What’s in the works this week

I’m sure that most of you are aware of the many benefits of fermented food.  If not, I suggest that you add The Nourished Kitchen to your bookmarks.

Starting with one jar of real yoghurt separated into its component whey and yoghurt cheese..

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Lacto-fermented salsa (fresh red and yellow tomatoes, onions, jalapeños, cilantro, salt, spices and whey).  Now, here’s the kicker..  in 3 months, lacto-fermented salsa will still look, smell and taste exactly as it did on the day it was made.

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Another batch of fermented ketchup, a jar of concentrated chili base (ancho, guajillo, New Mexico, cumin, cinnamon and salt) and a jar of mango cream cheese spread (fresh mango, yoghurt cheese and salt), all for about 10 bucks.

I am a Food RENEGADE!

3 thoughts on “What’s in the works this week

  1. Mmmm… It’s so inspiring to see your ferments sitting there. YUM. My family loves fermented foods, particularly cultured dairy & fermented chutneys or condiments. We’re not so keen on sauerkraut and other cabbage-based ferments. (My husband and I love them, but my kids don’t.)

    Thanks for sharing this in today’s Fight Back Fridays carnival.

    Cheers,
    KristenM
    (AKA FoodRenegade)

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