Brining Vegetables

As well as showing us how to brine olives, my friend showed us how to brine vegetables. This is what she told us: Different sites online have varying recipes & methods for brining vegetables. My mother-in-law made a salt and water solution only. Brine excess garden produce such as carrots, celery, cabbage, lebanese cucumbers, capsicums, beans. Boil a 2% salt/water solution and allow to cool. Link to brine calculators here. Pour boiling water over a […]

Brining Olives

I never knew this, but olives straight off the tree are too bitter to eat. But some clever folk, back in the day, discovered that they can be cured by being soaked in salty water. Probably in sea water back then. Maybe in sea water in some places still today. After 10-12 days, they become delicious. A friend in our area has three olive trees, and she invited some of us over to show us […]

Food preservation

Hand in hand with changing a garden over to more food production comes the thought – if we grow more than we can eat, how will we preserve it? (Like how I’m thinking very positively? Or am I just being delusional?) So now might be a good time to put up a bit of a summary of some different types of food preservation, and if I’ve posted about them before, include a link. Our local […]

Feijoa recipes and preservation

It’s that time of year again – more feijoas than we can eat all in one go! But no need to waste anything. I’ve posted some of these before, but here are all my ideas in one place. Eat them fresh or put them in a smoothie Cut in half and scoop out the flesh. Save the skins for feijoa fizz. The smoothie pictured has: A cup of caspian sea yoghurt One pear, chopped Two […]

Pemmican and Biltong

I’ve mentioned before that I’ve been posting and reading on Steemit for the last few months. In the last couple of weeks, I’ve come across two great recipes for a couple of meat-based traditional foods. The authors have given me permission to share them with you. They are so detailed and well written that I’m going to send you over to the posts for the actual recipes. The first recipe is for pemmican. I thought I […]

Meat & Vegetable jerky

The original idea for jerky that has vegetables in it as well came from Pantry Practitioner. We’ve just started making it regularly again and have made a few minor adjustments, so here they are. Firstly, she uses an Excalibur dehydrator, which comes with nice flat square trays which are easy to line with baking paper. We have a different type of dehydrator, an Ezi Dry, which is round with a central hole. You can buy solid […]

Whey and yoghurt cheese

Makes about 1 cup whey and 2 1/2 cups cheese. Refrigerated, the yoghurt cheese will keep for about 1 month and the whey for about 6 months. 1 litre good quality, full fat, natural yoghurt (If using commercial yoghurt or kefir, choose one with no sweeteners or fillers. such as Biofarm organic acidophilus) OR your own homemade yoghurt OR your own homemade kefir Place the yoghurt in a strainer lined with cheese cloth or a clean […]

Fermented cabbage juice

If you are doing the GAPS Intro stage where you use sauerkraut juice only, this recipe is a lot easier than making the full sauerkraut recipe. It’s also easier to sip this if you don’t like eating sauerkraut. I found this recipe on a NZ website Jacqueline Organics. Here is her recipe with a couple of my own comments below: Fill a blender with chopped green cabbage and distilled water, which is available at the […]

Fermented vegetable juice

This recipe came from the Native Nutrition board. Commercial vegetable juice can be used (about 1 ½ litres/quarts), as long as it doesn’t contain preservatives, but freshly juiced is better. 6 large tomatoes 1 small beetroot (beet) 4 carrots 2 celery stalks 1/2 bunch of spinach 2 garlic cloves 2 lemons tabasco sauce to taste 1 Tbs sea salt 4 Tbs whey Juice the six vegetables and the lemons. Mix together with the rest of […]