The year of the ferment continues, and even when overseas in India recently more and interesting fermented foods were part of daily life. It is remarkable how all cultures seem to have their version of health giving fermented foods.
Fermentation of seasonal produce as a means to provide a source of vegetables in winter has been a feature of cultures dating back thousands of years. We are now well acquainted with sauerkraut or kimchi. The health benefits of these vegetable ferments relate to the preservation of nutrients when foods are fermented raw and uncooked. Similarly, important enzymes and gut-friendly bacteria are retained, aiding digestion and assimilation of nutrients in the body.
In India the presence of ferments was a feature of many meals at all times of day from idli at breakfast to semolina crisps and vadas (black gram donuts) later in the day.
Back home I wasted no time in extending my fermentation repertoire to making fermented vegetables. The first success comprised an Asian flavoured, fermented slaw – with cabbage, some from the garden, plus shredded home grown Nantes carrots and garlic plus ginger. Hot on the heels of this success came a bok choy, wakame, carrot, kohl rabi, garlic and chilli ferment.
My fermented produce inspired Madame le chef at neighbouring Casa Spring Gully to quickly devise a recipe to incorporate the new vegetable delicacies into some home grown potato salad with a light mayonnaise, sliced small gherkins and capers that was delicious.
Next off the rank was the long delayed sourdough breads starter. The first attempt, which was going beautifully until the third day, suddenly turned up its heels with the hot kitchen,…the second batch proved more successful and the first loaf of wholemeal spelt bread was delicious – substantial and tangy with sourdough flavour. Then came an omega3 experiment with flaxseed and chia seed – a bit less of a success but tasty too. A novel recipe came to mind, inspired by a favourite Italian cake, castagnaccio, and I combined spelt starter with chestnut flour to make a type of focaccia, brushed with olive oil and studded with pine nuts, rosemary sprigs, fennel seeds and salt flakes…as they say…different. But beautiful with assiago cheese.
Fermented vegetables
I used a glass container with a stoppered top that allowed easy release of gases. If using a screw-topped jar keep it loosely fitted. All containers and utensils must be cleaned thoroughly.
Half a small cabbage, shredded
2 carrots, julienned
2 cloves garlic, sliced
1 thumb sized piece of ginger, finely sliced (vary according to taste)
1 teaspoon salt
Combine all of the ingredients in a bowl. Remove about a cup and a half of the mixture and blend with enough water to make a juice-like consistency. Return this to the vegetables and mix through. Place the mixture in your glass jar. Place a tight fitting small inverted saucer or similar dish on top of the mix and press down until juices just cover it and air from underneath is expelled. Place in an area away from direct sunlight and wait for the fermenting to occur over the next few days. (I periodically pressed down on the saucer to expel accumulated gas). Keep smelling the brew and when satisfied that it has a lovely clean fermented odour place the lot in the fridge. This will depend on the temperature but may be as soon as 3 – 4 days. You may wish to decant into a couple of smaller jars for convenience.
