Take a look at this week’s links and see some of the comments and discussion from last week. Topics of discussion include getting started on sauerkraut (and some encouragement to), salsa, and some gluten-free info.
Discussion Last Week
Casey B says
I’ve recently taken a liking towards sauerkraut, but I have never made it myself. Cabbage (both regular and organic) seems to be on sale EVERYWHERE right now with St. Patty’s day around the corner. I’m tempted to try it. So far the only cultured food I have attempted is milk kefir. That has been a successful experiment and I’m drinking a kefir smoothie pretty much every day. Perhaps It’s time to try something new! I’m a bit nervous to try sauerkraut, but the kefir ended up easier than I anticipated! I don’t have any fancy crocks, but I do have canning jars (variety of sizes.) I might try that and do a small batch. I see the value of cultured foods, but I’m scared of messing up and making myself sick!
- nourishedrootspdx says
- I also was VERY nervous about trying to make sauerkraut but it turned out to be amazingly easy! We just massaged the cabbage with salt in a bowl and then packed it in a mason jar with a lid. One week later, we had sauerkraut. I have been very distracted with making kombucha and water kefir but want to try more krauts in the near future. Good Luck!
Mrs. Right says
We just finished the last of our salsa made in October, so it was time for more! I still have “salsa juice” on hand, though. What is salsa juice? Well, a couple of our batches were super liquidy, so after they were done fermenting I strained it, putting the chunky salsa into some jars, and all the liquid into others. I’ve used the juice as liquid for cooking rice (Mexican rice anyone?) or in addition to chicken broth for soup. I’m sure there are other uses as well I just have yet to discover.
Yesterday I started a gallon of salsa, and nearly a gallon of mixed veggies (kimchee knockoff): cabbage, mixed salad greens, zucchini, onion, sweet peppers, ginger, garlic, turmeric.
Our kombucha making got put on hold when we moved, and we just haven’t started up again. We’re living in a motor home, so the temperature fluctuates wildly between daytime and overnight. Plus there just isn’t enough room for all the jars we normally use, so we’ll be limited to the 2.5 gallons.
All this week I have been activating brown rice sourdough starter. I asked many questions on Cultures for Health chat with representatives who I have come to know and appreciate. I made gluten-free sourdough pancakes with excess sourdough starter. I do not throw anythings out, if possible! I was told I could make pancakes with starter right out of the fridge because they do not need much rise. You can find this recipe by typing the name under “Search” at culturesforhealth.com. This weekend, I made Gluten-free Sourdough Pan Pizza Crust. This recipe can be found right here on this blog. It reminds me of the thick gluten pizza crust. Very good! There is also a recipe for thin pizza crust I would like to try. I still have not found a recipe I like for gluten-free sourdough bread. I understand there will be a gluten-free sourdough e-book coming out soon. Can’t wait to try the bread recipes!
Please share what’s culturing on your counter this week. Have a new recipe? What’s your favorite ferment right now? Why do you eat cultured foods? What have you learned that might help others?
Please share a link to your favorite cultured blog post below. If you don’t have a blog, I’d love to hear what you’re up to in the comments. Next week I’ll highlight a few of your posts & comments for everyone to take a closer look at.
Feel free to grab the banner above by right clicking and saving to your desktop. Then insert it into your post so everyone can find us!
Disclaimer: These are external links and Cultures for Health does not necessarily support or endorse the content.
Add Your Link!
About the Weekly Cultured Gathering! We’re here to share and celebrate our adventures in food fermentation. From recipes to tips & tricks to food preservation – cultured foods are as old as food itself.
Maybe you eat cultured food because of the health benefits. Maybe you make it for the art and science involved. Maybe you believe that this age-old practice of souring dough, culturing dairy, brewing beverages, and fermenting vegetables is wonderfully sustainable. Maybe you feed them to your family because of all of the above.
Whatever draws you to the art of fermentation, this weekly gathering is a place where you can find others working towards the same goals as you are. It is a community, so let’s share!