Tag Archives: lacto-fermentation

Fermented Roasted Garlic Sauce. OMG, I just tasted nirvana.

Yep. Sure did. Unmistakable. I had some leftover turkey (who didn’t)? and wanted a little-special-something sauce. So I grabbed my mayo and I grabbed my FERMENTED ROASTED GARLIC and mixed them together in a bowl and dipped my turkey in and viola’! DELISH.  This sauce would be GREAT with roast beef, pork, or lamb. Just delightful! If you like horseradish sauce, you’ll LOVE this fermented roasted garlic sauce!

As you know, garlic is especially balancing during the season of autumn…and it is warming through the winter. Garlic is specifically healing to the lungs and respiratory systems…So be sure to include all types of garlic in your diet at least until springtime!

The fermented garlic recipe came from Nourishing Traditions. Sally calls it “pickled garlic”. I have to say, it IS one of the more tedious ferments, not because you have to roast the garlic first. It’s all that SQUISHING the roasted garlic out of the head that is messy and time consuming. That’s the hardest part. But then, it’s as easy as any ferment…a little good salt, a little whey, a couple of herbs, and a few days at room temp and you’ve got fermented roasted garlic.

…and you know what else you’ve got? …lactobacilli, the” gut good guys” and enzymes just to start. And you thought all  you were doing was making a dipping sauce for that left-over cold turkey.  Enjoy.  😉

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don’t get a flu shot! drink the pickle juice!

 

fermented cucumbers, aka "pickles"

fermented cucumbers, aka "pickles"

 

(juice from FERMENTED pickles, of course! and I’m NOT kidding!)

So we are full swing in flu season. And many moms ask me whether I recommend flu shots for them or for the children. I NEVER recommend flu shots. For many reasons, not the least of which is that it is an INVASIVE practice. So……..how to keep you and your child well through flu season?  You KNOW I’m going to start with FOOD.  REAL food, as always…REAL food, nutrient-dense food.

How does eating REAL food keep you and your children well? When one eats PROCESSED FOOD, the body is not getting the nutrients it needs to stay healthy and strong. Eating PROCESSED FOOD also TAXES THE IMMUNE SYSTEM, because it is constantly having to counter the CHEMICAL TOXINS in the food. When the immune system is constantly under stress, it gets tired…the body gets tired…and the child or you get sick.

How else can REAL food help? I wasn’t kidding in FERMENTS class this past Saturday when I suggested that people DRINK THE (fermented) PICKLE JUICE. Or the fermented sauerkraut juice. Or the whey straight off the yogurt. Or strain the yogurt to get a jar of whey and a cup or so of delicious yogurt cheese.   Fermented pickles and other “FERMENTS’ are packed full of good bacteria–lactobacilli–the ones that keep you well.  The ones that help to keep your body in balance through ANY and EVERY season. So if you get a stomach ache or a flu bug,  DRINK your probiotics!  Whey, juice from fermented pickles or sauerkraut, or salsa…fermented punch or ginger ale…EAT your probiotics! The pickles, the sauerkraut, the apple butter, the KETCHUP! All fermented, all live, all packed FULL of GUT GOOD GUYS!

Don’t get (or give) a flu shot! DRINK the (FERMENTED) PICKLE JUICE!!!

****Next class on MAKING THE KETCHUP…and other IMMUNE BOOSTERS, aka “FERMENTS” is Tuesday, November 2 in Oakton, Virginia at 9:30am. (Register HERE.)

…and if you are in a pickle because you are out of your own fermented pickles, pick up a jar of pickles at the store. First clue they are fermented–you will find them in the refrigerated section. Second clue, the only ingredients are cucumbers, water, salt and spices.  (No vinegar, no sugar, and NOT in the DEAD ZONE.)

 

Monica straining stock

Straining liquid gold in Nutrient-Dense Stock class!

 

and keep a look out for my next post…SERVE THE HOMEMADE STOCK!! (Next class on Making Nutrient-Dense Stocks in Great Falls, Virginia, on Saturday, November 6 at 9:30am. Register HERE.)

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woo hoo! A week ago today…!

… I was featured on the front page of the Washington Post Food Section! It has been a busy and crazy one—which is why I am just posting today! …answering emails, being the Guest Chef on the WPost Food Chat…riding the crest of the wave I have been dreaming of  for a while now…I made it! HOORAY!

