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Katie Venner

@tracebridge

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Moved to Gascony for new adventures. Fermenting, growing and looking for old textiles to make into quilts and things.

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I haven’t posted for quite a while but these milk kefir hot cross buns are worth sharing. Using @danlepard’s recipe from Baker and Spice I substituted milk kefir for all the water and the milk powder. It makes a very sticky dough so more stretch and fold than kneading. I allowed 8 hours for bulk fermentation and 12 hour prove after shaping. I’m looking forward to more of these with friends @knapp_house next weekend.
#milkkefir #hotcrossbuns #easter #fermentedfoods by @tracebridge

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4 years ago

Kimchi - with savoy cabbage and the first wild garlic. I didn't pre-brine this cabbage, and because it doesn't give up its juices as readily as hispi or a white ball cabbage, I added a few tablespoons of sauerkraut juice to get enough liquid to cover the top and keep all the veg covered.

Come and make sauerkraut and kimchi with me at @thelostkitchendevon, Tiverton
on Weds eve 23rd March. A couple of hours at an affordable price as part of the Lost Kitchen's exciting new programme of events in a stunning venue. Book through @thelostkitchendevon

#kimchi #sauerkraut #fermentedveg #lactofermentation #guthealth #happygut #fermenting taken in Tiverton, Devon, United Kingdom by @tracebridge

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5 years ago

START FERMENTING NOW

This is a fermented aubergine pickle. I'm using roasted aubergine and raw.
Yes you can!

RECIPE - Spicy aubergine pickle
2 sm aubergine cubed (one roasted)
1 small red onion diced
1 red pepper diced very small
1 red chilli diced small
1 small eating apple grated
Bunch of corriander stalks chopped
2 limes, juiced, one also zested
1 tblsp fresh ginger, grated
level tsp nigella seed
level tsp pink pepper corns
level tsp cumin seed
half teaspoon black mustard seed
1 tblsp juice from a jar of sauerkraut, or of Kombucha
2 % of the weight of all of the above of salt

Mix everything together, leave for 30 minutes to get the juices running and jar in a clip top jar ensuring all the veg are under the briney juices.(See previous posts about stoppers).
Leave at room temp. for a few days until bubbling stops then move somewhere cooler for a few weeks or until you cant wait any longer.
Once open keep in the fridge.

Get experimental with your ferments! Follow the basic principals and have fun.

Come and taste this and my other funky ferments at @thelostkitchendevon
on 23 March in the evening and make your own veg ferment to take home.

#fermentedfoods #lactofermented
#lactofermentation
#gutsense #gut #microbiome #microbes #sauerkraut #eveningclass
#devon taken in Tiverton, Devon, United Kingdom by @tracebridge

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5 years ago

Finished. A small quilt for a very special small person.

#quilting
#patchwork
#stitch
#handmade
#baby by @tracebridge

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5 years ago

START FERMENTING NOW

What type of jar?
A kilner type jar with a clip top lid and rubber seal (cheapest in Ikea) is the most useful for sauerkraut and veg ferments. The bubbles (carbon dioxide) start after a day or so and show fermentation is underway. The gas needs to escape safely and can do so through the rubber seal. It often pulls some of the briney juices with it, hence the saucer. If you only have the screw type lid you will need to 'burp' your jar (swipe to see action shot of releasing the lid) daily until the bubbles calm down. If you don't you risk the jar exploding. If using any metal lid make sure there is no contact with the briney juices, (acid reacts with metal and could be harmful), a reason why standard jam jars are not recommended..

Tag someone you think could do with a nudge to make their own sauerkraut, because...

...every day there's more scientific research showing the health benefits of eating even a small, daily amount of fermented foods.

#sauerkraut #fermentedfoods #microbes #healthygut #lactofermentation #gut #microbiome #loveofmicrobes #makeyourown by @tracebridge

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5 years ago

START FERMENTING NOW!

Most of my ferments begin with a cabbage as the cabbage gives up its juices enthusiastically when rubbed with salt. And it's these briney juices that you need for reliable vegetable ferments. And the finer you chop the more juice you get. It's really simple. Basic instructions on our website under recipes, How to Make Sauerkraut.

#startfermentingnow #lactofermentation #sauerkraut #fermentedveg #healthygut
#happygut #microbres by @tracebridge

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5 years ago

Winter radish is very popular in France and this surprised me as they are quite peppery. Then I realised that the French cook them! Eh voilà, a delicious and nutritious addition to roasted veg, full of antioxidants, calcium, potassium and fibre, with a rounder flavour. Also great in ferments, of course.

#radish #antioxidants #nutrition #healthygut #frenchways #taste #peppery #cookinginfrance #vegetables #potassium #fermentedfoods by @tracebridge

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5 years ago

Back on the field in Tracebridge there's still salad and herbs in the garden. Even without fleece or frost protection.

#radicchio #lambslettuce #mustards #parsley #chervil #wintersalad #somerset #potager #winter taken in Tracebridge Fermenteria by @tracebridge

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5 years ago

If you're making fermented/preserved lemons (and now's the time) make sure they stay safely under the briney juices or you risk moulds or soggy lemons. You can use a glass tea light as a stopper.

Just salt and 🍋.

#lemons #lactofermented #lactofermentation #fermentedfoods #stopper #healthygut #gers #gascony #france🇫🇷 by @tracebridge

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5 years ago

I made this fermented tomato ketchup in the first week of November, picking the last of the tomatoes from the poly tunnel. @theculturedclub Dearblha's recipe is a good starting point, and it's simply a matter of cooking your tomatoes to a thick pulp, removing seeds and skin and adding spices, a little sweetness, salt and in this case some sauerkraut brine as a microbe-rich starter culture.

The taste is funky, sweet, amazing. I'm putting it in smaller jars for safe keeping in the cellar. And I will be bringing some back to serve with dinner on the Introduction to Fermenting retreat I'm running with @a_circle_of_sisters at @knapp_house on Exmoor on 2/3 April. If you fancy a relaxed weekend and a fermentation adventure there is still a room left. Non-residential options too.

#fermentation #lactofermentation #guthealth #microbes #tomatoketchup #classes #fermentationretreat #exmoor #gascony #gers #france by @tracebridge

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5 years ago

While it's as cold as it has been here, -5 overnight, then sunny days at 12 Celsius, I've been moving my ferments around to find the best place for them. It was too cold in the kitchen at 12c for the water kefir, milk kefir and for the first week of new batches of krauts and kimchi so they now sit by the fire side in the sitting room at 18-22c. The sourdough starter moves between the two depending on when its building for a bake.The kitchen is a good place for ferments in use, ones that we are eating, and it's relieved space in the fridge where they will return when it gets warmer.

If your kefir has slowed down, try a warmer place during the winter.

#kefir #kimchi #fermenting #lactofermentation #sauerkraut #temperature #gascony #gers taken in France by @tracebridge

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5 years ago

Cold and bright in Auch, dropping our first visitor back at the station. These poppies have survived freezing overnight temperatures. I didn't know they could.
#poppies #auch #winterfreeze #france🇫🇷 #civicplanting by @tracebridge

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5 years ago