Food with Philadelphia Charm
From the monthly archives:
Huzzah! Another episode of Fork You, and this time we are live (well, we were live when we filmed this at Fosters, and we are both living at the moment… oh, you know what I mean). In this episode we make some fresh pickles, a cucumber salad, and blueberry jam.
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We here at Fork You love our food fresh and lively. Fermenting is one way to get both of those things at the same time. Scott from Zukay Live Foods stops by and shows the Fork You team how to ferment stuff in your own home and lets us taste some of his delicious Zukay Live foods.
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Pickled Daikon
recipe courtesy of Scott Gryzbek, Zukay Live Foods
2 lb. fresh Daikon root
2 tbsp sea salt
1 tsp freshly ground coriander
1 tsp freshly ground allspice
½ tsp freshly ground pepper
Fresh, non-chlorinated water
EQUIPMENT:
Mandolin Knife
Wood or metal bowl
Potato Masher
Quart Mason/Ball Jar
Using sharp knife, or, preferably, mandolin cutter, slice daikon into ¼ – 1/8” thin slices. Julienne slices about ½” wide. Place pieces into a wooden or metal bowl, and add salt and spices.
Mix everything around in the bowl. Once everything is mixed, mash with a potato masher until juices start to flow from daikon, and daikon becomes slightly transparent. Put all daikon into a quart-sized mason jar, and push down with fingers or mallet until juice covers daikon mixture. If there is not enough juice, add water until everything is covered. Cover tightly, and place in a warm area in the kitchen for 2-4 days. Product is ready when significant bubbling occurs. You can ferment for longer for a more tart flavor.
For less salt usage: Replace 1 tbsp salt with 2 tbsp raw whey
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Sauerkraut
1 head of cabbage, cored and finely shredded
1 tablespoon good salt (kosher is okay, sea salt is better)
1 teaspoon carraway or fennel seeds
1-3 tablespoons of distilled water
Put the sliced cabbage into a non-reactive bowl, add salt and seeds and bang it around with a potato masher or meat tenderizer, until it starts to soften a bit. Pack it into a quart jar, using the end of a wooden spoon to really force it down. Top it off with just enough water to cover. Let it mellow for a month or more, occasionally releasing any gasses that collect in the jar. Just be warned, it will be stinky. If any bloom starts to develop on top, scrape it off.
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