Fermented barley and rye cakes baked in cabbage leaves. These are an #anccestralfood version of a recipe in the Russian cookbook ‘Beyond the North Wind’. I soaked the flours in #rawgoatmilk kefir overnight and then added in some melted ghee. Baked in a very hot oven, the cabbage crisps and the cakes are creamy and gorgeous.
Baked fermented goat’s milk heaven. That’s what I’d call this cup of gorgeousness I made from @darra.goldstein’s book ‘Beyond the North Wind’ full of the most amazing raw, sour, fermented recipes. I have not bought myself a cook book since I got Nourishing Traditions over 10 years ago. I’m not good with following recipes (I can prove it – I messed this up the first time and curdled the milk) but just sometimes, I get so excited I have to cook by the book.
This is milk that’s baked thick and creamy and then fermented. I like mine sour, so left it overnight next to the warm slow-cooker. When it’s baking you take the skin off and save it and then add it back to the finished dish, Oh my, it was so good.
Thank you for such a beautiful, poetic book Darra. I’m hoping to bake some the barley and rye bread in cabbage leaves next.