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Lacto-Fermenting Vegetables…A Faster Way

The following is an excerpt from Preserving Food Without Freezing or Canning by Gardeners & Farmers of Terre Vivante. This method, widely used in Japan, involves a special glass or plastic container (found in some macrobiotic health-food stores) that has a device for constantly pressing down the vegetables. The vegetables can usually be eaten after a few days of fermentation, and are not intended for long-term storage. Here are just two of the many possible recipes. Snow Peas and Cucumbers
  • ¼ lb. snow peas
  • 1 cucumber
  • Ground ginger
  • 1 teaspoon salt
  • A bit of sake (rice wine)
  • A bit of soy sauce
  • Seasoning to taste
  • Glass or plastic pressure jars
Remove the tough parts and string, but do not shell, the pea pods. Cook the peas for two to three minutes in hot water; then dip them immediately in cold water. Mix the drained peas with sliced cucumber. Put them in a pressure jar and press down. Eat with a dressing made separately, using the sake, soy sauce, ginger, and other seasonings. Eggplant and Chrysanthemum Petals
  • 1 lb. eggplant
  • ¼ lb. dried chrysanthemum petals
  • 2 or 3 whole cayenne peppers
  • 1 tablespoon kombu seaweed
  • 2 tablespoons salt
  • Glass or plastic pressure jars
Slice the eggplant into ½-inch thick rounds, and let them dry in the sun for one day. Finely chop the peppers. Put the chrysanthemum petals at the bottom of the jar, and add salt. Layer, alternating two slices of eggplant with pieces of kombu seaweed, peppers, and salt, until all ingredients have been used. Press the mixture down firmly in the jar; loosen slightly once the liquid appears. The mixture will be ready to eat in two or three days. Keeping time is limited to about one week. —Michel Mangin, Aix-en-Provence


Recipe: Berenjena Torre – Eggplant Tower with Pepper Jam

From The Healthy Bones Nutrition Plan and Cookbook by Dr. Laura Kelly and Helen Bryman KellyThe Healthy Bones Nutrition Plan and Cookbook includes more than 100 bone-health recipes ranging from sauces and small plates to soups, salads, and main dishes, drinks and desserts.The authors also explain how to make staple ingredients such as ghee and […] Read More

Recipe: Summer Herb Flower Vinegar

Olivia’s mom, Lola, is famous for her potato salad that seems so simple, but has a certain je ne sais quoi—the secret ingredient: chive-flower-infused vinegar. She recalls, “As a child I was enchanted by the apothecary bottles lined up on our kitchen shelves, stuffed with purple pompoms—I just knew there was magic happening inside.”This recipe […] Read More

Learn the Nutritional Secrets to Keeping Healthy Bones

Despite the millions consumers spend on calcium pills and the number of prescriptions for bone loss drugs they fill, worldwide there is an osteoporotic fracture every three seconds.Drugs that claim to prevent or redress bone loss can actually cause bones to crumble and break. Calcium supplements, fortified processed food, and pasteurized dairy don’t work because […] Read More

Food & Drink Sale! Save 35% on all Food & Drink books through August 1st

Here at Chelsea Green Publishing, we believe that it matters where our food comes from and how it is grown because a healthy food system is key to ensuring a resilient, sustainable, and healthy future for all of us. We’ve put ALL ourfood & drink books on sale for 35% off — but hurry it […] Read More

Recipe: Ginger-Apricot Mead

With reader interest in Sandor Ellix Katz’s Ginger Beer recipe, here’s another ginger concoction for summertime sipping: Ginger-Apricot Mead. Jereme Zimmerman, author of Make Mead Like a Viking, shares his recipe below, along with tips on sourcing local honey to make mead. When Jereme was in North Carolina earlier this year to present at the […] Read More
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