Archive for the ‘Recipes’ Category

Gourmet Spicy Kraut

Wednesday, August 13th, 2014

Canning, pickling, and freezing are all worthy methods for preserving your garden’s bounty, but fermenting your gorgeous surplus of vegetables is even better. When performed correctly, raw fermentation is a miracle of nature with infinite possibilities for nutritional therapy – all in a delicious, tangy side dish perfectly paired with your favorite meats or eaten alone. Like kefir and other fermented foods, fermented vegetables provide highly concentrated sources of probiotics with a wide range of benefits from naturally lifting one’s mood to strengthening the immune system and boosting gut health. Done correctly, fermented vegetables can be stored up to 8 months. Since probiotic strains vary with the vegetable, this recipe is especially healthful (and addictive) because of the array of vegetables included.

This week’s fermentation is a gourmet spicy kraut reminiscent of kimchi but easier to make and fun to improvise with new variations. It is DELICIOUS! Other fermentation recipes call for using whey, but I believe it’s unnecessary and worth avoiding. Enjoy our other fermented food recipes, including German Sauerkraut, Organic Ginger Beet Kvass, Lacto-Fermented Garlic, and Traditional Korean Kimchi.

spicy kraut

Ingredients

1 small green cabbage, outer leaves removed, 1” wide slices, coarsely chopped

6 bok choy, coarsely chopped

3 carrots, sliced into thin rounds

3” diakon radish, sliced into thin rounds, then in half (half rounds)

4 big garlic cloves, chopped

1½” length of ginger, peeled and grated

1 bunch scallions, chopped

1/8 to 1/4 cup Korean chili powder (gochugaru) to taste

2 to 3 tablespoons sea salt to taste

Equipment

Gallon fermentation jar with airlock system

Weights for keeping spicy kraut immersed in its own brine

Mason quart jars for storage

Please note fermentation jars with airlocks and glass weights can be purchased online from Cultures For Health or The Probiotic Jar.

Directions

  • Clean and sanitize kitchen surfaces; the cleaner your environment the better.
  • Clean and sanitize the equipment (fermentation jar, weights) to ensure the absence of pathogenic bacteria. Be sure to rinse off the equipment after sanitizing it so doesn’t kill off the beneficial bacteria needed for fermentation.
  • After washing and prepping the produce, add it all to a large mixing bowl.
  • With latex gloves on, hand-mix together the kraut with the Korean chili powder and salt until thoroughly mixed together. The salt will draw moisture from the produce, which is essential for developing the brine.
  • Pack the kraut salad tightly into your fermentation jar. Add any leftover juices to the fermentation jar.
  • Add weight on top of the packed kraut to ensure the produce is well submerged in liquid –the anaerobic environment is critical for proper fermentation and preventing contamination. Spicy kraut wants to be suffocated!
  • If the kraut is light on liquid, then add salted water as needed. (Over the next 24 hours, the kraut will produce more liquid as the salt pulls moisture out of the vegetables.)
  • Tighten the airlock lid and fill the airlock with water to the fill line. Make sure the lid is on tight and the airlock is screwed in securely – we only want gases leaving the container. When properly sealed, the airlock lid makes contamination or spoilage practically impossible.
  • Ideal fermentation temperature is around 68-72 degrees and ok up to 75 degrees. Technically, the kraut is ready in 2 weeks, but is at its best in terms of flavor and probiotic content when it ferments for 3.5 to 4 weeks. More than 4 weeks, the kraut can turn mushy.
  • A little bit of white froth or a white film may form on the liquid surface; this is harmless and will resolve itself. If black mold develops on the surface, then don’t eat it. For information on common mistakes and troubleshooting, read Food Renegades blog on the matter.
  • After 3.5 to 4 weeks of fermentation, move the spicy kraut into quart mason jars, pack it down, top off with brine, and store in the refrigerator. It’s good for up to 8 months.

