On Monday, I opened one jar of my fermented salsa. It was delish, which good, because I was going to go to the “fermented sauces” meetup in a few hours. Long story short: I took the salsa to the meetup, people tasted it, said it was good, but no one asked me about it.
Tonight (8 days after I put it to ferment, I opened the second jar. Whoops! It jumped out at me! That’s my sign for a good ferment. I skimmed off the stuff that was poking out of the jar (next time, I’ll remember to open it over a bowl, to save the juice.
Right now, I am thinking about getting some cauliflower, to make a “tabouli” with it. That’s tomorrow’s project.
Meanwhile, I am sort of thinking of saving back a bit to use as the starter for a cashew cheeze. It could be yummy!
I’ve just put a quart and a half of tomato salsa to ferment.
What did I put it in? About 6 large Roma tomatoes, chopped; a large onion, chopped fine, a medium-sized yellow bell pepper, chopped fine; one very ripe jalapeno (it was orange), chopped fine; a large handful of cilantro, chopped fine; 3 large garlic cloves, minced; 2 t sea salt; and 2 capsules of New Chapter All-Flora probiotics.
There’s a fermenting meet-up on Monday evening, and I am fully expecting this mix to be ready and garlicky-spicy-licious by then.
I started up a new jar of lentil sprouts last night. Although I am famous for not liking to chew (which is why I don’t like lettuce, or anything you have to bite and chew at for any length of time, which is why my food processor is my best friend), I find that I am willing to gobble lentil sprouts by the handful or the bowlful.
Last night’s dinner was the last bowlful of lentil sprouts mixed with the last of the fermented salsa. I added a little extra virgin olive oil to the mix, and basically gobbled it all up in record time (yes, I chewed! I should have taken a picture to prove it!)
I sure hope these lentils grow as fast as that last batch did (I would sure like to eat more lentils soon).
Posted in FERMENTATION, fermented foods, fermented vegetables, MY RAW EXPERIENCE, MY RAW RECIPES, RAW FERMENTED VEGETABLES, RAW FOOD LIFESTYLE, RAW FOOD LIFESTYLE INFORMATON, sprouts
Tagged FERMENTED SALSA, fermented vegetables, LENTIL SPROUTS, LENTILS, MY CSA Experience, MY RAW EXPERIENCE, my raw food experience, my raw food lifestyle, MY RAW RECIPES, RAW FOOD LIFESTYLE, tomatoes