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FERMENTWORKS
You can learn to ferment safely with confidence in all of our classes. Fermentation School is a cooperative of world-renowned fermentation educators. We have classes for both beginners or seasoned fermenters looking for new flavors or adventures. The self-paced classes will meet you where you are in your fermentation journey. LEARN TO FERMENT ONLINE We are now offering self-paced online fermentation courses. Learn to make tempeh at home. Learn to master the art of fermenting vegetables, or maybe you'd like to learn to make fermented hot sauce. Our fermentation residencies have moved online until further notice. THOUGHTS, EXPERIMENTS, RECIPES FOR FERMENTING EASILY AND Here is a Garum recipe that is an extension of our previous post about Roman garum making in Barcino (modern Barcelona) ancient times. At its most basic garum (also sometimes called liquamen) is seafood, salt, and time. Roman makers though, we imagine, were looking for competitive edge and some shoppers for unique flavors. WHAT IS A FERMENTATION AIRLOCK AND SHOULD I USE ONE Fermentation How To, Fermented Vegetables, Fermentation School. In fermentation an airlock is a set up that allows the carbon dioxide gas created as the bacteria break down the sugars and starches to escape the fermentation vessel, without letting new air into the environment. They have been common standard equipment in alcohol fermentations FERMENTING VEGETABLES IN A MASON JAR :: 2 BASIC TECHNIQUES Simply fill a jar that is appropriately sized to the ferment mixture you have. Place the ferment in the jar, pressing out all air-pockets. Seal tightly with the lid. Place on counter to ferment. Check your ferment daily and crack the seal just a bit to allow the gases toescape and reseal.
SALT AND FERMENTATION Salt also hardens the pectins (that’s your crisp) and slows down the fermentation a bit, which can be important in hot climates or if you are storing without refrigeration. Salt also makes your ferment taste better, remember salt is a flavor enhancer. Of course too much salt and it is no longer tasty. Choose a mineralized salt you love, taste HELP! TROUBLESHOOTING FERMENTED VEGETABLES Then store in the fridge. Also don't forget it is the acidification that makes your ferments safe as soon as they are sour they are usually well below the 4.6 pH safe point which means that the microbes that are harmful can no longer live in. Any yeast and mold will be WHEN YOUR CABBAGE IS DRY? SAUERKRAUT BRINING FLOWCHART Handy flowchart to help you make a delicious brine for your sauerkraut (and other fermented vegetables). Let’s walk through this flowchart, adding some hints along the way. Start by shredding or slicing your cabbage, then adding the salt, but here is a hint. If all of your cabbage is in the bowl and you salt it and its too salty the flowchart MOLD ON TOP OF FERMENTED CUCUMBER PICKLE BRINE—IS IT SAFE Scoop off the mold carefully as carefully as you can without disturbing the pickles below (like I said this is where having that follower is GREAT!) Also remove as much as that top brine as you can. Wipe the edges of the jar with a clean cloth or paper towel. When you are confident that things look clean—pull out a pickle. THICK STICKY BEET BRINE Hi Merilyn, Beet brine is very thick and viscous because beets have so much sugar. The other thing is that 3 days isn’t very long for a ferment like this and sometimes there is a thick slimy phase in fermentation that will work itself out. The picture I am sending is a ferment that is fine but went through this slimy phase. It happenssometimes.
FERMENTWORKS
You can learn to ferment safely with confidence in all of our classes. Fermentation School is a cooperative of world-renowned fermentation educators. We have classes for both beginners or seasoned fermenters looking for new flavors or adventures. The self-paced classes will meet you where you are in your fermentation journey. LEARN TO FERMENT ONLINE We are now offering self-paced online fermentation courses. Learn to make tempeh at home. Learn to master the art of fermenting vegetables, or maybe you'd like to learn to make fermented hot sauce. Our fermentation residencies have moved online until further notice. THOUGHTS, EXPERIMENTS, RECIPES FOR FERMENTING EASILY AND Here is a Garum recipe that is an extension of our previous post about Roman garum making in Barcino (modern Barcelona) ancient times. At its most basic garum (also sometimes called liquamen) is seafood, salt, and time. Roman makers though, we imagine, were looking for competitive edge and some shoppers for unique flavors. WHAT IS A FERMENTATION AIRLOCK AND SHOULD I USE ONE Fermentation How To, Fermented Vegetables, Fermentation School. In fermentation an airlock is a set up that allows the carbon dioxide gas created as the bacteria break down the sugars and starches to escape the fermentation vessel, without letting new air into the environment. They have been common standard equipment in alcohol fermentations FERMENTING VEGETABLES IN A MASON JAR :: 2 BASIC TECHNIQUES Simply fill a jar that is appropriately sized to the ferment mixture you have. Place the ferment in the jar, pressing out all air-pockets. Seal tightly with the lid. Place on counter to ferment. Check your ferment daily and crack the seal just a bit to allow the gases toescape and reseal.
