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Fermented recipies

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Brine-Fermented Sauerkraut. Every autumn, there are certain things I am compelled to do.

Brine-Fermented Sauerkraut

Perhaps it’s the change in the weather that drives this compulsion; the urgency of the leaves turning and falling; the weakening sunlight. I find myself taking silent inventory of pantry provisions: 4 jars pickled beets, 10 jars apple butter, 3 jars brandied figs… I freeze and can and preserve and dry almost compulsively.

I realize I am not unlike a squirrel, its cheeks full before the waning season. Apple butter is one of my yearly preserving pursuits. I typically make several batches of the stuff through some feat of nesting fever. But again, it’s an urge strong enough to make me not mind the inevitable burns I will get on my forearms while attempting to stir the lava lake of molten apple pulp. This is the same urge I yield to when I make my annual batch of sauerkraut. Sauerkraut might be in my blood. Sauerkraut is one of the easiest things to make in the pickle realm.

Sauerkraut is the gateway fermented food. Harissa - Recipe for Spicy Chili Garlic Sauce. Harissa – Recipe for Spicy Middle Eastern Chili Garlic Sauce on Attention, pepperheads!

Harissa - Recipe for Spicy Chili Garlic Sauce

I love to spice things up in my kitchen, and there is no fiery condiment I love more than harissa. This North African garlic chili pepper sauce is a must for serving alongside savory foods. From soups to stews to roasted chicken to savory couscous, harissa adds a serious kick to anything it touches. I always have it in my kitchen, and not a meal goes by that we don’t have a dish of harissa at the table. Harissa has roots in North Africa and the Maghreb. You can purchase harissa in jars or in the refrigerated section of any Middle Eastern market. If you like spicy foods, I encourage you to give this homemade harissa a try.

Recommended Products: Baking Sheet Skillet Food Processor Affiliate links help to support my website and the free recipe content I provide. Ingredients You will also need Baking sheet, foil, kitchen gloves, medium bowl, skillet, food processor Total Time: 1 Hour. Harissa - Recipe for Spicy Chili Garlic Sauce. How to Make Soy-free Vegan & Paleo Cream Cheese. I’ve used variations of this dairy-free cream cheese in a bunch of my dairy-free recipes like, carrot cheesecake, as butter cream on cupcakes, and drenched over breakfast cake but never created a dedicated post to to it.

How to Make Soy-free Vegan & Paleo Cream Cheese

It’s one of my favorite things to make so I’m excited to finally be sharing the step-by-step with you all. First – you have to decide what approach you’re taking with your cream cheese. If you want authentic, cultured vegan cheese then you’ll want to use a yogurt starter to create the culture. I use this Vegan and Gluten-free Yolife Yogurt Starter. If you want semi-authentic, vegan cheese that hasn’t been cultured but has a tad less steps, then you can use raw apple cider vinegar and fresh lemon juice.

For the purpose of today’s post, we’re going to go with the easier method and save the culture fun for another day. Cake Maker to the Stars. Did someone say, injera?

Cake Maker to the Stars

It worked...I'm sorta dumbfounded, but it really did. Sorry for the flash blowout, it's evening time here, I plan to post more shots tomorrow with some wot on top. It's much darker and intensely flavored than the injera I'm used to. I think most restaurants cut the flour 1/2 teff half wheat, and that's what I'm gonna try next. Also, it's very sour. For the record, so I have an easy place to find it: Day 1. 1/2 cup atta flour mixed with 1/2 cup warm water.Day 2. 1/2 cup unbleached white flour mixed with 1/2 cup warm water.

Kimchi. Pickled Probiotic Garlic. You know how sometimes when you’re at the gym, there’s a guy next to you, sweating away, who just exudes the smell of a lasagna?

Pickled Probiotic Garlic

I’m that guy. I can retain the smell of garlic and purge it through sweat like weeks after my last garlic consumption. It’s ridiculous. I also, sadly, have a bit of a love hate relationship with garlic. I LOVE eating it, and for years (this is how in touch with my body I am) I would eat raw garlic in hummus or in salsa or in a salad dressing and be totally perplexed by the horrible bloating and discomfort I would experience afterwards. Happily, my garlic free pass also applies to fermentation. I let my garlic ferment for a good, long time, but if you are the impatient sort, you could always add a bit of whey to get it going fast. Yield 1 pint of pickled cloves A few notes: Sometimes garlic turns green/teal/blue when it ferments. Regular readers will note that I use about double the salt in this recipe that I do in many of my pickle recipes.

Ingredients. Pickled Probiotic Garlic. Tef injera eothepian.