Cultured (Lacto-fermented) Citrus Marmalade

It's Cultured Monday again!  How is everyone doing with their culturing goals?  I have had so much fun coming up with different cultured recipes and eating them with my family everyday.  I have also noticed that since my two year old has been eating more cultured foods the yeast that he had behind his knees is gone!  I'm very curious to see if this lasts.

Here are a few ways we have used my cultured foods so far this year:

*Cultured Ginger Root:  minced into salad dressing for a delicious kick.  I also used it finely minced on pancakes with other fruit and in our morning smoothies for an immune boosting kick.

*Cultured Mustard:  served on bratwurst.  I also used it in chicken salad and in salad dressing.

*Cultured Applesauce:  served with a little honey or cherry juice concentrate due to it's tangy taste.  My two year old loves this!  I also mix it with other fruits, like my cultured tangerines, minced cultured ginger root, and fresh strawberries and put it on pancakes.

*Sauerkraut:  I serve this as a condiment with almost any meal.  I have some fun recipes coming up in the next few weeks of different sauerkraut and other vegie combos.


I hope that is a helpful list of just some of the ways you can use these cultured foods.  I love to hear any other ideas you have!

Today I am posting my cultured tangerines and oranges.  I followed the recipe from Nourishing Traditions which calls it a marmalade, but it's really too soupy to be a marmalade.  These are SO good and a perfect topper for chicken or fish after you have cooked these meats, put into smoothies, or diced into cooked rice.  They are also good eaten right out of the jar.  We have had such a bounty of citrus - this is the perfect way to preserve them and keep (and even add to) their high nutrient value.

Here is the recipe from Nourishing Traditions:


*3-4 organic oranges
*1 T sea salt
*1/4 cup whey
*1/2 cup filtered water
*1/4 cup Rapadura


Slice oranges very thinly and cut slices into quarters.  Place in a quart-sized wide mouth mason jar and press down lightly with a wooden pounder or a meat hammer.  COmbine remaining ingredients and pour over oranges, adding more water if necessary to cover them.  Marmalade should be at least 1 inch below the top of the jar.  Cover tightly and keep at room temperature for about 3 days before transferring to cold storage.  If marmalade develops spots of while mold on the top, simply remove them with a spoon.


I did not have any problems with mold and added a bit more rapadura than called for.  I also would gently turn the jar a few times a day to make sure the citrus at the top was getting washed in the culturing fluid.  If you like things a bit sweeter, add some extra sucanat once these are done fermenting.


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