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.
6-8″ daikon radish
1 Tbsp kosher or pink salt
Sanitize jars and fermenting weights in the oven at 180°F for 3-4 minutes
Grate or shred your daikon radish in a food processor until you have about 4 cups. Leave about 1-2″ room at the top.
Pack into sanitized jar, add salt and fill with non-chlorinated water.
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.
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!
180-200g dried chick peas, soaked overnight and cooked, drained and rinsed (makes about 3 cups)
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.
Sanitize a large 68oz jar or two roughly 2 liter jars and fermenting weights in the oven at 180ºF for 5 minutes.
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.
Slice the radish in sticks and set aside.
Peel and slice the carrots in rounds or sticks and set aside.
Halve the onion and quarter it, reserving for the blender.
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.
Quarter or dice the apple so the blender can handle it.
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.
Rinse the cabbage, drain and then add all the ingredients to the large bowl and toss together.
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.
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.
1 Jicama, peeled and sliced into “fries”
4 Tbsp kosher salt
A few peppercorns or a 1/2 tsp fresh ground pepper
avocado oil to top.
4 liter glass jar (or 4 quart size jars)
Sanitize jar, weight and lid on the oven at 180°F for 2-3 min
Peel and slice the jicama into sticks
Halve a lime
Stuff jicama, lime and pepper into the jar
Pour the salt over the top and cover with water.
Pour a little avocado oil on top to seal out bacteria
Set in the fermenting weight, leaving an inch or two of space.
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.
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. 🙂
3-6 aubergines, roasted and peeled (4 cups total when roasted)
*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.
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.
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.
When ready you should be able to poke the tops and feel a small pocket of air. Remove and let cool.
While the aubergine is cooling, sanitize your jars and lids at 175 degrees Fahrenheit in the oven for 5 minutes.
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.
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.
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.
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.
For this day of remembrance and rest I am using one of my many recipes I haven’t gotten around to posting. It is appropriate… a bit if mixing in the morning and leave it out all day and dry it overnight. Tasty. Nutritious. It feels odd to say Happy Memorial Day for a day to remember all those who died. But it is cause for celebration because those who died certainly deserve to be celebrated. So today is a day to be present with family. To remember our own who have served and died. Thank you.
For the recipe: lately I have taken to soaking and drying nuts, fermenting seeds and generally working on making everything in my pantry a little less inflammatory. I was reading Nourishing Traditions and was captured again by the idea of fermenting small seeds before eating them. Hempseed, Flax and Chia especially are a difficult one because they’re too small to soak and dry. My husband loves granola so I decided to veer a little from her 5 grain porridge recipe and try some more palatable grains (to hubs and kidlets), seeds and pseudo grains.
This one is a basic recipe for using Oats and Quinoa as the base. I regularly do a grain free version but I’ll save it for another post. Much of the sugars are consumed by the live cultures during the fermenting stage. I always feel a bit skeptical about this but I do notice that I don’t have quite the inflammatory reaction as I do when consuming say, maple syrup straight up. Science supports that it is eaten up as well so I guess it involves a bit of faith to believe it!
1 cup jumbo whole or steel cut oats (I like To use Bob’s Red Mill Golden Spurtle)
1 cup quinoa, lightly toasted
1/4-1/2 cup maple syrup (depending on how sweet you like it and if you are using it as cereal or cutting it into bars.
1-2 Tbsp blackstrap molasses (optional)
1 cup culturing liquid (I have used ginger beer, milk kefir and coconut kefir with varying but equally nice results.) Water kefir, kombucha and whey will work as well.
1-2 Tbsp cinnamon
1 tsp pink or kosher salt
1/4 -1/2 cup any seeds or nuts you like (optional)
Dried fruit like unsulphered goji berries, raisins, blueberries or cranberries
For Post Ferment:
1/2 cup coconut oil (melted) or avocado oil
5-10 Stevia or monk fruit drops to taste (optional)
Diced fruit: apple, pear etc (optional)
Toast quinoa in a baking sheet at 250°F for 10 minutes
Combine oats, quinoa, seeds and fruit in a large bowl
Add fermenting liquid, maple syrup, blackstrap, salt and cinnamon or other spices.
Stir several times in the first 1-2 hours to keep it from clumping.
Leave covered for 12 hours or overnight. If you are using chia seeds you may need to add more fermenting liquid or water.
In the morning, add three coconut oil and any back sweetener you like. I use monk and stevia. Much of the sugars will have been consumed by the culture but it will still be sweet. Raw honey is also a good choice here.
Lay out on a large parchment in a perforated baking sheet (you can use a normal baking sheet but it will take mug longer to dry). I use the fryer basket for my Breville Air Oven.
If you want it for bars you will need to pre-cut it now. Or a few hours into drying or it will get too crispy and crumble.
Dehydrate at 150°F for 8-12 hours. If it doesn’t breathe as in a standard baking sheet it can take up to 24 hours and you’ll need to break it up and flip or “toss” it.
Store in an airtight container for up to 2 weeks. I like to use a dehydrator to keep the probiotics alive. But if you don’t care about that you can just bake it in the oven at low temperature of 170°F for about 8 hours.
You can do this with 2 quart masons or a 2 Liter swing top and some fermenting lids and weights. I have taken to pouring a bit of avocado or olive oil on top of my vegetables to help keep out the bacteria.
The flavor is delicate and void of the bitterness I usually find in parsnips. I like them regardless but fermenting makes them palatable to even the worst parsnip critics. Like say, my husband and children.
For this recipe I used a 2 quart pickle jar.
8-9 parsnips – enough to fill a 2 liter sanitized jar or whatever jar you are using.
in the oven and heat to 180°F to sanitize everything.
Peel, rinse and chop your carrots either into sticks or rounds to desired thickness (we did both because littles were helping)
Fill your sanitized jar with washed, unpeeled and sliced parsnips (if not organic, peel and rinse them) leaving a couple inches room at the top.
Dissolve 1 1/2 – 2 tablespoons kosher salt, sea salt or pink salt per 2 cups non-chlorinated water and pour over the top, repeating until all your veg is covered. (I added the borrowed ferment liquid to top mine off)
Insert sanitized jar or fermenting weight to keep vegetables submerged. Close lid. If you do not have fermenting or swing lids, cover with a towel to keep bacteria out.