~ Wild Yeast Fermentations ~


This post will cover fermentation with wild yeast and bacteria.  Before the isolation of yeast strains by traditional peoples the use of wild yeast was the only way to prolong food stores.  However, other methods were used, too, like drying and salting of meats and fish or seeds and grains.
Later, through the years, each culture of indigenous peoples saved certain culture strains for continued use until today. These included yogurt bacteria, molds used for tempeh and koji, and bacteria/yeast used for water kefir and kombucha.
grape water kefir

Basically, what yeast does is convert sugar into alcohol and carbon dioxide gas (CO2).  In fact, if you take a look at the origin of the word yeast, you’ll discover that it comes from the Old English gist and Old High German jesen or gesen, which mean “to ferment.”  You may not realize it, but wild yeast spores are present everywhere. They’re in the air we breathe; in plants, flowers, fruits, and soil.  With continued experimentation with fermenting and brewing, one will keep finding more and more sources of wild yeast.

Those who wild craft for food stocks know how potent the wild yeasts are in nature.  One of the better known foods that carry wild yeast are berries.  Blackberries and raspberries placed in a sugar liquid produced a nice effervescent beverage that can be taken home or used right in the field the next day when camping or hiking.  Black elderberries, whether fresh or naturally dried, also produces a nice fizzy elixir when made in the same manner.
Another well know fruiting body that carries beneficial bacteria are vineyard grapes or wild ones. This is seen as a white residue on the outside of the grapes.
grape yeastRose hips harvested after the first frost also contains wild yeast and/or bacteria.  Any type of wild edible berry will contain the yeast and bacteria needed for making fermented beverages.

~ Good Sources of Wild Yeasts ~

rose hips elderberries– Organic grapes, plums, fruits that have a white bloom.
– Elderberries
– Wild grapes
– Elder flowers
– Blueberries
blackberries– Blackberries/Raspberries
– Fresh or Dried Figs
– Prickly pear fruits
– Tree barks—birch (
Betula spp.) and aspen (Populus spp.).
– Unripe pine cones. My pinyon pine cones were loaded with yeast, and many people have reported excellent results using unripe pine cones from their local pines.
– Pinyon pine or white pine branches.
– Raw local honey
– 
A lot of unwashed organic fruits (apples, peaches, lemons, etc.) are also excellent sources of yeast. Make sure they’re organic and clean.

~ Other Items That Contain Beneficial
Wild Yeast ~

bee pollenThere are other items found in nature that allows for fermentation.  Pollen from flowers contain wild yeast, so many are used for culturing pro-biotic drinks.  Massive amounts of yeast are within the bee pollen from the array of flowers that the bees have collected.
Pollen extracts are sometimes used to help desensitize plants to which they are allergic.  In addition, melbrosia, a mixture of fermented bee pollen, flower pollen and royal jelly, may treat menopausal symptoms in women, including headaches and urinary incontinence.
Pollen contains many nutrients(enzymes and high quality proteins).  However, due to the external structure of the cell wall it is hard for humans to digest and use these nutrients. Adding the pollen to milk kefir or water kefir grains allows the cell wall to break down.

Here are a couple recipes for using bee pollen for a healthy pro-biotic beverage:

fermented pollenSuper – Pollen – D’Probiotica

For Dairy Kefir:
– Add 1 tbsp of fresh bee pollen to 1 cup strained kefir. Ferment in a glass jar with the lids cracked slightly or use an air-lock to vent.  Ripen at room temperature for 1 to 3 days day tell fermentation starts or to one’s liking.
For Water Kefir:
– Add 1 tbsp bee pollen to 2 cups finished water kefir liquid.
Ferment for 48 hours or to taste.

bee with pollenThe Butterfly

A great fruity beverage to use some milk kefir.
– 2/3 cup of dark grape juice
– 1/3 cup fresh milk kefir(grains removed)
– 1 tbsp of fresh pollen
– A slice of lemon or orange, with peel
– Sprinkle of cinnamon

