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Ferments
Preferred Fermenting Tools
- Half gallon wide mouth mason jars
- Glass weights
- Wide mouth silicon air-lock lids
- Kitchen scale
- Jar funnel
- Food processor
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.
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.