Fermenting

How to Make Beet Kvass in a Mason Jar

August 30, 2021 by Sylvia Rose 7 Comments

Beet kvass is a fizzy fermented drink. Tangy and traditional, this elixir is flush with health benefits. It’s also easy to make!

If you’ve never had beet kvass before, you’re in for a treat.

Making beet kvass is a simple fermentation project for beginners and only takes a week or two until it’s ready to drink.

It can be ready in less time, too, if you have whey to speed along the fermentation process.

Some people love kvass, others hate it, but there’s only one way to find out which camp you belong in.

Are you an initiate when it comes to this wonderful elixir? Let’s begin.

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Fermented Jalapeño Pickles (better than store-bought!)

September 18, 2020 by Sylvia Rose Leave a Comment

These vibrant jalapeño pickles are rich in probiotics, easy to make and pack a mean spicy punch.

FERMENTED JALAPENO PICKLES: THE PERFECT SPICY CONDIMENT

Are you one of those folks who can’t get enough spice in their life?

Or maybe you’re looking for a homemade edible gift idea for someone who NEEDS hot sauce on EVERYTHING?

I’ll tell you one thing: these fermented jalapeño pickles will not disappoint!

Unlike the sodium-heavy pickles that can be found beside the salsa at the grocery store, these are actually good for you.

Pull them out for Taco Tuesday.

Dress up your breakfast eggs.

Add a spicy twist to savoury baked goods, and stick them in sandwiches.

You will want these in your burgers for a little kick that burns oh, so good.

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Making and Maintaining a Sourdough Starter (it’s easy!)

June 19, 2020 by Sylvia Rose Leave a Comment

Why bother with store-bought yeast when you have your own sourdough starter in the fridge? Learn how to make and maintain this old-fashioned leavener with only three ingredients: flour, water and time.

SOURDOUGH: A NOURISHING TRADITION

Sourdough first came on my radar when I read through Laura Ingalls Wilder’s Little House series as a child.

I would have given almost anything to take a bite out of one of Ma Ingalls’s good sourdough biscuits!

Indeed, sourdough has been around for a long time, much longer than most people would guess.

Did you know that sourdough bread dates back to at least 3700 BC?

While sourdough was shelved away for a while (like a number of other old-fashioned skills and traditions) it is experiencing a resurgence.

When yeast was hard to come by in some areas, sourdough was back in popular demand, and it’s no small wonder why!

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Easy Duck Prosciutto (a nitrate-free recipe)

May 8, 2020 by Sylvia Rose 8 Comments

This easy duck prosciutto recipe will leave you wondering why you haven’t made this before now. Plus, there’s something so satisfying about slicing up charcuterie you cured yourself!

THE PERFECT CURING PROJECT FOR BEGINNERS

Before making this easy duck prosciutto recipe for the first time, I thought curing meat was a complicated process best left to the pros.

Michael Ruhlman and Brian Polcyn, the authors of Charcuterie: The Craft of Salting, Smoking and Curing, showed me I was wrong.

Their recipe, which is the one I’ll be sharing with you today, calls for three simple ingredients: kosher salt, a duck breast, and white pepper.

Other than that, you’ll need a non-reactive container (like glass), cheesecloth and kitchen string.

Oh, and a bit of time and a cool spot for curing.

You might not want to hear this, but you’ll need a minimum of eight days from start to finish.

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Savoury Steel-Cut Oats Breakfast Bowl Recipe

March 27, 2020 by Sylvia Rose Leave a Comment

These savoury steel-cut oats are fermented overnight for an almost creamy mouthfeel, a quicker cooking time, and easier digestibility. Learn how to make this easy breakfast bowl and how to tweak it for endless variations.

Savoury steel-cut oats first appeared on my radar a few years ago.

In full transparency, I was a major skeptic and didn’t buy into them at first.

They sounded too weird to even comprehend!

Can you blame me?

I grew up with steaming pots of cinnamon raisin oatmeal, or oats with dried cranberries, pepitas and maple syrup.

Oatmeal was always sweetened, so I closed myself off to experimenting with a savoury alternative.

Something happened, though.

I switched from rolled oats to steel-cut oats for their nutritional content.

This simple alteration to one of my favourite breakfast meals meant I was open enough to test the waters with savoury oats, and that’s exactly what I did.

My favourite part about this breakfast dish is that it’s a vessel for what I would normally serve with toast.

Most of us know that oats are more filling than bread, but with oats, you can go even crazier than just the typical bacon and eggs accompaniment.

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Lacto-Fermented Chilli Lemon Carrot Sticks

February 21, 2020 by Sylvia Rose Leave a Comment

Tangy lacto-fermented chilli lemon carrot sticks make a tasty probiotic-rich snack and have just enough kick. Learn how to make this easy small-batch ferment and prepare yourself to get addicted!

making lacto-fermented chilli lemon carrot sticks

FERMENTED CARROTS: THE PERFECT SNACK

Not to knock regular carrot sticks, but lacto-fermented chilli lemon carrot sticks are a whole other ball game.

Do you know how carrots are brimming with vitamins? Well, fermenting them not only gives carrots a vitamin booster but also enriches them with probiotics.

Probiotics are key for a healthy gut and help to strengthen the immune system. Also, did I mention that they’re more delicious?

Lacto-fermented chilli lemon carrot sticks are still raw, which is why there are so many amazing benefits. Depending on how long you ferment them, the carrot sticks retain their crunch factor but are easier to chew.

My toddler has a hard time eating regular carrot sticks, but he has no problem when they’re fermented. In fact, he likes them more! And why wouldn’t he? They’re tangy and flavourful.

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