Time to refill the small bottle with fermented hot sauce. There is a spot reserved for it on the door of the refrigerator. We love this stuff!
16 days ago I began fermenting a batch of jalapeño hot sauce. I intended to allow it to ferment for a full month but got impatient and decided two weeks of fermentation is plenty. Typically a bit of harmless white mold will form on the surface of the mash. This time there was none whatsoever. … More Fermented Jalapeño Hot Sauce (second phase)
I had heard of “quark” but other than it being some sort of cultured milk product I didn’t know anything about it. Perhaps I still don’t since the definition and method varies from region to region. The term popped up again in one of my meanderings and I finally took the time to read up … More First Time Making Quark
Just as soon as we finish a batch of cultured salsa I start another one fermenting. The introduction/nurturing of lactobacillus bacteria gives the salsa probiotic qualities and greatly increases its refrigerator life. Normally a salsa made from fresh ingredients won’t keep in the refrigerator for more than a few days to a week, especially if … More Lactobacillus Fermented Salsa
I make a new batch of probiotic cultured salsa every couple of weeks. This time it was made with mostly red ingredients. I used ripe red tomato, red onion, garlic, red ripe jalapeño peppers, roasted cherry peppers, fresh cherry peppers, cilantro, sea salt and whey (from yogurt). I used a ratio of about 1 1/2% … More Omelet With Avocado & Probiotic Salsa
I love salsa, especially fresh homemade salsa. Unfortunately it has a short refrigerator life of just a few days, especially if cilantro is included in the ingredients. For me cilantro is a key if not essential ingredient in salsa, so I was pleased to know that lactobacillus fermented salsa keeps for several weeks in the … More New Batch Probiotic Pico de Gallo With Ramps
There were some garden greens in the refrigerator left from the last time I made salad and I used them to make sandwiches for breakfast. On Homemade whole wheat toast went mashed avocado, cress, arugula and sliced tomato. There was only one egg left so that went on Faye’s sandwich. Faye had hot V8® juice … More Homemade Cultured Buttermilk & A Sandwich
For a number of years I have been on a search for vegetarian kimchi. I can’t count the number of jar labels I have read, all of which have fish sauce, oyster sauce or shrimp sauce or a combination of them as ingredients. Of course, I could make my own kimchi; I am no stranger … More Kimchi, Rice & Poached Eggs
So, what do I post about today? Firstly, why do I feel a need to post, if not every day, every couple of days? Obviously it is something I demand of myself, and certainly not insisted upon by my readers. It’s not that I feel I would be letting anyone down by not posting at … More New Batch Of Salsa
My newly fermented probiotic Brussels sprouts were a great addition to this potato salad. In addition to the brussels sprouts I used whole baby potatoes, onion, jalapeño, red chili, celery and Manzanilla pimento stuffed olives. In proper Southern style I dressed it with a generous amount of mayonnaise and mustard.