If these sauces have a chance to sit, the flavors will infuse and meld, so if you can, make them at least a few hours (or a day) in advance. Serve on pitas or with fresh vegetables.
Makes: 4 cups
Time frame: One hour
Ingredients
- 1 large or 2 small cucumbers
- 1 tbs. salt, or to taste
- 2 cups yogurt
- 4 to 6 cloves garlic, crushed or finely chopped
For Raita
- 1 tsp. cumin, dry-roasted then ground
- 1/4 cup chopped fresh cilantro
For Tsatsiki
- 2 tbs. olive oil
- 1 tbs. lemon juice
- Ground white pepper
- 1/4 cup fresh chopped mint and/or parsley
Directions
- Grate cucumber into a colander, sprinkle with salt, mix well, and leave in a sink or over a bowl to drain excess water for about one hour (or longer).
- Mix other ingredients with cucumber in a bowl. Try varying these standbys with other herbs (fresh dill, oregano, chives, thyme, bee balm or other flower petals) or grated vegetables (kohlrabi, radishes, burdock).
- Taste. Much of the salt will have dripped away with the water. If desired, add more salt, as well as other seasonings.
- Refrigerate until ready to serve.
Recipe excerpted from Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods by Sandor Ellix Katz (Chelsea Green Publishing, 2003).