SALT AND FERMENTATION Salt also hardens the pectins (that’s your crisp) and slows down the fermentation a bit, which can be important in hot climates or if you are storing without refrigeration. Salt also makes your ferment taste better, remember salt is a flavor enhancer. Of course too much salt and it is no longer tasty. Choose a mineralized salt you love, taste HELP! TROUBLESHOOTING FERMENTED VEGETABLES Then store in the fridge. Also don't forget it is the acidification that makes your ferments safe as soon as they are sour they are usually well below the 4.6 pH safe point which means that the microbes that are harmful can no longer live in. Any yeast and mold will be WHEN YOUR CABBAGE IS DRY? SAUERKRAUT BRINING FLOWCHART Handy flowchart to help you make a delicious brine for your sauerkraut (and other fermented vegetables). Let’s walk through this flowchart, adding some hints along the way. Start by shredding or slicing your cabbage, then adding the salt, but here is a hint. If all of your cabbage is in the bowl and you salt it and its too salty the flowchart MOLD ON TOP OF FERMENTED CUCUMBER PICKLE BRINE—IS IT SAFE Scoop off the mold carefully as carefully as you can without disturbing the pickles below (like I said this is where having that follower is GREAT!) Also remove as much as that top brine as you can. Wipe the edges of the jar with a clean cloth or paper towel. When you are confident that things look clean—pull out a pickle. THICK STICKY BEET BRINE Hi Merilyn, Beet brine is very thick and viscous because beets have so much sugar. The other thing is that 3 days isn’t very long for a ferment like this and sometimes there is a thick slimy phase in fermentation that will work itself out. The picture I am sending is a ferment that is fine but went through this slimy phase. It happenssometimes.
LEARN TO FERMENT ONLINE We are now offering self-paced online fermentation courses. Learn to make tempeh at home. Learn to master the art of fermenting vegetables, or maybe you'd like to learn to make fermented hot sauce. Our fermentation residencies have moved online until further notice. THOUGHTS, EXPERIMENTS, RECIPES FOR FERMENTING EASILY AND Here is a Garum recipe that is an extension of our previous post about Roman garum making in Barcino (modern Barcelona) ancient times. At its most basic garum (also sometimes called liquamen) is seafood, salt, and time. Roman makers though, we imagine, were looking for competitive edge and some shoppers for unique flavors. MICRO-FERMENTING :: SMALL BATCH VEGETABLE FERMENTATION A good rule of thumb is to taste it. You should be able to taste the salt. It should be pleasant and salty, but not briny like the ocean. For a pint jar :: Use 3/4 pound of vegetables and 5 grams (or ½ teaspoon) salt. For a quart jar :: Use 1 1/2pounds of vegetables and PRESERVING MINT WITH FERMENTATION 8 ounces mint leaves, stems removed. ½ teaspoon salt dissolved in 1/8 cup of unchlorinated water. Roughly chop the mint leaves and add salt-water solution. Massage this brine into the leaves (your hands will smell great) and allow to sit in a bowl, covered for about a half hour to work out more brine. Press into a jar. FERMENTED SWEET POTATOES 1–2 tablespoons salt. In this ferment there is no shredding. Instead we are slicing the sweet potatoes quite fine. This is best done with the slicer side of a grater or the slicing blade in your food processor. Add the rest of the ingredients, then it is the same—saltand
WHERE DO I FIND TEMPEH STARTER CULTURE? The hardest part about making tempeh can be sourcing tempeh starter culture.. Tempeh is based on the fungus Rhizopus oligosporus (or Rhizopus Oryzae or a mix of the two). The spores of this fungus is starter that is needed. As tempeh gains world interest simply sourcing the Rhizopus to get started can be the barrier. This difficulty has increased with pandemic shipping. SAUERKRAUT TROUBLESHOOTING We want you to be successful. We also know it can be hard to tell when you are new to fermentation. This page has a lot of visuals of things that people question. Please scroll through, what you are wondering is probably in this stream. To serve you better we are moving our helpdesk to our new
LACTO-FERMENTED CILANTRO Lacto-fermented Cilantro Paste. As much as you can pick, or 2 - 3 bunches of cilantro leaf. Finely chop the leaves. Put into a bowl and sprinkle with about a 1/2 teaspoon good salt, such as Redmond Real Salt. Mix in the salt and the leaves will immediately start to sweat. Press this into a small jar, until this brine is over the top of theleaves.
