Makes 1 Quart
1 small pineapple
1 bunch cilantro, coarsely chopped
1 tablespoon freshly grated ginger
2 tablespoons fresh lime juice
1 teaspoon sea salt
1/4 cup whey
1/2 cup filtered water
Mix pineapple, cilantro and ginger and place in a quart-sized, wide-mouth mason jar. Press down lightly with a wooden pounder or a meat hammer. Mix lime juice, sea salt and whey with water and pour over pineapple, adding more water if necessary to cover the pineapple. The chutney should be at least 1 inch below the top of the jar. Cover tightly and keep at room temperature for 2 days before transferring to refrigerator. This should be eaten withing 2 months.
Variation: Hot Pineapple Chutney
Add 1 small red onion, 1 jalapeno pepper and 1/2 red pepper, all finely chopped.
Sunday, April 17, 2011
Salsa
Makes 1 quart
4 medium tomatoes, peeled, seeded and diced
2 small onions, finely chopped
3/4 cup chopped Chile pepper, hot or mild
6-8 cloves garlic, peeled and finely chopped (optional)
1 bunch cilantro, chopped
1 teaspoon dried oregano
juice of 2 lemons
1 tablespoon sea salt
4 tablespoons whey (if not available use an additional 1 tablespoon salt)
1/4 cup filtered water
Mix all ingredients and place in a quart-sized, wide-mouth mason jar. Press down lightly with a wooden pounder or a meat hammer, adding more water if necessary to cover the vegetables. The top of the vegetables should be at least 1 inch below the top of the jar. Cover tightly and keep at room temperature for about 2 days before transferring to cold storage.
**Ketchup provides us with an excellent example of a condiment that was formerly fermented and therefore health promoting, but whose benefits were lost with large scale canning methods and a reliance on sugar rather than lactic acid as a preservative. The word "ketchup" derives form the Chinese Amoy dialect ke-tsiap or pickled fish-brine or sauce, the universal condiment of the antcient world.
4 medium tomatoes, peeled, seeded and diced
2 small onions, finely chopped
3/4 cup chopped Chile pepper, hot or mild
6-8 cloves garlic, peeled and finely chopped (optional)
1 bunch cilantro, chopped
1 teaspoon dried oregano
juice of 2 lemons
1 tablespoon sea salt
4 tablespoons whey (if not available use an additional 1 tablespoon salt)
1/4 cup filtered water
Mix all ingredients and place in a quart-sized, wide-mouth mason jar. Press down lightly with a wooden pounder or a meat hammer, adding more water if necessary to cover the vegetables. The top of the vegetables should be at least 1 inch below the top of the jar. Cover tightly and keep at room temperature for about 2 days before transferring to cold storage.
**Ketchup provides us with an excellent example of a condiment that was formerly fermented and therefore health promoting, but whose benefits were lost with large scale canning methods and a reliance on sugar rather than lactic acid as a preservative. The word "ketchup" derives form the Chinese Amoy dialect ke-tsiap or pickled fish-brine or sauce, the universal condiment of the antcient world.
Ginger Carrots
4 cups grated carrots, tightly packed
1 tablespoon freshly grated ginger
1 tablespoon sea salt
4 tablespoons whey (if not available, use an additional 1 tablespoon salt)
These are the best introduction to lacto-fermented vegetables we know; the taste is delicious; and the sweetness of the carrots neutralizes the acidity that some people find disagreeable when they are first introduced to lacto-fermented vegetables. Ginger carrots go well with rich foods and spicy meats.
In a bowl, mix all ingredients and pound with a wooden pounder or a meat hammer to release juices. Place in a quart-sized, wide-mouth mason jar and press down firmly with a pounder or a meat hammer until juices cover the carrots. The top of the carrots should be at least 1 inch below the top of the jar. Cover tightly and leave at room temperature about 3 days before transferring to cold storage.
1 tablespoon freshly grated ginger
1 tablespoon sea salt
4 tablespoons whey (if not available, use an additional 1 tablespoon salt)
These are the best introduction to lacto-fermented vegetables we know; the taste is delicious; and the sweetness of the carrots neutralizes the acidity that some people find disagreeable when they are first introduced to lacto-fermented vegetables. Ginger carrots go well with rich foods and spicy meats.
In a bowl, mix all ingredients and pound with a wooden pounder or a meat hammer to release juices. Place in a quart-sized, wide-mouth mason jar and press down firmly with a pounder or a meat hammer until juices cover the carrots. The top of the carrots should be at least 1 inch below the top of the jar. Cover tightly and leave at room temperature about 3 days before transferring to cold storage.
Sauerkraut
Makes 1 Quart
1 medium cabbage, cored and shredded
1 tablespoon caraway seeds
1 tablespoon sea salt
4 tablespoons whey (if not available use an additional 1 tablespoon salt)
In a bowl, mix cabbage with caraway seeds, sea salt and whey. Pound with a wooden pounder or a meat hammer for about 10 minutes to release juices. Place in a quart-sized, wide-mouth mason jar and press down firmly with a pounder or a meat hammer until juices come to the top of the cabbage. The top of the cabbage should be at least 1 inch below the top of the jar. Cover tightly and keep at room temperature for about 3 days before transferring to cold storage. The sauerkraut may be eaten immediately, but it improves with age.
1 medium cabbage, cored and shredded
1 tablespoon caraway seeds
1 tablespoon sea salt
4 tablespoons whey (if not available use an additional 1 tablespoon salt)
In a bowl, mix cabbage with caraway seeds, sea salt and whey. Pound with a wooden pounder or a meat hammer for about 10 minutes to release juices. Place in a quart-sized, wide-mouth mason jar and press down firmly with a pounder or a meat hammer until juices come to the top of the cabbage. The top of the cabbage should be at least 1 inch below the top of the jar. Cover tightly and keep at room temperature for about 3 days before transferring to cold storage. The sauerkraut may be eaten immediately, but it improves with age.
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