The Condimentors present: Fermented relish
By: Alex Grathen
The Fermentation Process:
Fermentation is a process that metabolizes sugars, acids, gases and alcohols such as wine and beers. This occurs in both yeast and bacteria typically, but can also occur in other +certain cells that lack oxygen like in the case of lactic acid fermentation. Fermentation can be used to make longer lasting food items as well as some of your favorite condiments to top only the best hot dogs in your area. Specifically, as it pertains to relish the process begins with a Mason jar or container in which the relish will be placed for the time being. If you have ever experienced the fermentation of sauerkraut, you will be able to draw upon your knowledge of that creation to assist you in the fermentation of relish. Typically, relish is preserved in vinegar; however, it can also be fermented with great reduction of the vinegar usage and allowing the vegetables to ferment in their own juices. The first step of the process will be to cut the cucumbers, other vegetables (such as onions, peppers, etc.) and spices to complete your recipe into finely cut slices. These items should be placed in a large mixing bowl that includes about 2 teaspoons of salt. Using either a meat hammer or your hands, the vegetables should be properly smashed so that the salt is accessible for absorption by all parts. (The smaller the surface area of the vegetable the increased rate of absorption). By smashing the vegetables water will be created within the mixing bowl. Take the remains of the vegetables and place them into the Mason jar that was mentioned earlier, packing it nice and tight. You may use a starter culture if you do so please. You will want to be sure that the vegetables are tightly packed down before placing the cover on the jar loosely so that air can still escape if necessary. Be sure the jar is not overflowing with water, if so, you may need to relieve the relish of the excess. If the relish does look incredibly dry days following your creation, one may add water. During the course of the next 2 weeks monitor the relish for progress. The fermentation process will begin by metabolizing the acids in the vegetables and create gas bubbles at the top of the jar. For this reason, it is important to not keep the cover on too tight because you do not want the bubbles to be trapped within the jar. As the fermentation process continues, the anaerobic (without oxygen) respiration will occur and create energy from the nutrients within the vegetables, changing chemical concentration of the vegetables and making them more acidic which gives relish its flavor. There are several different consistencies as it pertains to relish: chutney, jam and American Relish. American Relish is typically a type of relish with that is based less with fruit and is what you usually see atop a hot dog.
Relish & Cultures:
As we know, in America relish goes best as a condiment paired with a hot dog or hamburger, but as it pertains to other cultures around the globe how does the fermentation of relish affect them? In countries like Malawi, relish is doing things to improve the lifestyle and nutrition of children. Relishes such as plant-based and pumpkin-leaf relishes provide longer lasting meals and nutrition for the landlocked country that improves the bioavailability of iron, zinc and calcium. Relishes including other ingredients, especially soybeans and other foods high in iron, enhance the lives of pregnant women in countries like India as well. It is extremely important in many countries to increase the intake of iron and other nutrients without increasing the cost of diet. For women in India (where relish was originally created), this is possible to do so with relishes and other fermented foods as they are preserved longer and less of the nutrients go to waste.
Recipe:
Ingredients
§ 2 large red apples, washed and cored, cut into quarters
§ 1 cup fresh cranberries
§ 2 teaspoons cinnamon
§ 1/4 cup sucanat
§ 1 teaspoons salt
§ 1/4 cup whey
Instructions
1. Chop the apples and cranberries together on a clean cutting board until they reach the desired consistency. Pour into a clean glass bowl and add the sucanat, salt, and whey. Mix together with a wooden spoon, smashing the mixture to get the juices flowing.
2. Pack the mixture of apples and cranberries into a sanitized quart jar. Using your hand or a spoon, press the contents down to submerge the mixture, leaving about 1 inch of space at the top of the jar. Cover tightly with an airlock fermenting lid.
3. Leave on the counter, away from direct sunlight and drafts, for 2 to 3 days. Once the relish is ready, cover with a regular lid and place in refrigerator until needed.
