THE BERGAMOT KITCHEN

24. WHAT A FERMENTATION

I believe it is common knowledge that including fermented food in one’s daily food regimen contributes to a healthy gut. I really don’t mean to harp on this subject but one day I believe that we’ll all come to realize that our quality of life is measured by the care we give our digestive system and very little else matters. Okay, enough already!

This blend, if you care giving it a try, is an easy and very quick way to discover which vegetables are most agreeable with your palate. I think you can ferment about anything.

Our daughter is an master at this art. I have just begun and definitely in the discovery stage. What I do realize is that this is not something which comes without effort and experimentation but the benefits certainly warrant the time and energy.

This is just about chopping (ORGANIC) things into convenient nibbling sizes. Fermenting Monsanto’s Roundup is not very appealing to me. Please don’t ferment non-organic matter. Please remember that any non-organic plant material is ladened with pesticides.I would never knowingly serve that up to you were you at my table. I would expect that you would not feed this it to your family either.

Hey folks, it’s a good idea to pay attention to these things if your responsibility includes managing your family’s health.

The cost? Yes, there is a difference. Make up for the extra monthly expense by forgoing something else. Pay now or pay later.

Peel and chop.

Love the colors. Makes me crazy! It’s almost impossible to concentrate. How do I manage?

Okay. Okay. Back to the show. This is really young broccoli but I still remove some of the tough outer skin from the stalks. It’s he only part of the broccoli that our egg girls will eat.

Just about done.

I have packed the 2 jars and returning what’s left to the fridge for salads, soups etc.

I tamp and pack the jars as tightly as I can. I use my big wooden spoon as a pounding stick.

Two rounded tablespoons of Celtic Sea Salt into a quart of (pure spring) water for each of the fermenting jars.  One quart is just about right to fill a single jar.

Note: Spring water. Not fake spring water. Read the label please.

Fill to about an inch from the top.

Set the weight on top and close up the jar with the fermenting lid.

Note: Fermenting kits (different types) are available just about anywhere. I expect they all work about the same.  It’s not complicated.

Should look something like this. Put in a dark place where temperature is between 65º and 74º. Let it ferment for four days.

Now it can go into the fridge and everyone in the house should help themselves to some of it everyday. It’s really good for your digestion. Lecture!

Fermented vegetables, some of my motley salmon (essay 10), a few hard crackers and a nice cold Bell’s Robust Porter.  Lunch is served.

MORE BERGAMOT KITCHEN ESSAYS

23. goat ghee wiz

24. what a fermentation

25. mystery thighs & basmati

26. basmati outrageous

27. not your granny’s egg salad

28. salsa roja @ 35k

29. huevos, salsa & cerveza

Thanks for visiting with me.

Paul V’Soske

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