Best of the Summer Coleslaw

Friday, July 11th, 2014

I love enjoying homemade coleslaw year-round, but coleslaw is truly a quintessential summer potluck dish. What I love most about this recipe is the use of 3 types of vinegars for nuanced flavor and combining MELT® Organic Mayo with organic, plain, full fat yogurt in the dressing.

Felicity's perfect coleslaw

Ingredients

4 cups finely shredded organic cabbage

2 large grated organic carrots

½ cup thinly sliced organic red onion

½ cup MELT Organic Mayo

½ cup organic full fat plain yogurt

1 tablespoon red wine vinegar

1 tablespoon balsamic vinegar

1 tablespoon apple cider vinegar

Salt and pepper to taste

Directions

  • Add the finely shredded cabbage, grated carrots, and thinly sliced onions in a large mixing bowl.
  • In a smaller mixing bowl, combine the MELT Organic Mayo, yogurt, vinegars, salt, and pepper and hand-mix with a spoon until blended together.
  • Add the dressing to the slaw in the large mixing bowl.
  • With clean hands, thoroughly blend all of the ingredients together so the slaw is evenly covered in dressing and the cabbage, carrots, and onions are mixed evenly.

Grilled Rosemary Sea Salt and Vinegar Beet Chips

Wednesday, July 2nd, 2014

Instead of French Fries, try grilling these Rosemary Sea Salt and Vinegar Beet Chips as a colorful, flavorful, and more nutritious complement to your grilled meats and vegetables. Dipped in roasted garlic blended in yogurt, these beet chips are a fun change for grilling season. Leftover beet chips are excellent in mixed green salads tossed with chunks of Greek cheese and balsamic vinaigrette. Recipe inspired by Gina Matsoukas.

beetchips

Ingredients

2 large beets, thinly sliced (1/8th inch thickness)

Rice vinegar

¼ cup MELT® Organic, softened

Sea salt

For the dip

½ cup plain yogurt

1 tablespoon roasted garlic

1 teaspoon chopped rosemary

Directions

  • Slice beets to 1/8th inch thickness or less using a mandolin slicer or slicing mechanism in a food processor.
  • Place sliced beets in a large pot.
  • Add rice vinegar until just covering the beets. Bring to boil, turn off heat, and let sit for 15 minutes.
  • Warm up the grill griddle on medium.
  • Drain the beets completely. Wipe down the large pot with a  paper towel to remove moisture, add the softened MELT Organic and transfer the beets back into the large pot. Toss the beet slices with the MELT Organic until completely covered.
  • Add the beets in a single layer to the griddle. Fry the beets on each side until they start to crisp up. Repeat with the remaining beet slices.
  • Place the beet chips in a large mixing bowl and toss with sea salt and a spring of rosemary.
  • Transfer the beet chips to a paper towel-lined plate. Serve warm.

For the dip

Combine all ingredients in a small bowl and mix together.

Note:

Rosemary Sea Salt and Vinegar Beet Chips are easily baked as well. Lay the MELT-ed beets on a parchment lined baking sheet and bake at 375 degrees for about 40-45 minutes, flipping half way through. Remove the beet chips as they crisp up and brown, since some will be done before others.

Best-Ever Chocolate Tart

Wednesday, June 18th, 2014

More chocolate-y goodness from the MELT® Organic kitchen is here for our Chocoholic fans. For those of us craving a chocolate fix, this luscious chocolate tart made with an almond meal crust will have you reaching for more. The detailed instructions make this dessert appear difficult to prepare, but it is actually quite straight forward. Plan to make the crust the day before and chill overnight, then bake in the morning while continuing to prepare the filling and glaze. Serves 12. Recipe adapted from America’s Test Kitchen by Meg Carlson.

photo

Ingredients:

Crust

1 large egg yolk
2 tablespoons heavy cream
½ cup sliced almonds, toasted
¼ cup (1¾ ounces) sugar
1 cup (5 ounces) all-purpose flour
¼ teaspoon salt
6 tablespoons MELT® Organic, cut into ½-inch pieces

