Thursday, October 18, 2012

FERMENTED GREEN APPLE PICKLE

Fermented Green Apple Pickle that only gets better with age.  A lot of juice
has released after almost 30 days creating a nice tangy spicy syrup.
Yes, Food is medicine.  Isn't there a saying about an apple a day?
Wow, imagine a fermented probiotic apple:)
Fermented Green Apple Pickle only gets better with age.  More of a "Indian mango-pickle taste", and a lot more probiotics now that it's fermented.  It's an all natural and homemade apple preserve, preserved Indian style before referigeration.  Every single herb used here has micro-phyto-nutrients, and has it's own medicinal property.  Way to go, heal while you eat.  I can deal with that.

Why Indian style?  Because in my research I believe Indian food to be one of the worlds healthiest foods with their choice of spices alone.  Spices are herbs.  Ayurvedic medicine comes from India and uses a lot of herbs for healing.  Herbs are plants.  Plants have micro-nutrient phytochemicals necessary for cellular rejuvenation. Now combine these spices, with fresh green apples totally raw, and some time, and voila, you have yourself a pretty healthy probiotic pickle in time. So delicious, it makes your mouth water just thinking about them.  All it takes is a spoon to accompany your naan bread, or rice.  Yum.  Healthy.

Let's do it using 4 small Granny smith apples (Organic preferred since we are fermenting, but not necessary)

  • Granny Smith or Tart apples 4 small, washed and cut into small pieces (about 1 inch)


In a bowl mix:

  • Red chili powder 2 tablespoons
  • Mustard powder 2 tablespoons I used black mustart seeds (very strong)
  • Garlic-crushed    1 tablespoon
  • Sea Salt              1 tablespoon
  • Tumeric              1/2 teaspoon
  • Fenugreek seeds (Methi) and or powder 1/2 teaspoon
In a bowl mix all your dry herbs as described .
Not the same herbs for tempering.
Put this bowl aside
In a fry pan add:
  • Oil 1/2 cup.  Use a good quality oil.  I used sesame oil
Heat oil then add:
  • Mustard seeds 1/2 teaspoon
  • Cumin seeds    1/2 teaspoon
  • Dried red pepper  2-3 cut in 3-4 pieces each
  • Garlic  6-8 fresh cloves cut in 1/2.
  • Asafoetida powder  1/2 teaspoon  (Found in Indian stores or online.  Pronounced "hiing") Ps. this herb really smells.  I put the container in a jar and seal it tight!
  • Curry leaves 5-6 leaves crushed in big pieces
Follow picture tutorial from here on end:)
Tempering:  Frying mustard seeds, cumin seeds, and
dried red pepper till sizzling and seeds start popping.
Turn off heat, add curry leaves..and let cool to room temperature.
(I didn't have any curry leaves at the time, oh well it was fine.)
Once it is at room temperature add tempered oil to
bowl of spices.  Mix well.
Add green apples and green chili.  Mix well.

This is what it looks like after 12 hours of "marinating" in the
spices.  You can eat it as is.  It is quite tasty.  However, to get 
the probiotics, it must ferment for at least 2 weeks.
Note:  If you are going to save some for later.  Put it
in a sterile jar, with a sterile cap.  All fruit in jar
must be immersed in liquid.  You can
top off with the same type oil you
tempered with.  Store in
refrigerator.
 I hope you try this delicious Indian Green Apple Pickle recipe, that happens to be fermented.  Better for you homemade right?  Yes!  Why?  Because the Mango and or Green apple pickles that are sold in Indian stores have been pasteurized and only have the spiced pickled apple and not the probiotics.  Probiotics is a good thing. I just took this recipe back to the old days, before they had refrigeration.  This is one way they preserved their food.  Tried and true. This is a quite popular Indian dish ready to accompany any bread, rice, or whatever Indian dish you like.  Remember, it only takes a little bit. Perhaps a tablespoon here and there, and your gut will be flourishing with a healthy bacteria...PROBIOTICS.  Remember folks, food is medicine.  I must admit, this is pretty cheap medicine, that costs but a few green apples, and some herbs.  Nice thought.

Well that's about it for now.  Please feel to share this blog with your family and friends.  Ask any questions you may have.  So for now I leave you with, peace, and many blessings to all.

Sincerely,

Mary Helen