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 Cuban Mint Mojo Dressing (keto, paleo, vegan)

Okay. Admittedly I have never been to Cuba. But a few years back the movie Chef came out and I was watching all that beautiful food happen and could almost taste it. My husband was working in Northern Ireland and I and the kids were waiting for our visas. I was up late watching it and stopped the movie, watched the sauce recipe happen about six times, then pulled myself of the couch and went in the kitchen to replicate it as best I could. Every time I have made this I have literally stood there, finger in jar, licking the Vitamix clean. It’s that good. Now that I’m on keto I ferment it to eat up the sugar from the oranges. And now that I’ve been diagnosed with autoimmune disease and am avoiding nightshades… this is my new favorite Latin American sauce. I like to couple it with hot mustard which makes it fairly authentically Cuban. So good. This recipe makes four 12-16oz bottles of sauce, so if you want less feel free to divide the recipe.

Ingredients:

  • 4 cups fresh picked mint leaves, washed
  • 1 bunch fresh cilantro/coriander
  • 1/2 cup stirred tahini (totally optional – leave out if seed cycling in menstrual and luteal phase as it encourages progesterone production)
  • 1/4 cup fresh squeezed lime juice (I used key limes)
  • 1/2 cup fermented white onion
  • 1/2 cup olive oil, divided
  • 1 whole organic lime with rind
  • 4 organic clementines with rinds rinds or 1 orange with rind, washed
  • 3/4 cup cultured brine from fermented onions
  • 1/2 cup Apple Cider Vinegar with the Mother
  • 3-4 garlic cloves
  • 2-4 teaspoons black pepper
  • 2 teaspoons ground cumin
  • 1 Tbsp dried oregano or a small handful of fresh oregano
  • 1 teaspoons pink salt, according to taste

Method: 

Combine all ingredients for the dressing in high powered blender and pulse until smooth or mix with an immersion blender.

Pour into a 1.5 -2 Liter sanitized glass jar and leave to ferment for four days give or take.

Transfer to bottles. I like to use these Oxo Chef Squeeze Bottles for homemade condiments as they pour in a way that photographs well, but I prefer generally to store sauces in this style of glass bottle to prevent plastic leeching. But in all reality you might stand there with a spatula scraping every last drop out of the blender and it may never make it into the bottles. So enjoy. I did.


Apple, Ginger, Lemon & Fennel Cultured Salad (vegan, paleo, keto)

Who loves fennel?! I do (obviously) and so does my husband and a handful of other folks I’ve met but for the most part when I explain that the key vegetable that goes into one of my favorite salads is a licorice tasting bulb I sometimes get funny looks. One must taste to believe. This is a very light & summery fennel recipe and complements both fresh and roasted dishes.

Ingredients:

  • 3 fennel bulbs (with stalks) rinsed, bulbs quartered and cut into chunks, stalks chopped in 1/2′ – 1″ sections or sliced in a food processor
  • 2 apples, diced or finely sliced
  • 1-2″ piece of pureed or shredded ginger, according to taste
  • 1/4 cup fermented onion juice from a previous batch (optional)
  • 1 lemon, sliced
  • 3% salt (I ended up using 3 3/4 Tbsp kosher salt)
  • avocado oil for the top
  • Fermenting weight or small jar, sanitized
  • 68oz mason or big pickle jar

Method:

  • Wash all vegetables and sanitize jar, fermenting weight and lid in the oven at 175 degrees for 5 minutes.
  • Wash hands and prepare vegetables. With this type of ferment I like to toss them together in a large bowl before I stuff them into the jar. Weigh the empty jar if you are adding salt by percentage. Note the weight. Add non-chlorinated water or fermenting liquid if needed.
  • Calculate salt percentage by weight and add to the jar.
  • Cover with avocado oil to keep the bacteria out.
  • Set in the fermenting weight, close the lid and leave to ferment for 2 weeks or longer.

I very much enjoy these slightly odd tasting vegetables, especially after fermentation. Culturing always bends the flavors a bit and brings out a unique bite that is wondrously void of bitterness. Not that fennel is really bitter but I find that it comes out almost smoother in flavor. The finished cultured liquid is fantastic in place of vinegar in dressings as well. I hope you enjoy this one!


Cultured Cilantro Lime Tahini Dressing (keto, paleo, vegan)

Happy Cinco De Mayo Folks! This is a wicked addictive dressing (or dip, if you make it thicker) and perfectly quick and tasty to whip up today for your celebrations. Give it a go… you won’t regret it.

Ingredients:

Method:

Combine all ingredients for the dressing in high powered blender and pulse until smooth or mix with an immersion blender. I like to use these Oxo Chef Squeeze Bottles for all my homemade condiments. But in all reality you might stand there with a spatula scraping every last drop out of the blender and it may never make it into the bottle. So enjoy. I did.


Fermented Roasted Tomato Salsa (vegan, paleo, keto)

I love fresh salsa… and all the more when it is both smoky and fermented. This is achieved by first blackening the tomatoes with the onions, jalapenos and garlic and then blending it together with the rest of the ingredients. It’s relatively quick to make and disappears just as fast. Enjoy!

Ingredients:

  • 14-15 Roma tomatoes halved
  • 1 large onion, quartered
  • 2-4 jalapeños
  • 4-6 cloves garlic
  • 1 large handful cilantro
  • Juice of 1-2 limes according to taste (I used 6 key limes)
  • 1/4 cup fermented onion juice from a previous batch (optional)
  • 1-2 tsp red pepper flakes or chipotle flakes
  • 2 tsp sea salt or kosher salt
  • 1 tsp cumin
  • avocado oil for the top
  • 68oz mason or big pickle jar

Method:

  • Wash all vegetables and sanitize jar, fermenting weight and lid in the oven at 175 degrees for 5 minutes.
  • Wash hands and prepare vegetables.
  • Lay tomatoes cut side up in cast iron pan along with onions, garlic and jalapeños
  • ROAST @ 350 for 45m – 1 hr or BROIL on High for 30 minutes until tops are blackened
  • Place all ingredients in a food processor or blender and pulse a few times to roughly “chop”
  • Taste and adjust seasonings to your liking and then pour into sanitized jar
  • Cover with avocado oil to keep the bacteria out.
  • Leave to ferment for 2-3 days.

Get this prepared a few days ahead and refrigerate for Cinco de Mayo!


Fermented Fennel, A Simple Adaptation (vegan, paleo, keto)

I have been fiddling around a lot with baked goods of late, to the chagrin of my insides, I think. I have had a few Fennel recipes in the works but this week I am posting an adaptation of Sorella‘s Fermented Fennel, which is featured in many of the London based Italian Bistro’s entrees. My husband loves licorice and although I do not enjoy the sweet treat and couldn’t anyway, I do love the vegetable roasted in cast iron along with a menagerie of other vegetables.

As a disclaimer this is a simplified version and a sort of “review” of their recipe as I wanted to try it out and as I happened to have a leftover bottle of white wine kicking around (I don’t drink white) I thought I would give it a shot. I did not toast any dried chilis or seeds (or even add the latter) and I subbed pomace oil for extra virgin olive oil. The result was still delectable and I encourage you to give it a shot. I am going to use it as a base for ragù one of these nights…

Ingredients:

  • 4 fennel bulbs (with stalks) rinsed, bulbs quartered and cut into chunks, stalks chopped in 1/2′ – 1″ sections
  • 1/4 cup fermented onion juice from a previous batch (optional)
  • 2-3 cloves garlic, sliced
  • 3/4-1 cup white wine
  • 1-2 tsp red chili flakes
  • 1/2 lemon peel, pulp removed (I actually used 2 halves fermented lemon rind from a batch of water kefir)
  • 3% salt (I ended up using 3 3/4 Tbsp kosher salt)
  • 2 bay leaves (I used ones from the garden but dried are okay)
  • extra virgin olive oil for the top
  • Fermenting weight or small jar, sanitized
  • 68oz mason or big pickle jar

Method:

  • Wash all vegetables and sanitize jar, fermenting weight and lid in the oven at 175 degrees for 5 minutes.
  • Wash hands and prepare vegetables. With this type of ferment I like to toss them together in a large bowl before I stuff them into the jar. Weigh the empty jar if you are adding salt by percentage. Note the weight. Add non-chlorinated water or fermenting liquid if needed.
  • Calculate salt percentage by weight and add to the jar.
  • Cover with extra virgin olive oil to keep the bacteria out.
  • Set in the fermenting weight, close the lid and leave to ferment for 2 weeks or longer.

As a mom of three high energy children I usually need to do these ferments in under 30 minutes, including interruptions and this one was accomplished as hoped. The flavor is just gorgeous with the olive oil mixed in. Enjoy!


Quick Probiotic Lemon Garlic Tahini Dressing

I turned 38 yesterday. It’s not a hallmark birthday in any way but I witnessed a humorous interpretation of “Dance of Doom” from the Lego Ninjago Movie performed by 3-7 year olds wearing giftwrap, and spent a couple days with my family down the beautiful Oregon Coast, and that is nothing to sneeze at. Thank you to my husband Steve for that. 🙂

For this appropriately lazy post I am offering up my favorite quick tahini dressing with live cultures. I put it on everything and dip everything yummy in it. And so should you.

Ingredients:

Method:

Combine all ingredients for the tahini dressing in a medium to large bowl and either whisk until smooth or mix with an immersion blender. I like to use these Oxo Chef Squeeze Bottles for all my homemade condiments. They allow you to put out an even line so are great for making pretty much everything… well, pretty.

Cheers.