Hello, paleo readers. Have you felt a little left out? I’m sorry. I’ve done tons and tons of posts for you, but I haven’t always called you out as I have my vegan, omnivore, sugar-loving and bread loving readers. True, you’ve had plenty of love, but I’ve missed giving you fanfare. Until today, that is. Today, you get all my love and, potentially, a cookbook that will serve all of your fermentation needs!
Fermented: a four-season approach to Paleo probiotic foods, by Jill Ciciarelli is just for you and, man, is it comprehensive. From basics to ferment-using recipes, she’s got it all covered. I love that this book takes a seasonal approach. I think so many of us who ferment do it at least in part because we want to focus on seasonal foods that allow us to support non-industrial agriculture, local economies and allow us the opportunity to eat those foods that were locally harvested in summer and fall well into the cold months. There are some great ideas in this book (Apple Pie Kombucha, anyone?) and I think anyone who loves fermenting or wants to learn how will be inspired and excited by the many, many recipes!
The basics recipes are great for those just getting their feet wet, or those who want to try an approach closer to Sally’s than Sandor’s. My favorite parts of this book, though, turned out to be the recipes made with ferments. Obviously I cook with ferments (a lot) but the sheer volume of great recipes using ferments in Fermented just blew me away.
This book isn’t just an action-packed extravaganza of fermentation recipes, though. It’s also as pretty as an Apple store and jam-packed with very helpful information. Even if you aren’t Paleo, I think it’s well worth giving Fermented a spot on your cookbook shelf!
I was pretty delighted to find a recipe for a vegetable I’d never fermented on its own before in the “Autumn” section of the book, so I thought I’d share that with you today!
FERMENTED HORSERADISH SAUCE
yield 1 cup
From Jill Ciciarelli’s Fermented: a four-season approach to Paleo probiotic foods
Be prepared for the sinus-clearing aroma of the horseradish while it’s processing and use caution. It can definitely sting!
- 1 cup horseradish root, grated
- 1 teaspoon salt
- 2 tablespoons whey
- Place horseradish and salt in food processor and process until pureed
- Mix in whey
- Pack sauce tightly into a half-pint jar, top with filtered water to fill jar and let it ferment for 3 days.
- Use immediately or refrigerate. Ciciarelli suggests using in small amounts as part of an awesome tuna salad.
And oh! That giveaway. If you’d like to win a copy of Fermented: a four-season approach to Paleo probiotic foods (and you would like to, I assume, intelligent reader), here are the rules:
Victory Belt Publishing and Jill Ciciarelli kindly provided me with a review copy and, even more kindly are offering a book to one, lucky reader. So here’s how to win your free copy:
- Contest is open to residents of the continental United States.
- To enter, leave a comment telling me why you’d like this book.
- Contest ends at 11:59pm EST on Friday, October 11th, 2013.
- One comment per person, please. Additional entries can be made, for a maximum of three per person, by tweeting a link to this post with the hashtag #phicklepaleo, or by pinning it and posting a link to the pin in a separate comment before the contest ends. I will add tweet entries to the end of comments in number terms for random.org consideration.
Congratulations, Michelle! I’ll be contacting you by email for your address! Enjoy Jill’s wonderful book!