Naturally fermented home made vegetable pickles

Pickles are one of the most widely used forms of fermented foods. Many ancient cultures developed various pickling methods as a way of preserving vegetables through the winter.

Pickles increase the appetite, aid digestion, and strengthen the intestine by enhancing the beneficial bacteria in the gut.

During the fermentation process, enzymes and bacteria change the sugars in foods into lactic acid. Lactic acid strengthens the flora in the intestines.

Whilst many modern people are familiar only with highly spiced and vinegary cucumber pickles, an assortment of root, round and greeny leafy vegetables may be pickled as well as some sea vegetables, fruits, fish and seafood, and even flowers.

In addition to salt, pickles may be aged in tamari soy sauce, miso, umeboshi vinegar and other substances.

Pickles come in several strengths.

Short pickles can be made in a few hours to a few days or weeks. These light pickles are especially good in hot weather or for those who need to limit their consumption of salt.

Long pickles take from several weeks to several months to make and they can keep for several years. They are good all year round but are especially helpful for those who are weak or lacking in vitality.

If pickles taste too salty they can be soaked in cold water for half an hour before using.

Making pickles at home is great fun as there are so many combinations of ingredients and pickling solutions that you can let your imagination run riot.

When making pickles, use fresh vegetables that are firm, crisp and bright in colour.

Radish pickles

10-12 radishes, finely sliced
¾ cup water
¼ cup red plum (umeboshi) seasoning
½ tsp fine sea salt

1. Wash and sterilize some jam jars
2. Mix the water, red plum seasoning and sea salt until dissolved
3. Place sliced radishes in jar. Pour in the liquid until the radishes are covered.
4. Cover the jar with muslin and leave in a cool dark place for 2-3 days
5. Remove muslin and put on lid of jam jar
6. Store in the fridge for at least a week

Carrot pickles

2 medium carrots, cut into thin slices
1 cup water
¼ cup soy sauce
½ tsp salt
2 thin slices fresh ginger root

1. Place all ingredients in a clean, sterilised glass jar

2. Repeat the same process as for the first recipe

White cabbage pickles

3 cups white cabbage, finely cut
2 cups water
2 tsp fine sea salt

1. Place all the ingredients in a clean, sterilised glass jar. Mix well.
2. Repeat the same process as for the other recipes. Pickle for 10 days.

After pickling the vegetables should still be as firm and crunchy as when raw but with a pleasant sour flavour from the pickling.

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Cooking with miso

Different types of miso
www.cookingforhealth.biz

Miso is a traditional Japanese food produced by fermenting rice, barley and/or soybeans, with salt and a microbial culture called koji.

It contains living enzymes which aid digestion, beneficial bacteria essential for enhancing gut flora and digestive health, and provides a nutritious balance of natural carbohydrates, essential fatty acids, vitamins, minerals and proteins. 

Miso also contains phytonutrients in the form of soy isoflavones, including genistein and daidzein, which are known to be protective against cancer.

The most typical miso is made with soy. The typical result is a thick paste used for sauces and spreads, pickling vegetables or meats, and mixing with soup stock to serve as miso soup.

In Japanese, the word miso literally means “source of taste”. Miso is typically salty, but its flavour and aroma depend on various factors in the ingredients and fermentation process. 

Different varieties of miso have been described as salty, sweet, earthy, fruity, and savoury, and there is an extremely wide variety of miso available. The most common ones available in the UK are:

• Shiro or white miso – fermented for 2-8 weeks. High in carbohydrates and koji but lower in soybeans than the dark varieties

• Mugi or barley/soy miso – fermented from one summer up to 3 years

• Genmai or rice/soy miso – fermented from one summer up to 3 years

• Hatcho or soy miso – fermented from one summer up to 3 years

Some of the health benefits of miso:

• For stamina: miso contains carbohydrates which give us energy
• For proper body metabolism: miso is rich in minerals
• For proper digestion: miso contains living enzymes and beneficial bacteria for enhancing the health of the gut
• For beauty: miso nourishes the skin and blood, thus promoting cell renewal and the building of skin tissues
• For the heart: miso contains linoleic acid and lecithin, which are helpful in preventing heart disease

You can use miso to season dishes instead of stock cubes. It is salty, so care must be taken not to use too much, but unlike stock cubes it contains many other beneficial nutrients.

White miso is sweeter than the darker varieties, so is used in sweeter dishes and when using light-coloured ingredients. Mugi, genmai and hatcho miso are rich and dark and are used in nourishing casseroles.

For a typical recipe for a soup or a casserole to serve 4 people, mix approximately one dessertspoon of miso in a little water and add to the dish about 2 to 3 minutes before the end of the cooking process, and simmer gently over a low heat.

Adding the miso at the end helps to minimise damage to the enzymes and live bacteria it contains. 

Miso can also be used to season recipes such as croquettes, bean burgers and fish cakes. In this case, you do not dilute the miso in water, otherwise the grain becomes too soggy and will not bind together.

You must always taste your dish before serving and adjust the seasoning accordingly, because the amount of miso required depends very much on the quantity of food present and on personal taste.

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