I did this recipe in a 68oz pickle jar but you can adjust proportions if you like.
Fermenting lids and weights are helpful but you can do this with stainless steel, plastic lids or a swing top like this one as it allows air out but not in. In place of a weight you will need a sanitized jar small enough to insert on top of the turnips. I like to pour a bit of avocado or extra virgin olive oil around the top to keep bacteria from getting in. Another trick is to fill a clean ziplock back with water and stuff it in. You’ll want to set it on a plate as it will leak fluids in this case.
5-6 Rutabegas, washed and spiralized or diced (about 8 cups)
Make sure all your tools are clean and washed with hot soapy water and rinsed.
You can sanitize your jars in the dishwasher but I tend to put mine in the oven. I set it to 180°F and place my jars and weights on a cookie sheet with a silicone baking mat to prevent slipping. I leave them in at that temperature for 2-5 minutes while I’m prepping the veg.
Remove leaves and “tail” with a clean knife.
You can use a mandolin or a sharp chef’s knife and slice the turnips thinly and evenly or dice them into cubes. I used a spiralizer for this batch.
Fill your sanitized jar with washed, unpeeled and prepped turnips.
Leave 2″ room at the top for placing the fermenting weight… and you’ll still want 1″ room to prevent overflow, but the clip top will prevent explosions.
Add 2 tablespoon pink salt or sea salt to the top and fill with warm non-chlorinated water. Insert sanitized jar or weight to keep vegetables submerged. Close lid.
If you do not have fermenting or swing lids, set the lid loosely and cover with a towel to keep bacteria out. Wait 3-7 days, depending on your taste.
Well it’s official. Actually it has been official for over a month but being the introverted lady that I am I have only recently felt ready to share. After a battery of blood tests I have been diagnosed with Hashimoto’s Disease, which is actually quite a common Autoimmune disease amongst women over 35. I have a dear friend who was diagnosed with it about a year ago while she was in Nursing School. I was misdiagnosed upon my return from Ireland by a different practitioner and after struggling with symptoms for a couple years now I finally paid a visit to a Naturopathic Doctor whom I trust and who has helped me in the past. He also ran a food allergy panel, for which I am eternally grateful as it came back with some totally unexpected (and some expected) results. The big one on the list was ginger, which was so heartbreaking that I literally had to cry it out one night. Goodbye Thai food, Kimchi, Ginger Beer, Gingerbread and every other thing I love that has ginger in it. Which as it turned out seemed to be contained in half my pantry. My other allergies included beef, cows milk & whey, cheddar cheese, chicken egg whites and yolks, LETTUCE (what the heck?!), bananas, pineapple, tomato, lima beans (who cares, really) almonds, and mild allergies to broccoli and brussels sprouts. I already know I have severe issues with sugars any oils that are not extra virgin, cold pressed olive oil, coconut oil and avocado oil so let me tell you… going to a restaurant us FU-UN. Lol. Can you tell that was a joke? Totally not fun. I had one visit recently that resulted in literally numbing pain (as in I couldn’t feel my arm) and another result that I don’t mind talking about but most readers would find it a bit TMI. On the bright side, I can still have organic grass fed butter and ghee and now have a fantastic excuse to eat seafood, which I have missed since having a family. Yay for me!
So there you are… this will slightly change the type of recipes I will be blogging but I still plan to post some cultured things that I am comfortable feeding my family, such as my sourdough einkorn pizza crust and other non-inflammatory for normal people family friendly recipes. My kids have been begging me to create a kids cooking channel on YouTube so that may be a good venue. What do you think?
Recently I posted a recipe for Cultured Sourdough Keto Bread. This is a nut free and dairy free version of that. One of the things I have missed most on Kauffman and Keto and now AIP Keto is sourdough bread, so I did some substitutions and used coconut milk kefir to culture or “sour” the loaf.
