Preserved Cinnamon Kumquats

Preserved Cinnamon Kumquats Loula Natural

Kumquats are in the shops! You can eat the whole fruit even the skins and they are super sharp. I love kumquat and cinnamon Kefir- when cranberries were in season they were lovely together. I used the dried Kumquats. This time I thought I would use my Whey to preserve some and try them in drinks- especially a gin based one!

Kumquats are about the size of an olive and are from the citrus family. They taste like a tarter version of an orange. The best thing about them is that the skin is thin and so you can easily eat the whole thing in one go! They are quite addictive too!

Frequently used for coughs and colds they are high in antioxidants and vitamin c. The chinese preserve them in dry salt- and drain the liquid. 

Here is my recipe!

Preserved Cinnamon Kumquats
A salty, sour, citrus and cinamon flavour- great with fizzy water- in salads or in cocktails!
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Ingredients
  1. 500g Kumquats
  2. 1-2 tbs salt
  3. 1 cinnamon stick
  4. 1-2 tbs kefir whey (you can also use lemon juice)
  5. filtered water
Instructions
  1. Wash and remove the stalks from the Kumquats
  2. Make an incision and rub with the salt
  3. Add Kumquats and cinnamon to the jar
  4. Add Whey and cover with filtered water.
  5. I then cover mine with muslin and elastic band or you could seal with an airlock.
  6. Leave on the counter-top for between 24-48 hours depending on the temperature and humidity where you are.
  7. Place in the fridge for about 2 weeks! Then go for it!!
Loula Natural http://loulanatural.com/
Preserved Cinnamon Kumquats Loula Natural pin

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Kefir Whey, Lemon and Garlic Fermented Green Beans

Kefir Whey, Lemon and Garlic Fermented Green Beans

Kefir Whey, Lemon and Garlic Fermentd Green Beans Loula Natural

I joined a challenge to eat a fermented food every day for 30 days (see here). I have been inspired to get fermenting. I made my first sauerkraut and now I wanted to do green beans. I also have a big jar of whey in  my fridge from making Kefir Cheese. The benefit of using Kefir whey is that you also benefit from the many strains of bacteria and yeast combined within Kefir (rather than the 1/2 strains from yoghurt whey)

Kefir Whey, Lemon and Garlic Fermented Green Beans
A fresh tasting, vibrant way to ferment green beans- Great for snacking on adding to salads and sandwiches.
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Ingredients
  1. 500g Green beans
  2. 2 tbs Whey (I used kefir whey you can also use water kefir)
  3. 1 1/2 tablespoons of Himalayan Pink salt/ sea salt (I generally use a 1.5% brining method so find out what 1.5% of your beans weight is for your salt weight)
  4. Half a lemon (cut into wedges
  5. 3-4 Cloves of garlic (crushed)
  6. Enough filtered water to fill the jar with the beans in it.
Instructions
  1. Top and tail the ends off the green beans
  2. Place the jar on its side as it is easier to pack the beans in that way
  3. Place the lemon and garlic in around the beans packing it all in
  4. Add the whey and salt and top up with enough water to ensure the tops of the beans are completely covered. Place a lid on and secure so you can give it a shake to disolve the salt.
  5. Loosen the lid so the carbon dioxide does not build up. Leave on the counter for 24-48 hours (it depends on the room temperature and humidity levels of where you are)
  6. Then allow the fermentation to either continue on the side and monitor or you can refridgerate now and allow to continue to ferment slowly in the fridge.
  7. Leave for between 1-2 weeks- keep tasting. Also monitor gas build up and keep opening the jar to release it.
Notes
  1. These are great to snack on straight out of the jar. Retain the salted mixture to ferment the next batch!
Loula Natural http://loulanatural.com/
Here is the image to show you what I mean by fill the jar on its side

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Kefir Whey, Lemon and Garlic Fermentd Green Beans Loula Natural Pin 

 culture your life

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If you love fermenting come and check out my collection of inspiration from around the web. Full of drinks, foods and everything bacteria! Let me know if you would like to be a contributor.

Follow Loula Natural’s board +Loula Natural’s Fermenting Inspiration+ on Pinterest.


 

 

 

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