Fermented kale (sauerkrale?) made in a quart jar with 1 inch of headroom, 3 T whey (not powder, see grapefruit marmalade recipe), 1 T sea salt. 3 days on the counter, and and voila. Refrigerate for up to 2 months. Oh yeah, really crunch the kale and bruise it into the jar with the blunt end of a wooden spoon.
This is a great way NOT to kill all the enzynes and probiotics in your food and still satisfy your sweet tooth in the morning at the same time! The recipe begins with whey. The whey, the truth and the life. Just kidding. Please do not consume whey protein isolate as it is an exito-toxin like MSG.
You city folks that don’t milk your own goats can simply buy really good yogurt, like Nancy’s Whole Milk or a goat yogurt, if you prefer. Strain it in a bouillon strainer or use cheese cloth, over night in the fridge. You will be left with cream cheese (yum) and whey, about half and half.
4-6 T. whey
8 small or 4 big organic grapefruit or mixed citrus fruit (Please use organic because there will be rind in the final product)
1 T. sea salt
1/4 tsp. cinnamon
1/4 tsp. cardamom
1/4 tsp. clove
1 cup of raw honey
Peel 1/2 to 3/4 of the fruit.
Slice the fruit into 1/4 inch wide cross sections and then quarter those.
Place grapefruit slices in a wide mouth quart sized mason jar.
Mix whey, salt and spices and pour over fruit in the jar, leaving 1 inch of head room in the jar.
Tighten the lid and leave on the counter out of direct light at 70-80 degrees for 3 days.
Strain fruit from whey. (You can make a smoothy with the whey.)
Using a food processor, grind the fruit into the raw honey and store in glass jars in the fridge for about a month if it lasts that long. The flavor improves over time, as well. This tastes really good with the cream cheese, left over from obtaining the whey, on sourdough toast (stay tuned.)
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