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Fermented Food Festival Recipes

Fermented Food Festival Recipes

As part of our Scenic Rim Eat Local Month program, we hosted the Fermented Food Festival, in collaboration with Sally Peach from The Pickling Project.

We had a number of experts speaking on stage throughout the day and they were kind enough to share their recipes with us all. 

Note – These are not Camel Milk recipes.

Recipe index:

 

Sourdough

by Elliot from Kooroomba Vineyard and Lavender Farm

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Sourdough Mother Recipe

Ingredients:

  • 4 cups/640g Plain Flour ( or any type of Grain Flour)
  • 640g Water, Dechlorinated

Method:

  1. Timeframe is about a week, but 5 days is a good start.
  2. 640g Flour of any grain will be perfect, any kind but today we are going to use just plain flour.
  3. So in a jar or bowl, we are going to add ¼ cup flour to ¼ cup water – making sure its dechlorinated and at room temperature.
  4. Reason why we are starting off small is that with each feeding we are going to add 3 times as much flour and water, so it will get big fast.
  5. Stir Frequently – This will speed the process by distributing microbial activity and also by aerating, which will stimulate rapid yeast growth. Stirring will also protect the developing ferment by keeping the surface fresh.
  6. All you need to do is keep stirring a couple times a day.
  7. Now you can cheat a little if you are impatient by adding a few pieces of whole small fruits into it like grapes or berries, great to get the sourdough bubbling. Just remember to remove the grape after 3 days.
  8. Cover with a cloth and rubberband.
  9. A warm place around the 20-27 degrees with good air circulation is ideal, but work with what you have honestly.
  10. After a few days you will notice tiny bubbles releasing at the surface of your starter.
  11. The number of days it will take for the yeast to become active in your batter is all determined by – Temperature, Flour Strength, Water Quality and Environmental Factors. If you notice no bubbles forming over 3-4 days, try to find a warmer spot.
  12. So in a larger bowl, mix together ¾ cup flour and ¾ cups water, remove any fruit, and add to your starter, and stir stir stir.
  13. Important to feed your sourdough this high ratio of flour and water, because this dilutes and decreases the acidity, which in turn makes for a better environment for yeast activity.
  14. Stir a couple times a day and observe, you’ll notice it’ll get bubbly and then it will recede and lose some of its strength. Then you add 3 cups flour and 3 cups water, same process as previous.
  15. Once this gets bubbly, its ready to use.

 

Sourdough Bread Recipe

This Recipe will make 2 Large Loaves

Ingredients:                                                                   

  • 900g Bakers Flour or Plain Flour               
  • 400g Spelt Flour                                                           
  • 900ml Water – Dechlorinated and Room Temperature                   
  • 200g Starter                                                                                                
  • 31g Salt
  • 7g Rosemary – Roughly Chopped
  • Rice Flour for Dusting

Method: 

  1. So in a Large Mixing Bowl combine your Flours, Water and Starter and combine just until the mixture comes together. Use Cling Film and tightly wrap. Place in a warm spot around 25-28 degrees (e.g.in your kitchen) away from direct sunlight and let prove for 4 hours.
  2. After the timeframe you want to evenly sprinkle your Salt and Rosemary over the dough. Massage gently into the mixture without knocking back your dough. Clingfilm your mixture again tightly and let it rest again for another 1-2 hours depending on the warmth of your environment.
  3. After it has risen you want to fold your dough, easiest way I can suggest is by wetting your hands and gently releasing it from the sides of the bowl, then re-wetting your hands again to lift the dough. Lift straight up and let it stretch slightly and let it gently fall onto itself. Repeat this step again but on the opposite sides of the where you just folded. Clingfilm Tight and let rest for 45 mins - 1 hr.
  4. Complete the previous process 3 times, and after your 3rd and final rest, your dough will be ready for shaping.
  5. Wet your surface bench very lightly with water, re-wet your hands and pull the dough away from the sides of the bowl and gently tip your dough onto your surface, with the top of the dough now at the bottom on the bench. Cut your dough into 940-960g loaves (Don’t worry if you have extra dough, just separate them evenly into your loaves).
  6. Tuck your corners or your dough into the middle of the loaf and create a circle, then wet your hands slightly. Shaping your dough, you want one hand cupped slightly, curving into your body and the other hand open palm going straight up. Curve and Straight until your mixture has become a sphere dough. (This Shaping process is the trickiest so do not waver if you do not get it first go). Let it rest on the bench for 15-25 mins or until the top of the dough is not sticking onto your fingers and it has a firm soft feel to it.
  7. Once ready, lightly dust the top surface with rice flour and flip over by lifting the dough off the bench. Stretch your dough out to a Rectangle shape, say 30cm long by 20cm wide. Grab the 2 corners closest to you and stretch out slightly and then tuck them in, fold your dough and repeat the stretch and tuck in the middle and at the end of your dough.
  8. Coat your banneton or medium bowl with rice flour and gently place your dough into your vessel. Cover with Clingfilm and leave in the fridge overnight to cold prove.
  9. In the morning remove your loaves from the fridge and pre heat your oven to 240-250 degrees Celsius. Place 2 flat trays into oven to get hot. Remove clingfilm and coat again the top surface completely lightly with rice flour. Have a small saucepan that can go in the oven or small baking tray and fill with water and place into the oven, this will be your steam for cooking your bread.
  10. So in quick motion, remove your trays from the oven onto your bench and gently turn your loaves, rice flour side onto your tray and score if desired (Scoring your dough is your signature at the day, if you wish to do so, have a very sharp knife and create a cut down your loaf about 2-3cm deep down the side lengthways at 90 degrees).
  11. Place loaves into oven and bake for 15 minutes at 240-250 degrees Celsius.
  12. After 15 minutes reduce to 200 degrees and bake for a further 25-30 minutes or until hollow sound from tapping the loaf.
  13. Remove from oven and place on wire racks to cool.

