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April 02, 2007

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A ramblicious post on Lacto-fermentation

I've been buying Bubbies sauerkraut and pickles from my local health food stores for the past year or so. We love Bubbies. But Bubbies is pricey. When I told a fellow-WAPF friend that I bought sauerkraut regularly, she looked at me in disbelief. "But it's so easy to make!" That got me thinking... okay, maybe ? Recently, my mama handed me some pickle-sized cucumbers from her garden, and I bought eight pounds of okra at my local farm. Thus, I've decided to try my hand at traditional preservation, or lacto-fermentation. I fermented some radishes earlier in the season (on the left, above). When they were fresh, the flavor was good, but not as developed as it is three months later. A few days ago, we re-opened the jar; the kids love them now! The main thing that I love about doing this is the nutritional benefit (the purpose for everything I do in the kitchen?). My second favorite thing is that this is as easy as falling off a log. If you follow the basic directions, t...

Moby mommies

This wrap has been saving my sanity lately. It's been worth its weight in gold for those times when Cutie is fussy, and my hair is stringy, and all I want is my hands to be free so I fix my hair again. Or when she needs me, but I need to cook dinner. Then, there was tonight, when she was fighting sleep (again), my arms were about to give out, and she started crying on New Daddy just before she dropped off. Moby wrap to the rescue. And a little "You are my sunshine" didn't hurt at all, either. P.S. You can find Precious' wrap here .

Knead-free bread II

Hear ye, hear ye! I did it, almost a year later. Our tried-and-true bread recipe just had gotten too monotonous. I pulled up this recipe from my blog and ground up the hard white wheat berries at midnight. Bubby really is sleeping well, now; he only cried for a few moments before going back to sleep. Ooops. It soaked until 1 PM the next day, when I followed the rest of the recipe. I had to remove the handle from my dutch oven lid, but that was easy enough. It is designed to withstand a 350 degree oven, and I had the oven temperature set to 500. Later, I glanced back at the recipe and saw that it called for only a 450-degree oven. Thus, the flavor was a little "brown," but not overly burned. This is a very forgiving recipe. I also added a tablespoon and a half of whey, because I wasn't sure that the water-only fermenting process was "traditional" enough. Here's the recipe. 3 c all-purpose flour 1/4 tsp instant yeast (yes, you read that correctly: one-fourth...

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