Sunday, November 4, 2012

Fermenting Veggie Class

Fermented Recipes

 Cortido (the spicy Latin American kraut) I did not put the red cabbage in and added about 1/2 t red peppers:

Fermented Carrot Sticks: This recipe does not add any flavoring to the brine solution. Last night the carrots had garlic and ginger added in, you can also add fresh dill, or any other flavor that sounds good to you. Remember to buy your carrots whole and peel and slice them yourself, rather than the baby carrots that have been preserved in a choline solution, which is not good for your ferment.
Basic sauerkraut recipe from Wild Fermentation, one of the books that I brought last night:
Recent research conforms the benefits of probiotics during pregnancy and breastfeeding. I would argue that we should eat them not just during pregnancy and breastfeeding though, but throughout life! I would also rather eat delicious fermented foods than take a daily supplement because fermented foods are yummy, simple, and inexpensive. :)
Japanese Sauerkraut / Tsukemono

1 med. cabbage, cored and shredded
8 green onions, chopped
2 TB unpasteurized soy sauce
2 TB fresh lemon juice
1 TB sea salt

Combine ingredients in a bowl and pound down with a meat hammer to help draw out juices. Transfer to a quart-sized mason jar and press down firmly, add non-chlorinated water if need to keep cabbage covered in water. Leave 1" space at top and cover close lid tightly.

Leave at room temp for 3-7 days. Keep an eye on it make sure the liquid is fully covering ingredients and to make sure it is not bubbling over and making a mess. Transfer to fridge when done.
Some more:

Thanks Angie!

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