Fermented

Fermented
A beginner’s guide to making your own sourdough,
yogurt, sauerkraut, kefir, KIMCHI and more
Charlotte Pike
CONTENTS
Introduction
For T
First published in Great Britain in 2015 by
Kyle Books
an imprint of Kyle Cathie Limited
192–198 Vauxhall Bridge Road
London SW1V 1DX
general.enquiries@kylebooks.com
www.kylebooks.com
10 9 8 7 6 5 4 3 2 1
ISBN: 978 0 85783 286 3
A CIP catalogue record for this title is available from the British
Library
Charlotte Pike is hereby identified as the author of this
work in accordance with Section 77 of the Copyright, Designs and
Patents Act 1988.
All rights reserved. No reproduction, copy or transmission
of this publication may be made without written permission.
No paragraph of this publication may be reproduced, copied or
transmitted save with written permission or in accordance with the
provisions of the Copyright Act 1956 (as amended). Any person
who does any unauthorised act in relation to this publication may
be liable to criminal prosecution and civil claims for damages.
Text © Charlotte Pike 2015
Photographs © Tara Fisher 2015
Design © Kyle Books 2015
Editor: Vicky Orchard
Design: Lucy Gowans
Photography: Tara Fisher
Food styling: Annie Rigg
Props Styling: Tabitha Hawkins
Production: Nic Jones and Gemma John
Colour reproduction by ALTA London
Printed and bound in China by C&C Offset Printing Co., Ltd.
6
Fruit & Vegetables
14
Yogurt & Labneh
42
Beans & Pulses
82
Sourdough Baking
102
Drinks
124
Preserves
140
Index
156
resources
159
Korean tofu stir-fry
with kimchi
This stir-fry is my version of a classic Korean dish known as Japchae.
It uses sweet potato noodles, which are an important staple in the
Korean diet, and which are gluten free. Often called glass noodles,
as they become clear when cooked, they are quite neutral in flavour
and have a rather moreish sticky texture.
SERVES 4
200g marinated tofu, cut into 1.5cm cubes
50g sweet potato noodles (available from
ethnic food shops and online), or vermicelli
200g baby spinach leaves, stalks removed
4 tablespoons dark soy sauce
1 tablespoon sesame oil
1 tablespoon caster or light brown soft sugar
1½ tablespoons sunflower oil
1 bunch of spring onions, thinly sliced
200g shiitake or chestnut mushrooms, thinly
sliced
4 garlic cloves, peeled and crushed
1 small carrot, peeled and cut into thin
matchsticks
1 courgette, cut into thin matchsticks
TO SERVE
toasted sesame seeds
4 heaped tablespoons Kimchi (page 25)
26
FERMENTED
Preheat the oven to 180°C fan/200°C electric/gas mark 6 and line a baking
tray with non-stick baking parchment. Arrange the tofu cubes in a single
layer on the baking tray and bake for 20–30 minutes or until golden, firm
and crisp around the edges.
Meanwhile, cook the noodles according to the instructions on the packet.
Drain and set aside.
Place a large wok over a high heat. Add the sunflower oil and allow it to heat
for a minute. Put in all of the remaining ingredients, except for the noodles
and stir-fry for 3–4 minutes. Add the noodles and continue to stir-fry for a
further 2 minutes or until they are heated through.
Serve the stir-fry in large bowls, topped with the baked tofu. Finish with a
sprinkling of sesame seeds and a generous spoonful of kimchi on top.
Persian aubergine stew
with saffron yoghurt
This is a really quick stew to make and combines a myriad of
delicious of Middle Eastern flavours. Even better, it is a complete
meal in itself, and is perfect for both a weeknight supper or for easy
entertaining.
serves
4
for the stew
200g freekeh
1 litre vegetable or chicken stock
3 tbsp olive oil
1 large Spanish onion, sliced
2 large aubergines, cut into 2-3cm cubes
1 tsp cinnamon
2 tsp ground cumin
2 tsp turmeric
Sea salt and pepper
2 tbsp tamarind paste
2 tbsp honey
for the saffron yoghurt
Pinch saffron
1 tsp boiling water
175g full-fat natural yoghurt
1 small clove garlic, crushed
1 tbsp lemon juice
2 tbsp olive oil
Pinch sea salt
to serve
Pomegranate seeds
Fresh mint leaves
2
FERMENTED
Take a large casserole pan and add the freekeh and stock. Place over a high
heat without the lid on and cook for around 15-20 minutes until the freekeh
is cooked al dente.
Separately, in a large frying pan, add 1 tbsp of the olive oil, and fry the
onions over a moderate heat, so that they soften, but don’t brown. This will
also take around 15 minutes. Now, place the onions in with the freekeh and
stock and turn the pan down to a gentle simmer. Keep the frying pan to
hand (no need to wash it!).
Place the aubergine chunks in a large mixing bowl and sprinkle over the
cinnamon, cumin, turmeric and salt and pepper. Toss together, ensuring the
spices evenly coat the aubergine.