Masala Dosa

Demonstrated by Murray Goodchild from Dosa Delish

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Recipe source

Dosai

  • 660g (3½ cups) medium-coarse rice flour
  • 150g (1¼ cups) split white lentil flour
  • salt
  • 60 ml (¼ cup) vegetable oil
  • 60 ml (¼ cup) melted unsalted butter
  • Sambar masala
  • 1⅓ cups coriander seeds
  • 1 cup dried red chillies, broken into smaller pieces
  • 2 tsp fenugreek seeds
  • 1½ tsp black mustard seeds
  • 1 tbsp cumin seeds
  • 1 cm piece cinnamon stick
  • 50 g unsweetened dried shredded coconut
  • ¼ cup firmly packed fresh curry leaves
  • 1½ tsp powdered asafoetida

Lentil sambhar

  • 300g (1½ cups) split yellow lentils, rinsed and drained
  • 2 litres water
  • 1 tsp ground turmeric
  • 500g tomatoes (about 3-4 medium), unpeeled, chopped
  • 2 brown onions, chopped
  • 3 tbsp sambar masala (see above)
  • 2 tsp tamarind concentrate
  • 18 fresh curry leaves
  • salt, to taste
  • ⅔ cup (30 g) chopped fresh coriander
  • Potato pallaya
  • 2 tbsp gingelly oil (Indian-style sesame) or vegetable oil
  • 1½ tsp brown or black mustard seeds
  • 1 tbsp split chickpeas (chana dal)
  • 1 tbsp split white lentils (urad dal)
  • 4 dried red chillies
  • ¼ tsp powdered asafoetida
  • 2½ tsp ground turmeric
  • ½ tsp salt, plus extra to taste
  • 18 fresh curry leaves
  • 2 red onions, halved and thinly sliced
  • 1 kg cooked Desiree or Pontiac potatoes (about 7 medium), peeled and coarsely mashed
  • ½ cup (30 g) fresh chopped coriander

Fresh coconut chutney

  • 1 whole fresh coconut
  • ½ cup coarsely chopped fresh coriander leaves and stems
  • 2 fresh green chillies, coarsely chopped
  • 2½ tsp finely grated fresh ginger
  • salt to taste
  • 3-4 tbsp cold water
  • 2 tsp vegetable oil
  • 1½ brown or black mustard seeds
  • ½ tsp powdered asafoetida
  • 18 fresh curry leaves, coarsely chopped