So for those who haven’t had a chance to read it, here’s the link to the article on Wednesday, September 15, 2010:

It’s Alive! Monica Corrado tasting her fermented salsa. DELISH!!!!!! Fermentation: A Wild Way to Make Food Come to Life

It was a great article, and a great first splash for lacto-fermentation. The FRONT PAGE of the Washington Post Food Section! WOOO HOOO! We did it! Keep on eating, folks, and keep up the FERMENTUM!! Thanks to Kristen Hinman who spent two and a half hours interviewing me. YES, I DID teach an entire fermentation class! She even made her own fermented ketchup. (and LOVED IT, btw!!) There was a lot to cover, and I think the article did a great job showing what I call and teach– “jar fermentation” a la Nourishing Traditions by Sally Fallon, and what Mike Henry practices and teaches “crock fermentation”, a la Sandor Ellix Katz’s Wild Fermentation.

Also, thanks to Kimberly Hartke, a REAL Food Media Blogger and publicist for the Weston A. Price Foundation, for her wonderful article: Lacto-ferments Make Front Page of Washington Post Food Section.

Thanks to Mike Henry and Nessa Richman and Reid and Sonya Kramer for hosting the Second Annual Takoma Park Fermentation Festival, which served as the catalyst for the Post article and the photo in the Takoma Voice. I was thrilled to be asked to co-sponsor the festival and to be a part of spreading the “fermentum” at the grass-roots level. We’ll look for all of you next year, at our 3rd annual event! Monica Corrado at the Fermentation Festival Sept 4, 2010

My heartfelt thanks to everyone who has written and called and emailed and FaceBooked and stopped me to offer congratulations. All of your notes have touched me deeply and all I can say is that I appreciate them more than words can express. Thank you for your support and for supporting my work these past years…and let’s keep at it! Changing the world one bite at a time…with fermented salsa, or fermented ketchup, or stock that you made from scratch. With love for your family and for yourself and for the Earth…

Whenever I wonder if what I am doing really counts, somehow one of you sends a note to thank me for the class I taught or the technique I demonstrated, or the resources I mentioned or the connections you made because of knowing me and coming to a class. I thank you for being the inspiration for my work, and for continuing the work quart by quart…pastured egg by pastured egg…grass-fed steak by grass-fed steak… May it continue to ripple out to touch all your family and friends…heck, this REAL food has to move…just give them a taste of those pickles or ketchup or chutney! DEEEELISH!! A friend of mine wrote and I quote…“The (REAL food) Revolution has begun!” YEAH!

If anyone would like to take a fermentation class soon, I just added Fun Ferments for Fall to the calendar, Thursday night September 30 at 7pm in Silver Spring, Maryland. These will be new ferments for Autumn…fermented turnips, beets, ginger, garlic, carrots…apple kraut… you may REGISTER HERE.

as always, I look forward to cooking with you!

be well, Monica

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Let’s build some “fermentum”! Join me at FermFest 2010!

We knew it would happen!

FERMENTATION is TAKING OFF!!! Folks are FINALLY getting that eating LIVE, FERMENTED foods are not only good for you, but DEEEEEELICIOUS!!!

Join me at FERMFEST 2010…The Takoma Park Backyard Fermentation Festival!

This Saturday, September 4, 2010 2pm to 5pm (rain or shine)

403 Elm Avenue, Takoma Park, MD

Spread the word!

Marvel at the wonders of fermentation!

Share & taste homemade live ferments made by local enthusiasts!

Witness time-tested fermentation techniques! (Note: live ferments are made without heat or vinegar)

Exchange cultures and recipes with your neighbors!

Homebrewers, children, cooks, and chemists welcome! and if it’s in Taky Pahk, you KNOW it’s going to be a GOOD TIME for all!!

I will be demonstrating what I call “JAR FERMENTATION“…Mike Henry, a sponsor of the event, will be demonstrating “CROCK FERMENTATION“.

Let’s build some fermentum!

Please pass along this invite to everyone and anyone you know who loves to ferment, wants to learn how to ferment, or is just wondering what all this fermentation is all about!!!

***Please RSVP if you plan to bring something for sampling*** so that we know how many tables to have available. RSVP (only if you’re bringing something) to : takomafermfest[at]gmail[dot]com

I look forward to FERMENTING with you!!

and oh, BTW, rumors have it that the Post will be there…so let’s show them some homegrown, hometown hospitality! And let’s show them how much we LOVE our FERMENTS!

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Why FERMENTED cucumbers top pickles any day!