MAKE FERMENTED GARLIC PASTE Fermented garlic is the ultimate in probiotic convenience food. No, really, if you spend a little time fermenting something you want it to be garlic. Full disclosure: fermenting garlic takes a bit of time—there is all the peeling! Please don’t stop reading though a) its so worth it and b) you’ve got WHAT ARE THE WHITE SPOTS ON MY PICKLES? Hi Kirsten! I have a question for you! Can you tell me why this littles dots on my Pickles is normal? (Pictures are attached) They dont have that before.. The pickles was made the last summer so already 7 months in the fridge. Also, I find that often, my fermented vegetables are soft.FERMENTWORKS
You can learn to ferment safely with confidence in all of our classes. Fermentation School is a cooperative of world-renowned fermentation educators. We have classes for both beginners or seasoned fermenters looking for new flavors or adventures. The self-paced classes will meet you where you are in your fermentation journey. WHAT IS A FERMENTATION AIRLOCK AND SHOULD I USE ONE Fermentation How To, Fermented Vegetables, Fermentation School. In fermentation an airlock is a set up that allows the carbon dioxide gas created as the bacteria break down the sugars and starches to escape the fermentation vessel, without letting new air into the environment. They have been common standard equipment in alcohol fermentations SALT AND FERMENTATION Salt also hardens the pectins (that’s your crisp) and slows down the fermentation a bit, which can be important in hot climates or if you are storing without refrigeration. Salt also makes your ferment taste better, remember salt is a flavor enhancer. Of course too much salt and it is no longer tasty. Choose a mineralized salt you love, taste FERMENTING VEGETABLES IN A MASON JAR :: 2 BASIC TECHNIQUES Simply fill a jar that is appropriately sized to the ferment mixture you have. Place the ferment in the jar, pressing out all air-pockets. Seal tightly with the lid. Place on counter to ferment. Check your ferment daily and crack the seal just a bit to allow the gases toescape and reseal.
SAUERKRAUT TROUBLESHOOTING We want you to be successful. We also know it can be hard to tell when you are new to fermentation. This page has a lot of visuals of things that people question. Please scroll through, what you are wondering is probably in this stream. To serve you better we are moving our helpdesk to our new
WHEN YOUR CABBAGE IS DRY? SAUERKRAUT BRINING FLOWCHART Handy flowchart to help you make a delicious brine for your sauerkraut (and other fermented vegetables). Let’s walk through this flowchart, adding some hints along the way. Start by shredding or slicing your cabbage, then adding the salt, but here is a hint. If all of your cabbage is in the bowl and you salt it and its too salty the flowchart THE COOL AND WILD SIDE OF FERMENTING :: MINT 1 teaspoon unrefined sea salt. Prepare the vegetables and place in a bowl. Sprinkle in the salt, a little at a time, tasting as you go until it’s slightly salty, but not overwhelming. Massage the mixture and let sit, covered, for 30 minutes. Pack the mixture, a few handfuls at a time into a 1-quart jar, pressing as you go to remove air LACTO-FERMENTED CILANTRO Lacto-fermented Cilantro Paste. As much as you can pick, or 2 - 3 bunches of cilantro leaf. Finely chop the leaves. Put into a bowl and sprinkle with about a 1/2 teaspoon good salt, such as Redmond Real Salt. Mix in the salt and the leaves will immediately start to sweat. Press this into a small jar, until this brine is over the top of theleaves.
MOLD ON TOP OF FERMENTED CUCUMBER PICKLE BRINE—IS IT SAFE Scoop off the mold carefully as carefully as you can without disturbing the pickles below (like I said this is where having that follower is GREAT!) Also remove as much as that top brine as you can. Wipe the edges of the jar with a clean cloth or paper towel. When you are confident that things look clean—pull out a pickle. THICK STICKY BEET BRINE Hi Merilyn, Beet brine is very thick and viscous because beets have so much sugar. The other thing is that 3 days isn’t very long for a ferment like this and sometimes there is a thick slimy phase in fermentation that will work itself out. The picture I am sending is a ferment that is fine but went through this slimy phase. It happenssometimes.
