This month I had the pleasure of sharing my home with a good friend and her daughter. The addition worked wonderfully and freed both of us single mothers up enough that we got to try a few new things.
She encountered some misfortune and picked up a guardia infection at a singing workshop over the summer. After a fairly unpleasant illness and a round of some serious antibiotics she was inspired by my shiny new Nourishing Traditions cookbook to try some fermented foods. Once we got started we never looked back!
First goal was whey. Whey seems to be the key ingredient in all of this and so the process began with yogurt making. Simple and successful making your own yogurt has got to be one of the easiest whole food activities going. Even I can do it. I won’t go into it here cuz that’s not what I do but I am sure if you harness the power of the internet you will find several useful websites.
Second attempt raw apple oat cookies. They weren’t technically raw and they were a spectacular failure with the children. As was our next attempt fermented oatmeal. This one had a definite ‘taste’ to it that was not easily disguised by jam or maple syrup and raisins. This one I think might work if you had grown up on it or were committed to acquiring the taste.
The day-offs rack at the produce store had piles of ginger and limes the week before and I had picked them both up ($2 for a large pile of each) thinking ‘I like limes and ginger’. We wanted to make kimchi and sauerkraut for sure, the cabbages sat waiting to be chopped but also wanted to find a use for all the limes. Enter ginger drink. Yum. Ginger drink is very very tasty and very very easy to make. Just a small amount of whey, 1/2 cup of lime juice and two cups of ginger made us 2 quarts (litres) of drink. It was really strong and we thought we could probably water it down and it would still be tasty.
Going on that huge success we rounded up some grapes that were doing their own fermenting and ran them through the Champion. There is currently a gallon jug of it sitting on my counter…waiting patiently to taste.
The other thing we gave a whirl was sauerkraut and kimchi both are excellent winter foods because they store well in a root cellar. Cabbage heads store quite well themselves but I find cabbage flavorless and dull so am really excited by the kimchi project.