Start with the grape juice and add the pollen.   Now add the dairy kefir, swirl a bit with a straw or chopstick to marble the beverage.  Allow to set for a few hours to incorporate and break down the bee pollen.

bee kaurtWild Nettle or Dandelion, Raw Bee Pollen, & Raw Honey Kraut

Here a great recipe to make sauerkraut using wildcrafted ingredients:
– To begin you will need a 1/2 gallon sized ball jar, 1 medium cabbage, fresh nettle or dandelion leaves, local raw honey, raw bee pollen, and some sea salt.
– Now core and shred the cabbage, salt it to taste then spread on a tray or large bowl.  Use as much salt to taste, common is 2 to 3 % salt brine.  Allow to sit for an hour for the salt to start breaking down the cabbage.
– Pound the cabbage with a wooden hammer (or a rolling pin can work) until the juices start to release and the cabbage softens.
– Mix with bee pollen, drizzle honey and sprinkle in cleaned and greens, with steams removed.  Add these ingredients to one’s liking.
– Place in a wide mouth ball jar and press down with your fist (you can use a cabbage leaf as a top barrier and then press on that) until the veg is submerged in liquid. If there is not enough liquid to start, check in a few hours as the cabbage breaks down more.
– Cover and leave at room temp for about 5-10 days.  Check on the sauerkraut and keep pressing it down below the liquid and release the gas occasionally as it starts to ferment.  The kraut should taste tart yet sweet from the honey when it’s ready…  if a stronger sauerkraut is desired leave it at room temperature. When you are satisfied with the taste, transfer to cold storage where it will last for up to 12 months.

  There are many ways to collect and use wild yeast from nature.  Unlike standard yeast used for yogurts or miso wild yeast can very in strength and potency.  This can affect the results of the finished beverage, however, most will turn out with high rates of effervesce.  Try using other flowers and fruits or even leaves from edible wild crafted plants.
– Fin


 

 

~ 3 Traditional Indian Lassi Recipes ~

~ Traditional Indian Lassi ~

mango Lassi
The famous Indian yogurt drink that is smooth, creamy, and absolutely heavenly! There are many variations of lassi, which is basically a blend of cultured diary kefir or yogurt mixed with fresh fruits and/or herbs. If the yogurt or kefir is ready made, this great refreshing drink can be made in minutes. The lassi drink can be used as a before meal appetite enhancer or after a meal as a dessert beverage.

Lassi is a popular traditional dahi (yogurt) based drink that originated in the Indian subcontinent. Lassi is a blend of yogurt, water, spices and sometimes fruit. Traditional lassi is a sweet savory drink, sometimes flavored with ground and roasted cumin. Salty lassi, however, contains salt and other spices, instead of sugar. It is important to use fresh yogurt/kefir that is not sour tasting.

Main Ingredients: Dahi (yogurt), fruits, cream, sugar, water, and spices

Mango Lassi

lassi mango
– 2 Ripe mangos, cut, seeded, and diced
– 2 cups of yogurt or milk kefir
– ¼ to ½ cup of jaggery (A raw India sugar) or cane sugar

Place all ingredients into a blender and pulse until blended.
Pour into glasses and serve. Garnish with a mango slice and a sprig of mint.

Mango – Mint Lassi

mint lassi
It’s a great take on the famous Mango Lassi that you tend to see at various Indian restaurants because it takes the flavor to a higher and much more complex level. This can also be done with only mint, if desired, just double the amount of mint leaves used.

– 1 Ripe mango
– 3 tbsp brown or jaggery sugar
– 2 tbsp chopped mint leaves
– 1 tsp ground star anise
– 1 tsp ground cardamom
– 1 tbsp lime juice
– 2 cups fresh yogurt or kefir
– whole mint leaves for garnish

Blend the mango, brown sugar/jaggery, chopped mint, star anise, cardamom, lime juice, and yogurt in a blender on high speed until smooth. Pour into glasses and garnish with fresh mint sprigs to serve.

