Enjoying "God's Natural, Organic, Whole Foods, Grown Locally, In Season"
I recently tweaked my mom’s famous cranberry-orange-apple relish recipe to add a fermentation stage. Natural fermentation adds probiotic benefits and beneficial acids for the gut, as well as increases the vitamins and enzymes. As if that weren’t enough, this relish (like many other lacto-fermented foods) is incredibly yummy. If you start a batch early this week, it will be ready for Christmas dinner.
Cottage cheese, crepes, and heirloom tomatoes. A late fall meal couldn’t be more simple or taste much better. I can’t describe what tomatoes and cottage cheese do for my taste buds, but let’s just say it is perfection! The raw cheese delivers vitamins, enzymes, and beneficial organisms (aka probiotics). In this post, I show you how to make easy, homemade cottage cheese.
Kicked up with the Chinese 5-Spice Blend, lacto-fermented apple chutney has been rocking our house lately. I can’t keep enough of it on hand for the kids. They love to put a scoop of it in a bowl of kefir. We just went through 1/2 gallon of it in 3 days — and that was with me telling them not to take so much! If you’ve not heard of Chinese 5-Spice, you’ll want to listen up, and then get or make some.
I love cultured butter! Cultured butter starts with cultured cream. The “culturing” results from leaving cream at left at room temperature to spontaneously sour as its own beneficial bacteria proliferate OR it results from the cream being innoculated with a culture. I’ve done it both ways — and both are delicious!
I am on a condiment kick at the moment. Ketchup last week and this week honey dill mustard. Oh, the zip and zing a little mustard can add to a sandwich! My mouth waters just thinking about it! If you have a few minutes and a few simple ingredients, you can whip this mustard up in no time.
Today is the Lacto-Fermentation Blog Carnival hosted by Annette @ Sustainable Eats. In 2010, she’s changing her preservation strategy from primarily canning to lacto-fermentation. Her family will be eating even more seasonally, and putting up foods using traditional lacto-fermentation methods that increase nutrition. For the blog carnival, I’m sharing the lacto-fermented mayonnaise I made last week. I combined two recipes to create a mayo that worked with what I already had in my pantry.
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Take the guesswork out of what to fix, what to buy and what to prepare. This week:
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