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. 🍴
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