Strawberry Mango Lassi

lassi strawberry
This is a fruity twist to the traditional lassi.

– 300 to 350 gr of strawberries, remove hulls and steams
– 1 to 1.5 cups of chilled yogurt
– 2 to 3 tbsp heavy cream
– 6 tbsp of sugar or raw honey
– 1 to 2 tsp rose water
– Sliced strawberries for garnish

Prepare the strawberries, mix with the honey or sugar, and blend until smooth.
Next, add the fresh yogurt and rose water, pulse until a smooth lassi is created.
Serve the strawberry lassi immediately. Garnish with a strawberry and/or mint leaf.

lassi yogurt  Lassi is a great way to use yogurt/kefir and a different way to use it over making smoothies. Above is three classic lassi blends, there are so many ways to make lassi with a favorite mix of fruits and spices.
Let the imagination go wild with flavor combination!
Enjoy!

For yogurt and milk kefir starters, visit our online store at: store.organic-cultures.com


 

Some of Our Latest Blog Post…

Fermented Beet and Cultured Goat Cheese Spread

~ Fermentationed Tonics for Winter Time & Immunity Building ~

How to Make a Japanese Nuka Zuke Pickle Bed

~ Daikon Radish Halves w/ Pears Pickled in Clear Broth – KimChi Recipe #4

Kim Chi Recipe #1 – Mother In-law’s Kim Chi – Baechu Gutjori (Traditional)

We hope you are enjoying our Blog post on fermentation and culturing foods.  See stay touch to see more way to feed yourself great cultured foods.  Live, Grow, and Share Cultured Foods.

For all your culturing and fermenting needs come check out our
~ Culture Store ~

KimChi Slaw w/ Cilantro & Lime Recipe #5

kimchi w red cabbage ~ KimChi Slaw w/ Cilantro & Lime Recipe 5 ~
Raw – Vegan – Fermented

This recipe uses an already made kimchi to make into a quick slaw.  It’s great for those who like kimchi but can’t handle the heat or for those who have not had kimchi before.  It combines the bold flavors of kimchi with cilantro, lime, and mild heat.  The slaw is versatile as a side salad/condiment for barbecue, with fried chicken, or even a hot dog topping.
Mix with shredded chicken for a quick main entree.
Use a neutral oil to have the dressing to coat the slaw.

Preparation time – 10 minutes – Makes 4 servings


Ingredients Needed…

red caabbage
– 4 cups shredded red or green cabbage, or a mix
– 1 ½ cups Daikon Radish Cube Kimchi
– 4 green onions, thinly sliced diagonally
–  A bit of grated carrot for color
– ¼ cup chopped cilantro
– Juice of ½ lime
– ¼ cup kimchi juice
– 1 tbsp of natural oil, optional
– 4 tbsp of fresh shiso leaf, optional

red cabbage % cilantro
Directions…

– Mix the cabbage, kimchi, green onions, cilantro/shiso in a large bowl
– In a separate bowl, whisk together the lime and kimchi juice. Then slowly mix in the oil until incorporated.
– Now pour the dressing over the cabbage mixture and toss to coat. Serve immediately or cover and refrigerate a few hours to allow the flavors to meld.

red cabbage kim chi
Enjoy this quick and easy kimchi slaw to add flavor to an entree, snack, or as a side condiment.
See more recipes and join our Blog page –
blog.organic-cultures.com

Fermented Beet and Cultured Goat Cheese Spread

~ Fermented Beet and Goat Cheese ~

beet kvass
Shockingly pink beet colour, this spread makes a wonderful appetizer or addition to a cheese plate. Roasting the beets in their skins retains their intense color.  This recipe uses two cultures of beets and cheese.  Use this spread on toasted bread/flat bread, crackers, or as part of a cheese plate.

