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52 Weeks of Bad A** Bacteria – Week 6 – Lacto-Fermented Blood Orange Marmalade


The Second Opinion Thyroid Summit

Lacto-fermented blood orange marmalade recipe Follow Me on Pinterest

UPDATE 7/26/12: I no longer use whey as a starter for my ferments (learn why here). I also no longer use Mason jars for my ferments (learn why here). I use anaerobic fermenting jars exclusively and the improvement in the taste and texture of my ferments is unbelievable! I encourage everyone to take a look at the information regarding Mason jar ferments and come to a decision that best fits their family. I will be releasing updated versions of these recipes soon, as it applies to these jars. I recommend the anaerobic fermenting systems from my affiliate partner, The Probiotic Jar.

Welcome to week 6 of my journey through 52 weeks of bad a** bacteria. How are you doing so far on your probiotic foods journey? Have you started eating more fermented and cultured foods? Have you noticed a difference in your health? I’ve been having so much fun experimenting with different recipes and I feel like my gut is healthier from the increase in eating more fermented and cultured foods! :)

This week, I made some lacto-fermented orange marmalade, with a twist. Instead of the traditional Seville oranges that are most commonly used in marmalade, I used blood oranges and the marmalade is such a beautiful red color! This recipe was inspired by Sally Fallon’s recipe in Nourishing Traditions. I’ve heard mixed reviews about this recipe. Some people like it, others don’t. The most important thing to remember when making this is that it’s not going to be a thick, jelly-like marmalade like most people are used to. It’s pretty liquidy, but it’s tasty (I think), nonetheless.

Since I did a pretty in-depth look at the nutrition of oranges in week 2, when I made lacto-fermented orange juice, I’m not going to go into that in this post. How about just a few facts about blood oranges?

Blood Orange Facts

  • Blood oranges are much smaller than your typical orange. The ones I used were about the same size as a mandarin.
  • The dark red color of the flesh comes from high amounts of anthocyanins, which are a pigments common to flowers and fruit, but are typically uncommon in citrus.
  • The flesh of blood oranges develop the beautiful red color whenever the fruit is allowed to grow with cool nighttime temperatures (think tropical regions during the fall and winter).
  • Blood oranges originated as a mutation of the sweet orange, most likely in the 18th century in either the Orient or the Southern Mediterranean.

This is not the kind of marmalade that you want to spread on your toast in the morning. The best way that I found to eat it was in salad dressing. You can add it to any citrus vinaigrette recipe, but I used the citrus vinaigrette that I put on my roasted beet and feta salad. I just replaced the lemon juice with the oranges marmalade (recipe below).

So, tell me. Have you made lacto-fermented marmalade before? What’s your favorite way to incorporate it into your diet? Leave me a comment below!

Source: “Blood Orange“, Wikipedia

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Discussion

6 comments

  1. Hi Jessica,

    The link to the reason why you don’t use Mason jars states that the only safe way to lacto-ferment is in pickl-it jars. Is that what you are doing?

    Thanks,

    Sarah

    reply 

    Sarah
    Posted 08/10/12

    • Hi Sarah – Thank you for stopping by! From all the research I have done, I truly believe that the PI jars are the only way to get a safe, anaerobic ferment. While the Fido-style jars will give you an anaerobic ferment as well, they do not off-gas and the build up of gas inside the jar actually destroys the lactic acid bacteria that we are trying to cultivate. Since switching to the PI jars, my ferments not only taste better, but I don’t lose any batches to mold, slime, etc. I was to the point in my Mason jars where I was really unhappy because of the taste and texture of the ferment. Plus, it seemed to become moldy so much easier.

      Does that help? Let me know if you want more detailed information and I’d be happy to compile some links for you! :)

      reply 

      Jessica
      Posted 08/10/12

  2. Hi Jessie,

    Thank you! Yes, that is helpful. So, in addition to being airtight, they need to be able to off-gas. Interesting. Can I store them in other jars in the fridge after the fermentation period?? And, do you happen to know if this process is related to soaking grains? I soak for instance wwf in buttermilk overnight to break it down. This doesn’t need to be airtight, right? Thank you so much for your help! I really appreciate it!

    reply 

    Sarah
    Posted 08/10/12

    • Hi Sarah – What I do is make my ferments in the Pickl-It jar and then use one of the regular Fido jar lids for storage. I only have two PI jars, so I need to keep the lids free. The Fido jar lids fit the PI jars, so I just swap them out. I don’t think I’d recommend moving the ferment to a whole new jar. I think that would disrupt the flora for the ferment. It is best to keep it in the original jar it fermented in.

      The process of soaking grains is different. For grains, nuts, and seeds, you are wanting to reduce the phytic acid. You’re not making a probiotic food. For this process, you’re simply wanting to reduce the anti-nutrients. Here’s a post I wrote on that, if it helps: http://www.deliciousobsessions.com/2010/11/soaking-your-grains-the-phytic-acid-connection/ :)

      reply 

      Jessica
      Posted 08/10/12

  3. Do you have an update for the recipe without whey?

    reply 

    Sara Gordon
    Posted 04/23/13

    • Hi Sara – I do not have an updated version of this recipe yet. I am slowly working through all of my old whey-based recipes and updating them to be whey-free, but I have not gotten to this one yet. :)

      reply 

      Jessica
      Posted 04/24/13

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