A documentation of my preservation and preparation of local foods as I work through the seasons. This will serve as a reference tool for me in the future and as a sharing guide for family and friends...and anyone else interested. Hopefully, I can offer some useful methods, tips and recipes to share with everyone--be they novice or pro--and encourage them to join me in the exciting world of preserving and cooking with local foods.



Thursday, August 25, 2016


Fermenting

 

Kefir – a ferment that colonizes your gut with good bacteria

Method:  Add grains and ¼ cup sugar to one quart of unchlorinated water in glass mason jar.  Screw lid on.  Place where temp is from 68-78 degrees for 24 hours.  Store in fridge one year. 

Flavored Kefir:  Second culturing increases nutrient content of kefir.

Milk or water kefir can be flavored with fruit, juice, spices.  Add directly and place back in fridge; or, for added nutrients, let sit out overnight for a second ferment.

 

Kombucha – combines with toxins in body and changes them for easy elimination

Put 3 quarts of non-chlorinated water to boil on stove.  When water is hot, add one cup of sugar and stir to dissolve.  Heat water to boiling.  Add 4-5 teabags and allow to steep until mixture cools completely.  Remove teabags and put tea in gallon glass jar.  Add the SCOBY and one cup of fermented kombucha from a previous batch.  Cover top of jar with coffee filter secured by a rubber band.  Put in dark and warm place (68-78 degrees) to ferment.  Check after 10 days, it should taste a bit tart with little or no remaining sweetness from the sugar.  Remove SCOBY to a new jar with one cup of fermented kombucha.  Put secure lid on and store on shelf in cupboard.  Place fresh-made kombucha in fridge.

 

Fermented Veggies

Prepare veggies by washing in cold water, shredding, slicing, chopping or trimming.  Prepare basic brine dissolving 2-3  TB sea salt and 2 tsp. sugar (opt.) per quart of unchlorinated water.   Use lesser amount of salt for thinly-sliced or shredded veggies.  Pack veggies into jar or crock and cover with brine.  Place follower (and weight if necessary) atop so veggies are under brine.  Ferment for 3-7 days, according to recipe.  Check for desired sourness and submerged veggies.

Storage:  Fermented Veggies will keep for 6-24 months in the fridge.

 

Homemade Vinegar:  Put any fruit scraps in food-safe container, add: 1/4 cup sugar dissolved in one quart unchlorinated water (until fruit is covered).  Can add mother from previous batch to give a good start.  Cover top with cloth to keep fruit flies out.  Let sit one week, strain and place cloth atop and let sit 3 more weeks, bottle and store in dark.  Use for salads, dressings & cooking.

 

Bread from Poolish

To poolish add:  12 oz liquid (ale, brine or other non-dairy), 3 cups flour (can add ½ cup of any other flour esp. if adding egg), ¼-1 tsp yeast, 1-1/2 tsp salt, 1 egg

Method - Mix well and remove approx. ¾ cup for future recipe (dough will be soft/sticky), Put in greased pan, oil top & put cloth atop., Let sit at room temp.,  After 8+ hours, put in 350 preheated oven and bake 30-45 min.

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