freemotion
Food Guru
There seems to be interest building for this type of topic, so I decided to start it. Please post only recipes that are compatible with Sally Fallon's book, Nourishing Traditions.
If you don't have the book yet, go order it from your local library.....it is SO perfect for self-sufficient-types! Yet another way to preserve your garden produce is through lacto-fermentation, so here is a recipe for grape leaves, which I have started in the kitchen right now:
Fermented Grape Leaves
Pick a bunch of grape leaves, remove the stems. Maybe 2-3 dozen or so. Put in a bowl or stock pot with two cups water (use filtered water if you don't have a well or if you don't trust your well!), 1 T sea salt, and 4 T whey.....(the good kind, live culture, fresh, from mesophilic cheesemaking, draining yogurt, or draining kefir.) Let soak for an hour at room temp.
Roll the leaves up and put into a quart jar, pour the liquid over them. Make up more liquid to cover the leaves, leave an inch of head space. Don't put the cover on tightly as fermentation will be taking place.
Leave at room temp out of sunlight for three days, then store in the fridge or at a similar, steady, cool temp. Will keep indefinitely. Use to make dolmas.
I needed to use three recipes worth of the liquid to cover my harvest of leaves, and I used the pot because the bottom is flat and I could cover the leaves with the liquid more easily. I put a clean heavy mug on them to keep them submerged until they go into a jar......right now.....I suspect 2-3 jars, though!
This is a perfect use for the old glass-top canning jars. So pretty in the fridge.
If you don't have the book yet, go order it from your local library.....it is SO perfect for self-sufficient-types! Yet another way to preserve your garden produce is through lacto-fermentation, so here is a recipe for grape leaves, which I have started in the kitchen right now:
Fermented Grape Leaves
Pick a bunch of grape leaves, remove the stems. Maybe 2-3 dozen or so. Put in a bowl or stock pot with two cups water (use filtered water if you don't have a well or if you don't trust your well!), 1 T sea salt, and 4 T whey.....(the good kind, live culture, fresh, from mesophilic cheesemaking, draining yogurt, or draining kefir.) Let soak for an hour at room temp.
Roll the leaves up and put into a quart jar, pour the liquid over them. Make up more liquid to cover the leaves, leave an inch of head space. Don't put the cover on tightly as fermentation will be taking place.
Leave at room temp out of sunlight for three days, then store in the fridge or at a similar, steady, cool temp. Will keep indefinitely. Use to make dolmas.
I needed to use three recipes worth of the liquid to cover my harvest of leaves, and I used the pot because the bottom is flat and I could cover the leaves with the liquid more easily. I put a clean heavy mug on them to keep them submerged until they go into a jar......right now.....I suspect 2-3 jars, though!
This is a perfect use for the old glass-top canning jars. So pretty in the fridge.
I will be among the living soon!
