Discovering Lacto-Fermentation
Lacto-Fermented Roasted Tomato Salsa
For those who are unaware, I am into food. I adore real, wholesome, straight from the land food. Though I’m by far a chef by any means of the definition (my list of failed kitchen experiments is proof), I do enjoy cooking and learning new, especially frugal and healthy, recipes.
So when the combination of our little gardens’ harvest and the CSA pick up sat on our counter last Sunday, I knew I was in for some adventure. What in the world was I going to do with 20 lbs of tomatoes? Even after several batches of spaghetti sauce and tomato hummus were cooked up and stored away, more tomatoes were still looking for a home.
Thankfully, last week the topic of lactic acid fermentation was featured on several of my favorite food blogs. I had always been aware of the health benefits of lacto-fermented foods, but had never actually tried to make anything (with success) at home. I came across what looked liked a pretty easy lacto-fermented roasted tomato salsa recipe on Nourishing Gourmet. I define easy in that I don’t have to go out and buy lots of extra ingredients, and is something that doesn’t need my 100% undivided attention. I’ve got a walking, teething 10 month old to attend to, not to mention I’m a bit slow at learning new things, especially recipes.
Well, the salsa came out AMAZING!! I was so inspired by my success that I went on to try lacto-fermented escabeche with this weeks CSA’s sweet and hot peppers. Another major success! If you’re being overloaded by tomatoes (I used all my tomatoes in the recipes: all shapes, sizes, and types) and peppers, I highly recommend you give lacto-fermentation a try.
I definitely need to get recipes from you. I want to make the salsa for sure. I also wanted to let you know I made a chili/chopsuey last night using a Multi Grain Penne (gulten free). It is made with brown rice, quinoa & amaranth and everyone liked it, which is a plus. Just reheated some for lunch and the pasta didn’t harden up like some pastas made from brown rice or potato flour. I always use DeBoles seems to be the best if doing gulten free.
Aunt Cindie -
that sounds sooo yummy! You’ve gotta send me the recipie and any others. I’m currently following and studying Nourishing Traditions by Sally Fallon. At first I was like “whatever” when I first started to read through her stuff… but now I’m a complete follower. Love her and the Weston Price Foundation. See our Resources tab for the links.
And I think you mentioned DeBoles to me before. I have been using it and LOVE it. It tastes just like “regular” pasta… which is good for the hubby.
Sounds awesome Revs!
Where do you get your whey? I’m having a hard time finding it here, as raw milk isn’t legally sold in Illinois… I need to find some black market milk!
Em -
You can make whey yourself at home by putting plain yogurt (with live active cultures) in a cheese cloth over a glass bowl or jar overnight. The liquid yellow stuff is whey. It can last up to 6 months in the refrigerator. You can also use 2 Tablespoons of salt (rather than just one) instead of using whey… it does the same job with fermenting. And about the raw milk… it’s not easy around here either to find. There are farms but they’re either too far away or I don’t trust what I see when I visit them. I’d love to have raw milk in my diet but want to make sure it comes from a clean, respectable farm. I’m not giving up my search though!