Ingredients Needed…

Fermented beet kvass, about 2 beets worth, skin on or off
– 2 teaspoons olive oil
– Pinch of salt
– Freshly ground black pepper, to taste
– 1 tablespoon balsamic vinegar
– Juice of ½ orange, fresh
– 4 ounces soft goat cheese (chèvre)

Directions…

making beet spread
1.  Use beets from the fresh made beet kvass.
2.  Cut into small pieces and purée in food processor with olive oil.
3.  Add balsamic vinegar and orange juice and mix until smooth.
4.  Add goat cheese and mix for another minute or two.
5.  Taste and adjust seasonings as desired.

Keep refrigerated.
Live, Grow, and Share Cultured Foods…Happy Culturing!
See our online store for all your culturing needs – store.organic-cultures.com

Lemongina / Limegina Drink

~ Fermented – Vegan ~

 Lemongina
This is an excellent fermented sports drink containing electrolytes, vitamins, and some protein.   Easy top make with some common ingredients.  Very refreshing when a pick-me-up drink is needed!

Ingredients Needed…

  • 1 Quart (1 L) filtered water
  • 1⁄2 Cup (100 g) granulated sugar or use 3/4 cup honey
  • Pinch of sea salt
  • Juice of 4 lemons, limes, or a combination
  • 1⁄2 Cup (125 ml) live Dairy whey, water kefir starter, or wild yeast fermentation
  • 1⁄4 Cup (65 g) frozen raspberries or strawberries (optional)

Lemongina

Directions…

  • Warm 1 pint (500 ml) of water in a pot over low heat. Stir in the sugar and salt until dissolved. Remove from the heat, add the remaining 1 pint (500 ml) of water, and let it cool down below body temperature. Add the lemon juice, whey, and raspberries (if using).
  • Pour the Lemongina into a glass or ceramic jar and close the lid and shake.  Write the brewing date on a piece of masking tape and stick it to the outside of the jar.
  • Let it sit at room temperature for 3 to 7 days, depending on the temperature.  Agitate at least once a day to prevent mold from forming.  Begin tasting at the first sign of bubbles. It is done when it is fizzy and sour and tangy.  Refrigerate once it reaches desired taste.  The raspberries may be removed or left in.

Yields: 4 Servings (8 oz/250 ml, Each)

strawberry Lemongina
Fresh Strawberry Lemongina

Try this refreshing beverage for those hot summer days when a nice cool drink is desired.  Said to be a great mixer for a ‘gin and tonic’. Don’t forget to check out Tepache recipe, in the files section, for a fruitier beverage also from Mexico!

For culturing starters, like kefir, koji spores, or Kombucha and fermentation supplies visit our Organic-Cultures online store.

Live, Grow, and Share Cultured Foods…Happy Culturing!

~ Fermentationed Tonics for Winter Time & Immunity Building ~

RAW – Fermented – Vegan

Fermented Garlic in Honey – Ninniku Hachimitsu-zuke

garlic in raw honey

This is a great cultured ferment for the winter season!
Easy to make and loaded with cold and flu fighting properties.
We recommend using RAW honey for the best taste and beneficial remedies.  The honey is ready in as little as 2 to 3 days.  Wait around a month or more to eat the garlic cloves and to allow full fermentation.  The garlic will start to break down if left to sit to long, best to make smaller batches to use within a month
or two after fermenting.
The honey gives a nice sweet and strong garlic flavor
for many dishes.
Or if your a garlic fan you can eat the cloves, like candy.
The garlic infused honey, when thinned down with water, makes a great hot or cold drink to enjoy or as a cold remedy!
One can find many benefits to using this recipe for
health and well being.

