What’s in the works this week

March 4, 2009 at 10:44 pm (Dairy, Fruits, Vegetables, Plants, Healing food) (Austin, food preservation, lacto-fermented, putting by, salsa, whey, White Mountain Foods, yoghurt)

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..

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.

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.

3 Comments

FoodRenegade said,

May 8, 2009 at 2:38 pm

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)

Reply
- Ren said,
  
  May 8, 2009 at 7:10 pm
  
  I’m doing a lot of fermented foods these days, for both the taste and health benefits..
  
  Thanks, Kristen!
  
  Ren
  
  Reply
Quesadillas « Edible Aria said,

August 11, 2009 at 1:16 pm

[...] even if they should be folded in half or simply sandwiched, everyone can decide what tastes good. Homemade chili base, green onions and peppers seem a good way to start. Toss a little Mexican oregano and cumin on [...]

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