Filling
1¼ cups heavy cream
1/2 teaspoon instant espresso powder
¼ teaspoon salt 9 ounces bittersweet dark chocolate (60-65% cocoa), chopped fine
4 tablespoons Rich & Creamy MELT® Organic or Chocolate MELT®, softened
2 large eggs, lightly beaten, room temperature

Glaze
3 tablespoons heavy cream
1 tablespoon light corn syrup
2 ounces bittersweet dark chocolate (60-65% cocoa), chopped fine
1 tablespoon hot water (or cognac)

Directions:

For the Crust

  • Beat the egg yolk and heavy cream together in small bowl.
  • Process almonds and sugar in food processor until the nuts are finely ground, about 15 to 20 seconds. Add the flour and salt; pulse to combine, about 10 pulses.
  • Scatter MELT by ½ tablespoon over flour mixture and pulse to cut the MELT chunks into the flour until the mixture resembles coarse meal, about 15 pulses.
  • With the processor running, add the egg yolk mixture and process until the dough forms a ball, about 10 seconds.
  • Transfer the dough to a large sheet of plastic wrap and press into a 6-inch disk; wrap the dough in plastic and refrigerate until firm but malleable, about 30 minutes. (The dough can be refrigerated for up to 3 days – before using, let stand at room temperature until malleable but still cool.)
  • Roll out dough between 2 large sheets of plastic wrap into an 11-inch round about 3/8 inches thick. (If the dough becomes too soft and sticky to work with, slip it onto the baking sheet and refrigerate until workable.)
  • Place the dough round on the baking sheet and refrigerate until firm but pliable, about 15 minutes.
  • Heat the oven to 375 degrees and adjust the oven rack to the middle position.
  • Grease a 9-inch tart pan with a removable bottom with MELT.
  • Place the 11-inch round carefully into the tart pan, following the approach below if helpful.
  • Keeping the dough on baking sheet and remove the top layer of plastic. Invert the tart pan and press into the dough to roughly cut it. Pick up the baking sheet and tart pan, carefully inverting both so the tart pan is set right side up and the dough is inside of the pan. Remove the baking sheet and peel off the plastic, reserving it for later. Use a rolling pin to roll over edges of tart pan to finish cutting the dough.
  • Gently ease and press the dough into the bottom of pan, reserving scraps. Roll the dough scraps into ¾-inch rope. Line the edge of the tart pan with the rope(s) and gently press into fluted sides. Line the tart pan with reserved plastic and, using a measuring cup, gently press and smooth dough to even thickness. Sides should be about ¼ inch thick. Using a paring knife, trim any excess dough above the rim of the tart and discard scraps.
    • Set the dough-lined pan on the baking sheet. Grease a 12-inch square of aluminum foil with MELT and press the foil, sprayed side down, into the pan; fill with 2 cups of pie weights.
    • Bake until the dough is dry and light golden brown, about 25 minutes, rotating the sheet halfway through baking.
    • Carefully remove the foil and weights and continue to bake until pastry is rich golden brown and fragrant, about 8 to 10 minutes longer. Let the crust cool completely on the baking sheet placed on a wire rack.

For the Filling

  • Heat oven to 250 degrees.
  • Bring the heavy cream, espresso powder, and salt to simmer in small saucepan over medium heat, stirring once or twice to dissolve espresso powder and salt.
  • Meanwhile, place chocolate in large heat-proof bowl. Pour simmering cream mixture over chocolate, cover, and let stand for 5 minutes to allow chocolate to soften.
  • Using a whisk, stir the mixture slowly and gently (so as not to incorporate air) until homogeneous. Add butter and continue to whisk gently until fully incorporated.
  • Pour beaten eggs through a fine-mesh strainer into chocolate mixture; whisk slowly until mixture is homogeneous and glossy.
  • Pour filling into the tart crust and shake gently from side to side to distribute and smooth the surface; pop any large bubbles with toothpick or skewer.
  • Bake tart on a baking sheet until the outer edge of the filling is just set and very faint cracks appear on surface, about 30 to 35 minutes; filling will still be very wobbly. Let cool completely on baking sheet on wire rack.
  • Refrigerate, uncovered, until filling is chilled and set, at least 3 hours or up to 18 hours.

