Cultured Living

FIFA World Cup has started and so I decided to make a Mexican inspired kimchi following the normal method of making kimchi but the ingredients were slightly different.

Someone once described making kimchi as ‘chaos’ fermenting and it is a bit like that, especially when using different ingredients to normal. For that reason it is actually a good idea to taste the mix before jarring your kimchi as you can then adjust ingredients as you see fit.

The ingredients in my kimchi are:

Chinese Cabbage (aka Napa or Wombok)
Jicama (known as yam bean in Australia)
Pineapple
Daikon
Purple onion
I meant to add carrot but forgot 🤔

Paste Ingredients:
Glutinous rice flour cooked into a paste with the liquid from the rehydrated chillies
Ginger - not really used much in Mexican cooking apparently but I thought it would be a good addition
Rehydrated dried chillies (Anchos and Guajillo)
Garlic
Cumin seed
Lime zest
Crushed chilli flakes - added after tasting the mix

Hopefully I’ve got the balance of ingredients right here - look forward to tasting in a couple of weeks. My kimchi will go into the fridge after a week and then ‘mature’ a bit in the fridge before we eat it.

🇲🇽🌮 #🏟️⚽️

A few weeks ago I posted about a tasty turnip ferment I had made (sauerreuben). The truth is that that was actually a second attempt as my first ferment grew some mould in the top of the jar that looked like fairy floss.

I should’ve known better but I made a few rookie mistakes. What I failed to take into account was that turnips don’t hold as much water as cabbage and I probably had a little too much headspace. All would have been fine if I had added a little brine to the jar at the beginning. Anyway, ten days in I was worried about the headspace and signs of oxidisation at the top so in decided to take a risk and add a little brine. My motto normally is not to open a ferment until it is ready for refrigeration. Opening the lid was a big mistake. Within days mould had develop in the headspace above the ferment…..it looked like grey fairy floss. Obviously if mould develops the whole ferment needs to be discarded and the equipment sterilised.

So if you are just starting out with vegetable fermentation the following are important points to remember:

Oxygen is the enemy (Mould and kahm yeast will only form in the presence of oxygen).
Do not open the vessel whilst the vegetables are fermenting. Do not be tempted to taste test but rather trust the process.
Correct amount of headspace is important. If you only half fill the jar there be too much oxygen in the mix.
The correct amount of salt is important. Always weigh your vegetables and salt

So things don’t always go to plan. I guess it is important to learn from mistakes so it is important to understand what has happened and why. Fortunately turnips were on special at $2.99 per kg so I sterilised the jar and made a second batch. This time I grated the vegetable, ensured there was less headspace and added a little additional brine.

My jerusalem anrtichokes are ready for harvesting. I’ve been advised, however, that they don’t keep well once dug up. My plan therefore is to only harvest as required for the time being although they can’t stay in the ground for too long as they’ll probably rot during our wet winter.

I would, however, like to be able to enjoy homegrown Jerusalem artichokes later in the year and not have to eat them all in the next two months. So I am going to experiment with fermenting/preserving some. My plan is for a very short ferment before refrigeration to help retain the crunch and not to alter the flavour too much.

Jerusalem artichokes (sunchokes) are exceptionally rich in Inulin, a type of soluble fibre than humans can’t digest well. It therefore reaches the colon intact where it acts as a prebiotic fuel source for beneficial microbes like Bifidobacteria and Lactobacilli. Inulin is beneficial as it promotes bowel regularity, helps calm inflammation and can improve the health of the gut lining. Because Inulin is fermented slowly in the gut it has a low glycemic impact and won’t cause blood sugar spikes.
However, the high Inulin content can cause significant gas, bloating and discomfort in some people. Fermenting the artichokes can make them easier to digest so sounds like fermenting artichokes is the way to go as it will both preserve them and make them easier to digest.
Another idea for your excess Jerusalem artichokes is to make miso with them. I did this last year and found that they make an excellent miso.

If you are not familiar with koji it definitely is something you need in your kitchen so thought I would share this article.

Koji Is Breaking the Mold Once Again

Long cultivated in Asia, this ancient fermenting ingredient is finding new devotees. Here’s why we should all be using it. Read more below. ⬇️

Fermented turnip (Sauerruben in German) …….with some beetroot for colouring.

Fermented turnips are a potent probiotic food that enhance digestion, boost immunity, and provide high levels of antioxidants like Vitamin C, often surpassing raw turnips in nutritional value. The lacto-fermentation process increases beneficial bacteria (Lactobacillus), supports gut health, aids in weight management due to low calories, and increases the bioavailability of minerals.

I couldn’t walk past turnips at $2.99/kg…..one of the benefits of fermenting vegetables is that it is a method of preserving vegetables when they are cheap and in season. With the current situation regarding fuel and fertilisers vegetable prices are likely to rise - so it is not a bad idea to get fermenting and stock up.

If you are out gathering olives you may want to get some olive leaves at the same time to make an olive leaf extract. Olive leaves taste bitter due to a high concentration of oleuropein, a natural polyphenol compound. This compound acts as a defense mechanism for the plant and provides strong antioxidant health benefit.

