Tuesday, February 17, 2009

A Great Ferment for the cold winter months

It's been a little while - I've been crazy busy doing demos, shows and seminars of late, so I apologize for not keeping up -

Anyway, the cold winter months are awesome times for fermented goodies. If you're a seasonal eater/kitchen gardener in the colder climates like me, there's nothing going on outside to tempt your palate, so my fix is always something fermented from the frig. Here's an awesome creation I came up with recently to bring a wonderful mix of fresh, late season veggies to the plate:


3 medium carrots

3 medium parsnips

1-2 medium size turnips

1 tbsp Celtic Sea Salt

chlorine-free water

1 tsp celery seed

1 tsp ground coriander

1/2 tsp ground ginger

1/2 tsp ground allspice

Chop carrots, parsnips, and turnips into smallish chunks. Personally, I don't peel them, and the closer they are to coming out of the ground, the less necessary that step is. In a food processor, chop up all the veggies to the desired thickness. Mix in salt and spices. Put chopped veggie mix into a quart mason jar, pushing down as hard as possible. Add in chlorine-free water until veggies are fully covered. Close up and ferment!

Fermentation time: At 67 F, my best advice is to ferment for at least 2 weeks. You will need to gas off container on a daily basis, especially for the first week. My experience has been that the raw parsnip taste overtakes the flavor until several weeks has been reached. Also, the veggies soften a bit and are more pleasant to the palate.

Other options: Burdock is a great addition to this as well. You may want to give it a little extra time, as burdock is a bit tougher than the other ingredients.


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