Cultured Swedish Turnips with Cloves (vegan, paleo, keto)

Fermented Swedish Turnips (Rutabaga)

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.

Ingredients:

Method:

  1. Make sure all your tools are clean and washed with hot soapy water and rinsed.
  2. 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.
  3. Remove leaves and “tail” with a clean knife.
  4. 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.
  5. Fill your sanitized jar with washed, unpeeled and prepped turnips.
  6. 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.
  7. 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.
  8. 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.
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Cultured Daikon Radish (vegan, paleo, keto, probiotic)

I first read about daikon radish as a condiment in Nourishing Traditions. It commonly eaten in Japan so I like to think of it as an easier, less stinky, don’t have to gas bomb my whole house version of sauerkraut. It has much of the favorable flavor of the German favorite without the wait. Whether you take it alongside sausage and hot mustard or a field roast dog, it’s a win.

Originally I did this in a 68oz jar but as I only have a quart left this recipe will be for 1 quart.

Ingredients:

  • 6-8″ daikon radish
  • 1 Tbsp kosher or pink salt
  • Non-chlorinated water

Method:

  1. Sanitize jars and fermenting weights in the oven at 180°F for 3-4 minutes
  2. Grate or shred your daikon radish in a food processor until you have about 4 cups.  Leave about 1-2″ room at the top.
  3. Pack into sanitized jar, add salt and fill with non-chlorinated water.
  4. Set fermenting weight on top and pour a little avocado oil around the edge to seal out bacteria.  You’ll want an inch of room to spare.  Seal the jar and leave for 4-7 days before opening, or longer.  I left mine for two weeks.

Cultured Fir Tip Hummus (Vegan, Paleo Hacked, keto cycling)

If you saw my post on collecting fir tips back in May you might have wondered what I do with it other than just put them in goats brie grilled cheese… and this is the big one! I’ve been doing keto for a while now to help keep my inflammation down but I’m in a new stage that is called by a few names: “carb cycling”, “keto cycling”, “carb up”, etc. Call it what you like… but because even Dr. Berg approves of real home made hummus (and he doesn’t even ferment his!) I am so very happy to have my beloved chickpeas back in my diet guilt free. Lately I’ve been following Leanne Vogel and I love her take on women’s hormonal cycle and keto. This doesn’t mean going out of ketosis, but it means I can stretch it a bit further on these days and stay in ketosis. I am fully embracing having a higher carb day in a week, and certainly having a higher carb time of the month! By the way those are the 10th – 15th days of your cycle; the ones leading up to ovulation. Here come the raspberries, sweet potatoes and you guessed it! Home cultured hummus!

Ingredients:

Method

I like to use dried chickpeas, so I measure them out and soak them overnight.  Pour into a bowl or container, fill with water and cover.  In the morning, strain and rinse the chickpeas.  Bring a pot of water to boil, pour in the chickpeas and simmer for 1 1/2 hours.  Strain the chickpeas in a colander and rinse.

While your chickpeas are cooking, wash, trim and your parsley and sage.

Add the chickpeas and all other ingredients to your food processor (hold out the olive oil) and process until smooth.

If serving immediately, spoon into a bowl and stir in 2 Tbsp extra virgin olive oil, then drizzle a bit more on the top. Serve with crudite platter or chips.

If fermenting, hold out the olive oil until the very end. Transfer hummus to a 2 litre clip top jar, cover with the olive oil and clamp closed.  Slowly rotate the jar until the olive oil seals the entire empty surface.  Leave to ferment for 2 days.  Once finished, stir the olive oil in and store in a 1 liter glass jar or BPA free container in the fridge.

Pro Tip: Make sure your jar is a third larger or double the capacity of your hummus so you don’t wake up to wasted work all over the counter.


Black Pepper Nightshade-Free Kimchi (vegan, paleo, keto)

Ingredients:

  • 1 Napa Cabbage, quartered and chopped
  • 1/2 onion, quartered
  • 1 bunch green onions, chopped into 1″ pieces
  • 2-3″ piece of ginger
  • 3 Tbsp Himalayan Pink Salt, divided
  • 3-4 purple carrots, peeled and rinsed
  • 1 3-4″ portion daikon radish (about 1 cup sliced)
  • 1 large green apple, diced
  • 1 Tbsp Coconut Aminos
  • 1/4 cup water (to puree apple, ginger & onion)
  • 1 Tbsp black pepper
  • 1-2 Tbsp sichuan/sechuan peppercorns
  • 1 tsp turmeric (optional: looks gross until the purple carrots bleed into the rest of the jar)
  • Gallon jar with or without airlock or a 2 quart jar (I use a giant pickle jar for this)
  • fermenting weight(s)
A couple days into fermentation. Not so hot looking thanks to that turmeric… but just wait.