Monica Chef at Market Greenbelt 2009

Here's a shot of me at the Greenbelt Market last year, 2009!

Join me this Sunday, August 29, when I will be Chef at Market in Historic Greenbelt, Maryland at the Greenbelt Farmers Market. I will be demonstrating the age-old technique of FERMENTING cucumbers…or, shall we say, making REAL PICKLES at 11am.

You may be confused. Pickling is one technique to preserve foods–in this case, cucumbers. Fermentation is another. What’s the difference? ONE BIG DIFFERENCE is that fermented cukes are full of LIVE enzymes, and pickled cukes are not. The live enzymes in fermented cukes (or anything fermented) are not only not killed through heat like they are in canning processes. That’s why I always say, “Don’t ‘CAN’, ‘CULTURE!!'”. Read on!

Now’s the time to take all those CUKES and put them up with a process called lacto-fermentation. Lacto-fermentation NOT ONLY PRESERVES FOOD, it also INCREASES live enzymes and vitamin content, adds good gut bacteria (aka “probiotics”), aids with digestion, AND tastes GREAT! It is also fast and easy to do! I will be teaching what I call the “jar method” of fermentation.  (and for all you folks with “I don’t eat dairy” flags going up, “lacto” does not refer to milk. But you’ll have to come to get the whole scoop!) Come and learn how to ferment all those vegetables  bursting out of your garden and at farmers markets right now. And if you insist on canning, at least learn how to lacto-ferment so that you may RE-ENLIVEN what you canned later!

LIVE FOOD COUNTS to your digestive system and your overall health!

I’ll look forward to seeing you there! Be well!

Fermented Pickles and Salsa

Fermented Cukes (aka “pickles”) and Salsa!

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did you know ketchup could be a SUPER-FOOD?

You say, “Ketchup?!” Yes, it’s true! Ketchup, the food almost every American child eats every day could be an asset to their digestive, and therefore, overall, health. That’s why it is so important to me…and I am challenging all moms, dads, grandparents, heck, anyone who cares about  a child, to MAKE THEIR OWN KETCHUP. (Heinz and Muir Glen are not going to like this!)

Lacto-fermented pickles and salsa

Lacto-fermented pickles and salsa

Right now, almost every ketchup you can buy in the store adds YET MORE SUGAR to your child’s diet. We KNOW children DON’T NEED MORE SUGAR in their diets. Any way you look at it, ketchup, organic or not, is tomatoes and sugar.  And kids LOVE to slather that stuff on anything they can.

If you make your own ketchup, and mustard, and mayonnaise…and pickles…and salsa…and apple butter, among other things, and LACTO-FERMENT them, you can help your child by adding important PRO-BIOTICS, ENZYMES, and VITAMIN C to their diet. Last summer, Rachel Cross (musician and visual artist EXTRAORDINAIRE-for more about her, visit www.rachelcrossmusic.com) and I offered a SUMMER CAMP for kids…All About REAL Food. During that camp, children lacto-fermented their own pickles and salsa…and LOVED THEM!!! They couldn’t get enough of them. These were 9-12 year olds. WHO SAID KIDS DON’T LIKE TO EAT FOODS THAT ARE GOOD FOR THEM?  The kids even wrote their own song about the benefits of these foods…called “MAGICAL FOODS”. If you would like to hear their song, check back here soon…I’ll upload an MP3.

Join the Ketchup Revolution!

Kids and salsa

The kids can't get enough of lacto-fermented SALSA!

Learn how to make your own ketchup at a class with me…Saturday morning, February 27 in Alexandria, VA or Saturday morning, March 20 in Falls Church, VA, or buy my DVD and learn to make it yourself at home! (See the class schedule page for more information and to register!)

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upcoming classes January and February 2010!

Hello all,

Just wanted to let you know about the classes I will be teaching in January and February.

I will kick off the year with a  Lacto-fermentation class in Reston on Thursday, January 7, 7-9:30pm…a Secrets to Making Nutrient-Dense Stock class on Thursday, January 28, same time, in Alexandria. On Saturday, Feb 6, I will be teaching my NEW TECHNIQUES for Soaking Beans and Whole Grains class and on the 27, it will be a REAL Condiments (Lacto-fermented, of course!) class in Alexandria. For details on what the classes will cover and to register, see my SCHEDULE OF CLASSES page.

I look forward to cooking with some of you very soon! All the best to you for a wondrous, wonder-full, delightful, abundant, joyous and deliciously healthy 2010!

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