Peach Salsa Recipe
Tomatoes, peaches, onions, tomatillos, cilantro, salt. 🍴
Prepare: To prepare produce for fermenting, first chop &/or grate produce, throwing it all in a large bowl about the capacity of the jar in which it will ferment. Sprinkle salt on the chopped pieces of food in the bowl, mixing with your hands. As you add more food, sprinkle more salt and continue to coat & mix. The general rule of thumb is to use 1-3 tablespoons of salt to one quart of food to create a brine. As the salt sits on the food, it brings out the juices and the bowl will have extra liquid in the bottom by the time you are finished.
Pack: Be sure to add this liquid to the fermenting jar, pack the food in your jar, and top off the liquid by adding water until the water line is above the salted food packed in the jar. I started fermenting with a one quart Mason Jar, but I use a two quart Mason jar now that my family eats fermented vegetables regularly. Kraut Source makes a fermenting lid that will foolproof the fermenting process, ensuring a safely fermented jar of food for consumption. I always use one of their lids on my ferment jars.
Ferment: Fermenting jars of food can sit out on your kitchen counter for a few days to a week or two. Salsa ferments in two days, but I let kraut sit a week or two. It is completely fine to taste it, or eat it, at any time. Your goal is a salty mixture with a subtle fizzy tang.
Eat: Once your fermented food reaches a taste you like, store it in the refrigerator and eat it at you leisure. There are many recipes floating around Instagram, but I tend to use produce from my weekly Farm Box delivery, fresh, in-season produce. I have seen herbs added to ferment jars, as well. I eat it straight from the jar, in sandwich wraps, and on salads. Have fun & enjoy this extra healthy way to consume local fruits & vegetables.
Apple Kraut Recipe
Cabbage, apple, onion, cucumber, carrot, salt. 🍴
Pickled Green Tomatoes Recipe
Green tomatoes, nectarines, Walla Walla onions, salt. 🍴
Sourdough Biscuits from Robyn, Plum Cove Cottage
Sourdough Biscuits Recipe
Sift 2 cups flour, 1 tbl sugar, 1 tbl baking powder, ¾ tsp salt
Pour in 2 cups sourdough starter
Knead and let rise in greased bowl till double
Pinch dough and roll into 18 balls and place in large greased iron skillet
Bake 400 degs for 30 mins
Sourdough English Muffins from Ashley, Meta Street Cafe
Sourdough English Muffins are best directly from the oven slathered with a good quality butter and jam. The house smells incredible and fresh-from-the-oven English Muffins provide comfort food for you and those around you. Note, they became harder and harder throughout the day, revived by splitting them in half and toasting them.
Sourdough English Muffins Recipe
1 cup Sourdough Starter
1 1/2 cups milk
5-6 cups flour
1 tbsp. sugar
1 tbsp salt
1 tsp baking soda
polenta or cornmeal to sprinkle on baking sheet
- Make the Sponge: Mix the starter, milk and 3 cups of flour. Cover with plastic wrap and leave it to work for 2-24 hours.
- Making the Dough: Once the sponge has developed, mix the sugar, salt, baking soda, and 2 1/2 cups of flour together in a separate bowl. Stir this into the sponge as much as you can and cover with plastic wrap for about an hour.
- Kneading & Shaping: Using the flour that did not work into the sponge, knead the dough until it is smooth and no longer lumpy. Roll out this dough until it is 1/4-1/2 inch thick. Cut out circles the size of a tuna can. Place on a cookie sheet covered with polenta or cornmeal.
- Cooking: Cornmeal/polenta side down, place on a slightly greased skillet on extremely low temperature. They will shrink in diameter and puff up to twice their height in about ten minutes, then flip and warm on extremely low heat for another ten minutes. Once they are golden on each side, put in 340 degree oven for 20 minutes to complete the baking inside.
- Serve warm with butter & jam.
Recipe adapted from King Arthur Flour 200th Anniversary Cookbook
Now that I have both entered the world of fermenting and have aspirations to make bread, it is time to attempt sourdough starter. The King Arthur Flour’s 200th Anniversary Cookbook is my go-to for baking. Here is their recipe for making sourdough starter by letting active dry yeast go “wild.”
Combine the following ingredients in a big, glass jar. I used a one quart Mason Jar and it overflowed once the yeast became active, so find a bigger jar. The lid is not important. It needs some air, so a light cloth is best used to cover the top.
2 cups warm water
1 tbsp sugar
1 tbsp packaged yeast
2 cups white flour
In this order, pour ingredients into your glass jar. First the water, then add and dissolve the sugar, then the yeast. Stir in the flour gradually. Cover with a clean cloth and place somewhere warm for a few days. Stir it when you see that it has separated. It will bubble, “grow,” and develop a sour smell. This means it is “developing,” and will be add good flavor to baked goods. Once the excessive bubbling settles down, you will want to
“feed” your yeast on occasion, as it shrinks or as you use it. To “feed” your sourdough, add and mix in one cup water and one cup flour to the starter and let it “grow.”
Recipe from King Arthur Flour 200th Anniversary Cookbook
Sauerkraut from Ashley, Meta Street Cafe
Let there be sauerkraut….in one week. 🍶 Cabbage & cucumbers in brine. I followed Alice Waters’ description in her cookbook The Art of Simple Food. Alice Waters describes how to weight the cabbage with a small plate and a rock or a water-filled bag to keep submerged while fermenting. Hoping to fool-proof this batch, I used a mason jar attachment from Kraut Source. It uses a spring to push at the cabbage, keeping it submerged, & allows CO2 to escape, but does not let oxygen in, much like a beer fermenter. My first try at fermenting cabbage without this tool bred pink mold. I had more confidence in this batch, and it all panned out. Success! 🍴