Method:

  1. Sanitize a large 68oz jar or two roughly 2 liter jars and fermenting weights in the oven at 180ºF for 5 minutes.
  2. Wash and quarter cabbage lengthwise, then chop to desired length.  Thicker is more authentic (about 1 inch), but I chopped mine to about a half inch.  Place in a large bowl, toss with 2 Tablespoons kosher salt and set aside for at least 30 minutes to an hour for it to begin to ferment.
  3. Slice the radish in sticks and set aside.
  4. Peel and slice the carrots in rounds or sticks and set aside.
  5. Halve the onion and quarter it, reserving for the blender.
  6. Chop the tops off the green onions/scallions and cut off the whites. Reserve the whites for the paste and chop the greens in one inch sections.
  7. Quarter or dice the apple so the blender can handle it.
  8. Chop the Ginger a bit and combine with the apple, onion scallion whites, sichuan peppercorns, black peppercorns, 1 Tbsp pink salt and optional turmeric in the blender with the water and coconut aminos.  Blend until smooth.  
  9. Rinse the cabbage, drain and then add all the ingredients to the large bowl and toss together.
  10. Carefully scoop the mixture into the sanitized jars and beat down with a wooden spoon or french rolling pin until you have at least 2″ space at the top.  There is an actual tool for this but as I try my best to be minimalist I use what I have.  Now don’t freak out!  You don’t need brine for this one as it ferments better in its own juices and the salt.  Really.  Set the fermenting weights or a ziplock full of water (sealed) and close the lid.  
  11. Leave for a week or so to culture fully. 
Post cultured: still a little weird but those purple carrots did their job!
Final Ferment. That big jar actually made 4 of these. 🙂

Fermented Jicama with Lime & Pepper (vegan, paleo, keto)

This is one of those typical situations for me when I really need to do something with that vegetable I bought that has been sitting on the counter for too long. I usually make jicama fries and have even tried my hand at jicama & spelt bread, jicama chips and jicama tortillas. I had been dreaming about all the ways I could ferment it and decided to go with simple. I save everything so I pulled some lime rinds out of the freezer and stuffed them in with some ground pepper over the jicama.

Finished, it went beautifully in a summer romaine salad with cucumbers, pickled carrots and pumpkin seeds.

Ingredients:

  • 1 Jicama, peeled and sliced into “fries”
  • 4 Tbsp kosher salt
  • 1 lime
  • A few peppercorns or a 1/2 tsp fresh ground pepper
  • Non-chlorinated water
  • avocado oil to top.
  • 4 liter glass jar (or 4 quart size jars)
  • Fermenting weight

Method:

  1. Sanitize jar, weight and lid on the oven at 180°F for 2-3 min
  2. Peel and slice the jicama into sticks
  3. Halve a lime
  4. Stuff jicama, lime and pepper into the jar
  5. Pour the salt over the top and cover with water.
  6. Pour a little avocado oil on top to seal out bacteria
  7. Set in the fermenting weight, leaving an inch or two of space.
  8. Cover and leave for at least a week.

These are fantastic tossed into a pickled veg medley salad using the brine as dressing. I did this for a potluck recently and the main ask was what the dressing was… and that’s it! Love it.


Cultured Baba Ganoush (paleo, keto, vegan)

Cultured Baba Ganoush: post-fermentation method

This is my second post on the popular aubergine hummus otherwise known as baba ganoush. Most Americans will know it as an eggplant, but I first had it in France and found the rest of the world also calls it by its french name: aubergine. Frankly it sounds much more appetizing than eggplant so I’ll stick with it. I love how it roasts and grills to smoky excellence and comes alive with extra virgin olive oil and sea salt. I have been making smokey baba ganoush for years and it is one of my favorites with crudités or a mezze platter. I have been known to eat it straight with a spoon as well. The last time I posted this was with the pre-fermentation or “classical” method. You can read that post here. Personally I find this method easier as it is exactly like making any other fermented hummus.

Consuming fermented foods aids your microbiome (the life in your gut) and helps your neurotransmitters send positive signals to your brain. This can help manage things like anxiety and inflammation and also helps your body process other vitamins more effectively.

Now, I have had a bit of a nightshade issue but the fermentation does deal with that issue to some extent. But that being said, I have had this post in my drafts for some time and am getting it out there while at the same time possibly saying goodbye to my beloved baba for who knows how long. We shall see! This is a much easer method than the pre-fermentation method and also allows you to remove the skins and seeds if needs be in order to lessen the source of nightshade related inflammation. So please enjoy. This is made with love. 🙂

Ingredients:

*If you want more authentic baba ganoush, put these optional ingredients in. If you want the more Romanian version, leave them out. For this recipe I put in the cilantro but left out the lemon. It made for a lovely smooth and smoky hummus.

