I'm grateful for FERMENTS!!
I've been a big fermenter for over 8 years. My first ferments were Kraut and To Die For Dill Pickles!!!
I decided to grow Daikon Radishes this Fall.....however, I've never even eaten a Daikon! They grew like gang busters and every seed germinated! I had NO idea that they would be SO huge! My mission was to figure out what to do with these babies and the best way to preserve all of the nutrients and more from a food is to ferment it!!!
I've been a big fermenter for over 8 years. My first ferments were Kraut and To Die For Dill Pickles!!!
I decided to grow Daikon Radishes this Fall.....however, I've never even eaten a Daikon! They grew like gang busters and every seed germinated! I had NO idea that they would be SO huge! My mission was to figure out what to do with these babies and the best way to preserve all of the nutrients and more from a food is to ferment it!!!
The most popular ferment I found was Banh Mi. It's an Vietnamese relish. The Farmer's Daughter's beau is Vietnamese...SO I figured I'd give it a try because if nothing else I'd have some guinea pigs to clean it up!
To my surprise I LOVE Banh Mi!!! The heat from the radishes diminishes a little, but the heat from the chile pepper more then made up for it!!!
To my surprise I LOVE Banh Mi!!! The heat from the radishes diminishes a little, but the heat from the chile pepper more then made up for it!!!
I'm embarrassed to confess that this is the first time I used this little gadget! It really is all they hoot about. Pretty nifty for a hand cranked machine.
I got mine last Christmas for around $25! Not bad and it comes with 3 blades. I still don't know all that it's capable, but will play with it a little more...promise!
Banh Mi is basically just Daikon Radishes, Carrots and Chile Pepper. To ferment I use 2Tbsp of salt to 1 Qt of water. I packed my 1/2 gallon jar and then poured the salt water over top. You always need to make sure that everything is weighed down and water covers it well. I used a smaller lid to keep everything under water and from air reaching it. My first fermented kraut I used a clean rock!! You can also fill a ziplock with salty water (in case it leaks) and pop it in the opening....anything that will weigh down and keep it from oxidation. Then you can either put a lid back on slightly or cover with a dish cloth and rubber band. There are new fermenting gadgets on the market that didn't exist 8 years ago (well they did at the wine making store!!)....and frankly you don't need them. But they are pretty nifty and you might feel better using them. And really if a nifty gadget will get you to make ferments then all the more buy them!!! Ferments are a life giving food and everyone needs them!
Sour is a food that we have forgotten to love! Sour is our friend!!! Ferments are filled with probiotics that love your gut! Vietnamese use Banh Mi to make a "deli" sandwich. It's a condiment....I use mine on my salad every evening for dinner and oh YUM!!! It adds just the right amount of sour to my salad with EVOO.
Banh Mi is basically just Daikon Radishes, Carrots and Chile Pepper. To ferment I use 2Tbsp of salt to 1 Qt of water. I packed my 1/2 gallon jar and then poured the salt water over top. You always need to make sure that everything is weighed down and water covers it well. I used a smaller lid to keep everything under water and from air reaching it. My first fermented kraut I used a clean rock!! You can also fill a ziplock with salty water (in case it leaks) and pop it in the opening....anything that will weigh down and keep it from oxidation. Then you can either put a lid back on slightly or cover with a dish cloth and rubber band. There are new fermenting gadgets on the market that didn't exist 8 years ago (well they did at the wine making store!!)....and frankly you don't need them. But they are pretty nifty and you might feel better using them. And really if a nifty gadget will get you to make ferments then all the more buy them!!! Ferments are a life giving food and everyone needs them!
Sour is a food that we have forgotten to love! Sour is our friend!!! Ferments are filled with probiotics that love your gut! Vietnamese use Banh Mi to make a "deli" sandwich. It's a condiment....I use mine on my salad every evening for dinner and oh YUM!!! It adds just the right amount of sour to my salad with EVOO.
I put a lid on my jar a little too tight. It didn't hurt anything, just built up a chlorine smell. Which isn't harmful and dissipated once I loosened the lid. I left my Banh Mi for 2 weeks. If you like it more sour, then leave longer. Once you put your ferments in the fridge it ceases the fermentation process.
My favorite source for fermentation was always Wild Fermentations by Sandor Katz.
FYI: Ferments are high in Histamine. If you are still very sensitive to Histamine due to Histamine Intolerance and/or Mast Cell Activation Disorder, then wait until your system is stronger. I couldn't do ferments for a good year until I started really focusing on the MCAD. They don't seem to be a problem now...which I am every so GRATEFUL for!!!
My favorite source for fermentation was always Wild Fermentations by Sandor Katz.
FYI: Ferments are high in Histamine. If you are still very sensitive to Histamine due to Histamine Intolerance and/or Mast Cell Activation Disorder, then wait until your system is stronger. I couldn't do ferments for a good year until I started really focusing on the MCAD. They don't seem to be a problem now...which I am every so GRATEFUL for!!!