What is Needed:
– 10 oz (300g) Fresh garlic
– 7 to 9 oz (200-250g) Raw Honey

Directions:
1.  Start by separating the cloves of garlic, trim off the roots and outer skin.  Make sure to remove the thin membrane under the outer skin.
2.  Wash and pat the garlic dry, being careful not the break or damage the cloves.  However, some will slightly break open the cloves to activate the allicin.  The results seem to be the same, but whole cloves seem to have a longer shelf life.
3.  Prepare a small packing jar by boiling in water to sterilize, also called a water bath.
4.  Pack the garlic cloves into the sterilized container.  Pour over the honey.  Allow the honey to set for a minute and top off, making sure to cover all the cloves.
5.  Cover with lid and allow to sit in a cool dark place.  Fermentation times very, after a couple of days one should see bubbles forming in the honey mixture or even a foam on top.
6.  For those who worry about botulism, you can also add a tsp of organic raw apple cider vinegar.  This only needs to be done if the pH is to high.  The mixture should read at 4.6 pH or lower, this should happen naturally.

After a months time, place in cold storage for better long term preservation.  Enjoy!

 

~ Elderberries in Raw Honey ~

elderberry honey

  Black elderberries have a rich history in herbal medicine and elderberry syrup is a must-have in any natural cold and flu medicine chest.  Elderberry syrup gained significant attention in the natural health community shortly after the H1N1 flu outbreak when a study was released demonstrating its ability to effectively inhibit this widespread strain of the flu (Roschek, et.al., 2009).  It be bought already prepared, however, it is very easy to make at home.

What’s the Proper Way to Make Elderberry Syrup?

It’s crucial that the elderberries are from a reputable source, that all excess twigs or unripe berries are removed, and that the berries are cooked sufficiently to eliminate the toxin that is found in the seeds.  Even when elderberries are dried before cooking and the syrup is strained, it is possible for this toxin to produce complications if the syrup is not cooked sufficiently.  Remember, the purpose of an extract is to extract the active constituents from the herbs; this includes toxins.

Ingredients Needed…
To make a proper batch of safe and effective elderberry syrup, you will need:
– 100 g dried elderberries
– 1 to 2 quarts cold distilled water
– 1 1/2 cup RAW honey
– Add other items such as fresh ginger root and/or cinnamon sticks

elder berry syrup

Directions…
–  Combine the berries and water in a large (cold) sauce pan. If time permits, allow the berries to soak until they are soft, about 30 – 60 minutes.
–  Place over medium heat and gradually bring to a boil. Once a rolling boil has been reached, reduce heat to a simmer and continue to cook for 30-45 minutes, stirring frequently.  You may have to add additional water to prevent burning the berries.
–  Do not cover the pot during this phase.  This process cannot be shortened as it is crucial for eliminating the cyanide-like toxin in the seeds.  Remove from heat and cool to room temperature.
–  Strain the concentrated extract and measure the liquid. It should be approximately 2 cups (If you have less than 2 cups, water can be added to reach 2 cups.  If you have more than two cups, continue boiling the mixture down.  It is crucial to have a 2-cup measurement at this state to ensure accurate dosing.  Combine with the cup and a half of honey.  Allow to cool slightly and pour into prepared bottles (which have been placed in a water bath.)
Allow to ferment a few days at room temperature, then store in the refrigerator.

Note: This can be a very active ferment.  Make sure to use an airlock or vent a couple times per day.  Even under refrigeration it will burp, due to the active wild yeast and RAW honey.

How Much Elderberry Syrup Can I Take?

The average dose used in studies to treat viral infections is 15ml of a syrup with 38% elderberry, 4x a day for adults and the same amount at a 19% concentration for children.  Commercial doses are often much less potent than those used in clinical studies.  For the equivalent of a single dose of a commercially prepared product, the formula provided above produces 35 total doses. (To determine dosing, measure the total amount of product you have and divide by 35.)

Note:  Keep in mind that the half-life of the active components in elderberry treatments is only a couple of hours total, so frequent dosing is required.  As a result, one dose per day will not be effective at either prevention or treatment.


~ Fire Cider Tonic ~

fire cider

  While most recipes for fire cider use a heavy hand with the garlic because of its potent medicinal properties, you should feel free to tweak and embrace the flexible nature of this recipe.  Fresh turmeric is a lovely substitute for dried – use about 3 tablespoons coarsely chopped or grated.  Also, one can use fresh chilies instead of dried hot chilies, use sliced fresh jalapeño or habanero, or even smoke-dried ones.  One benefit of using fresh is to impart more
wild yeast into the fermentation process.

