Fermenting Vegetables & Fruit Using Honey - Part 3



Silly  boy

 I took this picture of Christian today who rode his tricycle right up to the kitchen door.  It was only barely into the 50's, he has on only his underpants and he topped off that outfit with a pair of boots.  Needless to say, mama got him right in the house, but not before I took this picture.

Immediately after I took him in the house, a chicken came right up to the door too.  I guess she wanted to see what was going on, and how that boy got in the house.



Silly chicken



Anyway, I thought you would enjoy those pictures.

I am going to finish my series on fermenting vegetables and fruits today.  There are several good books on the subject, but by far my favorite is Nourishing Traditions by Sally Fallon.  She notes in one section of her book that there was a 1999 study published in the Lancet that found that consumption of lacto-fermented vegetables were positively associated with low rates of asthma, skin problems and autoimmune disorders (the study was done with Swedish children attending a Waldorf school). 

Mustard and ketchup are two condiments that were formally fermented but through the process of factory processing have now become more of  liability made with high fructose corn syrup than the health promoting food it once was.  Easy enough to make, try these:

Ketchup

3 c canned tomato paste

1/4 c whey

1 T sea salt

1/2 c raw honey

1/4 t cayenne pepper

3 cloves garlic, mashed

1/2 c commercial fish sauce

Mix all together, place in quart jar at least 1 inch below the top.  Leave at room temperature for 2 days, then refrigerate.

Mustard

1 1/2 c (12 oz) ground mustard

1/2 c filtered water

2 T whey

2 t sea salt

juice of 1 lemon

1 T honey

2 T whole mustard seeds

Mix all together, adding more water if necessary for right consistency. Place in pint jars at least 1 inch below the top. Leave at room temperature for at least 3 days, then refrigerate.