Wednesday, August 21, 2013

No Whey.....WHEY!

This is the second batch of fermented salsa.  It is really lovely that everything came from the homegrown garden....Everything, except the whey.  The whey came from a batch of homemade saurkraut. 

I don't have exact measures for this, as I used things as they came out of the garden.  If you have too much for whatever jar you choose, just eat it fresh....It is salsa, right?

roasted onions
roasted peppers
lime juice
whey ( 1/4 c. per quart of salsa)

Set out at room temperature for 2 days. Put in frig for another day to mellow.  Serve!

Now. This. Is. Delicious!

Fermented Ketchup

I got the recipe from this book:

12 oz. tomato paste
6 tbsp. water
1/8 c. whey
2 tbsp. cider vinegar
1/4 tsp. mustard powder
1/4 tsp. ground cinnamon
1/8 tsp. ground cloves
1/8 tsp. allspice
1/8 tsp. cayenne pepper
1/2 tsp. sea salt
1/4 to 1/3 c. honey, or maple syrup

Mix until smooth and funnel into a  wide mouth pint jar.  Leave at room temp for 2 days.  Place in frig and then enjoy!


What to do with this?  Perhaps one of these ideas:

A new toy!  Opened the box to what looked like a tangled mess.  It did come pre-threaded, however.

 A few days later, I am threading the machine like a wizard (well, the lower looper is a challenge.)

Yes, I'm having fun learning to use this serger!



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