FERMENTWORKS
You can learn to ferment safely with confidence in all of our classes. Fermentation School is a cooperative of world-renowned fermentation educators. We have classes for both beginners or seasoned fermenters looking for new flavors or adventures. The self-paced classes will meet you where you are in your fermentation journey. WHAT IS A FERMENTATION AIRLOCK AND SHOULD I USE ONE Fermentation How To, Fermented Vegetables, Fermentation School. In fermentation an airlock is a set up that allows the carbon dioxide gas created as the bacteria break down the sugars and starches to escape the fermentation vessel, without letting new air into the environment. They have been common standard equipment in alcohol fermentations SALT AND FERMENTATION Salt also hardens the pectins (that’s your crisp) and slows down the fermentation a bit, which can be important in hot climates or if you are storing without refrigeration. Salt also makes your ferment taste better, remember salt is a flavor enhancer. Of course too much salt and it is no longer tasty. Choose a mineralized salt you love, taste FERMENTING VEGETABLES IN A MASON JAR :: 2 BASIC TECHNIQUES Simply fill a jar that is appropriately sized to the ferment mixture you have. Place the ferment in the jar, pressing out all air-pockets. Seal tightly with the lid. Place on counter to ferment. Check your ferment daily and crack the seal just a bit to allow the gases toescape and reseal.
SAUERKRAUT TROUBLESHOOTING We want you to be successful. We also know it can be hard to tell when you are new to fermentation. This page has a lot of visuals of things that people question. Please scroll through, what you are wondering is probably in this stream. To serve you better we are moving our helpdesk to our new
WHEN YOUR CABBAGE IS DRY? SAUERKRAUT BRINING FLOWCHART Handy flowchart to help you make a delicious brine for your sauerkraut (and other fermented vegetables). Let’s walk through this flowchart, adding some hints along the way. Start by shredding or slicing your cabbage, then adding the salt, but here is a hint. If all of your cabbage is in the bowl and you salt it and its too salty the flowchart THE COOL AND WILD SIDE OF FERMENTING :: MINT 1 teaspoon unrefined sea salt. Prepare the vegetables and place in a bowl. Sprinkle in the salt, a little at a time, tasting as you go until it’s slightly salty, but not overwhelming. Massage the mixture and let sit, covered, for 30 minutes. Pack the mixture, a few handfuls at a time into a 1-quart jar, pressing as you go to remove air LACTO-FERMENTED CILANTRO Lacto-fermented Cilantro Paste. As much as you can pick, or 2 - 3 bunches of cilantro leaf. Finely chop the leaves. Put into a bowl and sprinkle with about a 1/2 teaspoon good salt, such as Redmond Real Salt. Mix in the salt and the leaves will immediately start to sweat. Press this into a small jar, until this brine is over the top of theleaves.
THICK STICKY BEET BRINE Hi Merilyn, Beet brine is very thick and viscous because beets have so much sugar. The other thing is that 3 days isn’t very long for a ferment like this and sometimes there is a thick slimy phase in fermentation that will work itself out. The picture I am sending is a ferment that is fine but went through this slimy phase. It happenssometimes.
