Fermented Vegitables

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.