Fermented Vegetables

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Dry Fermenting Cabbage And Wet Fermenting Vegetables

by Nanny Bubby

I first discovered fermenting from my gardening mentor @organizerBrenda. I am a fan of Dr. Zach Bush, as well, and heard him talking incessantly about how healthy fermented fruits and vegetables are. Then I began doing research on our ancestry food chain wondering what our human ancestors ate during the dead of winter. What I discovered is that they fermented fruits and veggies during the harvest of the fall and ate them all winter. What is surprising is how unbelievably easy it is. BTW, fermented vegetables are the easiest way to heal your gut. No probiotics needed if you are eating fermented. 1-2 servings a day and you are enriching your gut lining and getting good and healthy. During the Covid lockdown, we were really cautious about eating lots of sauerkraut, (no one was hoarding sauerkraut, so it was plentiful to purchase) to keep our immune system and guts strong and healthy.

Total Time:

45 minutes

Serves:

3

Ingredients

Dry Fermenting

  • 1 cabbage sliced quartered and then sliced thin
  • 2 Tbsp. Himalayan Pink Salt or Kosher Salt
  • 1 outer leaf of cabbage cut round the size of the top of a lid

Wet Fermenting Vegetables

  • 2 c. filtered water
  • 2 Tbsp. Himalayan Pink Sea Salt or Kosher Salt

Directions

Dry Fermenting

  • Chop or shred cabbage. Place in a large ceramic or glass bowl and sprinkle with salt. Combine well with your hands until all the cabbage has been coated with the salt.
  • Let the mixture sit for about 1/2 hour. This allows the salt to pull the juices out of the cabbage.
  • After 1/2 hour or so (you can let it sit for hours), massage the cabbage with clean hands. Massage until the juice begins to drip down to the bottom of the bowl (about 5 minutes).
  • Pack the wilted cabbage down into your canning jars. Tightly pack it in as well as you can. Make sure There is space between the top of the cabbage and the rim of the jar.
  • Cut one of the outer leaves of the cabbage in a circle about the size of the lid. Using one of the clean, outer leaves of the cabbage, lay it on top and press the cabbage below the surface of the water. You might need to weight it with a clean rock or buy a fermenting weight.
  • Screw your lid on tightly keep in a cool dark place for 2-5 weeks.
  • Tip: It is normal to see bubbles, white scum, or foam on top during the fermentation. You shouldn’t see any actual mold, though. If you do, scrape it off the top, and make sure all the rest of the cabbage is fully submerged. All cabbage below the brine level should still be fine.

Wet Fermenting Vegetables

  • Use any Vegetables of your choice. Some ideas are: carrots, garlic, cauliflower, lemons, radishes, just be creative.
  • Fill your jar tightly with all of our veggies and herbs. Pour the salted water over the top of the veggies and fill the jar to the top. Place your lid on tightly and store in a cool dark place for 10 – 14 days. It is normal for the water to get cloudy and for it to bubble. If it gets moldy, air has gotten inside. Once opened, place in the refrigerator.

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Sautéed Collard Greens

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Vegetarian Collard Greens

by Nanny Bubby

Collard greens can be very tough and bitter. I discovered the process of cooking them for 30 minutes, letting them cool covered for 20 minutes and then simmering them again for 30 minutes before serving. This way you can make them ahead. I made this discovery when pre-cooking them for a live TV show and when they were re-heated and cooked they were more delicious than any other time I had prepared them. Sometimes accidental discoveries are the best discoveries. Enjoy!

Total Time:

2 hours

Serves:

6

Ingredients

  • 1 Tbsp. Olive oil
  • 1 Tbsp. Butter
  • 2 large shallots chopped
  • 3 scallions chopped, white and green parts
  • 1 tsp. red pepper flakes
  • 1 clove garlic
  • 1.5 Lbs. collard greens chopped or chiffonade
  • 1 ½ c. vegetable stock
  • 9 cherry tomatoes halved
  • Kosher salt and freshly ground pepper to taste

Directions

  • In a large skillet with a top, add the oil and butter and heat over medium heat.
  • Sauté the shallots and scallions until slightly softened, about 2 minutes, then add the red pepper flakes and garlic, cook another minute. Add the collard greens.
  • Add the vegetable stock, cover and bring to a simmer until the greens are tender, about 30 minutes. Cool and bring to room temperature, about 20 minutes.
  • Cover and then simmer the second time for another 30 minutes.
  • Add the tomatoes and season with salt and freshly ground black pepper.

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Oven Fried Veggies

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Oven Fried Veggies

by Nanny Bubby

We love vegetables from the garden. But during the end of some seasons the vegetable choices are slim pickings. How do you use the same vegetable night after night and yet make it seem totally different? Here is how I mix it up! (No pun intended.)

