Garlic Paste Recipe from Fermented Vegetables, 10th Anniversary Edition
The Zero-Waste Chef | Fermentation
by Anne-Marie Bonneau
2w ago
Make this garlic paste and you’ll conveniently have prepped garlic on hand at all times. Be your own sous chef! Plus you’ll benefit from a dose of good bacteria with every delectable spoonful. I’m very excited to post this recipe here. It comes from the 10th anniversary edition of the best-selling book, Fermented Vegetables, by Kirsten K. Shockey and Christopher Shockey, two of the fermentation movement’s most respected teachers. This completely revised edition includes 65 creative new recipes, new techniques, profiles of producers from around the world, updated information in the exciting rea ..read more
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The Easiest Ferment in the World: Cherry Tomatoes
The Zero-Waste Chef | Fermentation
by Anne-Marie Bonneau
1y ago
Jump to Recipe If you’ve never fermented vegetables and want an easy recipe to start with, make these fermented cherry tomatoes, literally bursting with flavor. Your five minutes of prep work aside, they essentially make themselves. The most difficult part will be the (fairly short) wait. Quick probiotic preservation Did you plant cherry tomatoes this year? Fermenting part of your harvest will preserve it without heating the kitchen up to can on a scorching summer day. Once the fermented tomatoes are ready, they do take up some space in the refrigerator—unless you have a cold cellar (lucky you ..read more
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Save Your Fruit Scraps to Make Bubbly Fruit Kvass
The Zero-Waste Chef | Fermentation
by Anne-Marie Bonneau
1y ago
Jump to Recipe Brew this fruit kvass out of mere scrappy bits and enjoy a carbonated drink during Plastic Free July—or any time!—without the fossil-fuel-based plastic soda bottle. (Cans are lined with plastic and also contribute to plastic pollution.) Save strawberry cores, plum peels, peach and cherry pits that have stubborn bits of flesh stuck to them—all the fruit scraps that you’d ordinarily compost. If you don’t have enough fruit scraps to brew a bottle of fruit kvass, stash your scraps in the freezer until you’ve accumulated enough. The bacteria and yeast that ferment your drink won’t di ..read more
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How to Make Delectable Vinegar With Leftover Wine
The Zero-Waste Chef | Fermentation
by Zero-Waste Chef
2y ago
I grew a healthy, thick mother of vinegar (MOV)—actually, my pineapple scrap vinegar grew it—and I used it to brew fabulous white wine vinegar. Why brew your own wine vinegar? Why not brew your own wine vinegar? I add vinegar to many savory recipes (and sometimes to sweet ones). A flavor-brightening splash of vinegar in soup makes all the difference. The fruity pineapple vinegar that began this adventure tastes fabulous in fried rice. And if you’re Canadian like me, you will want high-quality vinegar for homemade French fries (or chips, as my mother calls them… my mother as in the mother who g ..read more
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Easy 2-Ingredient No-Cook Cultured Tomato Paste and Juice
The Zero-Waste Chef | Fermentation
by Zero-Waste Chef
2y ago
Jump to Recipe Prepping this cultured tomato paste during sweltering peak tomato season won’t heat up your kitchen. I struggled to choose a name for this recipe. With merely two ingredients (tomatoes and salt), you render not one but two foods—cultured tomato paste and cultured tomato juice. Because both taste fabulous, I didn’t know which one to highlight in this post. The creamy, tangy tomato paste replaces the canned version with very little effort. As for the tomato juice, I would make a small fortune if I bottled and sold the slightly effervescent, refreshing, intensely tomato-y drink. It ..read more
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Make Use of Preserved Lemon Brine, Pulp and Rinds
The Zero-Waste Chef | Fermentation
by Zero-Waste Chef
2y ago
Because we prize preserved lemons for their softened, salty, umami-packed rinds, many recipes call for rinds only. Those recipes may also instruct you to discard the pulp. But save both the flavorful pulp and brine. Preserved lemon pulp and brine stashed away in your refrigerator is like having a genie in a jar on standby, ready to transform your dishes. (Go here for a preserved lemons recipe.) Prepping preserved lemons this winter I prep a pile of preserved lemons typically every February. For several hours one morning or afternoon, I stuff lemons with salt, pack them into jars, cover them wi ..read more
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Turmeric Bug for Naturally Carbonated Sodas
The Zero-Waste Chef | Fermentation
by Zero-Waste Chef
2y ago
Jump to Recipe In the hopes that I can have my sewing friends over again soon, I’ve been brewing various concoctions with which to ply them, including naturally carbonated drinks made with my turmeric bug. As with a ginger bug or sourdough starter, microbes on turmeric and in the air, even on your hands, transform simple ingredients—in this case, turmeric, sugar and water—into wonderful yeasty goodness that you can then use to kickstart a ferment, such as a drink. Also like a sourdough starter or ginger bug—or pet—your turmeric bug needs regular feeding. But don’t let that commitment scar ..read more
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Unsure How to Eat Persimmons? Make Cultured Chutney
The Zero-Waste Chef | Fermentation
by Zero-Waste Chef
2y ago
Jump to Recipe This weekend, I successfully completed my shopping for Thanksgiving dinner for one. I find shopping stressful during Covid, like most people I imagine. (Go here for ideas on shopping less often during quarantine.) Because I can’t find loose cranberries anywhere, I buy dried ones to make a festive pear-cranberry chutney for Thanksgiving dinner. At the farmers’ market, as I walked past piles of persimmons, thinking about how I’d prefer fresh cranberries over dried, it dawned on me—I can make a festive, scrumptious and seasonal chutney with fresh persimmons. That meant one fewer th ..read more
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Cultured Cashew Cheese
The Zero-Waste Chef | Fermentation
by Zero-Waste Chef
2y ago
Jump to Recipe Fermented nuts may sound like hippie woo-woo food but many cultures ferment nuts as part of a traditional diet. (Not that there is anything wrong with hippie woo-woo food but I hope to convince the hippie woo-woo wary to try this.) This cheesy spread contains nuts, salt, seasonings, a bit of water and a starter. For this post, I kickstarted the ferment of one batch with kimchi brine. A combination of preserved lemon brine and very vinegary plain kombucha brought the second batch to life. If you already have these ferments on hand, you can prepare cashew cheese with very little h ..read more
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Free Sourdough Starter Zoom Class!
The Zero-Waste Chef | Fermentation
by Zero-Waste Chef
2y ago
UPDATE: The class filled up in three hours! Thank you to everyone who registered. I will schedule other workshops in the future. In the meantime, you can watch this recording of a previous sourdough starter workshop I taught, hosted by Rethink Waste. Earlier this week, a couple of people asked me if I had plans to teach another sourdough starter Zoom class. Before scheduling one, I took to Instagram to find out if anyone else would be interested. The ayes have it Class Details All you need to start and nurture a lively sourdough starter culture is flour, water, time and a bit of knowhow. In t ..read more
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