washington visiting one of my oldest friends. No, she’s not old. Well she’s my age so that’s debatable I guess. We were best friends in High School and have this eerily coincidental relationship. No mind reading but we used to show up to school in the same outfit without planning and we were on swim team and lacrosse team together. When we were apart for years at a time there was always a thread of similarity in our life circumstances. We didn’t get into trouble in school really but if we had she would have been the brains and I the crazy. Not that I don’t have brains. But I would say I definitely favored showing the crazy. She would quietly suggest “wouldn’t it be weird/funny/____” you know… and I would be off like a shot climbing walls or leaping people like a nut job. Because it was fun and I enjoyed the shock most of our antics gave people. Frankly, I enjoyed (and still do) small and well placed bouts of social awkwardness. I was the girl who would slowly start using your utensils at dinner to see what you’d do. It was a little insensitive. But the part I really enjoyed was seeing what people were like when they were caught with their guard down. Because in that moment you saw someone’s heart. Or their gut. However you wish to look at it. You see a person when they let down their guard. I guess I still do this but in a more redeemed fashion. I believe in just being myself and people can take it or leave it. I have found really good friends really quickly that way. Which is good, because I have moved around a lot. I think if you just show yourself you may get rejected by people who care a lot about what others think, but you find some real gems. It’s possible this is how I have accumulated so many INTJ friends in a world where they are one of the rarest types. I think it’s great and it sparks joy so I’ll keep it, thank you.
Anyway back to food! And kimchi. Gaaaaaah 🤤
My friend handed me a bag of gochugaru, which is a Korean spice I haven’t been willing to drive out to an Asian store (I like grocery shopping mind you, just not with three little kids and a jam packed schedule). My shopping is done in 20 minute speed trips between one appointment and school pickups thank you very much… because my kids (or I should say my girls) so take after their mother that they think any store with a long aisle is an opportunity to race. 🤦🏻♀️
So “M” (yes that’s intentional for you Bond fans) handed me some gochugaru because I have been making my kimchi with everything from jalapeños to cayenne to Hungarian and smoked paprika.
The grocery store had daikon radish in as well so I decided to make up a batch of pretty standard kimchi, minus the fish sauce. I love fermenting… but this is not a particular ferment I like to take part in if I can help it. Thank you Michael Pollan for your wonderful book. It ruined this Asian staple for me forever. Lol.
- 1 Napa Cabbage, quartered and chopped
- 1/2 onion, quartered
- 1 bunch green onions, chopped into 1″ pieces
- 3-6 garlic cloves, sliced
- 2-3″ piece of ginger
- 3 Tbsp Kosher Salt, divided
- 3-4 carrots, peeled and rinsed
- 1 daikon radish (about 1 cup sliced)
- 1 red pepper, quartered and sliced (red retains its color better)
- 1 large green apple, diced
- 1 Tbsp Coconut Aminos
- 1/4 cup water (to puree apple, ginger & onion)
- 2 Tbsp gochugaru
- 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 170º for 5 minutes.
- Wash and quarter your 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.
- Slice the peppers in quarters and then quarter inch slices, set aside.
- Slice the garlic and set aside.
- Slice the radish in sticks and set aside.
- Peel and slice the carrots in rounds or sticks and set aside.
- Half 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.
- Roughly chop the apple so the blender can handle it.
- Chop the Ginger a bit and combine with the apple, onion scallion whites, gochugaru and 1 Tbsp kosher salt in the blender 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. 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 it’s own juices and the salt. Really. Set the fermenting weights or a ziplock full of water (sealed) and close the lid.
- Leave for a week or so to culture fully.
We love coconut flour around here. It is not an inflammation causing grain and as you only use about 1/4 to 1/3 cup compared to standard flour or almond flour it is relatively inexpensive. My favorite Is Bob’s Red Mill but I have been known […]