The Ancestral Table: Traditional Recipes for a Paleo Lifestyle (10 page)

YIELDS:
2 CUPS  
PREP TIME:
5 MINUTES  
COOKING TIME:
15 MINUTES

1 TBSP. ARROWROOT STARCH

1 TBSP. COLD WATER

1 1/3 CUPS CHICKEN BROTH (
SEE HERE
)

1/2 CUP TAMARI

1/4 CUP MIRIN (SWEET RICE WINE)

3 TBSP. HONEY

1 TSP. RICE VINEGAR

1 TSP. LIME JUICE

1 TSP. SESAME OIL

1/2" GINGER, PEELED AND MINCED OR GRATED

3 CLOVES GARLIC, MINCED

1/2 TSP. WHITE PEPPER

1. Combine the arrowroot starch with the cold water in a small bowl to form a slurry, then set aside. Combine the remaining ingredients in a saucepan, and bring to a simmer on low. Gently simmer for 10 minutes or until the flavors have married. Stir in the arrowroot slurry and continue to stir until the sauce thickens, about 5 minutes.

Variations:

• Teriyaki is a very versatile sauce. Here are some of my favorite variations:

• Ponzu sauce: Omit the arrowroot starch and add 1 tsp. lemon juice.

• Yakitori sauce: Add 1 Tbsp. saké.

• Gyoza/dipping sauce: Omit the arrowroot starch, increase the rice vinegar to 1 Tbsp., and add a dash of chili powder and a few pinches of chopped scallions.

Garlic Dill Pickles

Cucumbers have been pickled for more than 4,000 years. They were first grown in India before making their way to Europe, where they were paired with dill (originally from the Mediterranean). The healing properties of fermented vegetables were well known even several hundred years ago; Napoleon served pickles to his troops, and Columbus brought them on his travels to fight scurvy. Today, most pickles in the United States are made using vinegar, but traditional pickles were made with a simple brine. This recipe follows the traditional preparation.

Lactobacillus bacteria covers the skin of growing cucumbers and starts the fermentation process. It can be destroyed during commercial processing, so use organic cucumbers when available, or add 1/2 tsp. whey (the liquid that forms on top of yogurt) to the jar to kick-start the fermentation process.

SERVES:
4  
PREP TIME:
30 MINUTES  
FERMENTATION TIME:
UP TO 10 DAYS

1 QUART FILTERED WATER

2 TBSP. SEA SALT

3 STALKS FRESH DILL, FLOWERS ATTACHED IF POSSIBLE

6 CLOVES GARLIC

1/4 TSP. WHITE MUSTARD SEEDS

1/4 TSP. BLACK PEPPERCORNS

2 OR 3 GRAPE LEAVES

3 OR 4 FRESH KIRBY CUCUMBERS, RINSED AND SLICED IN HALF LENGTHWISE

1. Bring the water to a boil and stir in the salt to dissolve. Allow to cool, about 1 hour. Line the bottom of a quart-sized jar with the dill, garlic, mustard seeds, peppercorns, and grape leaves. Carefully place the cut cucumbers in the jar, packing as many as can comfortably fit; do not overpack. Pour in the brine until the jar is nearly full; add a small ceramic dish or clean stone to weigh down the cucumbers.

2. Cover with a tight-fitting lid and store in a cool, dark place. Release air pressure by burping the lids every 2 days. Letting the pickles ferment for 4 days creates a “half-sour” pickle; “full-sour” pickles can ferment for up to 10 days. Be sure to spoon out any mold that forms on the top layer of the brine; there likely won’t be any mold as long as the cucumbers are kept under the brine. Cloudiness is a good sign that indicates fermentation is happening.

3. Once the cucumbers are fermented to your liking, cover and refrigerate them for at least a day before eating. They should last for about a month in the fridge.

Kabees El Lift (Pickled Turnips)

Kabees el lift is a popular Lebanese dish, often served as a lighter side to heavy meat dishes. It sports a vibrant pink color, which is made by adding beets to the turnips as they ferment. Turnips predate the Roman Empire and possibly ancient Greece. Beets are just as ancient, although they were originally cultivated for their greens; their bulbous roots were developed later.

Apple cider vinegar is not necessary for this recipe, but it creates a unique flavor profile. Using a simple salt brine creates a different probiotic profile. Adding 1 tsp. whey (the liquid that forms at the top of yogurt) aids in fermentation but also creates a unique probiotic profile. I’ve tried all three methods and they are all tasty; feel free to experiment.

YIELDS:
8 CUPS (2 QUARTS)  
PREP TIME:
30 MINUTES  
FERMENTATION TIME:
UP TO 7 DAYS

1/4 CUP SEA SALT

2 LBS. TURNIPS (6 OR 7 TURNIPS)

2 SMALL BEETS (OR 1 MEDIUM BEET CUT IN HALF)

2 CLOVES GARLIC

2 BAY LEAVES

1/2 CUP APPLE CIDER VINEGAR

1. Dissolve the salt in 1 cup boiling water, then remove from the heat. Add 2 cups cold water, then let cool to room temperature, about 20 minutes. As the water cools, peel and slice the turnips into spears the size of large French fries, and peel the beets. Arrange the garlic, beets, turnips, and bay leaves in 2 quart-sized jars (1 garlic, 1 beet, and 1 bay leaf per jar) with tight-fitting lids. You can also use 1 half-gallon jar.

