SEITAN-SOURKRAUT
Vaasan bread
Magus seitán
Miso sauerkraut
Fermented tomato sauce
Habanero cream
Magus seitán
Ingredients:
2 tablespoons soy sauce
230 gr water
500 gr vital wheat gluten flour
1 teaspoon baking powder
2 tablespoons nutritional yeast
2 tablespoons of BBQ seasoning
Broth:
2 tablespoons soy sauce
3 to 4 slices fresh ginger
Instructions:
Combine the soy sauce and water in a small bowl.
Combine the dry ingredients — vital wheat gluten, baking powder, nutritional yeast, and seasoning — in a roomy mixing bowl. Stir together thoroughly.
Gradually add the liquid to the dry ingredients to form a stiff dough, stirring with a spoon at first, and then working together with your hands. Drizzle in a little more water if need be; you want all the dry ingredients to be moistened, while making sure the dough remains stiff. Once the wet and dry mixtures are combined, knead for 2 to 3 minutes.
Allow the dough to rest for 15 minutes or so in either bowl; cover with a clean tea towel.
For the broth: Fill a roomy soup pot about 2/3 full with water. Add the bouillon, soy sauce and ginger. Bring to a slow boil.
Divide the rested dough into two parts and stretch into two mini-loaf shapes. It’s not easy to shape and cut this springy dough.
After the water in the soup pot has come to a slow boil, gently drop in each part of dough. Return to a gentle simmer. Within a couple of minutes, the dough is going to puff up and look like it’s threatening to escape the cooking pot! It will settle back; keep pushing the pieces down into the water with a wooden spoon.
Cook the dough, which we can now call seitan, for 30 minutes.
Scoop the seitan that you plan to use right away out of the broth. Place on a cutting board, and cut into strips or small chunks when cool enough to handle.
Once you’re ready to cook with the seitan, squeeze as much of the liquid out it as you can.
Fermented cabbage miso coleslaw
Ingredients:
500 gr fermented kale
500 gr white miso
100 gr mayonnaise
Instructions:
Mix ingredients thoroughly in a bowl.
Fermented kale
Ingredients:
1 large cabbage
1 clove garlic
5 tsps sea salt (divided)
½ teaspoon coriander
1 teaspoon mustard seeds
1 teaspoon caraway seeds
Instructions:
Remove the outer leaves of the cabbage then wash thoroughly. Next, chop the cabbage with a mandoline and add it to a large non-metallic bowl. Add slivered garlic, spices, and half of the salt. Stir to combine.
Let the cabbage sit for at least 15 minutes then stir once more.
Pack the shredded cabbage mix into 2 sterilized jars using gloves.
Combine 500 ml of water and the remaining salt and stir to dissolve. Pour over the cabbage until it reaches the rim of the jar. Loosely cap the jar with a sterilized lid.
The cabbage will begin to bubble as it ferments, so place jars on a rimmed tray or glass dish to catch the juices. Store somewhere cold and fresh..
Every few days, look inside the jar to see if the water level has fallen below the rim. If so, top it off with more salt water, using 1 ½ teaspoon of salt for every 250 ml of water. If the cabbage is floating to the surface, push it back down until the cabbage is submerged.
You can ferment your sauerkraut for 1 to 3 weeks, tasting it every few days.
Fermented Tomato Sauce
Ingredients:
200 gr fermented tomatoes
400 gr summer tomatoes
1 garlic clove
5 gr orégano
200 ml vegetable oil
5 gr salt
2,5 gr pepper
Instructions:
Add fermented tomatoes, fresh tomatoes, garlic clove, oregano, salt and pepper into the blender and in a high speed blend and add the oil little by little until the emulsion is complete and the texture is similar to a mayonnaise.
Habanero cream
Ingredients:
2-3 habanero peppers chopped in half
2 orange bell peppers
2 cloves of garlic
Basic Brine:
1000 ml + 35 gr of salt
Instructions:
Make the basic brine by combining water with salt. Set aside. (You may need to warm the water up a little for the salt to dissolve.
Chop up the habaneros, orange bell peppers and garlic and add it to the mason jar. Fill the jar to the shoulder.
Add the basic brine to the jar until the peppers are covered. Leave 3 cmt of space from the top to avoid spills during fermentation.
Optionally: Add a fermentation weight and an airlock lid if you have them.
Set on the counter away from direct sunlight for 10-14 days.
When it’s done fermenting, strain the pepper mixture from the brine. Set the brine aside.
Pour the pepper mixture into a blender, turn it on medium and slowly pour the brine into the blender until you get the thickness/ consistency you like.
Pour the hot sauce into a jar or bottle and store in the refrigerator. Hot sauce will last up to a year in the fridge.
