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 […]
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 nightshades, soy and refined sugars. The sugars in it are fermented out so the end product still allows me to stay in ketosis. This may not seem important for some but ketones in the body are hugely anti-inflammatory and for me this allows me to continue to function as a human, wife, mother and homemaker. Any time I run into an allergy no matter what my macros are that day I am kicked out of ketosis and in pain. My neck, shoulders and back become so inflamed that sometimes it is difficult to breathe and certainly to move. So there you go. Because of this I avoid allergens at all costs and stay in keto for the better part of the month. I have been experimenting with carb ups weekly and have found it is too much, but monthly my body seems to handle fairly well. I still get to have my sweet potato truffle fries once a month… surrounded by a few days of raspberries without severe consequences. So for today I am posting a gorgeous beetroot based barbecue sauce with truffle salt to initiate the ferment. It is fantastic with those sweet potato truffle fries. 😂
This recipe is still in process, but it is both savory and (keto/paleo) sweet with a subtle umami flavor.
So Happy Labor Day everyone! I hope it is restful, joyful and full of family, spiritual and physical peace.
Give it a go and let me know how you like it!
- 3-4 beetroot (about 1 Kg)
- 1-2 onions
- 2-3 garlic cloves
- 2 apples (I prefer Granny Smith)
- 1 tsp black peppercorns
- ½-1 tsp smoked or green peppercorns (mild) OR Szechwan or Tasmanian peppercorns (spicy)
- 1/8 tsp coriander seed
- ¼ cup raw apple cider vinegar
- ½ cup cultured onion brine
- 1/2 tsp mustard seeds or 1/8-1/4 tsp mustard powder
- 1 tsp pink salt or truffle salt
- 1 tsp coconut aminos
- 1/3 cup cacao
- 1/4 tsp allspice
- 1/4 tsp ground cloves
- 2-4 Tbsp coconut sugar, date paste (I make my own by blending dates) raw honey or pure maple syrup (most of this will be fermented out as the live cultures will eat up the sugars during reproduction) OR 1 additional green apple roasted
- 5-10 drops stevia or monkfruit
- 7 sage leaves or 1 tsp ground sage
- 3-4 tsp liquid smoke to taste (optional, but I do this if my veggies didn’t blacken to my liking)
- 2 Tbsp Extra virgin olive oil (reserved to seal out bad bacteria)
Roast beetroot/beets, onions, garlic and apple at 425° for 45 minutes or until blackened. Set aside to cool.
Sanitize your 1 liter or quart jar and lids if using. I place them in the oven at its lowest temperature for a few minutes. 170° Fahrenheit in an American oven. My British ovens were usually 75° Celsius.
Place all ingredients in a food processor, blender or Vitamix. Chop first if you’re using a normal blender and place wet ingredients first and dry next (wet in the bottom, dry on top) but reserve the olive oil. Puree, then transfer to a 1.5 Liter fermenting jar with air lock or a swing/clip top 1.5 Liter Jar. Leave 2″ of room at the top. Cover the top with extra virgin olive oil or avocado oil and seal.
Leave to ferment for 2-7 days, depending on taste. The longer you leave it the less sugar you will have in the final ferment so taste it as needed but be mindful to use sterile spoons.
Store in swing top or glass bottles. You may have to dilute with a bit of water, apple cider vinegar or onion brine after fermentation. Enjoy on pizza, barbecue or with my personal favorite: sweet potato fries!
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. […]
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 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.
Well it’s official. Actually it has been official for over a month but being the introverted lady that I am I have only recently felt ready to share. After a battery of blood tests I have been diagnosed with Hashimoto’s Disease, which is actually quite […]
Okay, before I begin my post I want to give a shout out to my wonderful husband, Steve, who moved to America (He is Australian) and has worked his bum off every way he can to support this post missionary life family. He started his […]
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 […]