Page 74 - Fall2010

phytoestrogens in soy) can block the efficiency of • pest-proof barrier
thyroid hormones. Low levels of thyroid hormones • consistent flavor and texture
can mimic psychiatric disease, paranoid depression • reduced fermenting odors, especially helpful for “sensory” issues
and even hallucinations. We also learned that soy
formula can depress learning and contribute to The jars with airlocks are now available in sizes ranging from three-
anti-social behavior. quarters to five liters, with two sizes of airlocks. To order and for recipe ideas,
Everything began falling into place. Noting the visit www.pickl-it.com. Below are a couple of recipes from our website.
“poopologist” role we’d taken with our son, one of While the two preceding generations of my family abandoned traditional
the doctors agreed that our best plan of action for foods, my desire is for my children to return to living nutrition. Pickl-It is an
our autism-spectrum son, was to continue follow- easy, successful system my children are now learning, which they will carry
ing WAPF dietary guidelines that we had adopted with them into adulthood and passing it on to the next generation. As our
in order to heal his gut. She urged us to increase oldest says, “I can’t imagine living without these pickles!”
our variety of lacto-fermented foods which she
described as “nature’s original probiotics,” very PICKL-IT SAUERKRAUT
effective at replenishing the intestinal mucous lin- Select the Pickl-It jar of the appropriate size based on the amount of
ing and maintaining a healthy microbial balance, cabbage you will be preparing. In general, one medium cabbage will fill a
so lacking in children like our adopted son. three-quarter liter jar.
Slice cabbage into 1 mm threads using a mandolin—thin, uniform cuts
ROAD TO RECOVERY are key to great sauerkraut. Layer your cut cabbage in the jar, sprinkling each
Within thirty days of stepping up our produc- 1-inch layer with salt. Use 3 tablespoons salt per 5 pounds cabbage. Push 6-8
tion of lacto-fermented beets, sauerkraut, carrots times with wooden dowel, compacting until all the cabbage and salt is loaded.
and kefir, the changes in our son’s “poopology” Latch the jar with the Pickl-It lid and insert the Plug-R into the lid’s grommet,
were amazing. In addition, he became more calm, keeping air out.
making eye-contact and responding to us in full Allow container of cabbage and salt to macerate, that is, allow the salt
sentences. An administrator from our son’s school to pull water from the cabbage, for 30 minutes at room temperature. Check
phoned to ask if we’d put our son on drugs without brine level; if you’re at maximum fill, or brine is 1-inch above cabbage, latch
telling them, because he had become more teach- the lid closed. If you need more brine, allow the cabbage to macerate longer.
able in a very short amount of time. It felt great to Fill water in the airlock and wrap Pickl-It with towel, blocking light,
tell her the only thing we put him on was real food! taking care not to cover the airlock. Check the jar in 24 hours to make sure
There was one final bump remaining on our the sauerkraut hasn’t expanded, reaching the airlock; if it has, remove some
road-to-recovery. Like so many other children brine and kraut. Continue to ferment for 7-10 days at 68-72 degrees F. Tradi-
suffering from autism spectrum disorders, our son tional cultures did not eat the kraut sooner than 2 months. May be stored in
had sensory issues—in his case, an acute sense of the refrigerator or a root cellar.
taste and smell, created a very narrow range of
acceptable flavor and texture. My fermented foods RED LENTIL DOSAS
were erratic, lip-puckering sour one week; the next,
mushy and bland. He expected the new batch of 3/4 cup long-grain rice, such as jasmine or basmati rice
sauerkraut to taste like the last batch. When they 1/4 cup red lentils 1 cup warm water
didn’t, his response was often one of indignation 1 teaspoon salt 1/2 teaspoon ground turmeric
and rage. 1/4 teaspoon freshly ground black pepper
2 tablespoons chopped fresh cilantro
THE SOLUTION grass-fed, organic ghee for frying and drizzling
When my husband took a wine-making class,
we found a solution! Combining airlock technology Place rice, lentils and water, in a Pickl-It, cover, add airlock fill with
from wine-making with the old fashioned, air tight water, and allow mixture to soak for 8 hours at room temperature. Drain,
glass wire-bail canning jars, we created Pickl-It, reserving the soaking water. Place rice and lentils in food processor; blend
an anaerobic lacto-fermentation system. until smooth. Add reserved soaking water and blend. Scrape the puree back
The advantages over using simple mason jars into the Pickl-It, cover and lock lid, making sure the airlock water is filled to
are numerous: the line. Allow batter to ferment for 12-24 hours. Stir in salt, turmeric, pep-
• anaerobic conditions per and cilantro. Heat a cast iron tortilla flat pan and brush on thick layer of
• tight-fitting wire-bail seal and lid ghee. When water bounces across the surface, you’re ready to cook dosas.
• automatic release of excess carbon dioxide With a 1/4-cup ladle, spoon dosa batter onto hot pan, using the back of the
and oxygen ladle to spread a 6-inch diameter. Cook for 30-60 seconds. Drizzle the top
• eliminates manual “burping” of wire-bail jars with melted ghee. Carefully turn and cook another minute. Keep warm in a
• eliminates discoloration of food due to oxidiz- low oven over simmering water, while cooking the remainder of the dosas,
ing or hand them out to the extended plates, hovering mid-air.
74 Wise Traditions FALL 2010