Instructions

Standing time 36 hours

  1. To make the dosai, in a bowl, combine ½ cup (60 g) rice flour with 2 tablespoons lentil flour and a pinch of salt.  Make a well in the centre. Stir in enough cold water to form a batter with a dropping consistency. Cover and stand in a warm place for 12 hours or overnight.
  2. The following day, in a clean bowl, combine another ½ cup (60 g) rice flour with 2 tablespoons lentil flour and a pinch of salt. Make a well in the centre. Stir in enough cold water to form a batter with a dropping consistency.  Stir in 1 heaped tablespoon of the previous day’s batter into the new batter. Cover the new batter and stand in a warm place for 12 hours or overnight.
  3. The following day, in a large clean bowl, combine the remaining rice flour with the remaining lentil flour and 1 teaspoon of salt. Stir in enough cold water to form a new batter with a soft dropping consistency. Stir 1 heaped tablespoon of the previous day’s batter into the new batter. Discard the old batter. Cover the new batter and stand in a warm place for 12 hours or overnight. By this stage, the batter should have increased in volume by about half.
  4. Meanwhile, to make the sambar masala, heat a small saucepan over low heat. Separately dry roast the whole spices and chilli coriander until fragrant and only lightly coloured. Place the roasted spices in a bowl. Toast the coconut in the pan, stirring constantly, until lightly browned. Add to the spices. Dry-roast the curry leaves, tossing often, until crisp. Add to the spices with asafoetida, combine well and let cool. Place the mixture in an airtight jar and store in refrigerator for up to 6 months. Just before using sambar masala, grind to a powder in a spice grinder.
  5. To make the lentil sambar, in a large saucepan combine the lentils, water and turmeric and bring to the boil over high heat. Reduce the heat to low and cook, partially covered, for 30 minutes or until the lentils are soft and mushy. Add the tomatoes and onions and cook, partially covered and stirring occasionally for 30 minutes or until soft. Add the sambar masala, tamarind, curry leaves and salt and bring to the boil. Taste and adjust seasoning. Stir in the coriander. Remove from the heat, partially cover, then reheat over low heat just before serving.
  6. To make the potato pallaya, heat the oil in a heavy-based saucepan over medium-low heat. Add the mustard seeds and cook for 30 seconds or until they crackle. Add the chickpeas and lentils, reduce the heat to low and stir for 30 seconds or until light golden, be careful not to burn them. Add the chillies and asafoetida and cook, stirring for 15 seconds. Add the turmeric, salt and curry leaves, and cook, stirring for 15 seconds. Stir in the onions and ½ teaspoon salt, and cook, stirring often for 5 minutes or until the onions are translucent. Add the potatoes and coriander and stir for 2-3 minutes or until well combined. Taste and adjust the seasoning if necessary. Cover to keep warm and set aside until serving.
  7. To make the fresh coconut chutney, to open the coconut, carefully pierce the “eyes” of coconut with a thick metal skewer, a screwdriver or other pointed object. Drain the coconut water into a cup. Taste the coconut water to make sure it is sweet and not off-tasting and keep for drinking. Use a hammer to crack the coconut open.  Turn pieces rounded side up and use hammer to break them into smaller pieces about 7 cm wide. Use a small, sharp knife to pry the coconut meat from shell.  Peel tough brown skin from the coconut meat.
  8. Place the coconut meat in a food processor and process until finely chopped. Add the coriander, chilli, ginger and salt and process until all the ingredients are finely chopped, adding 3-4 tbsp water if necessary to facilitate processing. Transfer the mixture to a bowl.
  9. Heat the oil in a small saucepan over medium heat.  Add the mustards seeds and cook, stirring for 30 seconds or until they begin to crackle.  Remove from heat and quickly stir in the asafoetida and curry leaves, mixing well. Add the mustard seed mixture to coconut chutney and mix well. Taste and add salt if necessary.
  10. To cook the dosai, heat a tawa or heavy griddle over high heat and spread a layer of salt over the top. Heat for 3-4 minutes, then, using a clean kitchen towel, wipe off the salt. This seasons the pan.
  11. To test if the pan in right temperature for cooking the dosai, heat the pan over medium heat for 2 minutes.  Combine the vegetable oil and melted butter then drizzle a little into the pan and sprinkle with water. If the water sizzles immediately on contact, the pan is ready. Wipe the pan clean. Using a flat-bottomed metal cup, ladle 80 ml (⅓ cup) batter into the pan. Use the bottom of the cup to spread the batter outwards, moving the cup in concentric circles until about 18 cm -20 cm in diameter. Drizzle the dosai with 1 teaspoon oil and butter mixture and cook for 2-4 minutes or until crisp and golden underneath. Repeat with the remaining batter and oil and butter mixture. Spoon one tenth of the warm potato filling onto the centre of the dosa. Fold in the sides and place seam-side down on serving plate. Repeat with the remaining batter and potato filling. Serve immediately with the warm lentil sambar and fresh coconut chutney.

