Fermenting

Green garlic pesto

We pulled up a bunch of green garlic recently. The garlic was here when we moved in and had self seeded but we think we’ve identified it as elephant garlic which is more closely related to leeks than garlic so has a mild garlic and onion flavour. 

I wanted to make a fermented garlic pesto or paste. This was very much a experiment and we shall see if it works. 

I did this in two batches in the food processor using about 10 large green garlics. I removed the tough outer leaves and chopped them to add to the food processor. 

I then added 2 cups of nuts(1 per batch). I used mixed nuts but you could use any you prefer.

Next add for each batch 1/4 Cup Kombucha, 1/4 C apple cider vinegar and olive oil. 

One all pureed together I popped it in a jar to ferment. The taste at this stage reminded me of sour cream and onion dip so I definitely think the mix could be adapted for that. 

I’ll be fermenting for a week to taste but If your not wanting to ferment you could add Parmesan cheese to make a pesto to add to pasta ect. I’ll be using ours to add to sauces as the taste is a bit strong alone for young children but if your a garlic and spice lover it was work wonderfully on it’s own. 

Fermenting, Foody things, Homesteading

Fermented Kale Pesto

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A while ago I was asked on Instagram for my Fermented kale pesto recipe. I sent them to the blog only to realize I hadn’t actually shared this recipe yet! Well I apologize to that follower because it’s only now months later that I am sharing it.
Kale pesto is a favorite here and it was one of our most popular items when we sold at markets. I have mentioned before memories of my Oma telling me I needed to eat more Kale before it was ‘super food’ I had no idea what Kale was as it had never been in the supermarket so I usually ignored her. Years later when we first started growing vegetables and I was buying seeds I invested in loads of heirloom kale seeds and being in a cold climate they grew really well! So well in fact that we had to come up with lots of different ways to use them and one of these ways is the Fermented Pesto I’m sharing with you now.

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                                                              Fermented Kale Pesto
fills a 1kg yogurt bucket
1 big bunch of Kale
1 Onion
3 cloves of garlic
1 orange whole but peeled
4 tomatoes (or a tin of tomatoes)
1 Cup organic apple cider vinegar
salt and pepper to taste
olive oil
Optional extras – Nuts (pine, walnuts), Basil, Other tasty garden greens like nasturtiums
In a food processor throw in all the ingredients except the olive oil and blitz to pesto consistency and add salt and pepper to taste.
Pop into your fermenting vessel of choice and ferment about 3-4 days you can go longer but this is my preferred acidity for the pesto. After this cover the surface in olive oil and store in the fridge. I have had this last 5 months in the fridge and still taste fine.
Serving suggestions
Eat as a straight pesto with pasta or as a dip, add cream for a creamy sauce, Add feta and cook in pies. It’s a great go to for busy days when you want a quick meal.