Fermented Food News - October 2015

Fermented food and gut health are gaining pace and becoming mainstream, judging by the sheer amount of information coming across my desk everyday. Here are 3 examples.
 

Second, a recent program from ABC Radio National The Body Sphere - great to listen and understand our body as a multi microbial environment.
The Body Microbial
 

Lastly, a new study (reported on ABC News online) suggests that babies who have acquired 4 key bacteria in their gut by the age of 3 months may be protected against asthma.
Early exposure to 'good' gut bacteria may reduce asthma risk in infants
 

New recipe!

We have been enjoying the delicious results of some new fermenting over the last weeks.  The kitchen elf is a keen chilli fan and has given his stamp of approval to the chilli sauce. Try to use the freshest chilli as possible as Kham yeast, a white, harmless film, will prosper on ‘older’ chillies. This tip can be applied to all fruit and vegetable ferments. If you notice the white film on the ferment, simply scoop it off.

Fermented chilli sauce
This is a delightful tasty sauce with not too much of a hot burn and is quite pleasant for dips and topping cheese and meat dishes. I even like it as the base paste on a pizza!

Ingredients
2 cups green chilli
¼ cup whey
½ teaspoon salt

Method

1. Wash chilli, pat dry and cut in half lengthwise. Remove seeds.
2. Place the de-seeded chilli halves in a processor with whey and salt. Blend till smooth.
3. Pour into a small jar, leaving at least 2 finger spaces between the mixture and the top of the jar.
4. Put the lid on and leave to ferment in a dark cupboard for 3 to 5 days.
5. Keep in the refrigerator. If the jar is continuously being opened and closed I suggest a thin layer of olive oil be poured over the top to keep the chilli mixture away from oxygen.

Consume within 3 months.