Fermenting is one of the oldest methods of preserving food and enriches it by the action of bacteria and fungi. It is truly a living food!
Fermented foods increase the diversity of our internal ecosystem – gut flora – by introducing and feeding a wide range of beneficial organisms. Think about fermenting as packing health into a jar!
Intestinal bacteria produce chemicals that help us harness energy and nutrients from our food (bacteria enables our bodies to absorb 10-15% of total nutrients from our food). They also appear to keep our immune systems healthy, are linked to brain metabolism and prevent many serious diseases.
As you can see, ferments do not just feed us – they also heal. From kimchi to sauerkraut, jun to beet kvass, learn to make ferments for health and beauty.
Fermenting recipes:
Fermented Wild Mushrooms (Saffron Milk Cups)
Hi I would like to attend a workshop on fermenting but would like to attend one closer or in the Sutherland shire. Are there any planned in the near future?
Hi Heather, I do not have a fermenting workshop planned for the southern Sydney area this year. You could ask your local council to organise one and to get in touch with me.
Cheers
Margaret
Hi Margaret,
I attended your Abundant Pantry Workshop with Ryde Council in May & received the beetroot preserve to ferment at home.
Would you be able to post the recipe, as it was really delicious.
Many thanks Jane
Hi Jane,
This wasn’t a fermented recipe, but a pickle. Please see the details on how to make it below. I’m very proud to hear that you would like to make your own preserves!
Pickled Grated Beetroots Polish Style:
To be used on sandwiches and in wraps, in vegetable salads for lunch or dinner.
Ingredients:
5 kg beetroots – cooked, peeled and grated
1 cup (250 ml) of sugar
1 cup (250 ml) of vinegar
2 tablespoons pure seasalt
Preparation:
1. Cook whole beetroots till soft (check with a toothpick)
2. Peel the beetroots and grate into a large bowl.
3. Dissolve sugar and salt in vinegar, pour over grated beetroots. Mix thoroughly.
4. Fill sterilised jars with the mixture, leaving about 2 cm below the edge. Press
the beetroots down to fill the jars well.
5. Wipe jars’ edges, put the lids on and twist lightly.
6. Pasteurise in a water bath for 20 minutes.
7. Remove, twist the lids on tightly and leave all jars to cool off on a kitchen
bench. Check if all jars are airtight.
8. Put in storage. Like all pickles, it will need about 2 weeks to fully develop the
flavour.
Thanks Margaret!
Hello Margaret,
I attended your talks at the Castle Hill Library. I learnt a lot from you.
Last Friday I asked you about preserving Jerusalem Artichokes,and you asked me to e-mail you for the recipe to ferment them.
Thank you Margaret, Hope to hear from you soon.
Helena