How To: Wild Child

Yesterday I made my third batch of “Wild Child.”

What in the heck is “Wild Child”?

When I am in the lab kitchen and make something new, if it turns out, it gets named….in this case,  I named my latest creation “Wild Child” the moment I tasted it.

The multiple flavors and textures  exploded in my mouth,it was visually beautiful to behold and it was good for me…with all of that going for it, it had to have a name that popped.

I continue to work my way, slowly  into the world of fermentation. As per Sando Katz’s suggestion to experiment with texture as well as with various fruit and vegetable combinations, I upped the ante and tripled the amount of peanuts  sweet peppers, and apples yesterday.

Wild Child is 1000% more tasty than its cousin sauerkraut.

This  lacto-fermenting colorful mixture will soon be “brimming with healthy probiotics.”

Wild child 1

Raw ingredients of Wild Child

Don’t have the time to unpack  the health benefits attributed to eating fresh unpasteurized foods this morning vs the pasteurized crap   foods , but they are in two different leagues.  Here’s a link if you’re curious. That article talks about Sauerkraut, but it applies to all fermented foods.

I’ve chosen to use air locks when I’m making small batches of fermented  foods.  You don’t have to, as long as you keep whatever you are fermenting weighed down below the brine.  I just think those little gizmo’s look neat, plus when the fermentation process starts to kick in,  (after a day or two) I like watching it bubble.

Yea, I know, I’m easily entertained. 😉

 

wild child ready to ferment

Ingredients ready to rock

in air locked jars

 

Wild Child

(1) head of cabbage

(1 or 2)  colorful peppers

(1) small can of nuts  (I used salted Spanish peanuts this time)

(3) large apples

(1) cup of raisins

(1) t cumin    (Mrs DM doesn’t care for that spice so I made her a separate batch and skipped this.  I prefer it, because it adds another layer of flavor, and is supposed to be good for you 😉

(2) T pickling salt or slightly less.

Directions:  cut everything up in small pieces, then sprinkle the pickling salt over it.  Knead for 3 to 5 minutes until everything gets limp and juicy…If you’ve never “kneaded” raw vegetables before with a dash of pickling salt, you’re in for a surprise.

At this point, I packed the above ingredients into a 2 qt jar.  Keep packing it in until you absolutely can’t get any more in, and everything is submerged in liquid…I will add just a little water if needed.  put the cap with the air lock on  (or put it in crock that you can cover lightly..

  Do not just put it in a jar with a lid, or it will explode.

That quantity of fruits, vegetables and nuts yielded about 3 quarts. I filled my jars and ate the rest  fresh.

Time to run.  DM

 

 

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Fermentation

Two weeks ago , I spoke at our library on  the publication of my latest book on local history.  At one point during the question and answer period, Terri asked me if I had any new projects in the works.

Her question took me off guard, but since I sensed she really wanted to know I told her this:

“Well, actually I do. There are two.  One requires a good chunk of money so until that piece of the puzzle comes together ….

My first project in the wings is this….I would like to retrace (on foot) the Scottish pioneer settlers that came to our area late 1830…they started in the Red River Area of Manitoba Canada..worked their way down through Minnesota and into eastern Iowa.   All told, a 1300 mile trek on foot.  Realistically, I would need two and 1/2 to three months to pull that off. and because I would not be working,  enough money to off set the lost income…so until that piece of the puzzle comes together…..

 I have discovered another area of life, that combines several things.  I have been intrigued for years about various processes (making cheese, fermenting wine, starting sour dough starter from scratch with wild yeast… etc)  I realized a few weeks ago, they all fall under a general category of fermentation….so my latest quest is to become a “Fermentation Master”   (whether it’s sour dough, wine, sauerkraut, or cheese, curing meat, food preservation, etc.  I want to understand the theory behind these life skills…”

(Fermentation master is a term I DM have coined for myself…like acquiring a masters degree in college). 🙂

Pause

If you were to stop by our home currently, you would discover I have 2 things currently fermenting.   A two quart jar of peach mead, (from local raw honey and some peaches off one of our trees)  and 2 jars of red sauerkraut.  I’ve been nibbling out of one jar of  sauerkraut the past few weeks just to have a handle on the taste…I’ve noticed my incessant food cravings have tapered back between 50% to 75%…(which I have battled for years.   I’ve also dropped 8 pounds).  In some of the literature I’ve read about lactic acid fermentation  (which is what is going on when making sauerkraut)..it mentioned the link between food cravings,  obesity, healthy gut bacteria, the brain/ probiotic links etc.

So last night, I messaged a friend who also happens to be a family doctor that specializes in nutritional and lifestyle choices  (who is much more up to speed on the medical angle of these things) and asked her if there could be a connection…here is what she said:

“It makes perfect sense, Doug! What happens is that by eating the sauerkraut you have been changing the microbiome of your GI tract. You may have had an imbalance of yeast, which ALWAYS causes you to crave carbs and sugar.”

Pause.

Anyway,  here is a link to a great blog with  information about fermentation and some recipe’s you can try yourself at home that I stumbled across recently:

http://modernhippiehousewife.com/fermented-food/

And here is a link to a user friendly, in depth book on fermentation by Fermentation Master  Sandor Katz.  I  got my hard cover copy two weeks ago.   It is  so readable and full of practical wisdom.

It should be on every person’s book shelf.

https://www.amazon.com/Art-Fermentation-Depth-Exploration-Essential/dp/160358286X

And finally, here’s a link to Sandor Katz  on Youtube talking about how to make your own sauerkraut and the health benefits.  Check it out!

So that’s some of what’s been on my mind the past month.   DM