Nov.7 - Counterculture Member Share Pickup
We are super excited for the offerings in our next (second) monthly share ready for pick-up on Friday Nov. 7 (always the second Friday of the month) from 10 am to 1 pm and from 4 pm to 6 pm located at 128 York Street. You can schedule a delivery to your home as well if that pick-up doesn't work.
Thank you for your feedback and please keep it coming as we want to evolve in ways that best build our little fermentation community. Based on what you suggested: we will have more non-spicy options available, but will also expand our kimchi lineup hoping for one in the months ahead with seaweed, and then maybe most important getting this newsletter to you before hand with all that will be provided along with ingredients and even ways to use each ferment in your kitchen.
You will receive about 6 pints of fermented product choosing from the line-up below. If a certain ferment doesn't fit into your diet plan, you will be able to swap it out for something else.
Curtido (cabbage, carrot, sweet onion, jalapeno, green onion, garlic, cilantro, cumin, oregano, lime, salt)
This is our take on the fermented Salvadoran relish or slaw, with ours fermenting a bit longer for more tangy bite. Given its country of origin you cannot go wrong eating it on top of a pupusa. Yum! So it will go well on tacos and pairs nicely as a side to a grilled meat.
Cran Kraut (cabbage, cranberry, orange zest and juice, green apples, ginger)
There are not many of these to share as this was a test run with fresh cranberries instead of dried ones which we've used in the past. I think we like this better. We will be fermenting a larger batch of this next month, especially if you like this one so let us know. Just eat this one right out of the jar!
Red Miso Kimchi (cabbage, daikon, carrot, apple, garlic, green onion, jalapeno, gochugaru, ginger, red miso, salt)
This is just a regular Jalapeño Kimchi with Red Miso added making this less spicy and adding the nutrients and umami flavor profile of red miso.
Shishito Kimchi (cabbage, carrot, daikon, shishito peppers, apple, green onion, garlic, ginger, gochugaru, salt)
One of our Counterculture fermentation community members suggested we try our regular kimchi without jalapeños and substituting in what they felt was a superior pepper, the shishito pepper. Let us know what you think.
Piri-Piri Hot Sauce (birds-eye chili, garlic, lemon juice, salt)
Add a few drops to the top of avocado toast or scrambled eggs. Mix it with mayonnaise for a flavorful, spicy mayo to slather on sandwiches. Brush piri piri sauce on roasted chicken towards the end of cooking, when it has about five minutes left in the oven. Add it as a finisher for sautéed or roasted vegetables.
Hot Sauce from the Apache Blessing
Last month the Apache Stronghold stopped on their spiritual caravan for prayers and blessings shared together at McConnell Springs. Many from our community brought peppers from their harvest to share and these all went in to make this special hot sauce. We did add just a bit of our fermented hot pepper honey to this Apache Blessing Hot Sauce.
Smoky Kraut & Jalapeno Kimchi Creamy Dips
These creamy dips are made by mixing these ferments of ours with sour cream and cream cheese. These dips do have dairy in them and also we see that these products also include gelatins and preservatives which some of you cannot eat. We still love these dips which we love on almost everything we make. But now we are looking into trying to ferment our own sour cream to make some more of you can try. Give us some time to see what we can do.
Spicy Honey Mustard (brown mustard seed, yellow mustard seed, pineapple, ginger, garlic, yellow bell pepper – blended with Red Hot Chili Peppers fermented in raw honey)
Use this as a spread, a dipping sauce, a marinade, or use it to blend together a spicy honey mustard salad dressing.
Smoky Kraut Ketchup (roma tomatoes, vegan fish sauce, Worcestershire sauce, Apple cider vinegar, smoky kraut brine, raw honey, salt)
Ketchup was originally called kat-siup (Cantonese) coming from fermented fish guts in China. The Heinz brothers and other modern day ketchups have colonized it adding lots of sugar and preservatives to make it shelf-stable. We are trying to take it back a bit to its fermented origins and also healthier forms with no processed sugar. We are using a vegan fish sauce because we don't think any of us are ready yet for adding fermented fish guts.
Regular Line-up of Ferments Available: Signature Kraut, Smoky Kraut, Jalapeño Kimchi, Lemon Dill, Sunny Kraut, Golden Kraut and Naked Kraut
Recipes
We are giving each of you about 4 cups of Smoky Kraut to take home with you to cook with. We had some batches that were not as crisp as we like but the flavor is still amazing. We try to be as consistent as we can with our regular product lineup, but we also both accept when it doesn't quite work out or then love to be surprised by something beautiful that often happens we didn't expect. This is what it means for us to be in relationship with these lactose-bacillus bacteria which are alive on the vegetables we get and then we have to work with the variables of time, temperature and salt. I love adding a cup or two of this to my weekly batch of black beans. But now I'm discovering lots of new recipes we are really enjoying. This last week we made a batch of the Paprika-Caraway Kielbasa Soup (recipe below) and it was so delicious and easy to make. I don't drain the kraut as I like every bit of that smoky brine goodness in the soup! Let us know what you make with it and how it tasted!
Stephanie Pretty.Simple.Sweet.
Kimberly Killebrew
Lisa Bass