More Ferments and Yet More

After my first couple of experiments with fermenting foods, both as a means of preservation and (more importantly) a source of myriad probiotics, I decided to take the plunge and try fermenting some other things. Those first two experiments, namely my Apple Sauerkraut and Piccalilli, made me rethink flavors, as my taste buds were treated to such completely new and different tastes as I was hard-put to describe. It was truly tasting something for the first time; there was no point of reference.

Rhubarb Fig Chutney, Pink Onion Relish, Strawberry Spritzer, Salsa Verde, Hot Pepper Salsa

I am now heartily on the bandwagon in favor of lacto-fermentation. My first introduction to this type of preservation (one of the most ancient, and safer than home canning) was by way of The Art of Fermentation, by Sandor Ellix Katz. I am very glad I read his take on things first, as I am heartily in agreement with the idea that we live in a world of hand-sanitizing, so caught up in the war against bacteria, germs and viruses, we have become a culture that succumbs far too easily to any allergy and auto-immune disease, not to mention all other diseases. Our immune systems are meant to be strengthened. Ours have become so lax, they don't quite know how to handle anything that comes along. And all of this strengthening begins in the gut. I read an article in yesterday (site no longer available) that also stated these thoughts, much more coherently:

"What we do know for sure is that our Western fixation on sanitation may have some disadvantages. Inflammatory bowel disease (Crohn’s and colitis), asthma, and autoimmune disorders are far more common in ultra-sanitized nations. There is one hypothesis–the “hygiene hypothesis”–that suggests that less childhood exposure to bacteria and parasites in the US and Europe may actually interfere with immune development. Because of antibiotics, antibacterial products, and overall hygiene, we don’t have as much interaction with the bacterial species that may help to keep our guts balanced. Of course, this isn’t the only reason that Western nations display more signs of dysbiosis (imbalanced gut flora): medications, artificial foods, diets high in refined sugar and saturated fats, stress, constipation, and deficient dietary fiber are also associated with the condition."

Understand, mine are not claims backed up by personal research, beyond Katz's book and many internet sites, and when searching you are just as apt to find dissenters, or fear-mongers as those who are pro-fermenting. To be fair, most are not against fermenting foods, per-se, but just that they feel everything has to be absolutely sanitized, using only certain types of jars or crocks, due to one thing or other, where Katz has a more laid back attitude. I am in agreement completely with the fact that things should be clean. That is my first rule in the kitchen, when cooking anything at all. Cleanliness is great. Absolutely sterile conditions (according to The Art of Fermentation) can inhibit the ability of the food to ferment properly. And, while I like cleanliness, I am not a slave to it.

Hot Pepper Salsa  Left: Salsa just packed in jar; Right: after 2 days, active bubbling      

I apologize if I get carried away, My new hobby has got me firmly in its grip! Long and short is, I changed two things (well, maybe three) in the last month. I have not been eating almost any bread or desserts (or sugar, beyond a teaspoon of honey once or twice a week) beyond incidentally here and there, and I introduced my sauerkraut and piccalilli into my diet daily. Since then, I have lost seven pounds. I had already been trying to eat more healthily and eliminate sugars as much as possible, due to very high blood glucose numbers. I finally had to break down and go to a doctor to get back on meds. I hate the very idea of being dependent on meds for anything, so this was a huge concession. 

I fully intended, even before heading to the doctor, to make some radical changes in my diet. Knowing what one must do, and actually DOING it are two radically opposing thought processes. Now that I have started, I am more than pleased with the results. But, eating either sauerkraut or picalilli daily, no matter how delicious, gets old. I wanted some new flavors. So, I got busy over the past week and now have fermenting on my counter a Hot Pepper Salsa, a Pink Onion Relish, Salsa Verde and a Serbian Pepper and Eggplant Salsa called "Ajvar". I bought 2pints of jalapenos yesterday at the Farmers' Market and will ferment those also. I was amazed at how very active my Hot Pepper Salsa was after only 2 days! I used  8 different kinds of peppers, from hot to absolutely mild in the mixture. I am calling it Hot Pepper Salsa because it has hot peppers in it, versus the Ajvar, with only sweet red bell peppers. Here is my recipe:

Fermented Hot Pepper Salsa

Makes about 1½ quarts

Prepping the salsa

1 pound Rustico sweet red peppers (3 cups, chopped)
8 ounces Red onion (1½ cups, chopped)
8 ounces Fresno chilies (1½ cups, chopped)
8 ounces Jalapeno chilies (1½ cups, chopped)
8 ounce red bell pepper (1½ cups, chopped)
5 ounces Poblano chili (1 cup, chopped)
3.6 ounces banana peppers (½ cup, chopped)
3.5 ounces Anaheim chili (½ cup, chopped)
4 large cloves garlic, minced

1 large bunch fresh cilantro, chopped
0.46 ounce coarse sea salt (about one tablespoon; weigh rather then measure)
¼ cup whey (drained from yogurt)
juice of one juicy lime, about 2 tablespoons
2 dried chipotle chilies, whole
1 cabbage leaf to cover the veg in the jar

Weigh the vegetables once already cleaned, stems and seeds removed where desired. I chopped all the peppers and veg by hand, as I wanted to retain the shape and keep everything uniform. The ingredients may be chopped in a food processor or blend smooth if preferred. If blending smooth, it is far more difficult to ferment without the possibility of mold forming. I plan to blend some of this ferment once it is done. For now, I can keep the veg submerged in its brine far more easily this way.
Combine all the prepared vegetables (except the chipotles and the cabbage leaf) in a bowl and stir in the salt, whey and lime juice. Stir well to distribute the salt and allow the vegetables to begin creating their juices, about 10 or 15 minutes. If opposed to whey (which acts as a starter to get fermentation kick-started), there are vegetable starters available, or you may add more salt, or if you have already fermented sauerkraut, use some of that fermented brine with already active bacteria.

Pack the vegetables and any accumulated juices in two clean quart jars, or one larger jar (I used a 50.75 ounce Fido jar). Allow plenty of headroom (minimum 3-inches!), as this ferment makes a LOT of juice. Insert the whole chipotle peppers into the jar(s). Press down firmly to compact the vegetables and press out more juice. The goal is for the juice to completely cover the vegetables. Top with a cabbage leaf, tucking it firmly around the edges of the food to keep it contained and under the brine. Place a weight on top of the cabbage leaf, to help keep the vegetables submerged. They will float upwards after a day or two, but must remain submerged. 

If you have the Fido jar lid with a hole drilled, the grommets and an airlock valve, this is ideal. This ferment is very active, even after only 2 days and will release large amounts of carbon dioxide. IF you have only regular lids, ensure that no metal is exposed to the food or the brine and be sure to loosen the seal daily to allow gases to escape. 

Ferment the salsa for 2 to 10 days, as desired. Taste to determine when is best for you. After your determined time, refrigerate the salsa, but (according to Katz) try not to taste for 3 months at least, and better still, 6 months, for the absolute best flavor.


My passion is teaching people how to create a harmony of flavors with their cooking, and passing along my love and joy of food, both simple or exotic, plain or fancy. I continue my journey in ethnic and domestic cuisines, continuing my journey to explore diverse culinary experiences and hopefully to start you on a journey of your own. Join me also at A Harmony of Flavors on Facebook, and Pinterest.

Tomato Season is Upon Us with Exciting Heirloom Varieties

Old German, Cherokee Purple, Green Zebra, Yellow Pear

Up in the northern US, it is finally tomato season. The Farmers' Market is now being flooded with produce of all sorts, and tomatoes are making a real splash. Some of the tomatoes I grew from seed a few years ago are now finding their way, along with a lot of other varieties, to a lot of market stands here. Some of these are heirloom, though some are just new hybrids. I grew Green Zebra, Cherokee Purple and Old German. Those, along with others like Mortgage Lifters, Green Grape, Indigo Blueberry, Black Cherry and others are now making the most interesting stands to visit. The colors alone attract with plain old eye-appeal. Once tasted, it is really hard to go back to enjoying a supermarket hybrid. One stand this year is specializing only in these heirloom or similar types of tomatoes and it is the first place I go.