Consider adding other citrus, such as grapefruit or blood oranges, in place of or in addition to the lemon.  Note: This tonic recipe needs to sit at room temperature and ferment for 1 month before enjoying.

fire cider tonic

Ingredients Needed…
This recipe makes around 2 cups of finished product. Fire cider tonic can be made 3 months ahead; store chilled in a (preferably glass) resealable container.

– 1 cup coarsely grated peeled horseradish (about 4 ounces)
– 1 small onion, coarsely chopped
– 8 large garlic cloves, smashed
– 1/2 cup peeled and coarsely grated or chopped ginger (about 3 ounces)
– 1 tablespoon ground turmeric
– 1 teaspoon black peppercorns
– 4 rosemary sprigs
– 1 whole clove
– 1 or 2 dried hot chilies or adjust to one’s liking
– 1 lemon, quartered/sliced or other acid type fruit
(This is a safety factor keeping the pH below the needed 4.6 pH)
– 2 cups (or more) unfiltered apple cider vinegar
– 2 tablespoons (or to taste) RAW honey

fire cider brew

Directions…
– Place horseradish, onion, garlic, ginger, turmeric, peppercorns, rosemary, and clove in quart jar.
– Crumble chilies into jar.
– Squeeze in lemon quarters; add rinds.
– Pour vinegar into jar until solids are fully submerged.
– Cover tightly, then swirl jar gently to combine.

Let stand in a dark spot 1 month.  After allotted time frame:

  1. Strain through a cheesecloth-lined colander or sieve into a large measuring cup; discard solids.  Gather up corners of cheesecloth to extract as much liquid as possible (wear gloves if you wish to avoid turmeric stains on your hands).  Rinse out jar and pour in liquid.  Add 2 Tbsp. honey, then shake covered jar or whisk to combine.  Add more honey to taste.
  2. You can transfer mixture to a few smaller bottles, such as swing-top bottles, as it’s easier to pour from this way.  Tightly seal and move into refrigerator for long term storage.

fire cider bottle

Ways to Use the Tonic…

Cold Preventative:
Sip by the spoonful when you feel a cold coming on. It can also diluted in water if taste is to strong.

Fire Cider Tea:
Add about 1 Tbsp. fire cider to a mug of hot water, along with a squeeze of fresh lemon juice and a little honey to sweeten. Finish with a bit of freshly ground black pepper.

Fire Cider Tonic:
This makes a great mocktail. Add about 1 Tbsp. fire cider and a squeeze of fresh orange juice to a glass of seltzer. Garnish with rosemary sprig.

Marinade:
Use on fish, chicken, or other dishes like tofu.
Think of fire cider as the acid in bright, assertive marinades similar to those for jerk chicken.

 

~ Golden Lemon Drop Honey Tonic ~

lemon honey

A great tonic for sore throats and the to combat on coming colds! This is an easy to make tonic that can be made in just a few days.
Stress can come from two places:
The inside (inflammation) and the outside (too much to do).
Sipping this brew can help ease both. The anti-inflammatory herbs turmeric and ginger offer a tangy, slightly sweet flavor that will hit the spot. Lemon balm has been found to have antimicrobial,
antioxidant, and anti-anxiety properties.

Ingredients Needed…

raw honey lemon

– Peel and juice of 1 lemon
1 2-inch piece fresh ginger, peeled and grated or chopped
– 1/4 tsp ground turmeric or fresh root peeled and grated/chopped
– 1 tbsp of dried or fresh rose hips.
Hint: Picking wild rose hips after the first frost turns them soft and pre-ferments them with wild yeast.
– 2 tsp RAW honey or to taste
– 2 drops food-grade lemon-balm extract (also called Melissa) or fresh herbal leaf
– 1 sprig rosemary and/or thyme, optional

This is a small batch mix so increase the ratios if a larger batch is desired.

lemon raw honey

Directions…
– Start by fermenting the peeled ginger root, turmeric, rose hips, and RAW honey.
– Allow this to set and ferment for 3 to 4 days until bubbles are forming on top of the solution.
– Once fermented add the lemon juice/peel and lemon-balm extract. If there is not an extract available, one can be made by making a lemon-balm tea decoction.
– Once all ingredients combined cover and place into refrigerator for use during the winter months.