MOLD ON TOP OF FERMENTED CUCUMBER PICKLE BRINE—IS IT SAFE Scoop off the mold carefully as carefully as you can without disturbing the pickles below (like I said this is where having that follower is GREAT!) Also remove as much as that top brine as you can. Wipe the edges of the jar with a clean cloth or paper towel. When you are confident that things look clean—pull out a pickle. THOUGHTS, EXPERIMENTS, RECIPES FOR FERMENTING EASILY AND Here is a Garum recipe that is an extension of our previous post about Roman garum making in Barcino (modern Barcelona) ancient times. At its most basic garum (also sometimes called liquamen) is seafood, salt, and time. Roman makers though, we imagine, were looking for competitive edge and some shoppers for unique flavors. WHAT IS A FERMENTATION AIRLOCK AND SHOULD I USE ONE Fermentation How To, Fermented Vegetables, Fermentation School. In fermentation an airlock is a set up that allows the carbon dioxide gas created as the bacteria break down the sugars and starches to escape the fermentation vessel, without letting new air into the environment. They have been common standard equipment in alcohol fermentations MICRO-FERMENTING :: SMALL BATCH VEGETABLE FERMENTATION A good rule of thumb is to taste it. You should be able to taste the salt. It should be pleasant and salty, but not briny like the ocean. For a pint jar :: Use 3/4 pound of vegetables and 5 grams (or ½ teaspoon) salt. For a quart jar :: Use 1 1/2pounds of vegetables and HOMEMADE FERMENTED OAT MILK RECIPE Fermented Oat Milk Recipe. You will need a jar, a blender, a nutmilk or other fine mesh bag or cloth for straining, and a way to keep your jar warm for 6 – 8 hours, and the following ingredients. 1 cup (90 g) rolled oats. ½ cup (100) rice koji (white or brown rice) 5 cups(1183 l)
PRESERVING MINT WITH FERMENTATION 8 ounces mint leaves, stems removed. ½ teaspoon salt dissolved in 1/8 cup of unchlorinated water. Roughly chop the mint leaves and add salt-water solution. Massage this brine into the leaves (your hands will smell great) and allow to sit in a bowl, covered for about a half hour to work out more brine. Press into a jar. THE COOL AND WILD SIDE OF FERMENTING :: MINT 1 teaspoon unrefined sea salt. Prepare the vegetables and place in a bowl. Sprinkle in the salt, a little at a time, tasting as you go until it’s slightly salty, but not overwhelming. Massage the mixture and let sit, covered, for 30 minutes. Pack the mixture, a few handfuls at a time into a 1-quart jar, pressing as you go to remove air FERMENTED NETTLE KIMCHI Rinse the nettles in cold water then immerse in the brine solution. Use a plate as a weight to keep the veggies submerged. Set aside, at room temperature for 6–8 hours. Using a colander set over a large bowl, drain the nettles reserving the liquid. Combine the MAKE GOCHUJANG :: RECIPE FOR TRADITIONAL GOCHUJANG AND Allow to sit two hours. Return pot to stove and cook at medium low heat until reduced by a third, about 1 to 2 hours. Stir regularly—this wants to stick to the bottom of the pot. Let this cool completely. Stir in the fermented soy flour, hot pepper powder,RUBY RED SAUERKRAUT
Ruby Red Kraut. Prepare the cabbage: remove the coarse outer leaves, rinse a few unblemished ones and set them aside. Rinse the rest of the cabbage in cold water. With a stainless-steel knife, quarter and core the cabbage. Thinly slice with the WHAT ARE THE WHITE SPOTS ON MY PICKLES? Hi Kirsten! I have a question for you! Can you tell me why this littles dots on my Pickles is normal? (Pictures are attached) They dont have that before.. The pickles was made the last summer so already 7 months in the fridge. Also, I find that often, my fermented vegetables are soft.FERMENTWORKS
You can learn to ferment safely with confidence in all of our classes. Fermentation School is a cooperative of world-renowned fermentation educators. We have classes for both beginners or seasoned fermenters looking for new flavors or adventures. The self-paced classes will meet you where you are in your fermentation journey. WHAT IS A FERMENTATION AIRLOCK AND SHOULD I USE ONE Fermentation How To, Fermented Vegetables, Fermentation School. In fermentation an airlock is a set up that allows the carbon dioxide gas created as the bacteria break down the sugars and starches to escape the fermentation vessel, without letting new air into the environment. They have been common standard equipment in alcohol fermentations SALT AND FERMENTATION Salt also hardens the pectins (that’s your crisp) and slows down the fermentation a bit, which can be important in hot climates or if you are storing without refrigeration. Salt also makes your ferment taste better, remember salt is a flavor enhancer. Of course too much salt and it is no longer tasty. Choose a mineralized salt you love, taste FERMENTING VEGETABLES IN A MASON JAR :: 2 BASIC TECHNIQUES Simply fill a jar that is appropriately sized to the ferment mixture you have. Place the ferment in the jar, pressing out all air-pockets. Seal tightly with the lid. Place on counter to ferment. Check your ferment daily and crack the seal just a bit to allow the gases toescape and reseal.
