It’s time! This is the week I answer your food and cooking questions, and share your favorite recipes.
I tried making sauerkraut, but it got moldy after 2 days. Any idea what I did wrong? - Elsabeth in Birdsboro
Fermenting veggies is an easy way to boost nutrition and make your food easier to digest. It’s not hard, but there are a few “cardinal rules” of fermenting that you should follow.
Try your sauerkraut again, and follow these fermenting rules:
- All the veggies need to be immersed under the brine. There are always a few that want to float on top, and inevitably get moldy. To push them under use a weight such as a sterilized stone or baggie filled with brine (salt water).
- If you don’t have enough brine to immerse the veggies, add more by mixing 1/2 cup sea salt with 1/2 cup water and adding as much as you need to the jar.
- Invest in an air-lock. It doesn’t guarantee you won’t have trouble with mold. But by removing most of the oxygen from your ferment, it makes it hard for mold to grow.
- Resist the urge to open the jar and poke at your ferment. Every time you touch it, you introduce undesirable bacteria.
- Be sure that the veggies you use are fresh and free of mold. Fermenting is not a good way to use up old veggies.
- Use filtered water for your ferment. Chlorinated tap water does not create a hospitable fermenting environment.
- And always wash your hands and sterilize (run them through the dishwasher) your jars before beginning.
From Michael in Honey Brook
Since blueberries are in season, I thought this might be a good recipe to share.
1 cup flour
3/4 cup corn meal
1/2 cup turbinado sugar
2 tsp baking powder
1 tsp baking soda
6 oz vanilla yogurt*
1/3 cup milk
1/4 cup butter, melted
1 cup blueberries
In a large bowl mix flour, corn meal, sugar, baking powder and baking soda.
In a medium bowl mix yogurt, milk, melted butter, egg.
Add wet ingredients to flour mixture. Mix well. Fold in blueberries.
Spoon into muffin pan that has been sprayed with cooking spray.
Bake 18-20 minutes in a 350° oven or until toothpick comes out clean.
Let rest in muffin pan for 5 minutes.
Can be frozen. Makes 12 muffins
Serving suggestion: Grill with butter.
Notes: *Many individual yogurts are 6 ounce.
Almond Carrot Cake
From Shoshannah in Morgantown
This cake uses almond flour and is absolutely scrumptious!!! If you make it, you won’t forget it. It’s so moist and satisfying. This is a great dessert to make for people who are on a gluten free diet. They’ll love it and so will you! This cake is pure delight.
3 cups blanched almond flour
¾ tsp sea salt
1 tsp aluminum-free baking soda
½ Tb cinnamon
½ tsp nutmeg
5 Tbs flaxmeal + water to equal 1 1/4 cups (substitute for 5 eggs)
½ cup agave nectar
¼ cup olive oil
3 cups shredded carrots
½ cup raisins
½ cup chopped walnuts
Preheat the oven to 325°.
Mix together all the dry ingredients, except the nuts and raisins.
Combine the wet ingredients together. Stir in the carrots and then the nuts and raisins.
Stir the wet ingredients into the dry ingredients.
Pour the batter into an oiled 9 x 13 inch baking dish.
Bake on the second rack from the bottom of the oven for 50 minutes.
Let the cake cool in the pan on a rack.
The last Tuesday of the month I endeavor to answer your questions and share your favorite recipes. Send them to me at email@example.com.