Method:

  1. When picking your aubergines consider that the insides will shrink when roasting. The longer you roast, the less final product you will have. so when eyeballing them imagine the total product for each one to be about 1/2 – 2/3 the size.
  2. Roast your aubergines in a preheated oven at  350ºF/175°C until just blackened, turning over in between. This should take about an hour but keep an eye on them as it can vary according to size.
  3. When ready you should be able to poke the tops and feel a small pocket of air. Remove and let cool.
  4. While the aubergine is cooling, sanitize your jars and lids at 175 degrees Fahrenheit in the oven for 5 minutes.
  5. When they are cool enough to pick up, pull the tops off and scrape the insides into a colander to let any juices drain out. Often they are dry enough that I can skip this step. Set aside the juices.
  6. Place the strained aubergine in your food processor with roasted & diced or fermented onion (if using diced you will need to add a 1/2 cup culturing juice) or whey) and all other ingredients except for the olive oil. If you need more liquid, add in some of the strained juices. Process until smooth.
  7. Scoop the contents carefully into your jar. I used a 1.5 liter swing top kilner jar for this.
  8. Pour the olive oil over the top, close the lid and carefully turn the jar until the gap of air is coated in olive oil up to the rim of the lid. This will keep any bad bacteria out and allow the air bubbles to escape as the hungry wild yeasts do their magic. You always want a jar that has at least 1/3-1/2 empty after your ferment is inside when it comes to hummus, mash, sauces etc as they can get a little over excited… believe me. I have come downstairs to the hummus blob and olive oil all over my kitchen counter. No fun.
  9. Leave to ferment for 1-3 days depending on taste.  Once finished, stir the olive oil in and store in a 1 liter glass container in the fridge.

If serving immediately, leave out the culturing liquid.  Spoon into a bowl and stir in 2 Tbsp extra virgin olive oil, then drizzle a bit more on the top. I sometimes just save some out, culturing liquid and all and serve with olive oil.


Fermented Fir Tips (Paleo, Keto, Vegan, Fun)

Though I know I first heard about eating for tips from James Wong, the BBC botany darling, in my favorite gardening book “Grow for Flavour” I frankly did not remember. Sorry James.

My dear friend Kirsten of @theeightacrefarm and I went picking at her lovely farm for a bit of a mom date. (10 minutes away from children= mom date). She showed me the fir tips that she had picked and dried for winter vitamin C tea. I can’t remember whose idea it was for sure but to be fair it was probably her! “I wonder if we could ferment these?” Yes. Yeah Momma, more like. So we picked and I came home and stuffed them in jars with salt and water. You follow the same proportions for really any herb you want to preserve this way and they seemed pretty “herby” to me.

The taste was something of a revelation. Raw they are nice but sharp with a bit of aftertaste of pine cleaner. Not that I’ve ever consumed pine cleaner but things often taste as they smell. Fermented they lose all that astringent cleaner taste and what you are left with is like Christmas in your mouth. reminiscent of a light herbal balsamic with hints of lemon, rosemary and mint. It’s hard to describe but the flavor is downright addictive. I ate half a jar on a wedge of Trader Joe’s Wild Mushroom Brie and some keto crackers I had made from Dr Berg’s Amazing Keto Bread recipe, edited. Enough talk. Here’s how it’s done.

You’ll want to get the smallest softest ones possible and pick them above the encasing bud or they’ll fall apart in your hands. We had little helpers so had a few tough bunches in the batch.

Ingredients:

  • 4-8 cups freshly picked Douglas or Noble Fir tips. The smaller and softer the better.
  • 1-2 cup sizes mason jars, sanitized (you can do larger but smaller sizes are handy) I used 3 wide mouth Pint masons.
  • 1 tsp kosher, sea or pink salt per cup of fir tips
  • Fermenting weight, small jar (sanitized) or some people use a cabbage leaf.
  • Avocado or olive oil for the top to seal out bacteria.
  • Non-corrosive lids. I have taken to using the ball leak proof lids in grey.

Method:

  1. Sanitize jars in the oven at 180°F for 2-3 minutes.
  2. With washed hands, rinse the fir tips and strain them in a colander.
  1. Pack the greens into the jars and pay attention to how many cups are in each jar.
  2. Add 1 tsp salt per cups. For my jars I added 2 tsp pink salt per jar.
  3. Cover with a bit of olive oil and then place your fermenting weight on the top, leaving 1″ headroom and seal the jar.
  4. Leave for 7 days or longer to produce some amazingly bright northwest flavor!
Post Fermentation.