SAUERKRAUT TROUBLESHOOTING We want you to be successful. We also know it can be hard to tell when you are new to fermentation. This page has a lot of visuals of things that people question. Please scroll through, what you are wondering is probably in this stream. To serve you better we are moving our helpdesk to our new
WHEN YOUR CABBAGE IS DRY? SAUERKRAUT BRINING FLOWCHART Handy flowchart to help you make a delicious brine for your sauerkraut (and other fermented vegetables). Let’s walk through this flowchart, adding some hints along the way. Start by shredding or slicing your cabbage, then adding the salt, but here is a hint. If all of your cabbage is in the bowl and you salt it and its too salty the flowchart THE COOL AND WILD SIDE OF FERMENTING :: MINT 1 teaspoon unrefined sea salt. Prepare the vegetables and place in a bowl. Sprinkle in the salt, a little at a time, tasting as you go until it’s slightly salty, but not overwhelming. Massage the mixture and let sit, covered, for 30 minutes. Pack the mixture, a few handfuls at a time into a 1-quart jar, pressing as you go to remove air LACTO-FERMENTED CILANTRO Lacto-fermented Cilantro Paste. As much as you can pick, or 2 - 3 bunches of cilantro leaf. Finely chop the leaves. Put into a bowl and sprinkle with about a 1/2 teaspoon good salt, such as Redmond Real Salt. Mix in the salt and the leaves will immediately start to sweat. Press this into a small jar, until this brine is over the top of theleaves.
MOLD ON TOP OF FERMENTED CUCUMBER PICKLE BRINE—IS IT SAFE Scoop off the mold carefully as carefully as you can without disturbing the pickles below (like I said this is where having that follower is GREAT!) Also remove as much as that top brine as you can. Wipe the edges of the jar with a clean cloth or paper towel. When you are confident that things look clean—pull out a pickle. THICK STICKY BEET BRINE Hi Merilyn, Beet brine is very thick and viscous because beets have so much sugar. The other thing is that 3 days isn’t very long for a ferment like this and sometimes there is a thick slimy phase in fermentation that will work itself out. The picture I am sending is a ferment that is fine but went through this slimy phase. It happenssometimes.
FERMENTWORKS
You can learn to ferment safely with confidence in all of our classes. Fermentation School is a cooperative of world-renowned fermentation educators. We have classes for both beginners or seasoned fermenters looking for new flavors or adventures. The self-paced classes will meet you where you are in your fermentation journey. WHAT IS A FERMENTATION AIRLOCK AND SHOULD I USE ONE Fermentation How To, Fermented Vegetables, Fermentation School. In fermentation an airlock is a set up that allows the carbon dioxide gas created as the bacteria break down the sugars and starches to escape the fermentation vessel, without letting new air into the environment. They have been common standard equipment in alcohol fermentations SALT AND FERMENTATION Salt also hardens the pectins (that’s your crisp) and slows down the fermentation a bit, which can be important in hot climates or if you are storing without refrigeration. Salt also makes your ferment taste better, remember salt is a flavor enhancer. Of course too much salt and it is no longer tasty. Choose a mineralized salt you love, taste FERMENTING VEGETABLES IN A MASON JAR :: 2 BASIC TECHNIQUES Simply fill a jar that is appropriately sized to the ferment mixture you have. Place the ferment in the jar, pressing out all air-pockets. Seal tightly with the lid. Place on counter to ferment. Check your ferment daily and crack the seal just a bit to allow the gases toescape and reseal.
SAUERKRAUT TROUBLESHOOTING We want you to be successful. We also know it can be hard to tell when you are new to fermentation. This page has a lot of visuals of things that people question. Please scroll through, what you are wondering is probably in this stream. To serve you better we are moving our helpdesk to our new
WHEN YOUR CABBAGE IS DRY? SAUERKRAUT BRINING FLOWCHART Handy flowchart to help you make a delicious brine for your sauerkraut (and other fermented vegetables). Let’s walk through this flowchart, adding some hints along the way. Start by shredding or slicing your cabbage, then adding the salt, but here is a hint. If all of your cabbage is in the bowl and you salt it and its too salty the flowchart THE COOL AND WILD SIDE OF FERMENTING :: MINT 1 teaspoon unrefined sea salt. Prepare the vegetables and place in a bowl. Sprinkle in the salt, a little at a time, tasting as you go until it’s slightly salty, but not overwhelming. Massage the mixture and let sit, covered, for 30 minutes. Pack the mixture, a few handfuls at a time into a 1-quart jar, pressing as you go to remove air LACTO-FERMENTED CILANTRO Lacto-fermented Cilantro Paste. As much as you can pick, or 2 - 3 bunches of cilantro leaf. Finely chop the leaves. Put into a bowl and sprinkle with about a 1/2 teaspoon good salt, such as Redmond Real Salt. Mix in the salt and the leaves will immediately start to sweat. Press this into a small jar, until this brine is over the top of theleaves.
