A Quick Note About Heat
A quick note about heat. Heat kills bacteria. Any process that heats your fermented foods higher than about 110 degrees risks killing the good bacteria you worked so hard to create. It is certainly fine to heat and eat fermented foods, you just lose the good bacteria. So enjoy it hot or cold, but remember to eat some that hasn’t been cooked. If you are buying fermented foods that are not refrigerated, like jarred sauerkraut or pickles, they have been pasteurized (heated) to make it shelf-stable, and the good bacteria is all gone. More and more stores are now selling “live” sauerkraut and pickles, but you will find them in refrigerated sections.
Understanding “Pickled” vs. “Fermented”
Dictionary.com defines “pickled”[pik-uh ld] adjective preserved or steeped in brine or other liquid Foods that can be pickled include meat, fruit, eggs, vegetables, and seeds. Food can be pickled in vinegar, including a “quick pickle”, like simply tossing something like cucumber slices with vinegar and seasonings and letting it sit for a few minutes to a couple of days. This is delicious! This is not fermenting, and it does not enhance the probiotic punch that fermenting provides. Food that is submerged in a salt brine will ferment. For this discussion, let’s just talk about fermenting plants. Fresh vegetables come with good bacteria. Bacteria is not bad. Some of it is, but much of it is a good thing. You WANT good…
Sounds weird, but is actually great! Use short ferment times. Ingredients:1 TBSP kosher salt (or 1/2 TBSP sea salt) 1 quart of filtered water1 head romaine lettuce1-2 tomatoes1 onion Mix the salt and water to dissolve. Cut the romaine into half-inch slices. Cut the tomatoes into halves or quarters. Cut the onion into slices. Layer all the vegetables into a large glass container. Pour brine over everything. Use something to keep the vegetables under the brine. This depends on your container, a plate, another glass jar, some clean weights, etc. Cover the top with a dishtowel and a rubber band to keep out anything, but allows airflow. Allow to sit at room temperature…
These are one of the easiest vegetables to ferment. Great on burgers, salads, or just as a side dish. Ingredients: wide mouth glass quart jar 2-3 onions, white, yellow, or reda scant TBSP of kosher or 1/2 TBSP sea salt (must NOT contain iodine)enough filtered or spring water to fill a quart jar full of onionsoptional: peppercorns, herbs, spices Peel the onions, save the peels. Slice one “cap slice” from the top of the onion so you will have a solid dome. Slice it so you can later wedge it just under the shoulders of the top of the jar. This will be used to keep your food under the brine. After getting…
Kefir Banana Dog Treats
Frozen treats that your dog will love! Ingredients:1 ripe banana1/2 cup plain kefir (or sub yogurt)1/2 cup peanut butter This easily doubles! Mix everything in a blender, with a mixer, or a whisk! Pour into fun molds, or boring ice cube trays, or even a cookie sheet or other flat-bottomed freezer container with parchment or waxed paper. If using a cookie sheet or other flat-bottomed container, use a knife after frozen to cut into the right size for your dog, and than save in a freezer bag or sealed container to keep them fresh. If using molds, I suggest unmolding them after freezing and sealing in a zippper bag or covered container to…
Quick, easy, delicious!
Fermented BBQ Sauce
This was an experiment…and boy, did it turn out amazing!
Make sourdough bread with just flour, salt and kefir! It’s that easy.
This quick ferment will convert your skeptical friends and family. Everyone loves this salsa. It sings.
How to make pickled beets.