 

Kombucha

By Jeani-Rose from Kombucha Cafe - The Art of Culture

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RECIPE & DIRECTIONS FOR BREWING YOUR OWN KOMBUCHA

HOW TO MAKE YOUR KOMBUCHA:

  • Before you start: wash and rinse the jar thoroughly.
  • Remember you are making a health tonic. Use filtered or spring water and organic or high quality herbs and teas. Never boil your water/tea in aluminium pans.
  • Choose: Either black, white or green tea  You may just choose herbs. When choosing  herbs never use herbs containing oils (ask your naturopath or health food store if you have  any questions) Fresh herbs will require about 7 times the amount of dried herbs.
  • Kombucha will enhance the properties of the tea or herbs you are using. I personally use a blending of black or green with rooibos for store sales and specific herbal blends for  special orders.

BASIC RECIPE:

Depending on the amount of kombucha you wish to brew, multiply the recipe 

eg, if you wish to brew 6 litres multiply this recipe by 3.

Ingredients:

  • 2 litres of boiling water (no aluminium pans)
  • 3/4 cups of organic raw sugar
  • 2-4 teabags or 2-4 tablespoons of loose tea AND/or herbs (If using fresh herbs multiply by 7)
  • 1 healthy kombucha SCOBY or culture
  • 1 cup of fermented kombucha or mother tea (If you do not have mother tea you will need  to buy a bottle of already brewed kombucha)
Please note - If you have purchased a Scoby and Mother Jar from us there is no need to measure. Just use the entire contents.

 

Method:

  1. Add the sugar to the boiling water and stir until dissolved.
  2. Add the tea and or herbs to the water and allow steeping for 10-15 minutes.
  3. Then strain the tea or remove the tea bags.
  4. When the mixture is cooled, pour into your jar.
  5. Add the kombucha culture (scoby) and the mother tea. Make sure to secure the top of the jar with muslin or cheesecloth to keep insects out. The cloth needs to be larger than the circumference of the jar so there is enough overhangs to secure the cloth with a rubber band.

IMPORTANT INFORMATION:

  • Brewing Time: The time will vary depending on the amount of mother tea, the temperature, etc. It is more important to go by the taste of the tea, making sure it tastes like cider and the sugar has been changed over. The first batch will take about 8-10 days. If you are diabetic or want to lose weight you may want to wait about 14 days. During colder months you will need to add a couple more days and you may need to purchase a heated base to control the temperature.
  • Continuous Fermentation: This method keeps the kombucha continually brewing in a jar. It allows you to dispense a daily amount and top up the mixture as you go as opposed to waiting for individual batches. After you have allowed the tea mixture to cool, pour it into your pottery jar. Add the mother tea and the kombucha culture. You will need a muslin cloth to cover the top of the jar and secure it with a rubber band to keep any insects from getting in. Allow it to brew for the desired time (see above). When ready dispense 10-30% of the tea and store the unused portion in the refrigerator. I would recommend taking only 10% of tea the first couple of times and add 10% of new tea to the jar. The tea in the jar will become stronger after this, and you can add 30% of new tea to the brew each time. For example a 6 litre brew will produce 1.8 litres of kombucha a day. Make sure you allow the new tea mixture to cool before adding. If you top up with new tea in the evening it will be ready by the next morning. If you are diabetic, or suffer from candida you will want to dispense the finished kombucha into bottle and allow to sit for a couple of nights before drinking.
  • Maintenance: If using a container with a the tap it will need to be removed and cleaned out when it becomes blocked. Carefully remove the kombucha and tea. Remove the tap and flush with water. Clean the tap and jar and rinse thoroughly. Place the tea and kombucha back in the jar when finished. If you do need to replace your tap remember to use a food grade plastic tap as you do not want any metal to come into contact with the kombucha.

IMPORTANT NOTES FOR BREWING KOMBUCHA:

  • Some low fired ceramics may contain lead in their glazes, so it is important to never use low fired ceramics for brewing or storing kombucha, as any lead present will leach into your brew.
  • Do not use a metal container or metal tap. Do not boil your water or tea in aluminium pans. Commercial Brewers will use Food Grade Stainless Steel containers but these can be very different to at home containers.
  • Do not cover kombucha with a lid, only use a light muslin or cheesecloth material that you are able to breathe through. If the weave is too loose you may need to use a couple of layers. Use a rubber band or tie to hold the cloth over the jar.

