Brisbane Local Food

Growing local

Since I haven't explained this DIY before, this is the rig I use to ferment vegetables. Now on display for the very first time.

  1. EasiYo Yogurt Maker: cheap and readily available flasks from Op shops(cheap) and supermarkets. I reckon they make great crocks.
  2. Pack in your prepped vegetables and ram them down to encourage sweating.
  3. Covered the top of your veg with a blanket of edible leaves. Choko leaves work well.
  4. Add the stopper and push down on the covered veg.
  5. Add water to a ziplock bag and seal. Place bag on top of the stopper to act as a weight.
  6. Place a lid on the flask and set aside for scheduled ferment period.
  7. If the ferment produces a lot of liquid you may want to place a tray underneath the flask to capture the liquid over flow. 

I have 10 EasiYo flasks and they are kept busy. 

The 'model' for the session was outback harvested turnips, fermented with salt and black pepper.

Turnip Kraut is called Sauerrüben.

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Comment by Dave Riley on September 19, 2016 at 10:52

Another tannin generating addition to a ferment: bay leaves. 

Comment by CHERYL SLAPP on September 15, 2016 at 11:38

Dave, love using the EasiYo for making ferments - so easy.   Used one for making carrot and daikon - will be on the lookout for more of these containers.  Thanks for putting this up for us. 

Comment by Andrew Cumberland on September 8, 2016 at 22:01

Thanks Dave.  Good post.  

Comment by Dave Riley on September 6, 2016 at 23:48

I am currently recovering from a frenzied,  day long, fermenting prep.

I love that about fermenting -- it's an easy exercise with chop and grate interactions that value short lived intensity of effort and flavour nuances.

If you are bored, moping about the house or forced inside by inclimate weather, ferment something.

I made turnip, radish, chimichurri/green seasoning,  lemon (as in 'preserved')  and nasturtium ferments on the weekend  followed by lemon peel (with spices) last night.

I just threw out a pumpkin ferment that turned into alcohol  but generally  these ferments work. The microbes and I are getting along famously. My refrigerator is filling up with jars.

Since I'm eating raw ferments every day and cooking with some of these combos I go through a lot of stock. 

My absolute essential is the turmeric & black pepper   as I use that in so many dishes. It's a dependency. Then there is the 'salsa' mix -- everything bar tomatoes -- which I keep tweaking. Great base for cooking almost any stew, braise, marinated or soup item...and in tomato based salsas. Similarly indispensable is fermented capsicums/sweet peppers. That too finds a niche in  so many dishes.

The cabbages -- kimchi and sauerkraut --  go well as sides or on toasted bread. Even my wife likes the kimchi. I made that batch on order for a local nutritionist.  And there I was thinking it was gonna be a hard put together!

I find by dint of trial and rejection I work out what I prefer. I have a intensely flavoured celery ferment which I don't like eating at all but it sure helps out when I'm stewing. And the Jerusalem Artichokes fermented with  fennel is a massive taste surprise.

 Over the last couple of days I baked 3 loaves of sourdough bread and made 3 litres of yogurt. Tomorrow I jar up another batch of turmeric and I still have another stack of turmeric rhizomes to prep. Plus two lonely small cabbages a friend gave me.

But the kraut world is broad. As they say make ferment while the sun shines -- or, at least, the veges are in season.

Since I have notched up the hard yards and built up my confidence, I know what jar sizes and shapes I want to rely on so I can now seriously supply myself from  jar purchases  in bulk...and with that, look to a wider distribution network with sales in mind. 

I also look at the garden differently when I ponder harvest options. I'm hoping to walk the line between 'fresh' and fermented. This recipe for Cucumber & Nasturtium Kimchee combines a ferment (kimchi) with fresh ingredients ( cucumber and nasturtium seeds) to make a Korean style side dish -- like a spicy salad.

There are many sources exploring ways to eat more fermented foods.Indeed, as part of any 5-a-day plan, ferments fit in nicely with more bang for your mouthful. 

Lacto-fermented foods have the great benefits of both raw and cooked vegetables.During the lacto-fermenting process the tough cellular walls of vegetables are broken down, allowing for a much easier level of absorption by the body. A plus is that during the lacto-fermentation process the vitamin levels actually increase along with enzyme levels, often by 2 to 3 times.SOURCE

Comment by Dave Riley on September 5, 2016 at 7:08

Here's a better LINK for tannic foods.

Comment by CHERYL SLAPP on September 5, 2016 at 6:32

Dave the plant tannin link is not working but got to the herb link - great list, I don't know what some of them are but will be looking them up - Many thanks

Comment by Lissa on September 5, 2016 at 4:40

Can I remind everyone to add Tags to any postings or photos please. Needed if members are to find your postings again through search.

Comment by Rob Collings on September 4, 2016 at 21:59

Nice picture process Dave, I like the use of the yogurt maker.

Comment by Lissa on September 4, 2016 at 17:59

Very good photographic description of the process Dave. Yet to try eating let alone fermenting myself.

Comment by Elaine de Saxe on September 4, 2016 at 16:52

My only experience with lacto-ferments is the commercial organic ones. Both brands I have tried are crunchy ferments: Kimchi, Sauerkraut and Carrot. The (vinegar) pickles e.g. Polish Dill Pickled Cucumbers are crunchy because of some added stuff, don't know what. 

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