For the Glaze

  • 30 minutes before glazing, remove the tart from the refrigerator and allow to sit at room temperature.
  • Bring the heavy cream and corn syrup to simmer in small saucepan over medium heat; stir once or twice to combine.
  • Remove the pan from heat, add chocolate, and cover. Let stand for 5 minutes to allow chocolate to soften.
  • Whisk gently (so as not to incorporate air) until mixture is smooth, then whisk in hot water (or cognac) until the glaze is homogeneous, shiny, and pourable.
  • Pour the glaze onto center of tart, tilting to allow glaze to run to edge. (Spreading glaze with spatula will leave marks on surface.) Pop any large bubbles with toothpick or skewer. Let cool completely, about 1 hour.

To Serve

  • Remove outer ring from tart pan.
  • Insert thin-bladed metal spatula between crust and pan bottom to loosen tart; slide tart onto serving platter.
  • The finished tart can be garnished with chocolate curls or with a flaky coarse sea salt.
  • Serve with whipped cream, and if you like, add a little cognac or vanilla extract to the whipped cream.
  • Cut into wedges and serve.

Flourless Chocolate Cake

Friday, May 16th, 2014

Pure. Chocolate. Decadence. This Flourless Chocolate Cake made with Chocolate MELT® will make any chocolate lover roll their eyes in chocolate joy. You have been warned. This recipe was adapted from epicurious.com.

choc cake

Ingredients

4 ounces fine-quality bittersweet chocolate (not unsweetened)

½ cup Chocolate MELT

¾ cup sugar

3 large eggs

½ cup unsweetened cocoa powder plus additional for sprinkling

Directions

  • Preheat oven to 375°F and generously grease an 8-inch round baking pan with coconut oil.
  • Chop chocolate into small pieces. Use a double boiler to gently melt the chocolate with Chocolate MELT, stirring, until smooth (or use a microwave).
  • Transfer the melted chocolate mix into a mixing bowl and whisk the sugar into the chocolate mixture.
  • Add the eggs and whisk well.
  • Sift ½ cup of cocoa powder over chocolate mixture and whisk until just combined.
  • Pour the batter into the pan and bake in middle of oven 20-25 minutes, or until the top has formed a thin crust.
  • Cool the cake in the pan on a rack for 5 minutes and invert onto a serving plate.
  • Dust the cake with additional cocoa powder and serve.

Double Chocolate Medallion Coconut Flour Cookies

Monday, May 12th, 2014

I knew these cookies were going to be good when I couldn’t stop eating the batter from the beaters and the bowl. These lovely little treats made with Chocolate MELT® are simple and quick to make. Best of all they are moist, full of flavor, and gluten-free! This recipe is inspired by Starlene Stewart’s Beyond Grain & Dairy and makes about 40 cookies.

photo 1

Ingredients

½ cup local raw honey

½ cup Chocolate MELT

½ cup organic cocoa powder

4 eggs

½ teaspoon sea salt

½ teaspoon vanilla extract

½ cup + 2 Tablespoons organic coconut flour

Directions

  • Preheat oven to 350°F.
  • Add honey and Chocolate MELT together in a small pan and heat until just warm and melted.
  • Measure all other ingredients into a mixing bowl in the order listed. Be sure to measure the coconut flour exactly, using a knife across the top of the cup measurement.
  • When honey and Chocolate MELT are melted, pour into the bowl. Beat with a hand mixer until well blended.
  • Allow the batter to set for 5 minutes in order to allow the coconut flour to absorb and thicken. The dough will be wet, similar to brownie batter.
  • Measure the batter in even tablespoons and drop onto a cookie sheet greased with coconut oil or lined with parchment paper. These cookies will not increase much in size since there is no leavening agent, so they can be placed fairly close together.
  • Once all of the cookies are measured out, dip your finger into melted coconut oil and tap and pat the cookies into flat round medallions.
  • Bake for 8 to 10 minutes. They will lose their shiny appearance and will feel firm to the touch when done. If they are not quite done, you will be able to touch them lightly and leave a dent so let them cook another minute or two.

