FLAVOURSOME FERMENTATION

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“MAKE A GREAT ADDITION TO YOUR MEALS – JUST A SPOONFUL OF THESE VEGGIES AND YOU WILL NEVER GO BACK TO CANNED PICKLES”

Lets explore fermented foods today. Every culture around the globe has been eating their own version of  fermentation foods. Besides yogurt and kefir, kombucha fermented vegetables add a different taste, texture and crunch compared to raw/cooked food. In old days it was a process to preserve food  but today it is widely used as a novel way to treat your GUT. When foods goes under fermentation the beneficial bacteria from the vegetables breaks down into lactic acid. Now this good bacteria without oxygen acts as preservative, vitamins and enzymes that are beneficial for digestion and various probiotics. The process is super easy and very tasty lets begin…

NATURAL WAY OF PICKLING WITH SALT

There are several ways to prepare for fermenting. Choose your vegetables and start with a batch of mix vegetables or use them separately. Some of my  personal favorites  are,

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  • 2 cups red cabbage for Sauerkraut (1tsp sea salt)
  • 1 cup beetroot (1/2tsp sea salt)
  • 10-12  pearl onions
  • 1 pound deseeded banana peppers

Now we need the most important ingredient, salt .This is the easiest part. Sprinkle some salt and massage your cabbage and beets  for a couple of minutes separately till they are brightshiny and juices are extracted. After a while  you will notice some liquid in the bowl. Now grab a mason jar fill these keep pressing so the liquid comes up make sure there are no air bubbles and brine is on the top. Space is must; no over flowing. Screw the lid tightly, leave them on kitchen counter for 2 days and refrigerate until you are ready to use them.These vegetable ferments are rich source of probiotics and  very good  for our immune system

 PEARL ONIONS

For the baby onions prepare the brine by dissolving sea salt  in  water. Submerge your onions in this brine and pour everything in a jar. Seal the lid and let it ferment for a day or two then refrigerate

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1 tsp salt,1cup water,few garlic cloves,wholecoriander seeds

 PICKLED PEPPERS

Pepper is true love for me, no meal is complete without it. It offers flavour for everyone. From salads to wraps,pizza topping to grill stuff rice and meals they add extra punch to your dish.Sharing this easy sweet&spicy family recipe.

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1 pound banana peeper deseeded., 4Tbsp distilled white  vinegar,3 Tbsp Jaggery

Put everything in the pan.Time to sprinkle some spices because whats some fun without them. 1/2 tsp mustard seeds, 1/2 tsp cumin powder salt 1/2 tsp sesame seeds. Saute for a minute allowing the flavors to fully blossom.

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HOT+SPICY+NUTTY….

 

                                    TADAAAAAAA…………… ITS READY!

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                   Everything that comes out of a MASON JAR is divine 😎 

These fermented vegetables will spice up your palate and elevate your meals.This summer try  this excellent source of good bacteria, increase the flavour of food and control the sodium content.Hope you enjoy their tangy crunch and perfect combination.

Kitchen Note (onions are better as whole. small beets are much tender pick the ones   without any nicks or cuts )

 

2 thoughts on “FLAVOURSOME FERMENTATION

  1. Will definitely try it… you have explained it very clearly ❤️

    Liked by 1 person

  2. Thanks for the “Kitchen note”! Always good to learn these little tricks 🙂

    Liked by 1 person

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