#lacto-ferment

[fishthegenderwiz]

I swooshed them taking them out of the cupboard. My pickles... are fermented!

I checked each jar to make sure they are finished and now they’re safely in my fridge, for the coming times where I don’t have to buy pickles. Yay!

Spicy. Mmmm... I think next time I’ll add an oak leaf, and leave out the allspice. I really am not a fan of this “vaguely pie-flavoured” pickle thing, but they’re good enough for my first batch.

[fishthegenderwiz]

I waited too long after acquiring pickling cukes to make them, so half of them were moldy and slimy and had to be composted (I threw them into the field by my house). I got 3L of them today (1L of which were also moldy, that’s what happens I guess) so I’m soaking the good ones in a 90/10  water/vinegar bath to clean them and then FERMENTED PICKLING BEGINS!

Eeeee! I love pickles. I gotta get myself more of the smaller ones (though hopefully none with rotted parts this time) so I can have pickles all year.

My friend Kermit-flailed at me via text when I told him I wasn’t using vinegar to pickle them; honestly there’s a story there as to why I don’t. I also like the benefits of lacto-fermentation on my innards so there’s that.

[avenuesofartistry]

I often find myself wanting to explain what avenues of artistry means to people. Right now I am really FEELING what it means. Being caught up in getting my classroom ready, moving, and harvest season has left me feeling like I haven’t been doing “enough” and even inadequate at moments. Instead of shying away from these feelings I want to share them with you because I know everyone has these feelings– especially us creative artsy types. In the world of MORE we live in it is so easy to get caught up in the “not enoughness”. There will always be more to want but part of our spiritual work is to feel the wholeness that exists within us where ever we are in our journey. Of course we can always ask ourselves to continue to growing but it is important to also acknowledge and love ourselves in our present state.

Last night while make a beautiful fall inspired dinner I realized I am living the creative life I want to live. Avenues of artistry is about finding the creative angle, attitude, and joy in every aspect of life. Being an artist is more than being an artist in your work space. It’s about living with whimsy, love and play– by this definition everyone is an artist when living life whole-heartedly.  I wanted to honor and share with you all the things I have been working on to get grounded in my new space and through this transition that have been my avenues of artistry.  I hope this will inspire you to make a beautiful meal, start a new project and dive in to your artistic side wherever you are in your journey.

  Nesting

      Kitchen Artistry

* this post is a cheers  to you my beautiful friend who is an intellectual, healer, ninja and lover of the arts who taught me to laugh loud when I needed it most, be silly at inappropriate times and to dive deep. Love you always & know how wonderful you are now and keep doing what you love.

latest avenues of artistry I often find myself wanting to explain what avenues of artistry means to people. Right now I am really FEELING what it means.

[achefandacook]

Pickled Onion, Shallot and Jalapeno update

We ended up fermenting the mixture on the kitchen counter for four days.  The process was going too slowly, so we moved the jar into the sun for three days.  By then, the bubbling had begun.  Three more days back in the shade, and the mixture was ready to put in jars.

To the left jar, we added Indian spices: curry powder, cumin, fenugreek, garam masala, and coriander.  To the right, we added herbs de provence, oregano, and bay leaves:

The mixture is pleasantly hot and sour, but the onions and shallots retain some of their succulent firmness.  Highly recommended on scrambled eggs.

[achefandacook]

Fermented Vidalia Onion, Serrano, and Shallot, part 1

Cook is excited about his new fermentation jar.  Tonight, he started his first fermentation project.

What You'll Need:

An airlocked fermentation jar (available at Cultures For Health) or Mason jar

Meat tenderizer or kraut hammer

Patience

Ingredients:

Three or four Vidalia onions

Four Serrano peppers

Six shallots

Two bay leaves

Cumin seeds

Salt

Water

Chunk the Vidalias, peppers, and shallots.  Mix with salt in a large bowl, and spend a few minutes macerating until the salt is mixed in and the juices start to release.  

If you have an airlocked fermentation jar, make sure it is clean, prep the airlock, and fill the jar with the macerated onions, peppers, and shallots, layering the bay leaves and cumin seeds.  Top with a brine of 2 cups water and four Tbsp. salt.  Make sure to leave 1-2" headspace, and try to make sure the brine covers the mixture.

If you're using a Mason jar, DO NOT screw on the rim.  Weigh the cap down with a weight or rock to allow pressure to escape.  Otherwise, follow the same procedures as with the airlocked jar. 

Cook plans to ferment for 5-7 days.  Updates to follow.  For now, here's the jar: