Daikon Radish Pickles

May 3, 2007

...to-fermented foods include sauerkraut, kimchi, Swiss cheese, and sourdough bread among many others. Lactic acid producing bacterias, and there are many different varieties, tend to have a high tolerance for salt unlike their unwanted bacterial cousins. The process of lacto-fermentation begins with creating a brine, which is the is the way pickles used to be made–most store bought pickles are now made with vinegar due to unwarranted safety concerns...

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Our Favorite Searches

Mr. Homegrown

May 18, 2007

Thoughtstylings

3 Comments

...ad without refrigeration” We made a very successful batch of the Ethiopian bread injera back in March without any refrigeration involved. In fact refrigeration would probably prevent it from fermenting as it’s supposed to. Comrades, it’s time to overcome your food safety paranoias! “Accidentally flushed tampon applicator” Our favorite search phrase, and in fact something we’ve witnessed first hand when we paid a visit to a sewage treatment plant b...

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Injera

Mr. Homegrown

March 7, 2007

Bread, Fermentation, Food

2 Comments

...future post), and cooked up a batch of the fermented Ethiopian crepe-like bread called injera. Injera is made by fermenting overnight a mixture of sourdough starter, whole wheat flour, water, salt and teff flour. Teff is an extremely fine grain grown in Africa. It’s so tiny in fact that a handful of seeds is enough to plant a small farm. Teff is grown in the US by the Teff Company of Caldwell Idaho and is available (though somewhat expensive) at...

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California Buckwheat

Mr. Homegrown

December 20, 2006

Food, Foraging

...le seeds. We’ve gathered the seeds we’ve found in fields and baked it into bread and added it to cereal to both boost nutritional value and to add a nutty flavor. The local and resourceful Tongva Indians used the roots and leaves for headaches and stomach problems, among many other uses including using the stems to pierce ears. California buckwheat is available from the Theodore Payne Foundation which runs a native plant nursery in the Sun Valley...

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Country Wisdom

Mr. Homegrown

November 18, 2006

Resources

...While we don’t anticipate having to skin and eat bear anytime soon, “Bear meat is dark and well flavored. The layer of fat should be trimmed off or it will give the meat a strong gamey taste” we did appreciate things such as the three pages of quick bread recipes (we’ll test some and let you know how they work) and the tips on using herbs. And lots of folks in our neighborhood could benefit from the dog training advice. Who knows, someday we may...

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