Fermentation Friday: Tomatillo Salsa

It's no secret that I love tomatillo salsa. I love it even more when it's fermented. Fermented salsa may sound a bit strange at first but after you taste it you will change your mind. The sour accent blends quite well with tomatillos and hot peppers. In addition, it's very easy to make!

You will need:
6 to 8 medium sized tomatillos - If you don't like salsa verde then use tomatoes!
Hot peppers - In the last batch I used: 2 jalapenos, 1 habenero, and 1 cayenne (My salsa was VERY hot).
Garlic - 2 large cloves
1 lime or lemon
1 Tablespoon of sea salt (Do not use salt that has iodine. Iodine is antimicrobial and can prevent proper fermentation).
1/2 bunch of cilantro

Combine all ingredients in the food processor. Transfer the salsa to a large glass jar and cover to ferment for 24 to 48 hrs. Leave a few inches of space at the top of the jar so the salsa has space to bubble. If it is too close to the top it could bubble over while it ferments. If you like the taste after 24 hours then there is no need to ferment any longer. However, keep in mind, if you ferment for 48 hours it gives the salsa more time to acquire healthy bacteria.

Probiotic salsa verde! Yum!

Fermentation Friday: Fun facts about lacto-fermented foods!

For a basic introduction into fermented foods please see my earlier post: http://thefoodanthropologist.blogspot.com/2011/05/fermented-foods.html

1. Good bacteria (Lactobacilli) are on the surface of all living things.
2. Lactobacilli stimulate the immune system and help the body fight viral infections.
3. Lactobacilli behave like anti-oxidants.
4. The fermentation process preserves food.
5. Lacto-fermented foods contain high quantities of vitamin C. During the 18th Century the British explorer Captain James Cook sailed with large barrels of sauerkraut so he and his crew would not get scurvy on long voyages!
6. The lacto-fermentation process removes toxins from food! This is why other cultures ferment or soak many grains before they are used in recipes.
7. Consuming lacto-fermented foods improves digestion.

I highly recommend reading the book Wild Fermentation by Sandor Katz. This book taught me how to make many fermented foods such as sauerkraut, bread, chutney, and kefir!

The Future of Food!

The Future of Food is an amazing documentary film by Deborah Koons Garcia which educates it's viewers about GMO's or genetically modified foods. This film highlights unlabeled GMO foods and the methods by which the biotechnology companies engineer them! Farmers who have been sued by these companies that make GMO foods tell their side of the story.

Watch it here for free online: http://www.thefutureoffood.com/index.html

The food we eat does not have to be controlled by biotechnology corporations. We as consumers can speak up and say NO to their food poisons! We can change the future of food....together! It's our right to know what is in our food and decide what we want to eat!

Label GMOs: San Diego meeting

The Label GMO's 2012 Ballot Initiative Campaign will be holding a meeting in San Diego California on June 19Th at 3:30 PM. We will meet at the Lotus Cafe in Encinitas: http://www.lotuscafeandjuicebar.com/

Who are we? We are a grassroots movement to get an initiative that would require mandatory labeling of GMO's here in California! It is our right to know what is in our food!

Please spread the word. Hope to see you there!

Fermentation Friday: How to brew your own kombucha - Part 2

How do I obtain a mother SCOBY?
Look on the web! There are many places on line that sell kombucha SCOBIES and starter tea. Check out: http://www.happyherbalist.com/kombuchamushroomstarterkits.aspx

Ask around! Maybe someone you know is already brewing kombucha and can give you an extra SCOBY.

Make your own!
1. Purchase a bottle of plain kombucha tea from your local health food store
2. Empty the bottle into a large glass jar
3. Cover the jar with a cloth (like a dinner napkin) and secure it with a rubber band
4. Leave it undisturbed in a warm dark place for approximately 30 days
5. Make sure it is in a place that has good air circulation

In general, if you start with a bottle of store bought kombucha or a SCOBY what you will see first is a layer of "scum" that develops. This is normal.


The "scum" will get thicker each day. The "scum" looks cream and white and has somewhat of a shine to it. If you see green fuzz then it is probably mold. If mold should develop then you have to toss out the kombucha batch and try again. I have only ever had two small mold incidents in 3 years. The Happy Herbalist website has some great photos of kombucha SCOBIES and mold: http://www.happyherbalist.com/gallery.htm

Each time you make a batch of kombucha a new layer of SCOBY develops (the baby) on top of the mother. You can keep the baby SCOBIES, give them to your friends, or toss them in the compost. The mother SCOBY eventually gets quite thick if you don't separate them. This is OK. I always keep a few mother SCOBIES in the SCOBY motel (a.k.a. a large jar) just in case something fails in my current brew. See photo below.

Email me. I am happy to answer any questions about brewing kombucha!