Recipes
Simple Sauerkraut
Simple Kraut
Scalable Recipe:
To measure the amount of cabbage you will need. Take your fermenting container (jar, crock, etc.) and use raw cleaned/dried off cabbage and chop up enough to fill the container twice. Chop to desired bite size.
Then place this cabbage in another mixing container (leaving enough room to where you can add and mix in the salt comfortably).
Add to your mixing container 2% of the weight of your cabbage in salt. Massage and pound the kraut and salt mixing them together thoroughly and releasing the water out of the cabbage.
Then pack into the jar and pound to release the brine as you fill the ferment container. If you have extra brine in your mixing container then pour it into your fermenting container to cover your cabbage (if needed).
If using a weight or airlock then follow those instructions.
If not, then make sure the vegetable matter is below the brine, or it will mold. If not using a weight, you will need to watch this closely over the fermentation period, generally 3-5 days. If not using an airlock, you will need to “burp” your jar daily when you check for the brine level. Active overflow is highly probable, especially in warmer temperatures. So, place your fermenting container in a bowl or sink to catch this overflow.
Primary Fermentation usually takes 3-5 days and then you can ferment longer if desired. But taste after 5-7 days.
When you are happy with the level of fermentation then remove weight and airlock (if used) and place a clean lid on your jar and place jar in the refrigerator. Or if you fermented in a crock or larger vessel you can then repack your kraut into smaller jars to fit your refrigerator.
This kraut is then good indefinitely if kept refrigerated.
Recipe Copyright © 2017 by FERMENTI.LLC
All rights reserved. This page or any portion thereof
may not be reproduced or used in any manner whatsoever
without the express written permission of FERMENTI.LLC.
FERMENTI’s Apple Fennel Sauerkraut
Makes 1 Quart
Ingredients:
2 Quarts chopped Cabbage
1/2 Cup Apple
1 Sprig of Fennel (or to taste)
1 Tbsp. Sea Salt
Tools:
Knife and cutting board
Mixing Bowl
Measuring spoon
Wide Mouth Quart Jar with 2-piece lid
4oz Jelly Jar
Optional Airlock or FERMENTI FERMENTATION KIT
Small bowl to put Quart Jar in During Fermentation
Take your cabbages and cut in half, quarter, then remove core. Chop to desired bite size. Fill Quart jar 2 times with this chopped cabbage, emptying that cabbage into your mixing bowl. Cut your apple in half, quarter, then remove seeds/core. Chop to desired bite size. Only put ½ Cup of Apple into 1 Quart recipe. Put apple into your mixing bowl. Chop fennel to desired bite size and add amount to your taste in mixing bowl. Add 1 Tablespoon Sea Salt to your mixing bowl. Lightly massage your ingredients to help break down the cellular structure, until mixture “weeps”. Take your clean and empty Quart jar and pack your sauerkraut mixture into the jar, gently pressing down to remove air bubbles. Do this in layers till you reach just below the jars’ “shoulder”. Then place your clean and empty 4oz jelly jar inside the Quart jar to act as a weight to keep the vegetable matter under the brine. Make sure the veggie matter is under the brine. Place your 2-piece band and lid on the jar, but do not tighten all the way. Or you can use the FERMENTI FERMENTATION Kit’s airlock and lid. You want the jar to be able to “exhale” the off gassing caused by fermentation, so it will not explode on you. Place Quart jar in a small bowl to catch any overflow. Place in your kitchen out of direct sunlight and away from heat. Primary fermentation takes 3-5 days. You can ferment it as long as you wish. The longer it ferments the deeper the flavor and the softer the vegetables become.
Recipe Copyright © 2018 by FERMENTI.LLC
All rights reserved. This page or any portion thereof
may not be reproduced or used in any manner whatsoever
without the express written permission of FERMENTI.LLC.
FERMENTI’s Blackberry & Serrano Freezer Fudge
Ingredients:
1 cup Room Temp Almond Butter
½ Cup Raw Cacao Powder
1/3 Cup Melted Coconut Oil
¼ Cup Fermenti Hot Sauce
To Garnish, Fermented Blackberries (See Blackberry Recipe)
A Sweetener (like 15 drops Stevia Extract OR ½ Cup Raw Coconut Sugar OR ¼ Maple Syrup)
Tools:
Mixing Bowl
Measuring Cup
Mixing Spoon
Silicone molds or cupcake tin with liners
In a mixing bowl, measure out and put in the above ingredients EXCEPT the fermented blackberries. Mix thoroughly. Pour into molds or tin with liners. Fill ½ full with mixture. Then top each one with several fermented blackberries. Place tray in freezer for 2 hours. They can be left in the freezer till time to serve, as best served chilled.
Copyright © 2018 by FERMENTI.LLC
All rights reserved. This page or any portion thereof
may not be reproduced or used in any manner whatsoever
without the express written permission of FERMENTI.LLC.
More Coming Soon!
Email Us & Tell Us What You Want To See Next @ fermentifoods@gmail.com