Sunday, January 29, 2012

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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  1. I can't wait to try this - we don't have any citrus in TN, except what i buy at whole foods, but my boys recent;y discovered a LOVE of marmalade and I'm sure this would be great on hoemade yogurt!

  2. Stopping by from Mandy's Recipe Box...

    This looks really good! I haven't gotten into culturing foods yet because it seems like it takes so long, and I'm a little bit wary of adding something else to my plate, but you make it sound and look so easy! I'm glad I found your website. I'm following so I can learn more about how easy it is to culture food!

  3. Thanks for stopping by! It really is easy - once you get started, it will quickly become part of your routine.

  4. Jessica, Thank you so much for sharing your great recipe on Allergy-Free Wednesdays. Your recipes are always so unique and healthy-love them!

    Be sure to check back next week for recipe highlights (including the top 3 reader choice submissions and hostess favorites).

    Be Well!

  5. I did not realise you could ferment citrus - these would be delicious in so many things. I especially like the idea of using them in stews for a taste of summer in the cold winter! Thank you for sharing this post with the Hearth and Soul hop.

  6. Stopping by from Fitness Friday,this sounds a great recipe :)

  7. Making my own marmalade would be totally new to me. Sounds yummy!

  8. Hi Jessica,
    The Marmalade looks wonderful, what a great recipe to try. Hope you are having a great week end and thank you so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

  9. I'm trying to work more cultured fruits and veggies into our diets. This would be a good start, I think!

    I would love for you to come share this recipe on my link-up, Make-ahead Mondays, at Raising Isabella!

    Hope to see you there!

  10. What a great recipe- had not thought of making a fermented marmalade before-thank you!
    I'm so glad you dropped by and I really welcomed this contribution last week to the Seasonal Celebration Linky- a great collection of seasonal recipes, homemaking, crafts, homeschooling and motherhood thank you so much!
    Seasonal Celebration is live once more, so feel free to pop over and join this wonderful celebration of creative talent! Rebecca x