2. Add the vinegar to the cool water, stir, then pour the brine into your jars until there’s about 1/2" air left in each jar. Weight down the vegetables with a small ceramic dish or clean stone. Cover the jars with their lids and let them sit in a cool, dark area of the house for at least 4 days or up to 7 days. Release air pressure by burping the lids every 2 days, and spoon out any mold that forms on the top layer of the brine; there likely won’t be any mold as long as the vegetables are kept under the brine. Store in the fridge for up to 2 months.

Do Chua
(Vietnamese Pickled Daikon and Carrots)

Do chua is a traditional Vietnamese side dish and condiment that is often used as a relish. It’s commonly served in sandwiches, added to salads, or served with grilled meat dishes. These pickled vegetables differ from other pickles in that they are often immediately refrigerated to retain their crunchy texture; I prefer to let mine sit at room temperature for four hours before putting them in the fridge to allow for a little fermentation.

YIELDS:
1 PINT  
PREP TIME:
4 1/2 HOURS PLUS OVERNIGHT  
COOKING TIME:
5 MINUTES

1 1/2 CUPS WATER

1 TBSP. SEA SALT

1 TBSP. HONEY

2 TBSP. RICE VINEGAR

1 LARGE CARROT (1/4 LB.)

1/2 SMALL DAIKON RADISH (1/4 LB.)

1. Bring the water to boil, then add the sea salt and honey, stirring until dissolved. Set aside to cool to room temperature, about 30 minutes. Once the brine has cooled, stir in the rice vinegar.

2. As the water cools, cut the carrot and daikon into matchstick-sized pieces. Gently squeeze and massage the carrot and daikon for about 2 minutes with your hands until they start to expel a little of their juices. Put the veggies and their juices in a pint-sized glass jar, packing in as many as possible. You should be able to get them all in, but if you can’t, you could use the leftovers as a salad topping.

3. Pour the cooled brine over the veggies until the jar is full. Let it sit out at room temperature, uncovered and away from sunlight, for 4 hours. Cover and put in the fridge, allowing the flavors to marry overnight. Store in the fridge for up to a month. After opening up the jar, give the pickles 15 minutes to air out before eating; they are initially very smelly.

Kimchi

Kimchi is a major part of Korea’s cultural identity, and for good cause: fermented vegetables were important for the survival of early Koreans. Because the Korean peninsula is especially cold in the winter, fermentation allowed Koreans to eat vegetables during the winter. Furthermore, fermented vegetables helped the early Koreans digest the first grains in their diet, which were barley and millet. Today, it’s such an integral part of Korean culture that South Korea spent millions of dollars making an odor-free version that could be enjoyed onboard the Soyuz space station without disturbing the other astronauts.

Traditionally, kimchi is made in jars left to ferment underground for several months. The addition of red chili came after contact with Europeans, around the 17th century. Kimchi is most often made with won bok cabbage, but cucumber and daikon radish versions are also common.

YIELDS:
2 QUARTS  
PREP TIME:
2 1/2 HOURS  
FERMENTATION TIME:
UP TO 1 WEEK

1-2 LBS. WON BOK (NAPA) CABBAGE

2 TBSP. SEA SALT

2 TBSP. FISH SAUCE

3 CLOVES GARLIC

1/2 SMALL ONION

1/4 PEAR OR ASIAN PEAR

1/2" GINGER, PEELED AND CHOPPED

3 TBSP. KOREAN RED PEPPER POWDER

2 TBSP. JULIENNED DAIKON RADISH

2 GREEN ONIONS, SLICED INTO 2" PIECES

1. Peel off and discard any damaged outer layers of the cabbage. Make a slice lengthwise through the center of the bottom third of the cabbage, then pull the 2 halves apart with your hands. This enables you to cut the cabbage in half lengthwise without damaging the leaves. Repeat with each half to cut the cabbage into quarters. Cut these quarters into 11/2"-wide pieces, discarding the bottom inch (which looks more like a stem than leaves). Don’t fret over cutting the kimchi exactly to specification; this is just how it’s often cut in Korea.

2. Place the cabbage in a large bowl and fill with cold water; soak for 10 minutes, then rinse and strain in a colander. Set the colander over a bowl, then salt the cabbage and let it sit for 2 hours, rotating the cabbage every 30 minutes. Rinse thoroughly with cold water and allow to drain for 10 minutes.

3. Blend the fish sauce, garlic, onion, pear, and ginger, then mix in the Korean red pepper powder, daikon radish, and green onions. Put the cabbage in a large bowl, then mix in the red pepper powder mixture. Pack into 2 quart-sized jars, cover, and ferment at room temperature for at least 3 days or up to 1 week. Burp the lids at least once a day to prevent pressure buildup: it’ll build up faster than you expect. If you forget to burp for a day or two, be sure to burp it in the sink to catch any pressurized juices. Store the kimchi in the fridge for up to a month.