Lacto Fermentation: Preparing Dosa/Idli Batter

Dosas are traditional south Indian "flatbreads or pancakes" that are typically eaten for breakfast. The same batter, at a thicker viscosity, is used to make idli, a steamed version of the dish. This grain fermentation is super easy and the results are fantastically delicious. The only required ingredients are basmati rice and split lentils; use only organic products.  you can imagine what a filling and healthy dish this is, packed with quality carbs and protein. This is a three-day lacto ferment, plus the overnight soak. Learn more about lacto fermentation and its health benefits.

To begin, measure out 1 cup of dry split lentils (urad) and 2 cups of basmati rice into separate quart or larger jars (these seed-sprouting jars work really well). Soak them overnight in filtered or spring water to soften them up. Using non-chlorinated water is important - the ferment is dependent on the lactic acid bacteria that are naturally present in and on the lentils and rice; chlorinated water will kill them and the fermentation process will be slow or not happen at all.

Drain the rice and lentils. You can rinse them a few times with spring water. Next, process each ingredient separately with as much spring water as it takes to get a smooth, even consistency. The lentils will turn out a bit lumpy unless you process them with a lot of water for a long time.

In a large mixing bowl, stir the two mixtures well. The consistency should be that of a pancake batter. Add spring water if you need too.

Once the batter is mixed well, you're ready to scoop it into glass quart jars with lids. Here's a secret: the lactic acid bacteria convert the starches to lactic acid and carbon dioxide, so leave about 1/4 to 1/3 of the jar empty for the batter to expand. (I should re-distribute the jars pictured below).

Leave the jars in a warm place for up to three days, or whenever they smell as sour as you'd like them to get. Once they smell right to you, stick them in the refrigerator where you can keep them for several months. The batter will continue to ferment, but at a much slower pace, as the bacteria's activity levels are moderated by temperature.

To prepare dosas, mix the batter with water to get the consistency of a thin pancake batter. Add some spices and kosher salt at this point - garam masala and curry make a wonderfully savory version. Heat olive oil or ghee on a hot cast iron skillet. Using a circular motion, spread a thin layer of batter with a spoon along the entire surface. Here's another secret: drizzle a few rounds of olive oil over the topside before you flip it over. Once the batter is set, flip it over to brown the otherside. Serve with dal and, well, anything really. More on this soon!

Quince Jam/Marmalade

My neighbors have a quince tree in their yard! Luckily for me, a good portion of the fruit falls onto my property. So I decided to make Marmalade. Although typically marmalade is now made with oranges, it is believed that the original was made with Quinces. Interestingly enough, NPR's Kitchen Window just featured Quince and has some good information on the fruits origins as well as some tasty recipes!

This is the bowl of the Quince after I trimmed off the bruised and pest-damaged parts. If you notice, some of the Quince's white fuzz is still visible on the fruits even after handling. Through most of the growing season, the quince will have a peach-like fuzz, and it only starts to shed when they are ready to pick. Another indicator of ripeness is their strong perfume smell.

As you can see, they have quite a few pips (seeds), and there is a thick gel surround each pip which I can only assume is part of the natural pectin.

So, I took the quinces inside, rinsed them quite well, making sure to leave most of the pips intact. I then put them in a tall pot, covered with water, and let cook down until the fruit were soft.

I then added some lavender water, honey, and about a quarter cup of sugar. Unfortunately I did not measure amounts of the ingredients or how much of quince I used, but with periodic tasting you can determine for yourself how sweet you would like your marmalade.

After cooking some more, mashing with a potato masher, I let the mixture strain through a colander. You could also use a cheese cloth or any other straining device. You may have to force them through with a spoon or ladle. A few seeds may sneak through.

After straining, I packed the mixture into sterilized jars and processed in a boiling water canner for about 10 to 20 minutes. If you're new to canning, a good resource is the USDA canning guide web site.

Finished product! It didn't turn the rosy pink color described elsewhere, but it still tastes good!

I also saved one jar in the fridge for immediate consumption. I'm planning on making a Sachertorte this week and will be using the quince jam as the filling (instead of the traditional apricot).

Lacto Fermentation: Making Sauerkraut

Vegetable fermentation is a perfect way to preserve many fall vegetables that are still hanging around the garden into November. The fermentation process preserves many of the nutrients in the vegetables (it is a live preservation technique). The process is controlled mostly by environmental conditions, which provides many opportunities to control the rate of the process and the taste of the product. In warm conditions, the lactic acid bacteria are very active and the process is fast. In contrast, cold conditions slow the process down; putting a ferment in the refrigerator after it tastes to your liking will extend its shelf life considerably.

Sauerkraut is one of the easiest vegetable ferments to make. It requires only cabbage (green or red), spices (optional - dried chilis, caraway, dill, other herbs), and kosher salt. You will also need a utensil to shred the cabbage (a mandolin, pictured below left works best), a bowl for mixing, a crock, a plate that fits snugly in the crock, and a weight.  Use only organic produce!

The process takes between 1-4 weeks (very dependent on environmental conditions). The kraut is done when the taste is to your liking.  A kraut is really done in about 6 months - like a good scotch, it only gets better with age.

To fill a two-gallon crock, start with at least two heads of cabbage. Remove any damaged leaves and the core. Shred into a bowl with a mandolin or other utensil. As you go along, sprinkle kosher salt on the shredded cabbage. A general ratio is 5 lbs cabbage : 3 tablespoons salt.

Mix the cabbage and the salt well with your hands. If you want to add any spices to the mixture, now is the time to do it.

Once mixed, pack tightly into a clean crock. Use your fist to pack the mixture down in layers. Add a plate to cover and a weight to keep the mixture packed tightly.

The salt will draw the moisture out of the cabbage (osmosis). Within a few hours the brine (salty water) should cover the cabbage. It is very important that the brine stays at this level for the duration of the ferment.

Check and taste the kraut daily. Sometimes, a thin layer of mold develops on the top of the brine. Scoop this off as best you can, but don't be too concerned ... it's part of the process.

Once the kraut tastes as sour as you want it to get, transfer to mason jars and store in the refrigerator for up to 6 months.

Seed Trays Under the Row Cover