This sassy summer ferment is one of my regulars. Living in the tropics, even in our ‘coldest’ time of the year, it’s still pretty warm. A taxi driver in Brisbane recently laughed at me when I told him the coldest it gets in Darwin might be 14 deg celsius and even that would be very early in the morning and wouldn’t last for long.
My weather barometer is my coconut oil – and only once this Dry Season (that’s what we call winter in the tropical far north) has my coconut oil solidified. Boohoo says my psoriatic arthritis! Bring on cooling foods, swimming pools, air conditioners and summer clothing – almost all year round! In fact, this is the first Dry Season I’ve been in our pool so that’s an indication of how much I’m feeling the heat internally and externally.
This my friends is why I devised this little humdinger recipe. It covers off on being a cooling food and by fermenting it in the fridge I’ve got less chance of losing it to high temperatures and unfriendly mould. According to Sally Fallon, lacto fermenting is a way of preserving food, increasing lactic acid, healthy enzymes and good bacteria. Lacto fermented foods actually act as a hard working team, pre-digesting food so it’s ready to contribute to nourishing our digestive system. Pretty cool huh?
Make sure you let me know if you have a favourite recipe that lifts your heart and puts a spring in your step won’t you? I’d be happy to try it!
Lacto fermented Zucchini
A scrumptuous ferment
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- 2 zucchini
- 2 cucumber
- 1 lemon juiced
- 1 tsp caraway seeds
- 2 birds eye chilli
- Spiralise zucchini and cucumber, place in stainless steel bowl and add all other ingredients.
- Mix gently and place in 750 mil jar including all liquid.
- Put lid on jar and place in fridge.
- Taste after 48 hours and continue to enjoy.
- Must be eaten within 10 days.
- This is a light and fizzy ferment that won't last long and is best enjoyed between day 4 -7.
- I usually add fresh dill but caraway tastes just as good.
- Chilli is optional.
Get Fermented! http://getfermented.com.au/
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