Thanks to our guest host, Dianne Ruddle, for teaching us on what amazing foods/drinks we can ferment. Here are a few photos from Saturday’s fermentation event.
If you missed the Sauerkraut event, no worries! Here are a few links and recipes that you can use to make sauerkraut or even use it as a main ingredient for your next meal/snack.
to-make-easy-homemade- sauerkraut-in-a-mason-jar- cooking-lessons-from-the- kitchn-193124
Everyday-Fermentation- Handbook-Fermenting-Food– Without/dp/1440573662/ref=sr_ 1_1?ie=UTF8&qid=1416169712&sr= 8-1&keywords=everyday+ fermentation
Fermentation–Depth- Exploration-Essential/dp/ 160358286X/ref=sr_1_1?ie=UTF8& qid=1416169779&sr=8-1& keywords=art+of+fermentation
brine.htmlA few recipes using sauerkraut as the main ingredient!Recipes provided by: Joni Sare, NE, Chef | www.jonisare.comSauerkraut Savory Pancakes
1/2 cup acorn flour1 tsp smoked paprika—–1 egg1/2 cup sauerkraut1/2 cup dairy kefir1) Mixthe flour and paprika, break up any clumps.2) Add the rest of the ingredients, mix well.3) Spoon mixture into heated skillet on medium heat and cook both sides until toasted and cooked through, about 2 minutes each side.4) Top with yogurt, applesauce, or nut cheese. Or serve with a hearty stew.Sweet and Sour Smoothie w/sauerkraut1 handful kale leaves, torn to bite-size pieces, thick stems removed is optional1 handful lettuce, torn to bite-size pieces1 rib rhubard, sliced to 1-inch lengths1 green bell pepper, sliced to bite-size pieces, seeds removed1 orange, peeled and seed removed1 apple, core removed1 Tbls walnut oil2 cups ice1 cup waterNut cheese w/dairy kefir1 cup raw almonds (best soaked overnight, drain and remove skins)2 cups dairy kefir1) Mix well in high speed blender (Vitamix or Blendtec) until creamy.2) Let sit, covered with cheesecloth at room temperature, for up to 3 days then refrigerate up to 2 weeks (or more).Here is good info on nut cheeses: