The Culinary Connoisseur
Pickled Pink
19
Jan
Jan
The latest food trends run the gamut from odd new movements
to old standbys. Some are extremely healthy and others—not so much. Foodies pick the ones they like best and make
them work for their families. Among the healthier movements is the fermentation
kick. Of course, eating fermented foods is not new. Our ancestors knew this was
the best way of preserving vegetables for use during long winter months when no
fresh produce was available. But shelf-stable foods became popular and fresh vegetables
are readily accessible all year round so home canning and pickling has been
relegated to artisan fare.
to old standbys. Some are extremely healthy and others—not so much. Foodies pick the ones they like best and make
them work for their families. Among the healthier movements is the fermentation
kick. Of course, eating fermented foods is not new. Our ancestors knew this was
the best way of preserving vegetables for use during long winter months when no
fresh produce was available. But shelf-stable foods became popular and fresh vegetables
are readily accessible all year round so home canning and pickling has been
relegated to artisan fare.
Now we are learning more and more about how good bacteria
found in fermented foods can support our health. We are also discovering that
bad bacteria can lead to things like obesity and digestive conditions such
as irritable bowel syndrome. There
is a whole school of thought that encourages diets that add foods to
reestablish one’s inner “ecosystem” by creating healthy bacteria. Books have
been written on diets that add food rather than restricting them. Of course,
these foods are eaten in conjunction with other well balanced and nutritional
foods. The fermented foods help break down fat as well as quickly digest foods
to promote weight loss. Scientists now realize that a healthy gut does more for
you than any low-fat diet ever can. So while this may not be the cure-all it
sounds like an idea whose time has come.
found in fermented foods can support our health. We are also discovering that
bad bacteria can lead to things like obesity and digestive conditions such
as irritable bowel syndrome. There
is a whole school of thought that encourages diets that add foods to
reestablish one’s inner “ecosystem” by creating healthy bacteria. Books have
been written on diets that add food rather than restricting them. Of course,
these foods are eaten in conjunction with other well balanced and nutritional
foods. The fermented foods help break down fat as well as quickly digest foods
to promote weight loss. Scientists now realize that a healthy gut does more for
you than any low-fat diet ever can. So while this may not be the cure-all it
sounds like an idea whose time has come.
Fermented Carrot Pickles
1½ lb. small carrots, peeled
Zest of 2 lemons, strips or shreds
4 bay leaves
4 tablespoons kosher salt
Two 32-oz. canning jars lids
Combine salt and 6 cups warm water in a large bowl,
whisking to dissolve salt. Divide carrots, lime zest, and bay leaves between
canning jars. Add brine to cover carrots. Cover with lids. Be sure carrots are
covered with liquid. Let jars sit at room-temperature for 5 days. Keep out of direct sunlight.
whisking to dissolve salt. Divide carrots, lime zest, and bay leaves between
canning jars. Add brine to cover carrots. Cover with lids. Be sure carrots are
covered with liquid. Let jars sit at room-temperature for 5 days. Keep out of direct sunlight.
After 5 days, taste carrots every day; once they are
tangy and flavorful in about 1 week, recover jars with lids and chill. They
will last about a month.
tangy and flavorful in about 1 week, recover jars with lids and chill. They
will last about a month.
2 bags shredded cabbage—green or purple
3 tablespoons kosher salt
1 jalapeno, seeded or not, optional
1 teaspoon caraway seeds, optional
1 32 ounce canning jar
Place cabbage in a large bowl and sprinkle with salt. Knead the
cabbage with clean hands, for about 10 minutes, until there is enough
liquid to cover.
cabbage with clean hands, for about 10 minutes, until there is enough
liquid to cover.
Stuff the cabbage into a quart
jar, pressing the cabbage underneath the liquid. If necessary, add a
bit of water to completely cover cabbage. For a more complex flavor add the
jalapeno or 1 teaspoon caraway seeds. Cover the
jar with a tight lid.
jar, pressing the cabbage underneath the liquid. If necessary, add a
bit of water to completely cover cabbage. For a more complex flavor add the
jalapeno or 1 teaspoon caraway seeds. Cover the
jar with a tight lid.
Allow the jar to sit at room temperature, 60-70°F,
for at least 2 weeks until desired flavor and texture are achieved.
Open jar for a minute every day to release excess pressure.
for at least 2 weeks until desired flavor and texture are achieved.
Open jar for a minute every day to release excess pressure.
Once the sauerkraut is finished, put a tight lid on
the jar and move to cold storage. The sauerkraut’s flavor will
continue to develop as it ages.
the jar and move to cold storage. The sauerkraut’s flavor will
continue to develop as it ages.
This will get your kids into the fermentation
movement!
movement!
Three 7-oz cans of tomato paste
1/3 cup honey
3 tablespoons apple cider vinegar
3 small garlic cloves, crushed
6 tablespoons liquid from your homemade sauerkraut
1 tablespoon kosher salt
pinch cayenne pepper
Equipment needed: one 32 ounce canning jar
Combine all ingredients in the jar. Stir well to combine.
Ensure that the top of the ketchup is at least 1-inch
below the top of the jar.
below the top of the jar.
Using a clean cloth or paper towel, wipe the top of the
jar above the ketchup clean.
jar above the ketchup clean.
Put lid on jar and leave at room temperature for 3 days;
then transfer to the refrigerator.
then transfer to the refrigerator.