MOLD ON TOP OF FERMENTED CUCUMBER PICKLE BRINE—IS IT SAFE Scoop off the mold carefully as carefully as you can without disturbing the pickles below (like I said this is where having that follower is GREAT!) Also remove as much as that top brine as you can. Wipe the edges of the jar with a clean cloth or paper towel. When you are confident that things look clean—pull out a pickle. THICK STICKY BEET BRINE Hi Merilyn, Beet brine is very thick and viscous because beets have so much sugar. The other thing is that 3 days isn’t very long for a ferment like this and sometimes there is a thick slimy phase in fermentation that will work itself out. The picture I am sending is a ferment that is fine but went through this slimy phase. It happenssometimes.
THOUGHTS, EXPERIMENTS, RECIPES FOR FERMENTING EASILY AND Here is a Garum recipe that is an extension of our previous post about Roman garum making in Barcino (modern Barcelona) ancient times. At its most basic garum (also sometimes called liquamen) is seafood, salt, and time. Roman makers though, we imagine, were looking for competitive edge and some shoppers for unique flavors. WHAT IS A FERMENTATION AIRLOCK AND SHOULD I USE ONE Fermentation How To, Fermented Vegetables, Fermentation School. In fermentation an airlock is a set up that allows the carbon dioxide gas created as the bacteria break down the sugars and starches to escape the fermentation vessel, without letting new air into the environment. They have been common standard equipment in alcohol fermentations MICRO-FERMENTING :: SMALL BATCH VEGETABLE FERMENTATION A good rule of thumb is to taste it. You should be able to taste the salt. It should be pleasant and salty, but not briny like the ocean. For a pint jar :: Use 3/4 pound of vegetables and 5 grams (or ½ teaspoon) salt. For a quart jar :: Use 1 1/2pounds of vegetables and HOMEMADE FERMENTED OAT MILK RECIPE Fermented Oat Milk Recipe. You will need a jar, a blender, a nutmilk or other fine mesh bag or cloth for straining, and a way to keep your jar warm for 6 – 8 hours, and the following ingredients. 1 cup (90 g) rolled oats. ½ cup (100) rice koji (white or brown rice) 5 cups(1183 l)
PRESERVING MINT WITH FERMENTATION 8 ounces mint leaves, stems removed. ½ teaspoon salt dissolved in 1/8 cup of unchlorinated water. Roughly chop the mint leaves and add salt-water solution. Massage this brine into the leaves (your hands will smell great) and allow to sit in a bowl, covered for about a half hour to work out more brine. Press into a jar. THE COOL AND WILD SIDE OF FERMENTING :: MINT 1 teaspoon unrefined sea salt. Prepare the vegetables and place in a bowl. Sprinkle in the salt, a little at a time, tasting as you go until it’s slightly salty, but not overwhelming. Massage the mixture and let sit, covered, for 30 minutes. Pack the mixture, a few handfuls at a time into a 1-quart jar, pressing as you go to remove air FERMENTED NETTLE KIMCHI Rinse the nettles in cold water then immerse in the brine solution. Use a plate as a weight to keep the veggies submerged. Set aside, at room temperature for 6–8 hours. Using a colander set over a large bowl, drain the nettles reserving the liquid. Combine the MAKE GOCHUJANG :: RECIPE FOR TRADITIONAL GOCHUJANG AND Allow to sit two hours. Return pot to stove and cook at medium low heat until reduced by a third, about 1 to 2 hours. Stir regularly—this wants to stick to the bottom of the pot. Let this cool completely. Stir in the fermented soy flour, hot pepper powder,RUBY RED SAUERKRAUT
Ruby Red Kraut. Prepare the cabbage: remove the coarse outer leaves, rinse a few unblemished ones and set them aside. Rinse the rest of the cabbage in cold water. With a stainless-steel knife, quarter and core the cabbage. Thinly slice with the WHAT ARE THE WHITE SPOTS ON MY PICKLES? Hi Kirsten! I have a question for you! Can you tell me why this littles dots on my Pickles is normal? (Pictures are attached) They dont have that before.. The pickles was made the last summer so already 7 months in the fridge. Also, I find that often, my fermented vegetables are soft.FERMENTWORKS