Personally, I love the result. These breads are best toasted but they are still pretty satisfying after they have cooled a bit from baking. If you try to cut into them straight out of the oven on the other hand you will end up with a ball of goop. I recently used it to roll out for my pizza crust now that Dr. Berg’s Cauliflower Pizza Crust is no longer an option. Next time I will shape it into a crust before I let it sour but otherwise it was fantastic.
2 tsp coconut sugar or maple syrup (sugars are consumed by the yeast)
1 Tbsp Avocado oil or Extra Virgin Olive Oil for coating
1. In a large bowl, whisk together the golden flaxseed meal, arrowroot flour, coconut flour, and sea salt.
2. Place yeast and maple syrup or coconut sugar in 1/4 cup of warm water. Not too hot or it will kill the yeast. Let it sit for 10 minutes until it foams if using maple syrup (12-15 minutes if using coconut sugar).
3. Stir the finely ground chia and psyllium powder into the yeast mixture with 1 cup coconut milk kefir. Let it stand for 1 minute to thicken, then whisk.
4. Pour thickened yeast-chia mixture into the dry ingredients and mix with a wooden spoon until thick and fully combined. The dough will be slightly sticky, but workable. Knead for 1 minute.
5. Put kneaded dough back into the bowl coated in a bit of avocado oil. Cover with a damp cloth and place in a warm spot to rise for one hour OR leave for 8-12 hours (overnight works) to “sourdough”. I left mine for 18 hours.
6. Preheat the oven at 425°F. Place a pizza stone, cast iron pan, or baking sheet in oven to preheat. If using a baking sheet I recommend putting a silicone mat or parchment down. It won’t stick to properly preheated cast iron or pizza stone.
7. You can divide the dough or leave it as a round (boule). Shape into a rounded boule. Brush with egg wash, if desired or spray with avocado oil. Use a serrated knife to score (cut) the top so the bread separates where you want.
8. Place the dough onto the preheated stone or cooking sheet. Bake for 35-40 minutes. Individual ovens and baking times vary. I prefer the tap test. When you can turn it over and tap it and it sounds like a hollow door with browning on the bottom, it’s done.
9. Let it cool on a wire rack for about 30 minutes. When completely cooled, slice and serve or store wrapped in a tea towel in an airtight container. If you cut into it too soon you can have goop rather than bread. I enjoy this as fresh bread with grass fed butter and Vegemite but it performs best toasted or grilled.
Most people know these as those pickled carrots you can sometimes get in really authentic Mexican restaurants. And “pickled” is appropriate, or at least used to be an appropriate term for fermenting carrots. These days pickling often refers to a method of preserving vegetables in vinegar… or even sugar (gasp!). But before the Industrial Revolution, we called upon the wild yeasts to help us keep our food through winter. I prefer this method as you get a punch of good gut bacteria to aid you.
A few quart masons or a 2 Liter swing top and some fermenting lids and weights are helpful but you can do this with loosely fitted plastic lids or swing top lids and a sanitized little jar small enough to insert on top of the veg. On occasion I have used a sterile ziplock filled with water and stuffed it on top of the vegetables.
For this recipe I used a 2 liter Kilner jar and aided my ferment with some cultured juice from a friend as I was having trouble with my carrots due to some lively unidentified wild yeasts.
On salt method: below I have shown a method involving making the brine and pouring over the top. Once you get the hang of fermenting though you will be able to just add the salt to the top and pour the water over. Typically, I will use 1-2 Tablespoons of salt per quart. Some people use more… and in hot weather I find it is more effective to add a little more to keep the yeast down. You may get a slight white film on your vegetables or on the top. This is normal but somewhat unappealing. It is called Kahm’s yeast. You can scrape it off and it is not harmful like mold but I don’t know anyone really who likes the stuff. If you are having trouble with it in your ferments you could have competing wild yeasts in your home, or simply not enough salt for those particular vegetables. If you’re nervous, err on the side of caution and add a little more salt. As a principle, in the winter I will add 1-1/2 Tbsp salt per quart to carrots, and in the summer I will use 1 1/2-2 Tbsp per quart.
Enough carrots to fill a 2 liter sanitized jar or whatever jar you are using.