fermentation

Preserved Lemons

People all over the world make preserved lemons. They generally leave the jar in the hot sun for a couple of days for the best flavor.

  • 6 lemons (thick skins) organic
  • 6 T sea salt
  • Juice of 3 lemons or more

Method:
Wash and scrub lemons. Cut each lemon in quarters but not right through, so that the pieces are still attached at the stem end. Stuff each lemon with plenty of salt.

Daikon Pickled Pink

Daikon Pickled Pink

A common favorite. I have found these pickles from Morocco to Myanmar. In Asia they often leave out the beet, but I like the pink color that results from the beet juices. 1 large daikon radish 1 small beet, raw, peeled and cut in slices 3-4 garlic cloves, cut into slices 1 T whey 2 ...

Moist Date Muffins

Moist Date Muffins

This recipe is an adaptation of a recipe given to me by Oliver Matzer, an easy-going Austrian Chef who has a beautiful style of food, and is owner of More Than Bread, an boutique catering company in Auckland, New Zealand. Makes about a dozen. 2 c whole wheat flour 1 1/2 c yogurt 1 c sof ...

Tahini Miso Dressing

Tahini Miso Dressing

This dressing is a real tongue titillator as well as very nourishing. Sesame seeds are high in easily absorbed calcium and miso is a live-culture fermentation which also helps with calcium absorption. makes about 1 cup 1/4 c tahini 1/2 lime's juice 1/2 c extra virgin olive oil or sesame ...

Fermented Rice Milk

Fermented Rice Milk

This is a really tasty way to make rice milk. This recipe is from Nourishing Traditions by Sally Fallon. One of my many favorites from her cookbook. Makes 2 quarts 1/2 c brown rice 8c filtered water Cook rice in water for several hours until it is very mushy. Pass it through a mil ...

Honey-Yogurt Marinade

Honey-Yogurt Marinade

I was taught this recipe by Bo Htein, who was taught how to cook by his paralyzed mother when he was a kid growing up in Myanmar. serves 4 1/2 c yogurt 1/4 c honey 1 clove garlic, minced 4 chicken legs salt and pepper Method: Mix together the yogurt, honey, garlic and chicken. All ...

Chocolate Chip Cookies

Chocolate Chip Cookies

I have adapted this old favorite from Sally Fallon's Raisin Nut Cookies page 532 in Nourishing Traditions. Everyone who has tasted these cookies loves them. Makes about 2 dozen 1/2 c whole yogurt 1/2 c sweet butter, softened 1/4 t sea salt 3/4 c fresh ground whole wheat or spelt flou ...

Traditional Diets

Traditional Diets

Notes from a Seminar conducted by Sally Fallon author of Nourishing Traditions: The Cookbook that Challenges Politically Correct Nutrition and the Diet Dictocrats Auckland, New Zealand, Feb 2003 Traditional Diets generally: Used no refined and denatured foods Contained some sort of an ...

Sauerkraut

Sauerkraut

1 head of cabbage, shredded 1 T caraway seeds (optional) 2 T sea salt 2 T whey (optional) Method: Mix the cabbage, caraway seeds and salt together. Pound to release the juices. Place mixture into a jar and press down firmly so that the juices cover the cabbage by at least a centimeter ...

How to Make Yogurt

How to Make Yogurt

The most important concern with yogurt is to maintain a constant incubation temperature of about 110ºF (43ºC). This is the temperature that those friendly bacteria become the most active. There are several ways to do this depending on the season and where you live in the world. Simply use a ...