Shredded Purple Curtido

Shredded Fermented Purple Curtido-2

Curtido remains one of my favorite ferments.  I love it’s flavor, verstility and ease of preparation. I’m posting this in anticipation of the holidays as the bright color lends itself well to any holiday dinner table.  While I’ve posted a curtido recipe here before, I wanted to share another way of preparing it, more like a slaw, which lends itself to alternative ways of serving. it’s  especially easy to make if you have a food processor, although a hand grater … continue…

Kombucha Vinegar Flu Tonic

Kombucha-Vinegar-Flu-Tonic-5

As winter approaches, it can be helpful to strengthen our immune system and try to get a leg up on colds and flu.  This remedy/booster uses kombcha vinegar as it’s foundation.  Being an avid kombucha maker (I make 2 gallons at a time), I often end up with more than I can drink, so every once in awhile I make some kombucha vinegar. In case you haven’t accidentally discovered how to make kombucha vinegar on your own, I’ll share a … continue…

Fermented Tomatillo Salsa

Tomatillo Salsa-3

When i taste a new fermentation, my body speaks to me before my tastebuds, as the telltale of a good ferment is how it makes my body move when I taste it.  Different ferments seem to affect different parts of the body with good krauts making my hips move and top kimchi conjuring more of an Elvis knee-waggle swooning response. This tomatillo salsa recipe has for me something distinctly new and different in the dance realm – an upper body … continue…

Fermented Japapeno Pepper Sauce

Jalapeno peppers

I love the local summer/fall farmer’s market season as there are so many delicious organic foods to pick up and play with in my fermentation kitchen.  I recently spied a gaggle of beautiful jalapenos and with my father who loves spicy foods coming to visit shortly, I thought it would be fun and prudent to work up a fermented jalapeno pepper sauce and share the recipe here. It came out delicious and was a very active fermentation so it should … continue…

Locavore Farmer’s Market Ferment

fermentation locavore farmer's market-4

Prodded by two amazing women who are committed to eating 100% local foods for a year, I decided to start experimenting along those lines. They were hosting a locavore (love that word) potluck and I needed to come up with something tasty to share. Here’s what I came up with. One of my favorite things about summer are visits to the bountiful farmers markets, so I started off there and picked up some lovely vegetables, all organic and produced in our … continue…

Fermented Jalapenos

jalapenos-2

This one is very easy, and just goes to show you that the basic principals of fermentation can apply to all sorts of foods.  I simply made a brine and put the ingredients in and let it sit and stew.  This one is simply great for preserving.  I made these perhaps 4 months ago and I still have some in a jar in my refrigerator.  Great technique for storing an overabundance of veggies and keeping them until ready to consume.  … continue…

Fermented Curtido

Curtido

Curtido is a traditional central american dish which is very simple to make, has a short fermentation period (3 days although you could easily go longer) and is very delicious.  I first came across curtido (sometimes called cortido) in San Francisco at a Salvadoran restaurant where it is served as a tabletop condiment along with their delicious pupusas.  It’s one of my most popular fermentations among my friends.  Most people don’t make fermented curtido but rather pickle it with vinegar, … continue…