I’m really not as stupid as I act.
Although I’m having a hard time believing this as I sit here this morning with a big “DOH!!!” thought bubble above my head.
I’ve been hot to trot at trying my hand with fermented foods. Often it seems like I am a primary host organism for what could best be described as a candida frat party. So what I need is fermentation! Probiotics! Food that is AAAALIIIIIIIIVE!
Fern and I trekked down to the Civic Center farmer’s market on Wednesday, where I was able to score THREE pounds of heirloom tomatoes for five bucks (Heirloom toms in the bay area go for $4-5 bucks a pound at the store). Stocking up on cilantro and bell peppers, I was then prepared to make…Lacto-Fermented Salsa!
The finished result in the article looks like this:
Image taken by Shannon at Nourishing Days.
Doesn’t that look delish? But then…wait…why does mine look like THIS:
The lighting is an unforgiving yellow anyway but Jeff took one look at the jar and said, “I’m not eating that.”
It smells fantastic and a little taste is promising. But it has yet to start fermenting and this is where my brain hiccup comes in.
The method of fermentation she uses calls for whey. Now in my defense, she did not say what KIND of whey. Since I have never “lacto” fermented before, I didn’t quite get the concept and thought maybe the addition of a dairy product just acted as a neon-sign for friendly bacteria…”Eat at Joes!” Blink. Sizzle. Blink.
I’m a dork. The whey IS the bacteria. The idea is to use fresh, liquid whey, because it contains live cultures.
I used powdered. Which is why my salsa looks like something from a 1970s potluck. If I add a pineapple slice and a maraschino cherry I might be in business.
So while I fiddle with my….interesting…first attempt at lacto-fermentation, I thought I would share some other awesome How- To guides I have found recently, since it is canning season after all. Just keep your brain plugged in and don’t make assumptions or else you risk following in my stinky shoes. (What if I put a smelly sock in there? I bet THAT has bacteria!).
Mother Earth News online has a sweet little comprehensive How to Can Jam and Jellies the USDA Way. Have fun perusing their website…so much awesome information and if you need your daily dose of bittersweet interspecies snorgling, read this article. (Totally unrelated to food preservation, have you read THIS article about the mother cat who lead her rescuer to her kittens? Awww…).
A recipe for raw and naturally fermented Salsa Verde.
Fermented Pickles, also from Nourishing Days.
I also made Apple Butter, basically following this recipe and method.
Ok kids, have a great weekend. I’m gonna go try to redeem my suspicious looking salsa.
I’m also gonna try to look good while I’m doing it. This is not what I look like at the moment. This was last week when summer visited for two seconds. (Dress: Target. Boots: Berkeley Flea Market. Moose Antler Earrings: Braindrops. Cute Kid: My Womb.)