Using Kosher Salt for Making Pickles

...t for fermented pickles, you must weigh out the proper amount.Weigh out 73⁄4 ounces (220 grams) of flaked salt, and you will have the equivalent of 1 cup of canning and pickling salt. This same publication also notes how easy it is to find pickling salt and how hard it is to find kosher salt. It’s just the opposite here in Los Angeles. So what kind of salt do you use for pickling and fermenting? What’s the easiest to find where you l...

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Non-GMO Versions of Grape Nuts and Cheerios Less Nutritious Than GMO Versions

Nutrition, Food Studies, and Public Health professor Marion Nestle noted on her blog this week that the non-GMO versions of Cheerios and Grape Nuts are less nutritious than the GMO versions. Why? Nestle says, It’s hard to find non-GMO vitamins (who knew?).  Vitamins, it seems are often produced from genetically engineered microorganisms, or from microbes growing in fermentation tanks that are fed a nutrient mix that contains ingredients from GM...

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No-Knead Artisinal Bread Part I

...es in the kitchen that cause marital strife. 2. In the morning I mix the final dough, carefully measuring ingredients on a digital scale. While I use a stand mixer fitted with a dough hook, I’m trying to wean myself of its use. Kneading, it turns out, is unnecessary labor and can be replaced by simply folding the dough a few times during the initial fermentation period. 3. After mixing the dough I let it rest for around 20 minutes to allo...

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Injera

f the fermented Ethiopian crepe-like bread called injera. Injera is made by fermenting overnight a mixture of sourdough starter, whole wheat flour, water, salt and teff flour. Teff is an extremely fine grain grown in Africa. It’s so tiny in fact that a handful of seeds is enough to plant a small farm. Teff is grown in the US by the Teff Company of Caldwell Idaho and is available (though somewhat expensive) at Whole Foods via Bob’s Re...

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Bar Codes on Veggies

...n the QR code on the label. The code links to a mobile website detailing origin, soil composition, organic fertilizer content percentage (as opposed to chemical), use of pesticides and herbicides and even the name of the farm it was grown on. Consumers can also access the same information over the Ibaraki Agricultural Produce Net website by inputting a numbered code on each label.” Though we’re not Luddites, we have mixed feelings abo...

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Gluten Intolerance . . . Is It All In Your Head?

...a bread club, after all) smacks of religious zealotry. We know with a great deal of certainty that gluten intolerance in the form of celiac disease effects slightly less than one percent of the population. That actually makes it one of the most common disorders related to food. But a much larger percentage of people self-diagnose as gluten intolerant who do not have celiac disease. Peter Gibson, a professor of gastroenterology at Monash Univers...

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Mead!

While we’ve tasted the Ethopian honey wine known as Tej, we’ve never had mead, so we decided to cook up a batch. It’s way too early to tell if we have a tasty beverage or a gallon of home brewed Listerine–it will be many months before the stuff is drinkable. But we thought we’d note how we made it, based on a recipe in Ken Schramm’s book The Compleat Meadmaker. We downsized the recipe from five gallons to one...

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Introducing the Dehydrated Kimchi Chip

have loads of kimchi at home, on account of the family business, so we started dehydrating our original spicy kimchi to halt fermentation when a batch was about to turn overripe.” How do you make kimchi chips at home? It’s simple, according to Harikul, “We use an American Harvest Snackmaster dehydrator that was given to us by a fellow Freecycler. Lay the kimchi out on two trays and dry it on high for 12 hours. Easy peasy.̶...

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Indigo 101

...s and notes which I hope will help other indigo beginners sort things out. Here’s a stack of stuff he’s working on : And here’s some silk he dyed with bougainvillaea flowers. The two tone effect is just how it happened to dye. You rock, Graham!: But back to the indigo. Indigo seedlings on Graham’s front step. A hint from Graham: to ensure germination, scarify the seed with sand paper and soak overnight before plan...

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Is Kombucha Safe?

We love to ferment things, with one notable exception: kombucha. During the last kombucha craze, in the mid-90s, we picked up a “SCOBY” blob and dutifully fed it tea and sugar until we stumbled upon an article written by mycologist Paul Stamets, “The Manchurian Mushroom: My Adventures with “The Blob.” In that article Stamets tells a convoluted story of having a kombucha culture tested by a lab. He didn’t tell...

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