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Home » Instagram » I fall in love with food every time I work with it. Local cauliflower under brine with tumeric and nigella seeds ready for some bubbly lacto-fermentation action. Magic in so many ways.
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I fall in love with food every time I work with it. Local cauliflower under brine with tumeric and nigella seeds ready for some bubbly lacto-fermentation action. Magic in so many ways.

March 20, 2020 by Ali

Tags:ancestralfood caulikraut fermentedveggies lactofermentation lactofermentedcauliflower wapf westonprice
Previous PostMy sourdough wholegrain spelt pizza cooked in a home-kitchen oven definitely improving. A 24 hour ferment seems to make the dough easier to handle. This one has Italian tomato paste, portobello mushrooms, raw fontina cheese, oregano, fresh tomatoes, garlic and olive oil.
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Recent Posts

  • Have you ever tried an olive straight from the tree? . They’re incredibly bitter, verging on inedible! . These olives have been on my counter in a large bowl of water for nearly 2 months (and if you’ve seen the size of my kitchen you’ll know how difficult that’s been!). I’ve been changing the water every day. This leeches the bitterness from them. . Now I’m putting them into a herbed brine and will leave them for at least 6 weeks before tasting. . This is an age-old Italian tradition called olive in salamoia. The ‘sal’ referring to salt and the ‘muria’ being the latin for brine. . Is the first time I’ve ever done it. And as with so many of my kitchen processes, I need patience – because I want to eat these now!
  • This is a recipe from the 1929 book ‘The Scots Kitchen’ (check my story today to see it) for Scottish scones made with sowans, the oat fermentation. . The first thing I noticed biting in is that they are seriously squidgy, with a satisfying firmness! That’s important, right? After that came the tang (from the ferment) and the flash of the odd caraway seed. . I ate with butter – the scones have holes in them (a bit like English crumpets) perfect for melting butter. . I’m hoping to add this scone recipe to my sowans course over at @thefermentationschool. There’s a link to my course in my profile if you’re curious.
  • Sourdough Oatcakes
  • Chocolate-Covered Fermented Chestnuts
  • Sourdough oatcakes. . In researching Scottish oats (for a forthcoming article in the Weston Price journal) I was surprised to learn that the Scottish did not pre-soak or ferment the oats that they used for their staple ‘bread’ – oatcakes. . In my kitchen, anything that stands still for too long gets fermented, especially grains! So despite loving the standard Scottish oatcake, I really wanted to have a go at creating a fermented, sourdough version. . Here is the result. It’s got all the creaminess of oats, and fresh from the pan it’s crunchy. But the sour tang of the ferment makes it almost cheesy too! Warm, with salted butter, these have become a go-to breakfast the last few weeks! . The recipe will go out in my newsletter tomorrow. If you’re not on my list and you want to get it, go to ancestralkitchen.com/newsletter (link in my profile).

Recent Comments

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  • Kathy V on Sourdough Discard Soup
  • Ali on Sourdough Oatcakes
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  • Ali on How To Keep Your Sourdough Starter Warm

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