Use by the spoonful or add to a hot green tea for relief from colds during the winter months.

Enjoy these great wintertime  tonics to combat the cold and flu season.  See more ideas and post on our main Blog page.

For culturing starters, like kefir, koji spores, or Kombucha and fermentation supplies visit our Organic-Cultures online store.

Live, Grow, and Share Cultured Foods…Happy culturing!

Punjabi-Style Cabbage with Spices

Fermented – Vegan


punjabi style cabbage
This Punjabi-Style Cabbage is an easy cabbage recipe that infuses your meal with the flavors of Punjab, a region in India. It can be made in the slow cooker, but when sauteed on the stove top it only takes about five minutes to throw together! Most Indian food recipes require a lot of preparation, but not this one – with a few spices such as turmeric and cumin, plain cabbage is transformed into an exotic new dish. Recipes with turmeric are also beneficial for your health, as turmeric is an amazing spice that helps prevent a number of ailments.
If you’ve never tried Punjabi food, this is a great starting point!

One of the first times I made this dish everyone went crazy stuffing it in a roti like a taco. This is a delicious, easy recipe that will make cooking dinner fun. The dish is traditionally made on the stove top.

Ingredients Needed…

  • 3 tablespoons (45 ml) olive oil
  • 1 tablespoon cumin seeds
  • 1 teaspoon turmeric powder (see Notes)
  • ½ yellow or red onion, peeled and diced (½ cup/75 g)
  • 1 (1 inch/2.5-cm) piece ginger root, peeled and grated or minced
  • 6 cloves garlic, peeled and minced
  • 1 medium potato, peeled and diced (1 cup /150 g)
  • 1 medium head white cabbage, outer leaves removed and finely shredded (about 8 cups/560 g)
  • 1 cup (145 g) peas, fresh or frozen
  • 1 green Thai, Serrano, or cayenne chili, stem removed, chopped
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1 teaspoon ground black pepper
  • ½ teaspoon red chili powder or cayenne
  • 1½ teaspoons sea salt

punjabi style cabbage
Directions…

– First we will start by fermenting the cabbage.  Just like making kraut, start by preparing the cabbage and adding salt to make a 2% brine.  Allow to set at room temperature for a day to 3 days, or until bubbles start to form.  You can use already made kimchi or sauerkraut if you like.
– In a deep, heavy pan, heat the oil over medium-high heat.  Add the cumin, coriander, black pepper corns, and turmeric and cook until the seeds sizzle, about 30 seconds.
– Add the onion, ginger root, and garlic and cook for 2 minutes, stirring occasionally to prevent sticking.
– Add the potato. Cook for 2 minutes, until soft.
– Add the peas, chili, and red chili powder, and salt.

– Turn the heat to low and partially cover the pan.  Cook 8 to 10 minutes, some like to cook it a little longer.  Allow to cool to room temperature, then add the cabbage to maintain the fermented probiotics.

– Add the cabbage making sure all of the cabbage is mixed well with the spices and other ingredients.

Serve over rice, in a roti, or with naan bread.

Enjoy!

 

~ Daikon Radish Halves w/ Pears Pickled in Clear Broth – KimChi Recipe #4

~ Daikon Radish Halves w/ Pears
Pickled in Clear Broth ~

Dongchimi Kimchi (Traditional)
radish kimchi
This recipe is another classic winter favorite, also traditionally made during the Napa cabbage harvest, kimjang. This refreshing white kim-chi is a perfect contrast to hot, spicy soups
and hearty wintery meals.
Koreans prize the deep, savory, clean flavors of the daikon radish and choose the best, youngest, and most tender radishes for this style of kim-chi. The juices are highly desired and saved
for later use as a summertime soup base and added to noodles.