Gluten-Free Orange Cake

Saturday, April 26th, 2014

Easy to make, this simply delicious gluten- and dairy-free orange cake will win hearts at any holiday dinner or as a special breakfast treat. A slice of this cake is particularly satisfying with a glass of organic whole milk. This recipe is adapted from Nigella Lawson’s Clementine Cake recipe. Serves 6 to 8.

photo

Ingredients

1 lb organic oranges (about 2 oranges)

6 eggs

¼ cup Honey MELT®, softened

1¼ cup sugar

2 1/3 cups almond meal

1 generous teaspoon baking powder

Directions

  • Place the oranges in a pot of cold water, cover, and bring to boil. Cook for 2 hours or until the oranges are soft. Drain, and allow the oranges to cool completely.
  • When cool, cut the oranges in half and remove any seeds. Cut the oranges into quarters and finely chop/ blend the whole orange – peel, pith, fruit and all – in a food processor.
  • Preheat the oven to 375 degrees F.
  • Generously grease a 9-inch springform pan or line with parchment paper.
  • Beat the eggs with a hand blender.
  • Stir in by hand the sugar, Honey MELT, almond meal, and baking powder until thoroughly mixed together.
  • Add the chopped/ processed oranges and mix well by hand.
  • Pour the cake mixture into the springform pan and bake for 1 hour or until a tooth pick comes out clean. Cover the cake with foil around 40 minutes into baking to prevent the top from burning.

Gluten-Free Raspberry Chocolate Chip Muffins

Friday, March 28th, 2014

These gluten- and grain-free raspberry chocolate chip muffins are naturally sweetened with honey and packed with sweet & tart flavors! These muffins made with MELT® Organic are adapted from The Detoxinista and the perfect breakfast or afternoon treat.

Muffins

Ingredients

2 cups almond flour

2 large eggs

¼ cup MELT® Organic, softened

¼ cup honey

1 tablespoon vanilla extract

1 teaspoon apple cider vinegar

½ teaspoon baking soda

¼ teaspoon sea salt

1 cup fresh raspberries

½ cup chocolate chips

12 muffin liners

Directions

  • Preheat oven to 350 degrees F and line a muffin tin with paper liners.
  • Beat all of the wet ingredients until well mixed, except for the chocolate chips and raspberries.
  • Sift together all of the dry ingredients.
  • Use a wooden spoon to hand mix the wet ingredients with the dry ingredients until the batter is of a uniform consistency.
  • Gently fold in the raspberries and chocolate chips until they are spread throughout the batter.
  • Drop batter into muffin liners and bake for 15 to 20 minutes. The final muffins should be golden brown around the edges and firm in the center.
  • Allow the muffins to cool in the pan for 15 minutes, then remove to cool completely.

Gluten-Free Carrot Cake

Thursday, February 27th, 2014

Gluten-Free Carrot Cake made with Honey MELT® is an easy favorite AND it’s made with HALF of the sugar.

IMG_20140226_205446_552

Ingredients:

Cake batter (per layer):

1¼ cups Honey MELT
½ cup sugar

1 teaspoon vanilla extract

2 large eggs
1½ cups carrots, grated

½ cup walnuts, chopped (optional)
1½ cups gluten-free flour*

½ teaspoon cinnamon
1 teaspoon baking powder

*Gluten-free flour mix is 4 cups brown rice flour, 1⅓ cups potato starch (NOT flour), ⅔ cup tapioca starch. Combine all ingredients in a large ziplock bag. Shake until well blended.

