Did you know that research now says that a healthy immune system is linked to a healthy gut? But what does a gut need to stay healthy? Probiotics! One of the best ways to keep your microbiome on the up and up is through consumption of fermented foods.
Fermenting foods goes way back in time, long before we had scientific research to inform us of how beneficial it is. This method of preserving foods is a wonderful way of stocking up on fruits and veggies (yes fruits too!) so you can keep them from going bad in the fridge.
This Fermented Cranberry recipe we are sharing has a lovely tasting mix of a little sweet and a little sour. We eat them up like candy in our house. Fermenting takes away the tartness from the berries and, when you are ready to serve them, I’d recommend drizzling a little extra honey on top.
It’s best when fermenting with honey that you use raw and unfiltered honey and organic ingredients when possible to minimize the pesticide content.
What you’ll need to get started:
A wide mouth 32oz Ball Jar fitted with a plastic lid (the metal lids aren’t so good for fermenting)
A shot glass or something you can use as a weight in the jar since cranberries like to float and when fermenting you need to keep the food submerged in the brine. Whatever you use just wash it with a little soap and hot water or put it through the dishwasher to make sure it’s been disinfected.
Salt for fermenting – we use Celtic Gray Salt but you can also find another high quality mineral rich salt. Iodized table salt or kosher salt is not recommended and may not ferment as well.
Ingredients:
12 ounce bag of whole cranberries
The juice (freshly squeezed) from one orange
A thumb sized piece of ginger (approximate 1-2in), grated
2 Tbsp raw unfiltered honey
1 Tbsp brine (you can get this from another homemade ferment if you have any) or whey (the watery liquid that you find in your yogurt)
1/2 tsp salt
1 cinnamon stick
A few whole cloves
Filtered or distilled water
You can either “pop” the berries in a large bowl with a potato masher (you will literally hear them pop) or you can stick them into a food processor and make pulse them to make more of a cranberry relish.
Next just add pour the berries into the jar and add all the extra ingredients listed above leaving the water for last. When you have placed everything in the jar then you can fill it with water till you cover the berries (remember they will float but you can get a feel for when it’s enough). Then fit a plastic lid on top and shake to mix the in ingredients. Then, before you finish, open up the lid and place a small shot glass or some item you have disinfected to weight the berries down, and close the lid. Store in a dark place away from the light for around 7 days and then, Voila! Put them into a bowl and pour a little extra honey on top and Enjoy!
This recipe is based in part on a recipe we found on this website.
Happy Eating from our Family to yours!
-Naomi Gwin Caldwell, LMT
