Search results
What Is Fermented Food Recipes - Yahoo Recipe Search
CookingLightMaking your own sauerkraut may seem like a daunting task, but it’s actually easy to prepare and just needs a little bit of babysitting as the fermentation process unfolds. The result is a most delicious science experiment. This sauerkraut has all the flavor and probiotic benefits of a traditional fermented kraut but with less salt. The cabbage has a great crunch and tang along with the added flavor from the caraway seeds. This is a traditional sauerkraut, perfect for adding to hotdogs and sandwiches, as a side with sausages or pierogies, or just straight from the jar. Here's what you need to know, followed by the recipe: Start with the Basics You don’t need any special tools to make sauerkraut—just cabbage, salt, a big jar, and your hands. But if you get serious about your "krautkraft," you might consider investing in some tools of the trade. Here are three handy tools, and their alternatives: Fermenting Crock. This will seal the kraut, while still letting gasses from the fermentation escape—and let you avoid having to "burp" it every day. However, any big jar will work. Wooden Vegetable Tamper. It can be handy, especially when making a big batch, to have something to press the cabbage with. But you can also use your hands or a wooden spoon. Glass or ceramic weights. It's important that the cabbage doesn't rise above the liquid while fermenting. But you can use anything heavy as long as it's food safe and not likely to corrode (glass and ceramic are best) This base recipe can easily be multiplied to make larger batches (an average crock can hold about 10 lbs of sliced cabbage). Be aware that the larger the batch the longer it will take to ferment. This recipe is written for a lower salt content than the average at-home sauerkraut, but you should feel free to experiment to find what suits your personal taste. In fact: you can make this recipe completely salt free! To do that, we recommend subbing in 1/2 teaspoon of celery seeds and 1/2 teaspoon of black pepper, and, because the cabbage won't release as much liquid, topping off the jar with filtered water. Speaking of Taste There's no need to stick solely to cabbage. Try using other vegetables in your kraut, such as carrots, red cabbage, Brussels sprouts, beets, or garlic, as well as other herbs and spices, such as dill seeds, celery seeds, curry powder, or red pepper flakes. Just be sure to taste the mixture as you’re making it (to make sure your flavors are what you want) and then every three days after the fermentation begins. This will help you judge when the kraut has reached the point of being “done.” Again, it’s based on your personal taste, but it’s worth it to continue to taste the kraut at different times to know what you like the best. Temperature Matters The warmer the temperature (70 degrees and above), the quicker the kraut will ferment, but it can result in a softer, less textured product. The cooler the temp (anything above freezing), the more time it will take the kraut to ferment, but the result will be a crunchier texture. The sauerkraut will keep for an extremely long time in the refrigerator after fermenting (Some people keep kraut up to a year in the refrigerator.) No need to can or “process” the mixture—the high temperature needed for canning will kill all the good bacteria. And here’s the most important thing to remember—sauerkraut is best served in its cold state. If you warm it up or cook it, you’ll kill all the good bacteria and lose all the awesome probiotic potential.Food52Naan, which means "bread" in old Persian, is a delicious fermented flatbread that is traditionally cooked in a tandoor oven. It is said to originate in Mesopotamia, was brought to India by the Persians and was considered a delicacy in the Imperial courts of the Mughal dynasty around 2500 years ago. It is now ubiquitous to North Indian food and one can find it everywhere from fancy restaurants to streetside dhabas (shacks). Sourdough also has its origins in Egypt and traditionally naan was made with wild yeast as there was no commercial yeast available. Sadly, most restaurants in the South Asian subcontinent and in the US make naan with commercial yeast or baking powder. Making naan with sourdough starter is not only the real deal but also results in a greater depth of flavor and a better tasting naan. Of course, combine that with a tandoor or wood burning pizza oven and you are in heaven; but to my great joy it is pretty good when made at home too! I developed this recipe for a pop-up restaurant that I was running in Gowanus, Brooklyn. They had a pizza oven, though sadly not a wood burning one. I developed the dough recipe and my cook, who is a tandoor chef, showed me how they make the dough balls in restaurants with a hollow inside. If we had any dough balls left over, we would cover them with plastic wrap and leave them in the refrigerator to use the next day. But you must bring them back to room temperature before rolling out. You can add a tablespoon of yogurt to the dough for a little extra tang, but it’s not imperative as you do get some tang from the sourdough starter. What I love about this naan is how it is slightly crisp yet pillowy and chewy and with amazing depth of flavor. It’s actually pretty simple to make. The only tricky part I found was sliding it into the oven. You can make it on a hot cast iron skillet on the stove and char the top on a naked flame, but my preference is to cook it in the oven.Food52I think its absolutely critical that one of the bunch of us submitting '*.appam' recipes definitely write to the editors with a treatise of what kind of appam refers to what dish & the correct pronunciation thereof.. As one of the F52 members correctly said, this contest will probably unleash the full cornucopia of pancake offerings from the Indian Peninsula.. Rather than go into the review paper on appams, let me simply stick to what this addictive dish is. this dish is known by 2 different names depending upon the community. Either Vellai Appam as the Tamil Brahmin community refers to it or 'Paniyaram' as its known in Chettinad cuisine. The traditional version is simply deep fried Idli Batter (Idlis are steamed rice & lentil cakes, one of the best comfort foods. from South India that is Uber healthy!) thats slightly over fermented. The 'over the hill' batter may either be diluted slightly with water & made into dosa, or simply seasoned with minced ginger, green chili & chopped shallots. curry leaves, cilantro, ( just about whats on hand at home) & dropped by he spoonful into hot oil. The end result is a crisp golden exterior that gives way to a spongy cooked interior redolent of oinion & ginger.. paired with some coconut chutney, it makes for a delightful afternoon 'tiffin' snack with piping hot cups of coffee. & yes.. A knitting needle (any size) is perfect for flipping and picking these treats!