Icing (per layer):

¼ cup MELT® Organic, softened

8oz cream cheese
½ cup powdered sugar
½ teaspoon vanilla

Directions:

  • Preheat oven to 350°F.
  • Grease a baking tin.
  • Beat the Honey MELT® and sugar with a hand blender until creamy.
  • Add the vanilla extract and eggs, one at a time, beating in between. Beat until thick.
  • Add the carrots and chopped walnuts and mix well by hand.
  • Sift all the dry ingredients together.
  • Blend the wet ingredients with the dry.
  • Pour the mixture into the baking tin.
  • Bake for 30 minutes or until a skewer comes out clean.
  • Leave in the tin for 10 minutes then tip out onto a cooling rack.

For the icing

  • Blend the MELT Organic, cream cheese, powdered sugar, and vanilla with a hand blender until creamy.
  • Smooth the topping over the top of the cake when cold.
  • For a multi-layered carrot cake, double or triple the recipe accordingly with icing between each layer and on top.

Chocolate Truffles

Wednesday, February 12th, 2014

Decadent is the only word to describe these Chocolate Truffles made with Chocolate MELT®, just in time for Valentine’s Day or any day calling for a chocolate fix. Recipe is adapted from Alton Brown and makes about 30 Chocolate Truffles.

Chocolate Truffles made with Chocolate MELT!

Chocolate Truffles made with Chocolate MELT!

Ingredients
10 ounces bittersweet chocolate, chopped fine
3 tablespoons Chocolate MELT®
½ cup heavy cream
1 tablespoon light corn syrup
¼ cup brandy or cognac
½ cup Dutch process cocoa powder, finely chopped nuts and/or toasted coconut (coating)
8 ounces semisweet or bittersweet chocolate, chopped fine

Directions

  • Place 10 ounces of chocolate and Chocolate MELT in a medium size glass mixing bowl. Microwave for 30 seconds. Remove and stir, and repeat this process one more time. Set aside.
  • Heat the heavy cream and corn syrup in a small saucepan over medium heat until simmering.
  • Remove from the heat and pour the mixture over the melted chocolate mixture; let stand for 2 minutes. Using a rubber spatula, stir gently, starting in the middle of bowl and working in concentric circles until all chocolate is melted and mixture is smooth and creamy.
  • Gently stir in the brandy or cognac.
  • Pour the mixture into an 8 by 8 inch glass baking dish and place in the refrigerator for 1 hour.
  • Using a melon baller, scoop chocolate onto a sheet pan lined with parchment paper and return to the refrigerator for 1 hour. The colder and firmer the truffles, the better.
  • Place the cocoa powder, nuts, and/or toasted coconut each in its own pie pan and set aside.
  • In the meantime, place 8 ounces of chocolate into a double boiler and slowly heat to 90 to 92 degrees F; do not allow the chocolate to go above 94 degrees F otherwise the coating will not have a nice snap to it when you bite into the chocolate.
  • Once you have reached the optimal temperature, adjust the heat to maintain it.
  • Remove the truffles from the refrigerator and shape into balls by rolling between the palms of your hands. Use powder-free vinyl or latex gloves, if desired.
  • Dip an ice cream scoop into the chocolate and turn upside down to remove excess chocolate. Place truffles 1 at time into the scoop and roll around until coated.
  • Then place the truffle into the dish with the cocoa powder, nuts or coconut. Move the truffle around to coat; leave truffle in the coating for 10 to 15 seconds before removing.
  • In the meantime, continue placing the chocolate-coated truffles in the cocoa or other secondary coating. After 10 to 15 seconds, remove the truffle to a parchment lined sheet pan.
  • Repeat until all truffles are coated.
  • Allow to set in a cool dry place for at least 1 hour or store in an airtight container in the refrigerator. Truffles are best when served at room temperature.

