Monday, October 10, 2011
Saturday, October 8, 2011
Sauerkraut, beet kvass, ginger carrots, kim-chee, traditional dill pickles, and other foods fermented with the help of lacto-bacillus are chock-full of health-supporting enzymes and probiotics. Alicia North of Northstar Botanicals led us in starting our own on a gorgeous October day. When making dill pickles, she adds oak leaves to cucumbers and summer squash to keep them firm and crunchy.
Some links Alicia recommended for continued experiments are: wildfermentation.com, thenourishingcook.com, nourishedkitchen.com, and www.cheeseslave.com.
We grated and mashed, measured, and sliced... then turned our attention to beverage-making!
Water Kefir (for a detailed guide, visit: http://www.yemoos.com/waterkefir4tbs.html)To make the basic recipe, you will need:
*1 QT jar or bigger
*4 TBS Kefir grains ( a basic ratio to remember is about 1 TBS grains:1 TBS sugar:1 cup water)
*4 cups spring water
*1/4 to 1/3 cup sugar (4-6 TBS)
*a couple figs, apricots, dates or a small handful of raisins
*1 to 2 teaspoons of lemon juice from a lemon or 1/4 of a fresh lemon cleaned & sliced w/skin on
Put all the ingredients in the jar and cover it with a cloth, paper towel or parchment paper held by elastic so your kefir grains can breathe and to make sure nothing can contaminate it.
Let them rest and do their thing! ... out of direct sunlight... 24-48 hours.
Days End, Jarred Beginnings!