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The Journal

Ferments

Preferred Fermenting Tools

Favorite Ferment Recipes

Spring Harvest Chive Kraut

  • 2 medium red cabbage, chopped
  • 4-6 medium carrots, diced
  • 1/3 cup fresh chives, diced
  • 2% salt by weight

Ferment 2-3 weeks. Push air bubbles out with plastic or wooden spoon once a day for the first 5 days.

Good-on-everything Kraut

  • 2 medium green cabbage, chopped
  • 4 medium carrots, diced
  • 1 small sweet onion, diced
  • 2% salt by weight

Ferment 2-3 weeks. Push air bubbles out with plastic or wooden spoon once a day for the first 5 days.

Backyard Beet Harvest Ferment

  • 4-5 large red beets, rinsed, peeled & shredded (food processor shred blade)
  • 2 medium carrots, rinsed, peeled, & shredded (food processor shred blade)
  • 1/2 green cabbage, shredded
  • 2% salt by weight

Ferment 2-3 weeks. Push air bubbles out with plastic or wooden spoon once a day for the first 5 days. Excellent on rice bowls, grilled cheese, salads.

hotsauce animation

Homestead Hot Sauce

  • 2 quarts hot red peppers (cayenne, jalapeno, and/or thai chili), halved
  • 4 garlic cloves
  • Brine: 2 Tablespoons salt per quart of water
  • Wearing disposal kitchen gloves through the process is highly recommended

Ferment peppers for 2-3 weeks (7-10 days if using frozen peppers). Strain & save the ferment liquid. Blend in processor, adding brine to thin to sauce consistency. Strain blended material through sieve lined with cheesecloth. Bottle and label. Store refrigerated.

Keep-Em-Coming Curried Carrots

  • 20-30 medium sized carrots, rinsed, peeled, and shredded (food processor shred blade)
  • 4 garlic cloves
  • 1 1/2 Tablespoons organic malaysian curry paste
  • 2% salt by shredded weight

Massage salt by hand into shredded carrots. When a good amount of liquid is in the bin add whole garlic cloves and curry paste and massage until thoroughly combined. Pack jar as usual. Ferment 2-3 weeks. Store refrigerated.

Fermented Asparagus

  • 2 medium bundles of fresh asparagus
  • 1 Tablespoon of salt per quart of filtered water

Lightly rinse asparagus under cool water. Trim off tough ends then stuff aligned stalks into 1/2 gallon mason jar. Make the brine, stirring thoroughly to dissolve salt. Pour over asparagus, add weight if needed, add air-lock and lid ring. Ferment 10-14 days or to taste. Store refrigerated.

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