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Source: Pittsburgh Post-GazetteAug.迷你倉價錢 15--Jill Ciciarelli is not saying that cave people canned.But the Pittsburgher's new book, "Fermented," does give recipes for canning and otherwise preserving foods our paleolithic forebears ate.The $29.95 softcover, published last week by Victory Belt, is subtitled "A Four-Season Approach to Paleo Probiotic Foods."Paleo meaning plants and meat, but not domesticated dairy or grains.Probiotic meaning with beneficial live bacteria, which fermented foods have.Both paleo and probiotics/fermentation are trendy topics in food, and Ms. Ciciarelli hopes her book and recipes will appeal to those who are into or curious about either.This is not your grandma's standard Ball canning manual, as you can tell by the look of the cover. Ms. Ciciarelli's sensibilities, like her lifestyle, are modern and urban."I don't have a root cellar," says the Beaver County native, who's lived in a Downtown condo for almost a decade now.She doesn't have a lot of space, period, so she tends to make and preserve things in small batches, not by the bushel."I don't know where to get a barrel," she says with a laugh. "I don't have any place to put a barrel."Now a holistic health coach, she got into paleo through CrossFit around 2010. That's where she became friends with Haley Mason, who became co-author with her fiance Bill Staley of a popular blog, primalpalate.com, that has turned into books on paleo cooking and eating and entertaining. In fact, that couple connected her to their Las Vegas publisher last summer, and Mr. Staley took the photographs in the book.As Ms. Ciciarelli explains in the introduction, on her own quest to eat and feel better, she tried various diets, such as giving up meat, but she got the most out of paleo and other "ancestral" diets, such as the one promoted by the Weston A. Price Foundation.That one calls for fermented foods, and also allows some dairy, and Ms. Ciciarelli occasionally will eat a little cheese. She encourages her clients as well as readers of her book to do what works for them. As she writes, "Strict observance for the sake of rule following is not recommended."She is careful, on her own blog (FirstComesHealth.com) and in the book, to stress that people take care, both making and eating fermented foods.The good bacteria can improve and maintain gut health, amplify nutrients in foods and make them taste great, she says."I think [fermentation] helps people be more adventurous with food," she says. "Therefore they eat more vegetables."But you have to make sure you don't make bad bacteria. And eating too much of even the good bacteria can cause problems, such as small-intestine bacterial overgrowth."It's about balance," she says. Most of the foods in her book "are meant to be condiments. They're meant to be side dishes."One of her favorite fermented foods is kombucha, a sweet tea made fizzy by a SCOBY, a blob that is a symbiotic culture of bacteria and yeast. (In fact, the book started out to be an e-book on kombucha.)Her book shows you how to do that, as well as make perhaps more familiar foods such as sauerkraut and another of her favorites, fermented lemons and other citrus fruit.She also provides recipes for迷你倉庫fermented dairy and meat. She even gives one for hard cider, which is popular among paleo practitioners who don't drink beer (because it's made with barley).This summer, Ms. Ciciarelli says she'd like to try some regular canning, too. Making fermented foods is just an extension of that, and while some aspects of it might seem new-wave, people have been doing it for thousands of years."My big thing is for people to not be afraid of fermented foods."For more information, visit at FirstComesHealth.com and FermentedTheBook.com.FERMENTED CITRUS FRUITThis recipe works not only with lemons, but also with limes, grapefruits, oranges and kumquats, writes Jill Ciciarrelli, who uses the lemons in a simple carrot salad recipe (in the book) that was inspired by Downtown's Bluebird Kitchen.*2 pounds fresh lemons, thoroughly washed*Unrefined sea salt*Filtered waterCut off the stem ends of the lemons. Pierce each lemon about 1/2-inch deep in 3 or 4 places. The easiest way to do this is to cut them as though you want to quarter them, but do not cut all the way through. The fruit will still be intact, but have several deep cuts, thus maximizing the surface area for fermentation.Sprinkle a few pinches of salt into the cuts and put the lemons in a quart-size jar.With the handle of a wooden spoon, a muddler or any other blunt object, pound the lemons tightly into the jar. Doing so will create a brine with the lemon juice and salt. All the lemons will fit into the jar -- I promise -- so keep muddling until they do. The lemons and salt should have created enough brine to completely submerge the meat of the lemons, but if not, simply add enough filtered water to cover them. If necessary, weigh down the lemons with a shot glass or pinch bowl.Cover loosely and allow to ferment at room temperature for a week to 10 days.When lemons are fermented to your liking, cover tightly and store in the refrigerator.-- "Fermented" by Jill Ciciarelli (Victory Belt, Aug. 2013, $29.95)BLUEBIRD CARROT SALAD WITH FERMENTED LEMONS*1 pound carrots, cleaned thoroughly and cut into bite-size rounds*4 fermented lemons, finely chopped (rind included), seeds discarded*1 handful flat-leave parsley, roughly chopped*3 tablespoons extra-virgin olive oil*Salt to tasteInsert steamer basket into a large stockpot and fill pot with approximately 1 inch of water. The water level should not come above the bottom of the steamer basket. Bring the water to a boil and add the carrots.Cover and let the carrots steam for 3 to 5 minutes, or until they are slightly softened but still moderately crisp. Test with a fork to make sure they don't get mushy.Remove the carrots from the steamer and put them in a large bowl filled with icy cold water to stop them from cooking. Remove the carrots from the ice bath and drain thoroughlyCombine the carrots, lemons, parsley and oil in a large bowl. Toss thoroughly and add salt to taste.-- "Fermented" by Jill Ciciarelli (Victory Belt, Aug. 2013, $29.95)Bob Batz Jr.: bbatz@post-gazette.com and 412-263-1930 and on Twitter @bobbatzjr.Copyright: ___ (c)2013 the Pittsburgh Post-Gazette Visit the Pittsburgh Post-Gazette at .post-gazette.com Distributed by MCT Information Services儲存