This quick and easy ferment is a must have when you live in a hot and humid climate like Darwin in the Northern Territory Australia. In colloquial terms we have three seasons in the Top End:
The Wet Season which includes the hottest sweatiest, sticky and humidest time of the year before the big rains come.
The Dry Season when everyone from anywhere in Australia wants to escape winter and when Internationals flock to see some of the most spectacular sun sets possible.
The Race Season where people who love to punt will book a room wherever they can find one and do what gamblers do.
Anyway, back to this fabulous ferment. It contains both prebiotics and probiotics so your gut is going to love you long time for this little beauty. Onion and garlic are both prebiotics, and by the time it’s reached its fermenting peak this ferment will deliver on probiotics as well. Good bacteria chomps down on the natural sugars and basically prepare these ingredients into a predigested feast for you.
Here’s some interesting Fermentation Facts from www.encyclopedia.com/topic/fermentation
FERMENTATION. Fermentation is one of the oldest known food preservation techniques. Along with drying and salting, fermentation was a key method of extending the life of foods, allowing them to be available, and eaten safely, in times of scarcity or seasonal nonavailability. These methods helped allow the transition from hunting and gathering to organized food cultivation and storage, which took place some ten to fifteen thousand years ago in the Middle East.
Fermentation involves the action of desirable microorganisms, or their enzymes, on food ingredients to make biochemical changes, which cause significant modification to the food. Often lactic-acid bacteria convert the carbohydrate energy source of food, such as lactose in milk, to lactic acid; examples are yogurt and cheeses from milk, and pickles from fruits and vegetables. Alternatively, yeasts, often of the Saccharomyces species, may convert the glucose to ethanol and carbon dioxide in leavened breads, or the sugars in grain or fruit beverages to beers and wines. Molds also can be active in certain fermentations, such as Stilton cheese and soy sauce. It is estimated that about one-third of all the food we consume is fermented. World estimates for beer consumption are about 22 million gallons, and a total of 15 million tons of some one thousand varieties of cheese are eaten annually.
Bear in mind this fermented immune booster will only last up to 4 days on the bench in the tropics before it will turn boozy so make sure you keep your eye on it.
Update: I moved the one to the fridge after 2 days!
- 2 zucchini
- 2 cucumber
- 1 onion
- 2 cloves garlic
- 1 apple
- 1 lime juiced
- 1 heaped teaspoon rock salt
- 1 tsp caraway seeds
- Wash and grate first 5 ingredients.
- Mix together with remaining ingredients.
- Pour into large wide mouth bottle leaving about an inch or more free space.
- Put lid on jar and leave on bench for up to 4 days.
- Release lid at least once a day.
- In very hot and humid weather this ferment may need refrigerating within 24 - 36 hours to avoid over fermenting.
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