The following giveaway contains links to products from my affiliate partners that I personally use and recommend.
The first of my weekly giveaways here at Cultured Palate, is a special one! I am part of a blog tour and the prize to 2 lucky readers will be a copy of Real Food Fermentation by Alex Lewin. Plus I have a recipe excerpt for Kimchi from the book just to wet your appetite!
Whether you are new to food fermentation or an old pro, Real Food Fermentation is for you. This 176 page book is filled with information from the basics of food fermentation to recipes with beautiful color pictures. For me it is very inspiring to have wonderful pictures and this book will not disappoint! Not only will you be able to follow proven recipes, but you will also be armed with the information necessary to express your creative side and make something unique and wholesome.
I’ve written a lot about fermentation and how to bring your family around to eating fermented foods:
I have found that the easiest ones to convince are our younger children. They do not have the baggage of taste buds that have been conditioned with processed foods. It is easier to develop a taste for foods, spices and textures served at a young age. I serve daily kefir and cultured vegetables like sauerkraut and carrots. They learn and develop a taste for the tangy flavors. Processed sweets are reserved for an occasional treat.
… Because I began our REAL food journey when several of our children were [older children], they [were] a bit more resistant to changes. Their taste buds have been conditioned and corrupted by the sweet processed food “treats” that I once served more liberally.
Talking with your children and explaining why you are making the dietary changes is important to do. Explain that you were wrong in the way you have fed them in the past. Use this opportunity to teach your children that the processed foods are inferior and that you want them to have the best nutrition possible – to be the best and healthiest they can be. They need to understand why fermented foods are so good for you and your health.
For this group, implement change slowly. Our children watched as my health returned because of the GAPS diet. That helped them to embrace the changes I was making in the foods served. If your children are resistant to change, add one fermented food at a time and give them time to adjust. Remember, this is not a sprint, it is marathon – you want the changes to last. If they understand the reason for the changes, they will be more likely to continue them for themselves!
But really? It’s all about health. And if you’re eating healthy food that’s also delicious, you’ll eat more healthy foods.
Alex who blogs at Feed Me Like You Mean It, is not new to the real food scene. In fact, he graduated from Cambridge School of Culinary Arts and the Institute for Integrative Nutrition. He teaches fermentation classes and serves on the board of the Boston Public Market Association where he works to create a year-round indoor market selling local food. Boy, I sure would like one of those in our area!
- 1/3 c coarse salt (where to buy REAL salt)
- 2 cups non-chlorinated water
- 2 pounds vegetables, napa cabbage, plus optional mustard greens, bok choy or daikon
- 1/2 head garlic
- 1 large or 2 small onions
- 1 piece (1/2 inch) gingerroot
- Up to 1/2 cup Korean red pepper powder, chopped or ground red peppers, or pepper flakes
- 1 Tablespoon sugar
- 1 teaspoon fish sauce (optional)
- a few scallions or a length of Korean “long onion”(which is more or less, a mature scallion)
If you are looking for organic non-irradiated herbs & spices Click Here.
- Large mixing bowl
- Knife (a chef’s knife is ideal)
- Large cutting board (wood is ideal)
- Vegetable peeler
- Food processor (optional)
- Wooden spoon
- Wide-mouthed mason jars (2 pints or 1 quart)
- In mixing bowl, dissolve the salt in the water to make a brine.
- Cut up any or all of the 2 pounds of vegetables.
- Put cut vegetables into the brine and mix, using clean hands. Cover the bowl … after 6 hours or so (or overnight) drain vegetables thoroughly in a colander. Taste them. They should be salty, but not unpleasantly so.
- Peel the garlic and onions. Peel the ginger.
- Blend the onions, garlic, and ginger in a food processor adding enough water to allow them to blend.
- Add the red pepper, sugar, and fish sauce, if using to the combination from step 5, adding just enough water to keep things blending into a paste.
- Cut the scallions diagonally into 1 inch lengths, add them to the paste, and mix the paste with a wooden spoon.
- Move the drained vegetables into a large bowl and mix them with the seasoning paste using the spoon. Taste the kimchi, if it is not salty enough, add more salt now and stir.
- Pack the kimchi tightly into the Mason jars, leaving 1 inch of space at the top. Try to pack it down well enough to squeeze out most of the air bubbles along the side of the jar. Close the jar.
- Leave the jar on the counter at room temperature for a few days. Taste it every day or two. It should start to taste a bit “wild”. When you like the way it tastes, put it in a cellar or a refrigerator to store, or bury it in the ground. The cooler the temperature, the slower the subsequent fermentation.
Now for the giveaway!
1. Click on this link: Real Food Fermentation: Preserving Whole Fresh Food with Live Cultures in Your Home Kitchenand leave a comment letting me know if you are new to fermentation or an ol’ pro!
2. Use the Rafflecopter widget below to enter. You gain extra entries when you sign up for my newsletter*, subscribe via email*, follow me on Pinterest, like my Facebook page and follow me on Twitter.
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