Pickling the Fall Fruits
Cranberries are an often-forgotten fruit. This fall while shopping for organic fruit at my local grocer, I came across large delicious bags of organic cranberries - for a great price.
Our family LOVES smoothies for breakfast, packed with different vitamins and minerals every day. We throw all of our favorite ingredients in the Ninja and moments later, we have vitamin-packed, healthy smoothies that help us get our nutrients for they day. It's no surprise that I stocked up on these ripe red gems and have several bags in the freezer, ready for smoothies or for this delicious pickling recipe.
The Power of Fermented Foods
While on a healing journey following a concussion, I learned about the incredible power of eating fermented foods. Countless doctors, especially those who practice functional medicine, acclaim the importance of fermented foods for keeping our gut microbiome healthy.
In fact, every where you look these days, doctors from all facets of medicine are talking about the important role that a diverse and healthy microbiome plays in our overall health. Researchers from MIT are working hard now to create antibiotics that don't wreak havoc on one's gut. Yogurt, kefir, probiotics - all of these help feed our delicate ecosystem within.
Eating fermented food does the same thing!
Making My Own Ferments
After reading the book, The Wahls Protocol, by Dr. Terry Wahls, I learned that eating local, fresh produce was very important. So is eating fermented foods. This launched me into wanting to learn more about how to take my life-long passion for gardening and combine it with the power of food preservation through fermenting.
There are lots of great books available on how to start creating your own fermented foods. One of my favorites is called Fermented Vegetables, by Christopher Shockey and Kirsten K. Shockey.
This book has given me a comprehensive understanding of both the science and the art of fermentation. Thanks to the authors, I've dabbled with their recipes and adapted this one to my liking. If you're looking for a great book to start learning how to make your own ferments, I highly suggest this book! It contains great photos, tips for troubleshooting, and a shopping list to help you get started.
Making Tangy Spice Cranberries
First things first - you need the right proportion of salt water to make these Tangy Spice Cranberries. Do not skimp on the salt! Every time I have an issue with a ferment, it tends to be because I had too little salt for the lacto-bacteria to work their magic. Combine the salt and water in a large bowl. In order to keep the healthy bacteria alive, be sure to use unchlorinated water.
Next, combine your berries and spices in a large bowl. I use my cranberries straight from the freezer. I find bags of fresh cranberries throughout the fall and winter at my local Whole Foods. If you're using them from the fridge, be sure to rinse them well before using them. I also check my berries for any major bruising or damage. Toss any less-than-perfect cranberries into the compost bin for use in your garden later.
Pack your fermentation container full of the spiced cranberries, then pour the salt mixture over the top to completely cover. It's important that the berries stay fully submerged in the brine while they're fermenting. Cut a few layers of cheesecloth and lay them on top of the cranberries. This will serve as your "primary follower" and keep the berries submerged.
Next, it's time to ensure they stay submerged. The language from Fermenting Vegetables is adding a "weighted follower" on top of the cheesecloth. This helps keep those floating berries well under salt water and in an anaerobic environment.
Viola! Now it's time to wait. Mine usually take 7-9 days to reach my favorite flavor and texture. The salt water will look pinkish-plum color and taste a little like vinegar. The cranberries will taste like the spices from the jar and will have a juicy, sweet pop when you chew on them. Refrigerate them in jars (submerged in the spent brine) up to 6 months.
The Recipe
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