I accidently created a twist on the classic cashew cream that I so love.
It tastes more like dairy. It had good bacteria. Many of you may think I’ve flipped my lid. But, ask yourselves, how is yogurt made? By sitting it in warm area. What does that do? Allows bugs to grow about and ferment. Why do we eat that stuff? Because it tastes good and because it is very good for our tummies. All the time it is good, but especially after anitbiotics or medicines or the Standard American Diet in general.
I’ve been making fermented foods for about a year now, replacing the good bacteria in our diets that many people get from yogurt, thus dairy, with saurkraut and pickles. Note that you have to make them yourself or buy saurkraut or pickles or kim chee or etc that are kept alive on purpose and stored in the refrigerator section– pasteurized pickles are dead.
Wild Fermentation by Sandor Katz is the authority on fermented your own foods and making your own good buggies, probiotics and digestive tonics. His book also talks about fermenting sourdough breads, miso, drinks– he covers the world in many ways. The girl’s green popsicles in the previous post about hiding healthy food were made with mango, honeydew, and the fermented cashew cream this time. It was like adding a tangy yogurt taste to it. I’d always intended on making a post about the fermented stuff I’ve made, but so many others have. You can find many blogs, and of course the Wild Fermentation website, if you are interested in it.
I do believe that the cashew cream is my favorite DIY ferment so far though. I googled it and found several people have fermented their own cashew cream into ‘cheese’ or ‘sour cream’. And here I was, thinking I’d done something new and cool. But that’s the thing– once you start fermenting stuff on your own, it opens your mind to the realization that everything you eat isn’t supposed to come packaged and sealed in plastic or cardboard or dead. Our food is the most beneficial when it is alive. It sustains us more fully that way.
When I first heard of fermenting, I pictured canning and boiling mason jars and lids and preserving foods– I was happy to find out that that is entirely different from making a brine, covering the cucumbers, cabbage, carrots, okra or etc, and letting it sit for a few weeks and get sour and salty and yummy.
Much simpler than I thought. Sometimes it turns out better than others, but I've never once made anything that makes us sick, which is the big fear we seem to have– that food that has sat out will make us sick. When it sits out from a fresh state, with beneficial bacteria living on it's surface, has enough salt to keep the bad bugs at bay, and the mold is removed, there is rarely a problem.
I definitely plan on experimenting with the cashew cream more!