Here's a breakdown of their most essential benefits. Major bummer. I’m quite intrigued by this, thanks for sharing, Lori! Chili flakes, juniper berries, fennel seed, lemon zest, apples—anything you suspect would enhance the flavor will probably enhance the ferment, as well. 12-14 heads of peeled garlic, 1 quart of filtered water + 2 tbsp sea salt, then herbs of your choice (I used basil and oregano). I usually consume my ferments within a month or two, because I make small batches. This post is perfect timing! To be honest, it was very simple and straight forward. I called it “Small Batch Fermenting” or “Making Awesome Ferments for Just One Person Since the Rest of Your Family Thinks Fermented Foods Are Gross And You’re a Crazy Person”. Chop the cabbage real fine. As my vegetable garden is coming into full bloom, I’m chomping at the bit to make more fermented veggies. Around the holidays is the perfect time to boost probiotics with lacto-fermented cranberry relish or with this unique probiotic jellied cranberry. Kraut takes a little longer, but not much if you have a mandolin slicer. That sounds fantastic! As long as what you intend to ferment is fresh and moist, you can ferment it. The Fermentation Creation set certainly focuses more on function over form, but the “mad scientist” look of the airlock chamber did bring a smile to my face. It will stink so put it away from your nose until its done. *I’m fairly certain you can ferment onions – I tried fermented garlic a while back, so I’m assuming the process is similar. Looking forward to trying it all!! July 25, 2016 (UPDATED: December 21, 2020) by Lori Hernandez (Contributing Writer) 28 Comments. * You used the term “brine”…I’ve seen brines that use salt and others that use sugar; can you use sugar for fermentation for things you’d like to be sweeter (beets)? He is trained and board certified in Internal Medicine and Gastroenterology/Hepatology. Greg, thanks for sharing your fermenting ideas! Today, we’ll be covering fermenting vegetables! Very simple! 2. I mean, as long as it’s a food. I’ll be sure to check out that site you mentioned, too. They are great on their own, but I can imagine they would be awesome on a sandwich. Let ferment at room temperature out of direct sun light for 5-7 days. Reading recipes for big batches of kraut and pickles had left me feeling nervous and overwhelmed. Be on the lookout for a welcome email in your inbox! Will keep me going until the sauerkraut is ready!! I have been using the same starter for almost four years now; I got it from an amazing fermentation workshop, and it’s been my ride-or-die ever since. Yes, the carrots were delicious – just finished them yesterday and working on making a new batch. Perfectly pleasing. She shares life with her husband, John, her two kids and a host of pets and farm critters. After staring at the jar of fresh kraut in the fridge for about a week, I finally put my big girl panties on and decided to give it a shot. Even a fermenting newbie like me could tell it was “off”. During the winter, she hibernates and feeds her addiction to reading books about health and wellness, spiritual growth, farming, gardening, homesteading, finances, earth stewardship, voluntary simplicity, DIY, permaculture, and much more. Or, ready? I felt so “homespun” I could hardly stand it! Losing one small mason jar of food is easier to swallow than having to throw out gallons of an experiment gone bad! Since I made such small batches, they get eaten in a few weeks time, so I don’t notice any major changes over that time. Fermentation Formulas Cheat Sheet that she gives away totally free, Homemade Traditionally Fermented Kimchi Recipe, Lots of ways to get your probiotics (beyond supplements), How to Cook Frozen Ground Beef in the Instant Pot. I think my next experiment will be Pickled Swiss Chard stems – I never know what to do with the leftover stems and they are so pretty! When sampling ferments, always use a clean fork/spoon and don’t “double dip”. Okay, I’m going to give the salt kraut a try. Please remember that I’m just a gal who reads a lot and spends way too much time in her kitchen. This post may contain affiliate links. I wrote the date right on the jar and also the date that I should move them to the fridge. Cultures for Health offered some simple advice that I could use as a starting point. Bonus points for local, seasonal, farmers market produce with bacteria that are most complementary to your physical surroundings and can improve seasonal allergies and reduce the likelihood of getting the common cold. Have you seen the Pickle*Pusher? Wash them before using. Fermenting seemed so simple in theory. According to an article on their website, for basic fermented vegetables: I also learned a few other tips, such as: Using these rough guidelines, I felt ready to start working on my own fermented kitchen creations. are really, REALLY good for your health. Use the freshest vegetables possible. Have fun with your fermenting! And farm critters once the wort temperature comes down, your digested nutrients quickly! Too much fermented food for a few different options, email, my. My body was craving it tastes good to you, go with it illness-causing invaders! To thrive, 2012 46 Comment Subscribe via email or glass bacterial strains are included nearby, and registered.! 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