The Fermentation Process:
Fermentation is a process that metabolizes sugars, acids, gases and alcohols such as wine and beers. This occurs in both yeast and bacteria typically, but can also occur in other +certain cells that lack oxygen like in the case of lactic acid fermentation. Fermentation can be used to make longer lasting food items as well as some of your favorite condiments to top only the best hot dogs in your area. Specifically, as it pertains to relish the process begins with a Mason jar or container in which the relish will be placed for the time being. If you have ever experienced the fermentation of sauerkraut, you will be able to draw upon your knowledge of that creation to assist you in the fermentation of relish. Typically, relish is preserved in vinegar; however, it can also be fermented with great reduction of the vinegar usage and allowing the vegetables to ferment in their own juices. The first step of the process will be to cut the cucumbers, other vegetables (such as onions, peppers, etc.) and spices to complete your recipe into finely cut slices. These items should be placed in a large mixing bowl that includes about 2 teaspoons of salt. Using either a meat hammer or your hands, the vegetables should be properly smashed so that the salt is accessible for absorption by all parts. (The smaller the surface area of the vegetable the increased rate of absorption). By smashing the vegetables water will be created within the mixing bowl. Take the remains of the vegetables and place them into the Mason jar that was mentioned earlier, packing it nice and tight. You may use a starter culture if you do so please. You will want to be sure that the vegetables are tightly packed down before placing the cover on the jar loosely so that air can still escape if necessary. Be sure the jar is not overflowing with water, if so, you may need to relieve the relish of the excess. If the relish does look incredibly dry days following your creation, one may add water. During the course of the next 2 weeks monitor the relish for progress. The fermentation process will begin by metabolizing the acids in the vegetables and create gas bubbles at the top of the jar. For this reason, it is important to not keep the cover on too tight because you do not want the bubbles to be trapped within the jar. As the fermentation process continues, the anaerobic (without oxygen) respiration will occur and create energy from the nutrients within the vegetables, changing chemical concentration of the vegetables and making them more acidic which gives relish its flavor. There are several different consistencies as it pertains to relish: chutney, jam and American Relish. American Relish is typically a type of relish with that is based less with fruit and is what you usually see atop a hot dog.
Relish & Cultures:
As we know, in America relish goes best as a condiment paired with a hot dog or hamburger, but as it pertains to other cultures around the globe how does the fermentation of relish affect them? In countries like Malawi, relish is doing things to improve the lifestyle and nutrition of children. Relishes such as plant-based and pumpkin-leaf relishes provide longer lasting meals and nutrition for the landlocked country that improves the bioavailability of iron, zinc and calcium. Relishes including other ingredients, especially soybeans and other foods high in iron, enhance the lives of pregnant women in countries like India as well. It is extremely important in many countries to increase the intake of iron and other nutrients without increasing the cost of diet. For women in India (where relish was originally created), this is possible to do so with relishes and other fermented foods as they are preserved longer and less of the nutrients go to waste.
Recipe:
Ingredients
§ 2 large red apples, washed and cored, cut into quarters
§ 1 cup fresh cranberries
§ 2 teaspoons cinnamon
§ 1/4 cup sucanat
§ 1 teaspoons salt
§ 1/4 cup whey
Instructions
1. Chop the apples and cranberries together on a clean cutting board until they reach the desired consistency. Pour into a clean glass bowl and add the sucanat, salt, and whey. Mix together with a wooden spoon, smashing the mixture to get the juices flowing.
2. Pack the mixture of apples and cranberries into a sanitized quart jar. Using your hand or a spoon, press the contents down to submerge the mixture, leaving about 1 inch of space at the top of the jar. Cover tightly with an airlock fermenting lid.
3. Leave on the counter, away from direct sunlight and drafts, for 2 to 3 days. Once the relish is ready, cover with a regular lid and place in refrigerator until needed.
References:
Katz, Sandor Ellix. The Art of Fermentation. White River Junction, Vermont: Chelsea Green Publishing, 2012. Print.
Cultures for Health, LLC. "Cran-Apple Relish." Cran-Apple Relish. 1 Jan. 2015. Web. 16 Mar. 2015.
http://apps.webofknowledge.com.proxy.uwec.edu/full_record.do?product=WOS&search_mode=CitingArticles&qid=21&SID=4FBNiMPILNZ7zrpW3JG&page=1&doc=8
http://apps.webofknowledge.com.proxy.uwec.edu/full_record.do?product=WOS&search_mode=GeneralSearch&qid=6&SID=4FBNiMPILNZ7zrpW3JG&page=1&doc=2
**Note: URL citations are temporary due to database access difficulty.
Katz, Sandor Ellix. The Art of Fermentation. White River Junction, Vermont: Chelsea Green Publishing, 2012. Print.
Cultures for Health, LLC. "Cran-Apple Relish." Cran-Apple Relish. 1 Jan. 2015. Web. 16 Mar. 2015.
http://apps.webofknowledge.com.proxy.uwec.edu/full_record.do?product=WOS&search_mode=CitingArticles&qid=21&SID=4FBNiMPILNZ7zrpW3JG&page=1&doc=8
http://apps.webofknowledge.com.proxy.uwec.edu/full_record.do?product=WOS&search_mode=GeneralSearch&qid=6&SID=4FBNiMPILNZ7zrpW3JG&page=1&doc=2
**Note: URL citations are temporary due to database access difficulty.