My little crop, picked just last evening

I have no real open space in my current yard where tomatoes would get enough sun, except right smack in the front yard. So this year, my sister-in-law is hosting my tomato plants and a lot of herbs, along with her tomato plants. She has Romas and Early Girl and a few other varieties of red tomatoes. She lives about 6 blocks away, so it gives me an opportunity to go walking, for a good cause. I took a quick walk over there yesterday to pick some herbs to use in a new chicken dish I was creating for dinner, and there were a cluster of Yellow Pear Tomatoes ripened or ripening, so I brought them home with the marjoram, oregano, thyme and rosemary that I had gone there for. She has told me to pick some of the red varieties also, as they are generally more abundant, and I have quite a few Romas in my bowl of fresh tomatoes just now!
 

From Top: Cherokee Purple, Old German, Green Zebra

Salsa is a popular use for fresh tomatoes. The ingredients are pretty straightforward, though there are lots of possibilities for new mixtures. I mixed up a quick batch of fresh salsa the other morning and used it over my fried eggs. I love salsa over eggs, but obviously it is great as a standard dip with chips. Salsa is wonderful over most "Mexican" style dishes, of course.  Generally green pepper is used in making a salsa, but I had also bought a few very large jalapeno peppers at the Farmers' Market. These really large jalapenos are also usually much less spicy-hot. Instead of green pepper, I just used the large jalapeno, minced. Obviously, green pepper would work perfectly in this salsa, but with only 3 Roma tomatoes, the one large jalapeno made more than enough of a pepper to tomato ratio. This is what I did for my Salsa Fresca (Fresh Salsa):

Salsa Fresca

Salsa Fresca

Makes about 1 1/2 cups

3 Roma tomatoes
1 large jalapeno pepper (or 1/2 green pepper), minced finely
½ small onion, minced
1 - 2 cloves garlic, minced
chopped cilantro, to taste
salt, to taste
2 tablespoons lime juice, or as needed

Dice the tomatoes, removing the wetter seed sections over the sink if you want a less watery salsa. Place the diced tomatoes in a bowl with the remaining ingredients and mix well. Set aside for a few minutes to allow flavors to meld.

BLT on homemade bread

Any tomatoes can be used to make salsa. When there is a glut of cherry tomatoes, I cut them in halves or quarters, depending on their original size. I used a mix of red cherry tomatoes and Yellow Pear tomatoes to make a salsa last summer. Larger tomatoes are just excellent on a BLT (bacon, lettuce and tomato) sandwich, most particularly if the bread is freshly made and the bacon is meaty. Avocado is also a wonderful addition to a BLT. Or if you are of the vegetarian persuasion, just make a lettuce and tomato sandwich, adding avocado, sprouts and/or fresh sliced cucumber.

Green Zebra, top, with 4 Green Grape tomatoes

Above I mentioned a variety of tomato called Green Grape tomatoes. I had never seen this type before this summer. They are green, of course, and a small tomato, somewhat like the size of a slightly elongated ping-pong ball. I have Green Zebra tomatoes growing at my sister-in law's house, but they are not ripe yet, so I bought some of those at the market as well as the Green Grape and a Black of Tula. The Black of Tula are similar looking to the Cherokee Purple, with a dark flesh and a wonderful deep smoky flavor.

Old German with large red starburst

Old German is a variety termed heirloom at the local nursery. I grew these a couple of years back and the plant yielded some smaller specimens that were entirely yellow, as well as some that grew very large. The large ones were bright yellow, and at the bottom had a large, red starburst. When cut, the red starburst pattern radiated into the whole tomato. They were most beautiful to behold.

When taking the time to cut and separately taste each of these different varieties of tomatoes, it is obvious they all have very distinct flavors, none of which remotely taste like the bland, red supermarket varieties. I find the Green Zebra have a light, almost citrus-like flavor, while the darker tomatoes like Cherokee Purple or Black of Tula have a deep, smoky-berry like flavor. The red varieties like Mortgage Lifter taste like a red tomato in comparison with these others, but still have most outstanding flavor in comparison to the blandness of supermarket varieties.

In the dead of winter, when the tastebuds have become complacent, these supermarket types of tomato are fine. Once summer hits and the fresh, right-from-the-plant tomatoes are in season, it is time to glory in their magnificence.


My passion is teaching people how to create a harmony of flavors with their cooking, and passing along my love and joy of food, both simple or exotic, plain or fancy. I continue my journey in ethnic and domestic cuisines, continuing my journey to explore diverse culinary experiences and hopefully to start you on a journey of your own. Join me also at A Harmony of Flavors on Facebook, and Pinterest.