Thursday, 1 September 2016

Fermented Foods at Every Meal

Believe it or not, this is my first Fermented cookery book: Fermented Foods at Every Meal. I've enjoyed making chutneys, pickles and preserves but never fermented anything. To be honest, my knowledge of fermenting was somewhat limited. So, what is Fermentation? Well, it is "foods that have healthful microbes deliberately added to modify them". Fermentation uses good bacteria to make food more nutritious. Hayley Ryczek, the author shares with the reader how you can easily make 10 fermented foods. There are further recipes which in-cooperates the fermented recipes into everyday dishes. 

Dried fruit chutney.

Dried fruit chutney

Dried Fruit Chutney
Equipment You Will Need;
Mixing bowl
Mixing spoons
1 glass quart jar with lid (950ml)
Cheesecloth or cotton fabric square
Rubber band or string

130g chopped dried apricots
75g raisins
60g sweetened dried cranberries
80g chopped onion
45g chopped dates
2 teaspoons mustard seeds
2 teaspoons raw honey
1/8 teaspoon garam masala
1 1/2 teaspoon sea salt
1/8 teaspoon ground white pepper
120ml whey
60ml raw apple cider vinegar
60ml water
zest and juice of 1 orange

If you are wondering how to make whey or what it is, have a look at this recipe, it's best to start with making this first.

In a large bowl, combine all the ingredients. Mix well. Transfer the mixture to a 1-quart (950ml) jar and press down using the back of a spoon to remove any air bubbles. Cover the jar with a cheesecloth and secure with a rubber band or string. Allow to ferment at room temperature, out of direct sunlight for 8 hours or overnight. Stir, cover with an airtight lid, and refrigerate for 24 hours before using. The chutney will keep for up to 1 month in the refrigerator.

The lovely people at Quarto publishing are giving one copy of Fermented Foods at Every Meal. To be in with a chance, follow the below instructions.

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