Friday, April 18, 2014

Weedy Ferment (Cultured Live Food)

Weedy Ferment


Supplies:

WEEDS!!!
Ok let me be specific.  Please use only harvest weeds that you know are FOOD!!  And if you are not a forager, maybe now is the time you get with someone who can help you ID those pesky, yummy, nutritious, medicinal weeds!  BUT don’t use anything unless you really know what it is.  I know that’s no fun right, but you may thank me for that one later!   I could do a whole blog on just weeds, but I will spare you my rambling…..

For this ferment we are using a 32 ounce Mason Jar. If you use anything else you will need to adjust the salt for that vessel.

Dandelion leaf and flower tops
Henbit
Chickweed
Just a few leaves of Yellow Dock (Rumex)
Cleavers
Salt (between about 3 heaping teaspoons or 1-2 small tablespoons—remember I don’t measure, I taste)
Peppercorns (a few)
Pepper (I wanted to taste the weeds as is, but if you want to add a pepper or some herbs or seasoning, have at it!  :D)
Mason Jar (read below for info on lids and fermenting top)

Fermenting Vessel:  For this we are using a Mason Jar, but whatever you personally ferment in is fine, again you will need to adjust the salt to suit you.  I do have a fermenting Crock but this time I used a mason jar a Recap lid, stopper and an S-Airlock (brew stores have these or online).  Here is the pic so you see.  This is an easy way to turn any Mason jar into a fermenting jar.

Picture of Weedy Ferment that I did! :D

Directions:

Harvest your weeds and rinse them off.  Chop them up (remember Sandor Katz says Chopper’s Choice) and add them to your Mason jar.  I chopped mine up pretty fine.  Add your salt and cover them with filtered water (this is called salt brine).  I add weights to keep the material in the salt bring. I use glass-fermenting weights. If you have a crock it has weights usually.  Ferment for 3 days or more. (Taste as you go). I typically do at least 7 days. Scrape off the top if you notice any oxidation or mold in the material and discard that please.  If this is your first time fermenting, I suggest getting Sandor’s book or video (oh heck get both) or if you are local and interested in a fermenting class gather a few friends and contact me!

I DO refrigerate my ferments after they are done. If you don’t like weeds maybe you don’t do this one to start with, maybe start with beets or kraut.  I mostly shared this because I know very few folks who do it and I wanted to throw it out there as an option. :D

Some of my previous ferments include (but are not limited to)
Lemon Balm Mead
Pomegranate Mead
Nettle Ferment
Sweet Potato
Broccoli Salad
Beets (with Ginger)
Kraut
Rooty Ferment (a bunch of different root veggies)
AND MORE!!!

Wanna learn more? You can also Google Fermented, Cultured or Live Food but here are a few things I found to get you started.




Thursday, April 3, 2014

Facebook Page

Maw-Maw-Kelli-Herb-Classes-and-More

Dream Tea

Dream Tea (or Dream Pillow)


Supplies

Dried Herbs: Hops, Mugwort, Rose (tops) and Lavender (flowers)
These items can be purchased from Mountain Rose Herbs.


Directions:

Mix up (dried herbs)
2 Parts Hops
1/8 Part Mugwort
½ part Rose Petals
½ part Lavender Tops

Mix well!!! Then place in a brown tea bag or a jar OUT of sunlight for storage.  Steep ½ teaspoon for a few minutes before bedtime (Note I do tend to use more, but please start small and don’t overdo it).  Strain and Enjoy. Remember ...more is not always better!  And if you are sensitive to any of these herbs please use common sense and just don’t use them.  This can be great tea to help you relax and dream. It may help you remember dreams.

If you prefer NOT to use the tea, use the same proportion and make your own dream pillow. I  have one of these and I love it!  :D  Place it near your head at nighttime. 

Disclaimer:  Please use any and all herbs at your own risk, and if you ever have that feeling that something ‘is not right for you’ go with it.  Not all herbs are for everyone and some can be quite strong.  Enjoy!