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MAKE DILL PICKLES WITH LACTO-FERMENTATION
Lacto fermentation preserves food without hot processing. The food is protected by lactic acid which prevents the growth of bad bacteria.
In general, you will want to have enough salt suspended in the liquid to keep mold from forming as the lactobacillus (the organisms that make lactic acid) take hold and begin to multiply. The liquid is referred to as the brine. Lacto-fermentation boosts the digestibility of the food so that the body can better assimilate nutrients. As with other cultured foods, the consumption of foods preserved in this manner helps replenish the digestive tract with beneficial enzymes which help aid digestion and combat harmful bacteria.
Preliminary preparations:
Place the jars, rings and lids into boiling water for 3 minutes. If I'm busy, I may just put it all inside a large pot, cover with a lid, bring it to a boil and turn off the stove as I complete other tasks. When you're ready to begin, the jars can be taken from the water and dried.
For approximately five pints:
lactobacillus in the whey isn't killed.
Once the water and salt combination is warm (and not too hot), put your spices in each jar:
3 or 4 tablespoons brine
2 tablespoons whey
1 teaspoon grape leaves (for crispness)
3/4 teaspoon minced garlic
1 teaspoon dried oregano
1/2 teaspoon cracked peppercorns
1/4 teaspoon dill seeds
1 tablespoon dried dill weed
1 1/2 teaspoons mustard seeds
With the handle of a wooden spoon (do not use metal), mix the seasonings within the jar.
Cut about three to five washed and dried cucumbers into one fourth inch slices.
Pack jars snugly, stopping one inch below the top edge of the glass. The place of the jar where the threads begin, just below the neck, is a nice stopping place.
After that, loosen the ring just a bit in order that any gas created in the course of fermentation can be released -- but not enough to allow outside air inside the jar.
For 3 to 4 days, permit the jars to sit undisturbed at room temperature.
Place the jars in cool storage.
The fermentation process generates its own vinegar taste that's pleasant without being overly harsh.
Here's a video demonstration of another variation of lacto-fermentation. This particular method takes longer and runs more of a risk of mold as it does not utilize a whey starter. However, if you wished to make a large crock of pickles, rather than just pint jars, you could do so and just add about 1/2 cup of whey (for a gallon-sized crock).
THE WAY TO MAKE WHEY
Whey can be a valued addition to almost any diet. It can enhance foods, sauces and beverages. It's also a main ingredient in lacto-fermented food preservation.
An internet search will show that many individuals cover jars with cloth or a clean paper during the making of whey. I do not. This because I'm not attempting to harness bacteria from the air. Raw milk comes neatly packaged with just the correct blend of bacteria and digestive enzymes required to make separation to occur. You need not open it to the surrounding air for this to happen. In fact, if you left raw milk in your cold box long enough, separation into curds and whey would occur within the sealed milk container. Leaving it at room temperature simply places the milk at a temperature where this happens more quickly.
Pour raw milk into a clean glass jar. Close the jar with a clean plastic lid (or coffee filter, or clean cotton cloth) and leave it undisturbed for two to three days until separation happens. You'll know the milk is separated when white solids floating in a yellowish clear liquid can be seen. The liquid is whey. The white solid is curds, also known as cream cheese.
Line a strainer with a clean cotton t-shirt (or other cotton cloth) or a coffee filter. Pour the solids and liquids into the strainer, catching the liquid in a glass bowl. When the dripping stops, store the whey in a lidded jar labeled with the date. For about six months, the whey will keep in your refrigerator.
Season the cream cheese to suit your taste, and use it in your favorite recipes.
If you don't need a lot of whey, the yellow or clear liquid that floats to the top of yogurt is whey. You can pour this off and use it in food preparation and preservation.
HOW TO MAKE OIL INFUSIONS
Oils can be infused with your choice of herbs using a cool process or a faster heat method. In both methods, it is best to select a cold-pressed, food grade oil
HOT INFUSION
COLD INFUSION
The constituents of the herbs will be gently extracted by the sun and remain in the oil. Use a clean cloth or paper filter to strain the oil, discarding the used herbs. Place your oil in a clean glass jar or bottle for storage.
Although it will keep for about a year, use your oil fresh for the most benefit.
USING INFUSED OILS
MEDICINALLY, oil infusions are used to apply the beneficial properties of herbs directly to the place of need. For this application, herbs which are soothing to the skin and sore muscles and have a high tannin content are good selections. Goldenrod is a variety of herb that eases muscle aches and pains.
IN THE KITCHEN, there is a wide variety of herbs that can be used to infuse oils: rosemary, peppercorns, oregano and the zest of lemon peels to name a few. You can utilize a pestle and mortar to crush or bruise the dried herbs you select. Chop fresh herbs. Many people like to use decorative bottles with cork closures. As a bread dip, salad dressing or an all-purpose condiment, people enjoy using a healthy, flavorful infused oil.
AS AN INGREDIENT IN SOAP AND TOILETRIES oils infused with your favorite herbs can bring color, medicinal properties and a pleasant smell to your favorite recipes. Herbs such as rosemary, catnip and lavender can be used to infuse a mosquito repelling oil. Oils infused with aromatic herbs can be used to create creams and lotions with a pleasing scent.
There is a scene in THE VISION by Debi Pearlwhere a pregnant woman receives a gift of various herbs and some booklets. Rather than an inappropriate gift, information is an investmentTHE VISION will also provide you with more examples of daily uses for herbs; get your copy today.