Gluten-Free Banana Blueberry Loaf

Monday, January 20th, 2014

This gluten-free Banana Blueberry Loaf recipe is excellent whether or not you are avoiding wheat. Neither I nor my husband could tell that this wonderfully moist and satisfying bread had not been made with wheat flour – except for the lack of digestive heaviness one feels from eating wheat. Other gluten-free bread recipes made with coconut flour use so many eggs it is almost like eating soufflé. Not this recipe: it is bready, moist, and lovely with a generous dollop of MELT® Organic spread on top. This recipe is adapted from Strands of My Life.

IMG_20140118_120953_538

Ingredients

1 ripe medium-sized banana or 2 small ripe bananas
1 medium potato, boiled and mashed
¼ cup MELT Organic, softened
1 teaspoon vanilla extract
2 eggs
½ cup unrefined sugar
1¼ cups all-purpose gluten-free flour*
½ teaspoon cinnamon
1 teaspoon baking powder
½ teaspoon baking soda
pinch of salt
1 cup blueberries, fresh or frozen

*Gluten-free flour mix is 4 cups brown rice flour, 1⅓ cups potato starch (NOT flour), ⅔ cup tapioca starch. Combine all ingredients in a large ziplock bag. Shake until well blended.

Directions

  • Heat oven to 350°F.
  • In a food processor, blend the banana, potato, MELT Organic and vanilla.
  • Add the eggs and blend again.
  • Sift all the dry ingredients together.
  • Add the dry ingredients to the wet and mix well.
  • Add the blueberries and mix gently.
  • Pour the mixture into a loaf tin lined with parchment paper and bake for 1 hour.
  • Cool completely before slicing.

How to Make Lacto-Fermented Garlic

Thursday, January 9th, 2014

Many are aware of raw garlic for its use in preventing heart disease, high cholesterol, high blood pressure, and for boosting the immune system. Raw garlic is also effective as part of a thoughtful heavy metals detoxification program, and eaten regularly (1-2 cloves daily), raw garlic repels certain species of mosquitoes.

However, raw garlic cloves can be harsh to eat. Personally, I find eating raw garlic cloves upsets my stomach because of their intense heat.

Enter lacto-fermented garlic!

IMG_20131227_111818_758

Naturally fermented garlic is an excellent way to enjoy raw garlic with all the enzymes and nutrients intact but full of probiotic goodness and without as much heat. Fermented garlic tastes like a cross between raw and roasted garlic where the cloves become almost buttery in texture. The flavors of the fermented cloves and brine are strongly garlicky, but more complex than fresh raw garlic. Having a jar on hand at all times is very convenient and you’ll find yourself reaching for it in the fridge regularly – the cloves and brine are perfect for homemade salad dressing, marinades, or any savory dish that calls for fresh garlic. They add an amazing flavor to cooked dishes. As you can see, I have already gotten through half of this jar and need to make more! (Check out all of MELT’s savory recipes at http://www.meltorganic.com/tips-recipes/recipes-main/.)

Because it is simply brined, fermenting whole garlic cloves is easy with most of the work in peeling the garlic. The longer it’s stored, the mellower the flavor. Other fermentation recipes call for using whey, but I believe it’s unnecessary and worth avoiding. If you are new to fermented foods, check our recipes for making German Sauerkraut and Organic Ginger Beet Kvass as well.

Ingredients

12 heads organic garlic

2% brine, about 19 g of sea salt per quart of water

Equipment

Quart fermentation jar with airlock system

Mason quart jar for storage

Please note fermentation jars with airlocks can be purchased online from Cultures For Health or The Probiotic Jar.

Directions

  • Remove the skins from the garlic cloves. A neat trick for efficiently removing the skins is illustrated in the video below:
  • How To Peel a Head of Garlic in Less Than 10 Seconds
  • Place the peeled garlic cloves into the fermentation jar.
  • Cover the garlic cloves with the 2% sea salt brine, leaving 1” airspace.
  • Fill the airlock half way with water and seal the jar tightly.
  • Place in a location between 68-72 degrees F and away from direct sunlight. Forget about it for 4 weeks.
  • Transfer the fermented garlic to a mason quart jar and store in the refrigerator. Enjoy!

 

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