Post by Shalali on Nov 25, 2005 21:43:18 GMT -5
My experiment turned out "wonderful", if I may quote from some of the people eating it last night.
1-1/2 pounds cranberries (I used frozen but fresh would probably be better) -coarsely chopped in food processor. I had to process them in batches and the last batch, I let go a little longer, so it was more finely chopped.
2 oranges -slice ends off and slice thinly. Cut the slices into small pieces - you'll be eating these with the peel, so think about the sizes you'd want in your mouth.
3/4 cup chopped "crispy pecans" as outlined in Nourishing Traditions, if you don't have that, basically you take 4 cups of pecans, 2 teaspoons salt and water. Dissolve the salt in enough water to cover the pecans and let them soak for 12-24 hours. Drain them and place them on cookie sheets in an oven at about 125 degrees for 12-24 hours until they are completely dry. Store in a tightly sealed container for several months. (This process removes the phytic layer, an enzyme inhibitor, on the nuts and allows for a more digestible nut) but I am also sure that just plain pecans would work, as they are being lactofermented in the chutney and would loose their phytic layer
fresh ground cinnamon to taste (I used 1/2 to 3/4 teaspoon)
fresh ground cloves to taste (I used about 4 turns on my spice grinder -a pepper mill type)
1-1/2 cup sucanat
2 teaspoons sea salt
1/4 cup whey
I mixed all these ingredients in a bowl and the stuffed it into a quart canning jar and a pint canning jar, leaving a good inch below the top of the quart jar (you won't fill up the pint jar so do not have to worry about it) and placed the lids on tightly. I left them on the kitchen counter for 5 days (it is kind of cold, but if it were warmer, I would have done it for only 3 days) and actually on the last day put them in the oven with just the light on because I tasted it and it was not quite ready, I felt it needed a little more fermenting and then put the jars refrigerator. We at it 2 days later and are still eating it. Yum, Yum.
I used all organic ingredients as a personal choice.
Next, I am going to try an "apple pie" chutney to see if I can tempt my family into eating more lactofermented foods. ;D
1-1/2 pounds cranberries (I used frozen but fresh would probably be better) -coarsely chopped in food processor. I had to process them in batches and the last batch, I let go a little longer, so it was more finely chopped.
2 oranges -slice ends off and slice thinly. Cut the slices into small pieces - you'll be eating these with the peel, so think about the sizes you'd want in your mouth.
3/4 cup chopped "crispy pecans" as outlined in Nourishing Traditions, if you don't have that, basically you take 4 cups of pecans, 2 teaspoons salt and water. Dissolve the salt in enough water to cover the pecans and let them soak for 12-24 hours. Drain them and place them on cookie sheets in an oven at about 125 degrees for 12-24 hours until they are completely dry. Store in a tightly sealed container for several months. (This process removes the phytic layer, an enzyme inhibitor, on the nuts and allows for a more digestible nut) but I am also sure that just plain pecans would work, as they are being lactofermented in the chutney and would loose their phytic layer
fresh ground cinnamon to taste (I used 1/2 to 3/4 teaspoon)
fresh ground cloves to taste (I used about 4 turns on my spice grinder -a pepper mill type)
1-1/2 cup sucanat
2 teaspoons sea salt
1/4 cup whey
I mixed all these ingredients in a bowl and the stuffed it into a quart canning jar and a pint canning jar, leaving a good inch below the top of the quart jar (you won't fill up the pint jar so do not have to worry about it) and placed the lids on tightly. I left them on the kitchen counter for 5 days (it is kind of cold, but if it were warmer, I would have done it for only 3 days) and actually on the last day put them in the oven with just the light on because I tasted it and it was not quite ready, I felt it needed a little more fermenting and then put the jars refrigerator. We at it 2 days later and are still eating it. Yum, Yum.
I used all organic ingredients as a personal choice.
Next, I am going to try an "apple pie" chutney to see if I can tempt my family into eating more lactofermented foods. ;D