Ingredients Needed…

– 3 pounds of daikon radish, greens attached, farm fresh
– ½ cup of sea salt
– 3 large cloves of garlic, halved
– 1 inch piece of ginger root, peeled, halved,
and cut into 1/8 inch pieces
– ½ medium yellow onion, peeled and quartered
– ½ Asian pear, peeled, cored, and quartered
– 1 jalapeno pepper, halved, seeded, and cut into pieces
– 3 green onions, white and green parts
– 6 cups of water
– 1 medium russet potato, peeled.  This is added to keep the radish crisp.
dongchimi kim-chi
Directions…

– Rinse the radishes. Use a vegetable brush, clean the dirt from the radish skins, but don’t peel the outer layer.  This provides an important layer of protections during the long fermentation process.
Halve the radishes lengthwise, keeping the greens intact.
Korean radish
– In a large mixing bowl, sprinkle ¼ cup of sea salt over the radish halves and allow to sit for 16 to 24 hours. After the time drain off the liquid.
– Tightly pack the radishes into a gallon size container. Place the garlic, ginger, onion, pear, jalapeno, and green onions on top.

– In a large pan, combine the water, potato, and the remaining ¼ of sea salt. Boil to full boil and cook the potatoes for 10 minutes. Discard the potatoes and pour the hot water over the radishes.
– Cover tightly. Allow to sit at room temperature, away from direct sunlight, for one week.
– Refrigerate and allow to ferment for at least another 3 weeks before consuming.

Just prior to serving, slice radishes in half again lengthwise into quarters, then cut into ½ inch pieces. Divide among serving dishes and ladle some of the juices over the radishes.

For more recipes see us at blog.organic-cultures.com

Stuffed Cucumber Kimchi – Recipe #3 Oi Sobagi (Traditional)

Kim-chi Oi Sobagi
Oi Sobagi – Stuffed Cucumber Kimchi
(Traditional)
Fermented – Raw – Vegan

  This is a nice and easy to make quick kimchi. Classic for the summertime and are served stuffed to compliment a main dish; they are not quite a condiment and not quite a snack.
The contrasting colours make it great to brighten any dish – the vibrant green of the cucumbers and the red of the chili peppers. This is a great kim-chi for children to try for the first time if not use to foods like kim-chi!
Ingredients Needed:

Brine…

– 2 pounds of cucumbers, unpeeled but with the ends trimmed English cucumbers
– 2 tbsp of sea salt
Filling…
– ¼ cup Korean chili pepper flakes (adjust to your liking)
– 6 ounces Korean chives, finely chopped or 8 green onions, green and white parts, finely chopped.
– ½ cup shredded carrots, optional
– 1 tsp sugar

Directions:

Cut the cucumbers in half width-wise and make a deep X shaped incision extending 2/3’s of the way down the inside of each cucumber.

  Place the cucumbers in a sieve set over a bowl, sprinkle the inside with the salt and allow to set for 30 minutes to drain. Stuff the chili flakes mixture into the cucumbers.  Make sure to place the mixture into all the crevices.  Do two passes: the first focusing on the horizontal segments and the second on the vertical.

kim-chi oi sobagi
Quick Cucumber Kim-chi

Place the cucumbers in a 2 quart-size containers and spoon the remaining filling on top.  Pour the reserved brine liquid into the containers, cover, and set aside at room temperature for 1 or 2 days.  After recommended time, taste the crunchiness and balance of flavors. It should be salty, sweet, and savory.
Serve the cucumbers when the crunchiness that you like. Keep any leftovers in the fridge. This is a quick ferment and keeps about 3 to 7 days. You can keep the reserve kimchi pickle juice to serve over rice noodles or use as a cold soup.

Enjoy!

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