Fermenting: I've missed you!

I haven't posted in a while about the ferments I've been doing. I ordered some kefir grains on line (thanks for the inspiration, dear Abacus), and I have been making that every day since I got them a few weeks ago. It is definitely an acquired taste, and I think I have finally acquired it. I even got both Molly and Penny to drink some yesterday. It doesn't really taste like yogurt, as I thought it would. Kefir is fermented using little grains put in milk to ferment about 24 hours at room temperature. The grains reproduce themselves so I can share grains if anyone is interested. I have been putting the finished product in the fridge to drink; the taste is definitely improved when it's cold.

On Tuesday, Molly and I made some more sauerruben (i.e., fermented turnips) from the first turnips I saw at the farmers market. They were little tiny turnips, in contrast to the obscenely large ones from last fall. Molly and I both took a couple of sample tastes today. I think it needs another day or two, but Molly kept wanting another and another and another bite. So I guess she likes it now. Here is Molly stirring the turnips.



Today we made some more kimchi. Molly's favorite thing to do is to "smash, smash, smash!!!" the kimchi before and after we put it in the crock. Here is a picture of the magic combination of onion, garlic, ginger, and red pepper (dried, purchased from the farmers market) that turns ordinary cabbage into that wonderfully delicious condiment/salad topping/side dish/breakfast we call kimchi.



And because of another suggestion by my dear friend Abacus, I have started back to my kombucha. I have had two scoby's taking up room in the fridge for the past few weeks. I've just been lazy about making a batch lately. Per Abacus's suggestion, I made a batch with strawberries and raspberries (she made one with strawberries and one with strawberries and lemon, if I remember correctly). I will also do a secondary fermentation on this one to increase the carbonation. I've never done that before, but Abacus had good success with it so I am keeping my fingers crossed that I will, too.

So right now I have kimchi, sauerruben, kefir, and kombucha taking up space on my counter.

Dosas and sauerruben and t'ej

I'm not sure if the honey wine (t'ej) is taking off. The recipe says that in three or four days it should start bubbling, at which point I am supposed to transfer it to the jug. It has not yet started to bubble, but I am not too disheartened yet because my kitchen is really cold, so it could just be taking a few extra days. When I went to My Old Kentucky Homebrew to buy an airlock, I talked to the very helpful worker (who is probably the owner), and he told me I should probably add some champagne yeast. I bought it for $.89, but Bill talked me out of using it. As he said, the fun in what I'm doing really is wild fermentation. So I'm just going to be patient and "(t)rust that the yeast will be drawn to the sweet honey-water from the air" (Katz, 2003, p. 29).

We are having one of Bill's coworkers and his wife and daughter over for dinner on Friday. I am going to make Indian food and was thinking I would just serve naan that I bought in the store. BORING! Instead I'm going to make dosas, which are essentially Indian pancakes made with a batter of fermented lentils and rice. I soaked the lentils and rice overnight, and then I put them in the food processor with some yogurt and extra whey I had in the fridge. This batter will ferment for about 48 hours, and then I will thin the batter with some water and add a few extras (e.g., cilantro, garlic) then make them on our cast-iron griddle. I will report back on how they turn out.

I'm still figuring out what to do with all those turnips, and I found a recipe in Wild Fermentation for sauerruben, which is pretty much sauerkraut, but it's made with turnips rather than cabbage. I made it exactly the same way, shredding my turnips in the food processor, adding salt and caraway seeds, mashing the heck out of it with the potato masher, and then packing it tightly into a crock with a weight.

And speaking of turnips, I tasted the turnip kimchi today, and it is very interesting, very spicy. I think it will be ready by Friday so those poor souls coming for dinner on Friday will get to (be forced to out of politeness?) taste it.

I ordered some seeds today for my garden. I am very excited about having my first garden, but I am extremely intimidated by it. I hope I get at least some yield. The seeds I ordered include the following: beets, spinach (two types), lettuce (2 types), kale, and cilantro. I am going to start out small, with some of my favorite (all greens, including the greens from the beets) and most used (beets, for the juice) vegetables.

turnip kimchi

Yesterday I started the process of making the turnip kimchi. I let the thinly sliced turnips and daikons soak overnight in a brine with about 3 tbsp. salt in 4 cups of water. Today I finished it up and put it in the crock to begin fermenting. I will check it in about a week. We have some guests coming for dinner on Friday so I might check it then and let them sample it. Here is the process (again, based on the recipe in Wild Fermentation):

Dice an onion or a few scallions or shallots (I used an onion because that is what I had on hand), grate about 3 Tbsp of fresh ginger, and put about 6 garlic cloves through a press. Put all this in a big bowl and add a bunch of red pepper flakes--I probably used about 2 Tbsp. You can also use fresh chilies. Experiment with the seasoning and adjust to your tastes. Drain the soaking vegetables, but save the brine. Taste the vegetables to see if there is enough salt. It should taste pretty salty; add more if needed. Mix the drained veggies with the onion-chili-garlic-ginger mixture and pack tightly into a crock. Press down (I use a potato masher) until juices rise above the veggies. Add some of the reserved brine if necessary. Weigh down--I use a liter-sized mason jar filled with water--and cover with a towel. I also usually put the crock inside another dish to catch any runoff brine. Now I just need to wait a week or so and taste it. I have a good feeling about it. I was a little nervous about the turnips, but I really think the onion-ginger-garlic-chili combination would make most things taste good.

FERMENTING!!!

As promised (or as suggested), I am going to post about some food. I did three ferments today, including two new ferments! Now, dear readers, do not expect this level of productivity in the future. My mother-in-law had Molly all day today, and Penny napped for two hours. The three ferments were yogurt (not new), turnip kimchi, and t'ej (Ethiopian honey wine. I am not exactly sure how this differs from mead). I also have some kombucha fermenting on the counter; I got this started yesterday.

I decided a week or so ago I needed to start making yogurt again because the packaging is wasteful, and it is much cheaper and the taste is pretty much exactly the same with homemade. So I made some yogurt today. In the past, I have made a full half gallon, but that can be a bit of a daunting task for the fermenting period. I have had to find room to leave all that warm milk out for a few hours. The last two times I've made it, I've only made a quart, a much more manageable amount. The basic process for making yogurt is to heat (whole, organic) milk to about 180F, then let it cool to about 110F. It isn't necessary to warm it to such a high temperature, but it makes the yogurt thicker. Then mix about a tablespoon of yogurt from a previous batch into the warm milk. Leave it to ferment in a warm (about 100F) place for about 8 - 12 hours. I usually put it in a cooler with another jar full of hot water. If, after this amount of time, the yogurt hasn't thickened or hasn't developed that yogurt-y smell, add another teaspoon of yogurt and warm the cooler up again.

My CSA has had SO MANY turnips lately. What can you do with turnips??? Really, if you have suggestions, please list in the comments. I decided to attempt turnip kimchi. In Wild Fermentation, my go-to fermenting book, Sanderkraut gives a recipe for root vegetable kimchi, which includes turnips, daikons, carrots, and a few other root vegetables. I only put in turnips and daikons that I had left. I will post the recipe for this in another post.

Finally, the one I am most excited about, is the wine (also from Wild Fermentation). I have also gotten quite a bit of honey from my CSA lately, and I needed to clear out some cabinet space. The recipe for this is to mix 3 cups of honey with 12 cups of water, cover with a towel, and let ferment for a few days until bubbly. Then transfer to a large glass container with an airlock and let ferment for 2 to 4 weeks. I only had room in my ceramic crock for a 3:1 ratio of water:honey so I hope I can just add the extra three cups of water when I transfer it.