Total Time:

20 minutes

Serves:

5

Ingredients

  • 2 c. organic breadcrumbs
  • 4 Tbsp. freshly grated parmesan cheese
  • 1 tsp. smoked paprika
  • 4 tsp. Italian seasoning or Herbs de Provence
  • 1 tsp. salt
  • ½ tsp. pepper
  • 4 c. small cut veggies cauliflower, broccoli, zucchini, eggplant
  • 1 bottle organic olive oil spray

Directions

  • Spray baking sheet.
  • Combine the breadcrumbs, cheese, paprika, salt and pepper in a baking dish for ease of breading.
  • Place the veggies of your choice into a mixing bowl and spray with the olive oil then roll each piece into the breadcrumb mixture and then place onto a baking sheet. (Or you can place the breadcrumb mixture into a bag and put the veggies into the mixture and shake till covered.)
  • Place on a baking sheet spaced apart so they roast not steam.
  • Bake 10 to 20 mins until they are tender and golden brown. Enjoy!

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Jicama Fries

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Jicama Fries

by Nanny Bubby

I am always looking for things that are delicious and different to bring a smile to the faces of my guests and family. I had heard of Jicama fries but was not successful finding a recipe for them. Most of them called for the fries to be deep fried, and that sort of defeated the idea for me of a healthy alternative to French Fries. So, let the experimenting begin! I found that smoked paprika is the key to this recipe’s great taste. Your guests will never know they are eating jicama unless they suddenly ask (and they might). The jicama is so much sweeter than potato fries. It takes a moment but watch your family and guests’ eyes sparkle when you tell them what they are eating.

Total Time:

20 minutes

Serves:

7

Ingredients

  • 2 large whole jicamas or 2 to 3 packages of pre-sliced jicama from the market
  • 3-4 Tbsp. of EVOO or olive oil spray so as to cover all of the jicama
  • 1-2 Tbsp. of smoked paprika
  • 1 ½ Tbsp. Kosher salt

Directions

  • Pre-heat oven to 425 degrees
  • Skin the Jicama and then slice it in half lengthwise.
  • Place the flat side of the jicama on the cutting board and proceed to slice cross-wise creating about ½ to ¾ inch slices.
  • Then, cut the slices that may be up to 2 inches wide into ½ to ¾ inch long slices to look like French fries. If you are using pre-packed cut jicama sticks (so much easier) start here.
  • Place the jicama sticks on a cookie sheet spray or sprinkle generously with the EVOO.
  • Sprinkle the fries with the smoked paprika and begin to toss with your hands until all of the fries are covered well on all sides with the paprika. The paprika allows the fries to look browned like real French fries and sweet potato fries and gives them a very smoky taste.
  • Sprinkle generously with Kosher salt and toss again.
  • Place them into the oven for 20-30 minutes until they are sizzling and browned and ready to devour.

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Moroccan Chicken

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Moroccan Chicken

by Nanny Bubby

I love shopping at the Temecula Olive Oil Company. I find so many things that inspire me. My TV sponsor is Moroccan and when he was scheduled to be on the show with me, I wanted a Moroccan recipe to make with him. I had to have a winner – I really wanted to impress him. This dish won him over. Enjoy!

Total Time:

1 hour 30 minutes

Serves:

6

Ingredients

  • 2 Tbsp. butter
  • 2 Tbsp. olive oil
  • 1 whole chicken cut up
  • 3 Tbsp. Moroccan Spice Rub by Temecula Olive Oil Company if you wish to make your own rub, combine white pepper, ginger, allspice, mace, nutmeg, rosebuds and cinnamon.
  • 1 ½ tsp. Kosher salt
  • 2 shallots chopped
  • 1 preserved lemon (inside scraped out) skin thinly sliced (Temecula Olive Oil Company preferred brand)
  • 1 c. pitted mixed marinated olives chopped
  • 1 c. sun-dried tomatoes in oil drained and chopped
  • 1 ½ c. white wine
  • 1 ½ c. chicken stock
  • 2 Tbsp. dried oregano
  • 1 Tbsp. Basil chopped
  • 1 Tbsp. Italian parsley chopped

Directions

  • Dry the chicken skin completely with a paper towel and sprinkle evenly with the salt and Moroccan spice rub.
  • Heat the olive oil and butter in a large skillet over medium high heat.
  • Place the breasts into the hot skillet skin side down and cook without touch or moving for about 6 to 7 minutes.
  • Flip the chicken to the bone side and cook for another 5 minutes.
  • Remove to a plate and begin to make the sauce. In the same pan, add the shallots and sweat them stirring occasionally until they are soft and translucent, about one minute.
  • Add the lemon, olives and sun-dried tomatoes and stir to combine.
  • Deglaze the pan with the white wine, scraping the pan to loosen all the brown bits from the bottom and simmer for 3 minutes to reduce the liquid slightly.
  • Add the chicken broth and return to a simmer.
  • Add back the chicken and the dried oregano and cover the pan and simmer gently for about 25 minutes.
  • Turn off the heat and while covered let it sit for about 10 minutes to absorb the juices.
  • To serve sprinkle with parsley and basil and serve right out of the pan.

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