I love preserving foods. It’s a meditative process for me that brings me so much joy in the process alone and then I’m rewarded for the energy I’ve expended with tasty treats! This weekend I have made jam, jelly, curd, kombucha, and more. It’s been a weekend of doing what I love despite hardships and putting aside my worries for just a bit in favor of some really rewarding and happy time.
Saturday was spent with the son of my gracious hosts jamming and curding (if it wasn’t a word before, it is now). With him as my diligent assistant, we managed to make 4 separate batches of delicious sweet preserves. First among them was a quince jelly scented with lavender. It’s a gorgeous rosy red and smells divine! Next was a batch of pear and apple butter with candied ginger and vanilla bean and two different batches of citrus curd. The old standby is a lime curd for which I used the USDA recommended recipe which is shelf-stable. The newcomer is adapted from the shelf-stable recipe and uses grapefruit zest and some of the ruby grapefruit juice mixed with mostly high-acid lemon juice. The grapefruit flavor is delicate and almost floral, but the lemon brings enough tartness to balance the sweetness of it. I’m a fan and am definitely going to make this recipe again! Next time I may even share it with you, but I want to be sure of it’s stability before I do.
While slaving in the kitchen, we broke into my new kombucha made with black tea and honey. I’ve heard many times that kombucha won’t consume honey, or that it will kill the SCOBY. However, my boss/coworker who generously gave me this new pet has always fed it with local honey (instead of sugar as is usually recommended) and the nuttiness and caramel notes in her kombucha are definitely something special, so I figured I would go ahead and do the same. I was anything but disappointed. In fact I was thrilled and drank up almost a quart of it across the day! One cupful even got a generous splash of freshly squeezed grapefruit juice that would otherwise have gone to waste. Yum!
Sunday was just as productive and fun. My place of employment hosts a lot of amazing classes and as an employee I get to attend them whenever there is an open space. Yesterday’s awesome class was Advanced Fermentation taught by Nishanga Bliss, author of Real Food All Year. Nishanga is a licensed acupuncturist and Chinese medical practitioner AIMC Berkeley and is about to complete a doctorate in Nutrition. Wholesome holistic living seems to be her passion and it was a pleasure to learn a bit from her.
Along with a short presentation about the history, health benefits and biology of fermentation, Nishanga shared a few really spectacular recipes with the class. We got to taste a few yummy ferms from her kitchen and started two of our own: Bok Choy and Butternut Kimchi, and Ginger Bug.
The simpler of the two is a Ginger Bug (also sometimes called a Ginger Beer Plant) which is a wild yeast starter made from shredded organic ginger root and sugar water. This starter can be used for making all kinds of delicious sodas and fizzy juices. To make your own Ginger Bug, grate two about tablespoons of organic ginger with the skin on. In a 16oz jar or larger mix the grated ginger with an equal amount of sugar and about a cup of water. Leave your bug in a spot that stays between 68 and 78 degrees. Every day for the next week add more ginger and sugar until bubbles form. This is a sign that you starter is strong enough for you to start making sodas with it, and you’ll want to put it in the refrigerator unless you plan to use it and feed it right away. Even with refrigeration though, you will need to feed it every week.
I am just so excited to be getting my groove back. I’m finally starting to feel like myself again.