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fermentation

Easy Duck Prosciutto (a nitrate-free recipe)

May 8, 2020 by Sylvia Rose 8 Comments

This easy duck prosciutto recipe will leave you wondering why you haven’t made this before now. Plus, there’s something so satisfying about slicing up charcuterie  you cured yourself!

duck prosciutto slices

THE PERFECT CURING PROJECT FOR BEGINNERS

Before making this easy duck prosciutto recipe for the first time, I thought curing meat was a complicated process best left to the pros.

Michael Ruhlman and Brian Polcyn, the authors of Charcuterie: The Craft of Salting, Smoking and Curing, showed me I was wrong.

Their recipe, which is the one I’ll be sharing with you today, calls for three simple ingredients: kosher salt, a duck breast, and white pepper.

Other than that, you’ll need a non-reactive container (like glass), cheesecloth and kitchen string.

Oh, and a bit of time and a cool spot for curing.

You might not want to hear this, but you’ll need a minimum of eight days from start to finish.

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Filed Under: Appetizers, Fermented Foods, RECIPES Tagged With: curing, Duck, fermentation, fermented foods, meat

Lacto-Fermented Chilli Lemon Carrot Sticks

February 21, 2020 by Sylvia Rose Leave a Comment

Tangy lacto-fermented chilli lemon carrot sticks make a tasty probiotic-rich snack and have just enough kick. Learn how to make this easy small-batch ferment and prepare yourself to get addicted!

making lacto-fermented chilli lemon carrot sticks

FERMENTED CARROTS: THE PERFECT SNACK

Not to knock regular carrot sticks, but lacto-fermented chilli lemon carrot sticks are a whole other ball game.

Do you know how carrots are brimming with vitamins? Well, fermenting them not only gives carrots a vitamin booster but also enriches them with probiotics.

Probiotics are key for a healthy gut and help to strengthen the immune system. Also, did I mention that they’re more delicious?

Lacto-fermented chilli lemon carrot sticks are still raw, which is why there are so many amazing benefits. Depending on how long you ferment them, the carrot sticks retain their crunch factor but are easier to chew.

My toddler has a hard time eating regular carrot sticks, but he has no problem when they’re fermented. In fact, he likes them more! And why wouldn’t he? They’re tangy and flavourful.

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Filed Under: Fermented Foods, RECIPES, THE COUNTER Tagged With: carrots, fermentation, fermented foods, gut health, lacto-fermentation

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Welcome to the Kitchen!

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Hi! I’m Sylvia, a vintage-loving gal. Join me weekly as I share tips for simple living, creating memorable gatherings, and preparing wholesome and traditional recipes with a vintage twist. Want to get to know me better? Please join me over here.

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