When fermenting vegetables, it is very important to keep air from getting into yourcontainer, but also important to let the gases out that are produced by the act offermentation. This can be achieved in a few different ways- by placing a weight on your veggies to keep them submerged, using an airtight lid and burping the container regularly, or using an airlock. One of the easiest ways to do this is by using an airlock (yes, just like the kind they use for beer & wine making!). This device keeps air from getting in while allowing the gases to escape. It also fits nicely on a quart or half gallon- sized canning jar, making it easy to create smaller batches...
This recipe yields about 1 quart of rhubarb pickles. Fermentation time will be approximately 2 weeks.
5 slender stalks (about 1 inch wide) of rhubarb, leaves removed, chopped into 1-inch pieces (the leaves are toxic, don’t use them)
2 teaspoons mustard seeds
3-4 garlic cloves (or to taste)
Room temperature brine (1 Tbsp. of sea salt mixed into 2 c. water until dissolved)
Place all ingredients except brine into a 1 quart jar.
Pour brine into jar, ensuring that there is enough liquid to submerge your ingredients.
A weight or airlock can be used to keep rhubarb submerged and air out).
Cover and let sit at room temperature for 2 weeks or until desired acidity is achieved
Made the traditional way, by allowing cucumbers to ferment in a saltwater brine. Ingredients 1/2 gallon unwaxed pickling cucumbers, approximately 2-3 pounds 2-3 heads flowering dill 4 large bulbs garlic 4 tablespoons sea salt 2 quarts filtered water (you may have extra brine-save it in the refrigerator for another ferment) Instructions Rinse the cucumbers well to remove any dirt or debris (trim away any stems or flowers that might still be connected). If you’re using cucumbers that aren’t freshly picked, place in your sink or a large bowl with ice cold water. Let set 20-30 minutes. This will crisp them up. Peel the garlic, and drop it into your fermentation vessel. Then, add the pickling cucumbers and dill. Create a...
Looking for a fun way to incorporate fermented foods into your next party? Wow your friends with a Fermented Bloody Mary! All the goodness of fermentation, but with a little kick. You can pretty much ferment everything that goes into it - tomatoes, peppers, horseradish, Worcestershire, etc. Brine from your ferments also makes a great addition. Be careful if you add any additional salt - taste it first, as the fermented additions usually are salty enough. Ingredients can be increased or decreased, to your taste. Regular tomato juice can be added to balance out the salt factor, if needed. Ingredients (for 2) 1 cup fermented, pureed & strained tomatoes (straining is optional) 1/2 tsp. fermented horseradish (store bought will work...
The ingredients of immune-boosting Fire Cider in a delicious spicy kraut. A cup a day will help keep the cooties away! Makes 1 quart. Ingredients: 2 cloves garlic, minced 1 jalapeno, minced (remove seeds if you prefer less heat) 2 tsp. burdock, minced or grated 1 tsp. ginger, minced or grated 4 tsp. horseradish, minced or grated 3 tsp. turmeric, minced or grated 1 cup onion, thinly sliced 1/2 cup carrot, grated or thinly sliced Note: the above ingredients can be increased or decreased according to taste- the more fiery, the better! 6 cups (one medium sized head) cabbage, thinly sliced & loosely packed 1 Tbsp. non-iodized salt (we use sea salt) Directions: Combine all the vegetables in a bowl...