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 […]
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 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. I like to pour a bit of avocado or extra virgin olive oil around the top to keep bacteria from getting in. 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.
- 5-6 Rutabegas, washed and spiralized or diced (about 8 cups)
- 1/2-1 tsp whole cloves
- 2 Tablespoons kosher salt, sea salt or pink salt
- a few peppercorns (leave out if on strict AIP)
- a couple 1 liter swing top glass canning jars or a 68oz pickle 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°F 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 2 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.
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 […]
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 […]
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 […]
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 Oregon Coast, and that is nothing to sneeze at. Thank you to my husband Steve for that. 🙂
For this appropriately lazy post I am offering up my favorite quick tahini dressing with live cultures. I put it on everything and dip everything yummy in it. And so should you.
- 3/4 cup stirred tahini
- 1/4 cup non-chlorinated water (if you like it thick like a dip, more if you like it to run like a dressing)
- 1/4 cup freshly squeezed lemon juice
- 1/4 cup cultured juice from fermented onions
- 1/4 cup extra virgin olive oil
- 1/4 cup Apple Cider Vinegar with the Mother
- 2-3 cloves garlic, crushed
- 2-3 teaspoons pink salt, according to taste
- black pepper to taste
Combine all ingredients for the tahini dressing in a medium to large bowl and either whisk until smooth or mix with an immersion blender. I like to use these Oxo Chef Squeeze Bottles for all my homemade condiments. They allow you to put out an even line so are great for making pretty much everything… well, pretty.
Fermented Turnips 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 […]