 

Miso

By Tomoko Onuki from Rice Culture

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Ingredients:

  • Soy bean (dry weight) 500g
  • Rice Koji 500g
  • Salt 175g

Method: 

  1. Soak soybeans overnight and cook until very tender (approx. 3 hours, or pressure cook).
  2. Rub salt into Rice Koji with hands
  3. Mix cooked soy bean and koji + salt mixture well and mash them together (with potato masher, mincer, food processor etc)
  4. Make balls and throw them in the container and pack very tightly. The purpose is to remove any air bubbles.
  5. Clean the surface of the container with alcohol or vinegar, sprinkle salt (not in quantity) on surface of the packed soy bean and koji mix, add plastic wrap (or other coverings) and add 400g weight on top. We use salt in plastic bag.
  6. Cover with a lid but do not seal
  7. After 3 months, remove the weight and wrap, scrape any moulds (if any), mix the contents very well and let it sit for another 3 months
  8. After 6 months, your miso should be ready!

We will be holding miso making workshops on June 25, July 9 and 23 in Carrara, Gold Coast where we will have lots of tasting of different variety of miso, as well as miso and koji dishes!

 

Kimchi

By Sally Peach from The Pickling Project

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Ingredients:

  • Half Green drumhead cabbage
  • 3 Carrots
  • 1 medium Sweet potato
  • 1 medium Daikon radish
  • 1 large Brown onion
  • 2 green Apples
  • 100g Ginger
  • 10 cloves Garlic
  •  Sea salt ( equivalent to 3 percent of total weight of ferment ( this includes the water )
  • Korean red pepper powder 3 tablespoons or to taste


Method:

  1. Shred cabbage. Grate carrot sweet potato, daikon ( Lombok ) and apple. Thinly slice brown onion.
  2. Place all ingredients in a large bowl with Korean pepper powder and massage with salt  Place in a crock or a large glass jar.
  3. Blend ginger and garlic with a cup of filtered or rain water. Pour this over the cabbage mixture until the juices from the vegetables and the water just cover the ingredients.
  4. Place a few of the outer cabbage leaves over the mixture and then place a plate over these with a weight on top (a jar full of rice or dried legumes works well for this).
  5. Cover your mix with with some version of a lid. It doesn’t need to be air tight. If it is air tight you will need to burp your ferment every couple of days or just place lid on loosely.
This is a rough guide to quantities and you can play around  depending on the size of your fermenting vessel. The best way to work out the quantity of salt is to weigh your crock, fill up your vessel with water and weigh it again taking off the weight of the crock. You need to add between 2 and 3 percent of this weight in salt.

 

Sweet Chilli Garlic Fermented Hot Sauce Recipe

By Geoff Barker from Sabarac

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Ingredients:

  • 200 grams Red Cayenne Chillies
  • 200 grams Carrot
  • 200 grams Capsicum
  • 60 grams Spanish Onion
  • 60 grams Garlic
  • 25 grams Salt
  • 150 grams Rice Malt Syrup
  • 75 grams Apple Cider Vinegar

Method:

  1. Blend together cayennes, carrot, capsicum, onion & garlic
  2. Place in ferment vessel, and add salt to top
  3. Lock down vessel and fit airlock
  4. Allow to ferment for minimum 3 weeks
  5. Blend together post ferment with rice malt syrup (can be substituted with honey, sugar, coconut nectar) and vinegar
  6. Enjoy a mildly spicy sauce, with great depth of flavour, vibrant colour and a nice garlic kick at the back end

 

Simple Homemade Fresh Cheese

By Dallas and Carolyn from Towri Sheep Cheeses.

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Ingredients:

  • 5 litres of unhomogenised shop milk.
  • 1 small buttermilk. 

Method:

  1. Bring milk to 37 degrees, mix in buttermilk and get back up to 37 degrees.
  2. Add half cup of white vinegar or lemon juice.
  3. Stir well to combine.
  4. Leave at 37 roughly for 45 mins or until whey { the clear liquid starts separating }
  5. Gently cut into bite size squares, leave 5 mins to separate and curds to knit back together.
  6. Whey should be still separating from the curd.
  7. Gently ladle with slotted spoon into serrated moulds, so whey can escape overnight. Décor’e pickle drainers are great.
  8. Sprinkle with salt to taste and maybe some fresh herbs.
  9. Enjoy, will keep up to 10 days in fridge.
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1 comment

  • This was the most informmative day of gad in a long time. It was a fantastic event & I can’t wait till next year. Thank you

    Marlene

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