Place the remaining olive oil into the frying pan and fry the aubergine
chunks for around 5 minutes over a moderate to high heat, turning them
frequently. Now, add the aubergine to the casserole pan. Finally add the
tamarind and honey into the pan and stir well. Taste for seasoning.
Keep the stew warm over a gentle heat with the lid on whilst you prepare the
yoghurt. Simply place the saffron into a small dish and add the water. Set it
aside for a minute. Mix all the remaining ingredients together into a mixing
bowl and stir. Add the saffron and stir again.
Serve the stew topped with the saffron yoghurt, garnished with some
pomegranate seeds and fresh mint leaves – as many or as few as you like.
Serve immediately. It’s a really nice dish to serve on a large warmed platter
or serving dish in the middle of the table when cooking for friends.
Dosa pancakes with dal
and coconut chutney
Dosa pancakes originally come from South India, where the batter
was left to ferment for a couple of days before cooking, and often
eaten for breakfast. This batter is much quicker to prepare. You can
leave it to ferment for 3-4 hours at room temperature, covered in
cling film.
The pancakes are delicious eaten with chutney, or even as an
accompaniment to curry. Serving them with dal and coconut
chutney is a delicious and highly nutritious way of enjoying them.
Some roasted cauliflower and plenty of Brinjal (aubergine pickle) are
essential accompaniments.
serves
6
for the dosa
125g chickpea flour
125g plain flour
½ tsp bicarbonate of soca
1 level tbsp mustard seeds, crushed
1 tbsp vegetable oil, plus a little extra
for cooking
400ml water
Pinch sea salt
for the dal
First of all, prepare the dosa batter. Place all the ingredients together in a
jug, whisk to form a smooth batter and set aside to ferment. Cover with
cling film.
Next, make the dal. Place the lentils and a pinch of salt into a saucepan.
Add the water and bring to the boil. Cook until the lentils are soft. Drain
well. Heat the oil in a frying pan and add the ginger, turmeric, salt, cumin,
coriander and cayenne. Fry the spices for a minute or two and then drizzle
onto the lentils. Stir in and set aside. This can be made in advance and kept
warm or reheated, or used immediately.
Finally, make the coconut chutney by placing all the ingredients into a food
processor and blitz until the coconut is chopped into fairly small pieces.
Place in a bowl to serve on the table.
Just before you’re ready to serve, cook the pancakes. Heat just a few drops
of oil in a large frying pan and pour in some batter and swirl to cover the
bottom of the pan. The batter is quite thick, so this is an important stage
to follow. The cooked pancakes can be kept warm for a few minutes in the
oven, set to around 100ºC until you’re ready to eat.
Serve the pancakes freshly cooked on warmed plates, filled with dal,
coconut chutney, brinjal and roasted cauliflower.
4
FERMENTED
200g red lentils
1 litre water
3 tsp vegetable oil
1 tsp fresh ginger, peeled and finely grated
1 ½ tsp turmeric
1 tsp sea salt plus another pinch
1 tsp cumin
1 tsp ground coriander
Pinch cayenne pepper
for the coconut chutney
125g fresh coconut flesh, shell removed, and
the brown skin peeled, using a potato peeler
1 very small shallot, chopped
1 tsp fresh ginger, peeled and finely grated
1 tbsp lemon juice
1 tsp ground coriander
2 cloves
½ tsp cinnamon
1 tsp salt
1 tbsp sugar
2 tbsp fresh coriander leaves
Tip: To roast cauliflower, remove the leaves
from a head of cauliflower and break into
florets. Season with some sea salt and
pepper and a drizzle of olive oil. Bake in
a preheated oven at 180C fan for around
20-25 minutes until lightly browned and
tender. Serve hot or cold.
FERMENTED
5
Cardamom and rose
yoghurt cream
This is a delicious lightly perfumed pudding, not to dissimilar from
a fool that makes a light and interesting end to a meal. You need
just a little served in a bowl. For an extra special touch, try it served
sprinkled with crystallised rose petals.
serves
4-6
225ml double cream
225ml yoghurt
75g caster sugar
Seeds from 4 green cardamom pods
2-4 drops rosewater, depending on
the strength
6
FERMENTED
First of all, lightly whip the double cream. Place the remaining ingredients,
except the rosewater into a bowl and stir together. Fold in the cream gently.
Now, add the rosewater, just two drops to start with. Fold this in and taste
to see if you need any more rosewater.
Keep chilled and covered in the refrigerator until you are ready to serve.
Simply spoon into bowls to serve.
blackberry vinegar
Blackberry vinegar is a gorgeous ingredient to use in dressings, or to
add to slow-cooked meat dishes for an extra dimension of flavour.
This sweetened vinegar is really versatile, and makes a great gift,
too. I love to use foraged blackberries for this, as wild fruit contains
so much more flavour than cultivated.
Combine the vinegar and sugar in a medium saucepan and stir gently over
a low heat until all of the sugar has dissolved. Set aside to cool completely.
