Saturday, January 24, 2015

Sweet Potato Ferment

Sweet Potato Ferment


Like Sweet Potatoes but want to eat it on quick notice (in other words don’t want to use your microwave)?  Try this easy and yummy sweet potato ferment.

Supplies

1-2 sweet potatoes (peeled)
1 granny smith apple  (I don’t peel it but you can)
¼ or less of a teaspoon of cinnamon (I don’t measure you all know that)
a small, small pinch of clove (leave this out if you don’t like cloves)
1 pint jar or a quart (you will need to adjust the recipe for more.
Salt (I use sea salt only for this)
Fermenting Lid or Vessel (see my other posts on lids and such) 

Directions:

Grate your apple and sweet potatoes.  Put these in a large bowl and sprinkle with salt. 
Let sit for about 10 minutes (this helps pull the moisture out of the apple and potato) add your spices.
Stuff your jar full so that liquid covers the material. If it doesn’t you will need to make brine water and add to cover the material. Brine should be about 3-6% solution
Put your fermentation lid on and let it go until you like the taste (usually for me about 8 days or so, but you can go longer certainly.

Use


You are so funny you don’t know by now?  You eat it!  Lol


Thursday, January 8, 2015

(Fizzy) Fruit Kvass

(Fizzy) Fruit Kvass*


I am sharing my favorite recipe that I use the most, (certainly you can do many variations)  because I have so many people ask me all the time and I thought it would be easier to share here than type all the time. 

*I learned about this recipe for Fruit Kvass from Rebecca Wood (her site is http://www.rebeccawood.com/) please support her work.    I have been doing fermented foods for quite some time and so when I ran across the Fruit Kvass I knew it would be something I would like.  I now do mine a little different with ginger bug added, but you can do it with our without. It will be Fizzy Fruit Kvass if you add the Ginger Bug, or regular if not.  :D your choice.

On my Herb Page I have tons of different ones I have done and they are all yummy. Please check them out at https://www.facebook.com/mawmawkelli

Supplies

Ginger Bug (about 1/4 of a cup or so)  (optional see note below)
Apple*  
Raspberries*
Strawberries*
Local RAW honey (yes it has to be raw)
Clean Mason Jar
Recap Mason lid
S-lock and Rubber plug (or my friend Bonnie likes the perfect pickler)
Spring or Filtered water (I don’t use tap)
            *I grow or forage for my fruit OR buy organic if you can

Directions:

Slice half of the apple (if you use a large mason jar you may want to use all of it) and Add it and the Strawberries and Raspberries (I like to smash them a little, but if they are frozen that’s ok)  to the clean jar.
Add 1 Tablespoon of honey and then add your filtered water.  I shake it up really really, really well.
You can add a plastic lid and shake for a few days and then put your fermenting lid on, or just add your fermenting lid right at first. I have done both.
Ferment for about 3-8 days. (I usually do about 7 days personally) or longer if you like. 

UPDATE:  If you want to do your fruit kvass first and then do a secondary fermentation with the Ginger bug that works too.  You may want to add a tiny bit of sugar for the secondary ferment (the sugar is not for you the sugar is for the ferment) 

Ginger Bug:

If you like it a little fizzy like soda then add a little Ginger Bug and then do the same recipe above.  I love this version!!!  This is how I make mine all the time now!  So a better title would be Fizzy Fruit Kvass (So I edited the title to reflect that. The picture below is a normal fruit kvass, not the fizzy fruit kvass.