Sometimes when you put your milk kefir grains into water kefir (or juice), they get dyed. It hasn’t done any harm to my grains, and I kind of think it’s fun, because you can see the new grain growth. How awesome is that?!
Fermentation or: How I Learned to Stop Worrying and Love the Storm
While everyone is freaking out about the possibility of Hurricane Sandy, (and you can count me amongst those who’ve been filling empty half-gallon glass milk jugs with filtered water for the past couple of days) I am definitely feeling fine about the possibility of losing the power that keeps my perishables cool and safe for consumption.
The cheeses I have have all definitely undergone the fermentation process and will be more than fine (probably happier) sitting at a cool room temperature.
Any milk and cream will be made into kefir, creme fraiche or sour cream if the lights go out.
Juices will become water kefir, or allowed to ferment into vinegar.
Squash is fine at room temp, and all of my other veggies can easily become pickles, ferments or kimchis, with no processing, heating or refrigeration necessary. Just add water and salt!
Fruits we can’t eat will be made into fruit vinegars or fruit wine or used to flavor water or milk kefir via secondary fermentation.
And all of this can be done by candlelight or flashlight with again, no heat or cold. All you need is elbow grease and a little bit of faith that the storm will soon be over.
Announcement: $5 Countertop Kimchi Class
I’m very excited to announce that I’ll be teaching kimchi-making on Sunday, November 4th from 11am-12pm. Since I started getting really into fermentation, kimchi has become a staple in my home. I love the versatility, the stank, raunchy goodness of it that makes even the blandest dish taste absolutely amazing. It’s simple as hell to make and I think anyone who is on the fence about “investing” in fermentation will be a total convert after experiencing the ease of this process. I’m not interested in making any money off of this, I’m just spreading the good word. $5.00 should cover the cost of ingredients, and will ensure that you get to take your own delicious jar of kimchi home to ferment.
The way I make kimchi requires no special equipment, not even a crock. You can make it on your countertop, and you can make it according to your own taste preferences!
Here’s the link. Countertop Kimchi 101
If we know each other and you really, really promise to show up, you can just e-mail me at Amanda@phickle.com to let me know you’ll be there.
Details:
- Learn to make small-batch kimchi. No crocks, cellars or yards required!
- Recipe/method adaptable to any heat preference
- Sunday, November 4th, 11am
- Indy Hall, 20 N. 3rd St
- $5.00. Come on!!
Fermentation Basics – Pickles!
Making delicious pickles the traditional way is as easy as putting a container on the counter and letting it sit for a couple of weeks. I’m not kidding. Okay, there are a few other steps. Here we go:
- Procure delicious, organic* vegetables** from farmer’s market
- Lightly rinse but don’t peel vegetables
- Chop vegetables however you like
- Find herbs, spices or other vegetables that enhance those you’ve chosen
- Make enough salty brine to cover chopped vegetables (I like 1T per 2c water)
- Pour brine over vegetables, cover container and submerge veggies using the method of your choice. I use the cheapo jar method.
- Let them sit somewhere at room temperature for a couple of weeks to a month, tasting periodically to see when they are pickled enough for you
Seriously, that’s it. That’s the whole process. They taste really good! Why aren’t you doing this right now?
The pickles above were made this way with a few fun additions.
1. Big jar of cherry belle and french breakfast radishes, just sumbmerged in brine.
2. Those gorgeous noodle beans (as long as my arm!) I left whole, minus their “threads” and stuck them in a 1/2 gallon jar with a ton of shiso buds, some halved hot peppers and a lot of garlic.
3. Romano beans with cinnamon basil from my garden, tons of garlic and some yellow habaneros.
*there appears to be evidence that the fermentation process actually eliminates pesticide residue from produce, but there are many, many reasons support farmers who adhere to organic practices. Like the earth. And the future of produce. And saying a big fuck you to Monsanto.
**some vegetables work better than others. The issue is the mush factor. Some I never do, like squash and tomatoes, still others are good for mixing in with the good guys. Others that get mushy, I sometimes don’t mind that much. For instance, I make garlicky bell pepper ferments, and though they get soft, it doesn’t bother me. I toss them into salads and sauces in place of roasted peppers. Much more flavorful and loaded with good ‘biotics.
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