Place the blackberries inside the jar and crush them lightly with a fork. Pour
the cold sweetened vinegar over the fruit and close the lid.
Set aside in a cool, dark place for 2 weeks, after which time the vinegar will
smell sweet and fruity. Strain the vinegar into a bottle and fasten the lid.
The vinegar will keep for up to 9 months.
MAKES 500ML
300ml organic cider vinegar or homemade
vinegar (page 142)
400g organic granulated cane sugar
500g blackberries, rinsed
you will need a 1-litre glass Le-Parfait-style
jar with a rubber seal, sterilised according
to the instructions on page 11
FERMENTED
145
Super healthy labneh
cheesecake with honey
Recipe intro to come. Dosa pancakes originally come from South
India, where the batter was left to ferment for a couple of days
before cooking, and often eaten for breakfast.
Line a 25cm round springform tin with non-stick greaseproof paper.
Start by making the base. Place the nuts and dates into a food processor
and blitz until the nuts form small chunks. Add the coconut oil and vanilla
extract and blitz until the mixture starts to bind together.
Tip the base mixture into the prepared tin and press down evenly. Cover
and refrigerate.
Make up the cheesecake by whisking the labneh, vanilla extract and honey
together. Spread evenly over the base, leveling it off neatly. Chill for a
minimum of 8 hours before removing from the tin. Drizzle with some
more honey on top, slice and serve. This is a lovely pudding to make for a
gathering.
serves
12
for the base
375g nuts – you can use all cashew nuts,
or a mixture of cashew, almonds and
walnuts
150g dates, pitted
75g coconut oil
A few drops vanilla extract
for the cheesecake
550g sweet labneh
1 tsp vanilla extract
75g raw honey, plus more to drizzle
on top
FERMENTED
9
Sourdough cinnamon buns
makes
9 buns
Start by making the buns. Sift the flours, into a large mixing bowl. Add the
salt, sugar and yeast and stir well.
for the buns
225g plain flour, plus a little extra
for the worksurface
200g strong white bread flour
Pinch salt
75g caster sugar
2 level tsp instant action dried yeast
230ml/1 cup milk
75g butter
1 egg, beaten
50g sourdough starter
Place the milk and butter into a saucepan over a low heat and melt the
butter into the milk. Do not allow the milk to start to simmer, this needs to
be done over a low temperature
Pour the milk and melted butter into the flour mixture, add the egg and
sourdough starter and continue to stir together to form a soft dough.
for the filling
Grease a large mixing bowl, place the dough into the bowl. Cover with cling
film and place in a warm place for around 45 minutes until the dough has
risen and doubled in size.
85g butter
75g demerara sugar
4 tsp cinnamon
Meanwhile, make the filling by beating together the butter, sugar and
cinnamon.
for the topping
1 egg, beaten
3 tbsp demerara sugar
Grease and line a 20cm square or round cake tin and set aside
When the dough has risen, remove from the bowl, and place on a clean,
floured work surface. Gently roll out the dough to form a rectangle around
2 cm thick, no thinner
Spread the filling evenly over the dough. If the butter is still firm, you can
break it up into pieces and distribute evenly over the dough.
Now, roll up the dough to form the buns. Place your dough in a landscape
position in front of you and start from a long side of the rectangle, roll up
the dough, like a swiss roll
Cut the dough into 9 buns. Each slice should be about 8cm thick
Fit the buns into your prepared tin, cover with cling film and allow them to
rise for a further 30 minutes in a warm place.
Meanwhile, preheat the oven to 180ºC/355F/Gas Mark 4
When the buns have risen, brush them with beaten egg, sprinkle over the
demerara sugar and bake for 25-35 minutes until golden brown.
Remove the buns from the tray, without separating them, and leave to cool
on a wire rack for 30 minutes before pulling apart and diving in.
10
FERMENTED
FERMENTED
11
Fruit Water Kefir
After your first attempt, you might like to experiment by adding
other flavours to your water kefir on page 126. These are some of my
favourite flavour combinations, which add a subtle fruity flavour to
your drinks. When the fruit is added the kefir ferments for a further
24 hours.
Put all the ingredients in the glass jar and stir gently with a wooden spoon.
Set aside to ferment on the kitchen worksurface for 12 hours. Either drink
it straight, as it is, or strain and drink. Best served chilled, though. You may
like to sieve the fruit-flavoured kefir before drinking, using a nylon sieve and
pouring it into a clean jug. I like to strain it, pour it into a clean bottle and
keep it in the fridge. Drink within 24 hours.
MAKES 1 LITRE
1 litre Water Kefir (page 126)
Suggested flavourings
EITHER 3 slices fresh lime and 3 slices fresh
lemon
OR 2 tablespoons blueberries and
2 tablespoons pomegranate seeds
OR 2 tablespoons fresh raspberries or 4 large
strawberries, hulled and sliced
you will need a 1-litre glass Le-Parfait-style
jar with a rubber seal, sterilised according
to the instructions on page 11
TIP:
Avoid using metal utensils or containers
when making kefir.
FERMENTED
129