Pistachio Miso

One of my favorite things about winter is teaching Miso Workshops. We only teach Miso making in the winter since Miso is traditionally started in the winter months, so when it was time to start amping up for our winter workshops at the Brooklyn Botanic Gardens and Enlightenment Wines we went and started digging through our Miso stash to see what we wanted to share with our students. If you got a chance to make it to the NYC Fermentation Festival then you likely got to test out some of our Miso's there as well. From our Chickpea Leek Kelp Miso, Blackbean Miso, to our Cashew Miso we've been all about Miso this winter so we wanted to share one of our favorite recipes of late with you. We've be playing with nuts and seeds a lot lately and Pistachio Miso has become one of our favorites. A quick and easy ferment, guaranteed to be a nice accoutrement to any meal.

Here's our recipe:

1 cup Raw unsalted pistachios

1/2 cup Koji (rice or barley koji)

Sea salt

Instructions:

Soak the pistachios for 2-4 hours. Drain the excess liquid. Soak the koji in a few tablespoons of water while you prep the nuts and blender.

In a blender combine the soaked pistachios with the koji and 1 tbs of sea salt and blend into a paste. You will likely have to add a little filtered water while you blend. You ultimately want it to be a toothpaste consistency.

Take a wide mouth jar and pour the mixture into the jar, leaving room at the top, put on a lid and let sit for 2-4 days in a cool dark place.

We like to use this miso as a spread on baked fish, toast, as a soup, in salad dressings and more. We hope you enjoy it as much as we do!

Fermentation and the Human Microbiome Resource List

The First Annual NYC Fermentation Festival was a couple weekends ago here in Brooklyn, NY. It was a fantastic turnout and filled with amazing vendors, workshops, and more! Erin Cramm and I taught on Fermentation and the Human Microbiome this year at the festival and we wanted to share out list of favorite reads and more on this topic with you. So here are our picks and we hope you get a chance to enjoy them as much as we have!

Erin’s List:

I Contain Multitudes - Ed Yong

Food Rules - Michael Pollan

Gut - Giulia Enders

The Human Super-Organism - Dr. Rodney Dietert

Brainmaker - Dr. David Perlmutter

This is Your Brain on Parasites - Kathleen McAuliffe

The Gene - Siddhartha Mukherjee



Cheryl’s List:

The Art of Fermentation - Sandor Katz

Wild Fermentation - Sandor Katz

The Good Gut - Justin Sonnenburg

The Symbiont Factor - Dr. Richard Matthews

Cooked (Book & Netflix Series) - Michael Pollan

An Epidemic of Absence - Moses Velasques-Manoff

Missing Microbes - Dr. Martin J. Blaser

 

Check out the latest from us! The Art of Secondary Fermentation for Edible Brooklyn!

 

Wondering how to flavor your kombucha? Want to know how it's ready? Check out our recent article written by our Chief Fermentationist, Cheryl Paswater for Edible Brooklyn! Also, you can find us in February's Drink's Issue of Edible Brooklyn with a look inside our home fermentation station and more!

 

https://www.ediblebrooklyn.com/2017/secondary-kombucha-fermentation/

 

 

Fermented Nut Cheeses

Fermented Nut Cheeses

Ingredients:

- 2 cups raw nuts of your choice (Almonds, Cashews, Brazil, Macadamia, etc). This will make    2 cups of nut cheese.

- 1 cup Rejuvelac, water kefir, probiotic capsules (crack open two capsules),    brine from a previous ferments, even kvass works.

Soak your nuts:

Nuts are best soaked or partially sprouted because they contain enzyme inhibitors that can strain the digestive tract when consumed in excess. Soaking your nuts makes them easier to digest and their nutrients more readily available. To soak your nuts leave them overnight in salt water, then dry them in a warm oven or dehydrator. Salt activates enzymes that neutralize enzyme inhibitors. You can also soak them in just water and it will still help break down the nuts. Note: Make sure you are always using raw nuts.

Cashews should be soaked no longer than 6 hrs. And all other nuts can be soaked overnight. Once soaked you can blanch the nuts for 3-5 minutes and then the peels should slide right off the nuts. You can skip this step with cashews as they do not have skins. This helps get rid of the bitter taste the skins have but also makes a better consistency cheese.

Mix ingredients:

Blend all the ingredients together in a high-speed blender and continue to mix until smooth. Add more of your liquid if necessary to form a smooth, creamy texture.

Strain & Ferment:

Pour into a nut milk bag or cheesecloth-lined strainer. (Paint strainer bags make great nut bags and can be easily found online or at your local hardware store). Allow to strain for 24-48 hours. You can hang the nut bag over a bowl or place it in a colander with a weight on top. This will apply pressure and push out the excess liquid over the process time. The longer it sits the more tart your nut cheese will be, so feel free to give it a little taste along the way to suit your pallet. Additionally, you could wrap the nut cheese bag around a wooden spoon and find a place to hang it from to allow it to strain.

After 24-48 hours, remove your cheese from the nut bag or cheese cloth. I like to add lemon juice, nutritional yeast, and salt for a very basic cheese. I also to create different flavors of cheese like a Almond Dill cheese where I add lemon zest, fresh dill, and use a almond base. You can add garlic, cumin, roll the cheese in dill or peppercorns. The sky is the limit! Store in the fridge for several weeks and enjoy!

 

Walnut Ridge: A week with Sandor Katz

Back in November Sandor Katz came to NYC for an event hosted by Just Food. While he was here he invited me to come to Walnut Ridge in the spring. I'd heard a lot about Walnut Ridge (Sandor's school off the grid in the mountains of Tenneseee), I had friends who attended and most anyone deeply into the fermentation world has heard something about Walnut Ridge at some point or another. I was honored to be invited so, when the application process came up for the spring, I emailed Sandor and he told me I still had to apply, I immediately got my application in and started an adventure deep into my dreamy, over imaginative, and always project-minded brain thinking about what a week with Sandor would look like.

I knew it would be amazing. I knew I would meet amazing people. I knew I would learn a ton.

There is something to be said about going into something know that it's going to be amazing without a doubt. And a week spent at Walnut Ridge was nothing but all of those things, plus some and then some more and then some more. Where do I even begin? The short version would be that Walnut Ridge is magical.

The longer version would be that Walnut Ridge is a magical 1820's cabin with an amazing kitchen -- complete with a couch (my personal favorite feature), embodied by an amazing mentor, and filled with the most stellar group of people. I truly couldn't not of been paired with a more fantastic group of people! Something happens when you are thrown into the woods, into a communal situation, where you are camping, and are going to ferment a ridiculous amount of food. Shared meals, shared clean up, shared making, shared ideas, a teacher who is fully giving of his knowledge, and a space where creativity and bacteria reign. There is no way to talk about this experience other than to say it more than exceeded anything I could of wanted. We covered 57 ferments in 5 days, bacteria bands were born, friendships kindled, documentaries made, bacteria samples taken and sent back to the American Gut Project, explorations, adventures, and copius amounts of food were consumed. And two weeks after leaving I am still reeling from the experience -- one of the best weeks of my life. Dreams of doogh, and rice beer, and zakvass, miso, and homemade koji -- dreams of bottling homemade wine and making anything and everything you could want. And let me not forget to mention that Sandor is one of the most generous, caring, interested, and giving teachers I have ever worked with.