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Fermented Vegitables

(2023-09-17 07:32:58) 下一个

Fermented Sauerkraut

INGREDIENTS: 3 Days or longer (what taste best for you)

• RED CABBAGE, CHOPPED: (11 cups/2.6 L) or (2lb Cored Cabbage/1KG Cored Cabbage)

• CHOPPED FENNEL BULB: 3/4-1 cup or 177-237 ml

 • FENNEL TOP GREENS: 1/3 cup or 80 ml

 • SHREDDED RED BEET ROOT:

2 cups or 475 ml • WHOLE PEAR x 1 • GROUND FENNEL SEEDS: 1 tsp or 5 ml

 

Fermented Onions

YIELD: 1 Quart Jar (950 ml) 10-21 days

INGREDIENTS:

  • Onions. Slice As Many Needed To Fill The Jar
  • Fresh Herbs. A handful
  

SALT WATER BRINE:

  • 1.5 c / 350 ml Water
  • 12 g up to 16 g  Salt in either fine or coarse grain size. Any quantity in this range is acceptable.
  • If measuring salt without a digital scale:
    • 12 g = approx 1.5 tsp (level) of fine salt

16 g = approx 1.5 tsp (rounded) of fine salt

 

Fermented Carrots

YIELD: 1 Quart / Liter Jar  8-21 Days

  • 30-450g Carrot sticks or slices
  • 10g Dill, fresh (handful)
  • 15g Garlic, peeled cloves (3-4 whole) *
  • 5-8g Ginger, sliced (3-5 slices) 
  • Salt *see measurement below 
  •  

White Kimchi

YIELD: 4 Quart Jars (950 ml x 4) or 1 Gallon (3.8 L)  4 hours + 3-5 days

The following measurements are for a 4-4.5 lb (1.8-2 kg) Napa cabbage.

FOR THE CABBAGE PREPARATION:

  • 4-5 lb / 1.8-2 kg Napa cabbage, whole
  • ½ c / 150 g medium coarse salt

 

VEGETABLE  INGREDIENTS:

  • 3 ½ - 3 ¾ c / 400-500 g Daikon Radish, julianne or matchstick sliced 
  • 1 ½ c / 140 g Carrot, julianne or matchstick sliced
  • 8-10 green onions, 1 in / 2.5cm cuts
  • 1 ¼ c /100 g Red Bell Pepper, sliced or chopped
  • 1 ½ c / 100 g Shiitake Mushrooms, sliced 
  • 2 ½  tsp / 18g medium coarse salt
  • 2 ½  tbsp / 38-40 ml fish sauce *

SALT WATER BRINE:

  • 4 cups / 950ml Water
  • NO Fish Sauce: 1 ½  tbsp / 24 g medium coarse salt
  • YES Fish Sauce: 1 tbsp / 18 g medium coarse salt

 

BROTH  INGREDIENTS:

  • 2 Pears, soft, sweet & ripe
  • 2 Medium Yellow Onions
  • 3-4 Inches / 8-10 cm  ginger
  • 10 Large Garlic Cloves 
  • 1 cup / 250 ml Water

 

Fermented Pickles

YIELD: 1 QUART/LITER  7-8 days

INGREDIENTS:

  • Cucumbers (as many that will fit into the vessel)
  • 1.25 tsp (3g) Coriander Seeds, whole
  • 5-10 cloves, whole
  • 2 garlic cloves, sliced
  • Handful or (8g) Dill Flowers   
  • 5 Bay Leaves 

*see notes below

THE BRINE:

Use this salt to water ratio to create a 3% brine. Depending on the size of fermenting vessel being used, the quantity needed will vary but the ratio will remain the same.

  • 1 level tablespoon of fine grain salt to 1 quart water (950ml)

OR 16g of any grain size salt to 1 quart water (950ml)

 

Fermented Hummus

YIELD: 1 Pint Jar  48 hours

INGREDIENTS:

  • 3 c (500g) Garbanzo Beans (Chickpeas)
  • 3 Garlic Cloves
  • 3 tbsp (40g) Lemon Juice 
  • 3 tbsp (40g) Toasted Sesame Oil
  • ¼ c (50-60g) Bean Water (Aquafaba)
  • ½ c (80-110g) Liquid Starter Culture *See note below
  • Salt To Taste

LIQUID STARTER CULTURE:

A starter culture is required for this recipe in order to ferment it. Here are some options: 

  • Vegetable Brine.  Brine from fermented sauerkraut, white kimchi, carrots, etc. 
  • Whey.  The liquid that forms on top of yogurt is liquid whey. Be sure the yogurt packaging says “contains live cultures”.
  • Unflavored Kombucha.  You can use store bought or home brewed.

 

Fermented Hemp Milk

YIELD: 1 Quart Jar (950 ml) 12-24 hour fermentation, last up to 3 days in the fridge

SPECIAL EQUIPMENT NEEDED:

  • Blender
  • Fine Mesh Nut Milk Bag

 

INGREDIENTS:

  • 1/2 c Hemp Hearts (aka hulled hemp seeds)
  • 3 ½ c Water, warm to the touch
  • 2 tbsp honey, maple syrup or cane sugar
  • 1 tsp vanilla extract, *optional
  • 1 Probiotic Capsule, see notes on pg 2.
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