Health benefits are said to include general well-being, immune support, reduces cardiovascular risk, anti-inflammatory, lowers blood pressure, helps lower blood sugar, fights herpes etc.

Most olive leaf recipes are made as an extract with 40% alcohol or glycerine. I made an olive leaf “concoction” a couple of years ago and it is still perfect in my fridge. Luckily for me I have a very good immune system and rarely get colds or flu but if I do feel like I might be coming down with something I grab for all the things in my kitchen to stop me getting sick – things like olive leaf extract and fermented honey/garlic. Some people also swear by Fire Cider.

With winter soon upon us now would be a good time to make some olive leaf remedies. To be completely honest I don’t know what recipe I used when I made my olive leaf extract but it definitely tastes like it has honey in it and I vaguely remember glycerin being in the mix as I probably didn’t want to make an alcoholic tincture. There is a good chance that I followed a recipe for a glycerin tincture and then added honey later to mask the bitter taste……making up my own “recipe” is absolutely the sort of thing I would do. Not recommending that you do this but just giving some ideas of the types of things you can do with olive leaves. I have also found recipes online for olive leaf oxymel using equal parts of honey and apple cider vinegar which sound good. And olive leaves can also be used to make a tea.

Anti-Inflammatory Sauerkraut

800g thinly sliced cabbage
3 cm Turmeric root - grated
1/2 teaspoon cracked Black peppercorns
3 cm Ginger root - grated
Some fresh or dried Moringa leaf
16g - 18g salt

Place all ingredients in a bowl and mix salt through evenly. Let sit for 20-30 minutes and then massage a few minutes until the cabbage has released some liquid. Transfer vegetable and liquid to a one litre fermenting jar (preferably with airlock) and place weight on top. Close jar and let ferment for minimum 4 weeks. Do not open until ferment is ready to go into the fridge.

Turmeric, ginger and Moringa are all said to have anti-inflammatory properties.

Combining turmeric and black pepper significantly enhances the health benefits of both, primarily because the piperine in black pepper increases the body's absorption of turmeric’s active compound, curcumin, by up to 2,000%. This powerful combination acts as a potent anti-inflammatory and antioxidant, supporting immune health, digestion, and pain management.

Moringa (Moringa oleifera) is a nutrient-dense "superfood" packed with vitamins A, C, and E, calcium, potassium, and protein. It offers powerful antioxidant, anti-inflammatory, and neuroprotective properties, helping to combat oxidative stress. Key benefits include lowering blood sugar, supporting cardiovascular health, improving digestion and boosting immunity.

PS: Three places remaining at our group fermenting workshop in Perth on Saturday 11 April. To book https://culturedliving.com.au/products/fermenting-workshop

A delicious beef roast marinade I made based on a recipe from an Ottolenghi cookbook.

Ingredients were homemade Gochujang red pepper paste, oil, soy sauce, mirin, homemade fermented garlic paste, ginger and salt. The ingredients were mixed and rubbed all over the beef roast and then refrigerated for 24 hours. My son-in-law had three helpings so it can’t have tasted too bad.

It is so handy having ingredients like gochujang and garlic paste in the fridge - both get used a lot in our house, as well as shio koji. All add amazing flavour to meals. Commercial Gochujang simply can’t compare and is full of not so desirable ingredients….also probably. It fermented. The recipe for the Gochujang and the shio koji can be found in the book Miso, Tempeh, Natto and Other Tasty Pastes which is available to purchase on the Cultured Living online store.

# fermentedgarlicpaste

A naturopath once suggested I sprinkle Nigella Sativa seeds on my meals but I keep forgetting to do so. Common names for Nigella Sativa are Black cumin, Kalonji (India/Pakistan), Habbatul barakah (Arabic).

It occurred to me that adding some of these black seeds into a sauerkraut or other vegetable ferment would be a much easier way to ensure I add it into my diet. The seeds and oil have a carraway like flavour profile with lemony and peppery notes.

The seeds of N. sativa and their oil have been widely used for centuries for both medicinal and culinary purposes. Scientific studies have validated its anti-inflammatory, antioxidant, anticancer, antidiabetic, and antimicrobial properties. The therapeutic properties of this plant are due to the presence of thymoquinone.

This miracle herb is important in Islamic, Ayurvedic, and traditional Middle Eastern/South Asian medicine and is often referred to as a remedy for all diseases except death*. This statement is based on a prophetic hadith attributed to Prophet Muhammad. Black seed is traditionally used to treat respiratory issues (asthma, bronchitis), rheumatism, skin disorders, digestive issues, and to boost the immune system.

Nigella Sativa (seeds or oil) and honey are commonly used together. It is typically consumed as a daily teaspoon, added to warm water, or mixed with food.

*It is important to note that while black seed is considered a powerful herbal remedy, it is not without potential side effects, particularly at high doses, and should be used with caution, especially for pregnant women.