Christopher and Kirsten Shockey have captured in this book all of the passion and joie de vivre that attracted me to cider so many years ago. In a friendly, straightforward manner they describe the whole process of making cider on a variety of scales, and present an impressive palette of options for neophytes, hobbyists, and even more experienced cidermakers. LEARN TO FERMENT ONLINE We are now offering self-paced online fermentation courses. Learn to make tempeh at home. Learn to master the art of fermenting vegetables, or maybe you'd like to learn to make fermented hot sauce. Our fermentation residencies have moved online until further notice. THOUGHTS, EXPERIMENTS, RECIPES FOR FERMENTING EASILY AND Here is a Garum recipe that is an extension of our previous post about Roman garum making in Barcino (modern Barcelona) ancient times. At its most basic garum (also sometimes called liquamen) is seafood, salt, and time. Roman makers though, we imagine, were looking for competitive edge and some shoppers for unique flavors. HELP! TROUBLESHOOTING FERMENTED VEGETABLES We want you to be successful. We also know it can be hard to tell when you are new to fermentation. This page has a lot of visuals of things that people question. Please scroll through, what you are wondering is probably in this stream. To serve you better we are moving our helpdesk to our new
SALT AND FERMENTATION Salt also hardens the pectins (that’s your crisp) and slows down the fermentation a bit, which can be important in hot climates or if you are storing without refrigeration. Salt also makes your ferment taste better, remember salt is a flavor enhancer. Of course too much salt and it is no longer tasty. Choose a mineralized salt you love, taste WHAT IS A FERMENTATION AIRLOCK AND SHOULD I USE ONE Fermentation How To, Fermented Vegetables, Fermentation School. In fermentation an airlock is a set up that allows the carbon dioxide gas created as the bacteria break down the sugars and starches to escape the fermentation vessel, without letting new air into the environment. They have been common standard equipment in alcohol fermentations PRESERVING MINT WITH FERMENTATION 8 ounces mint leaves, stems removed. ½ teaspoon salt dissolved in 1/8 cup of unchlorinated water. Roughly chop the mint leaves and add salt-water solution. Massage this brine into the leaves (your hands will smell great) and allow to sit in a bowl, covered for about a half hour to work out more brine. Press into a jar. WHEN YOUR CABBAGE IS DRY? SAUERKRAUT BRINING FLOWCHART Handy flowchart to help you make a delicious brine for your sauerkraut (and other fermented vegetables). Let’s walk through this flowchart, adding some hints along the way. Start by shredding or slicing your cabbage, then adding the salt, but here is a hint. If all of your cabbage is in the bowl and you salt it and its too salty the flowchart THICK STICKY BEET BRINE Hi Merilyn, Beet brine is very thick and viscous because beets have so much sugar. The other thing is that 3 days isn’t very long for a ferment like this and sometimes there is a thick slimy phase in fermentation that will work itself out. The picture I am sending is a ferment that is fine but went through this slimy phase. It happenssometimes.
MOLD ON TOP OF FERMENTED CUCUMBER PICKLE BRINE—IS IT SAFE Scoop off the mold carefully as carefully as you can without disturbing the pickles below (like I said this is where having that follower is GREAT!) Also remove as much as that top brine as you can. Wipe the edges of the jar with a clean cloth or paper towel. When you are confident that things look clean—pull out a pickle.FERMENTWORKS
Christopher and Kirsten Shockey have captured in this book all of the passion and joie de vivre that attracted me to cider so many years ago. In a friendly, straightforward manner they describe the whole process of making cider on a variety of scales, and present an impressive palette of options for neophytes, hobbyists, and even more experienced cidermakers. LEARN TO FERMENT ONLINE We are now offering self-paced online fermentation courses. Learn to make tempeh at home. Learn to master the art of fermenting vegetables, or maybe you'd like to learn to make fermented hot sauce. Our fermentation residencies have moved online until further notice. THOUGHTS, EXPERIMENTS, RECIPES FOR FERMENTING EASILY AND Here is a Garum recipe that is an extension of our previous post about Roman garum making in Barcino (modern Barcelona) ancient times. At its most basic garum (also sometimes called liquamen) is seafood, salt, and time. Roman makers though, we imagine, were looking for competitive edge and some shoppers for unique flavors. HELP! TROUBLESHOOTING FERMENTED VEGETABLES We want you to be successful. We also know it can be hard to tell when you are new to fermentation. This page has a lot of visuals of things that people question. Please scroll through, what you are wondering is probably in this stream. To serve you better we are moving our helpdesk to our new
SALT AND FERMENTATION Salt also hardens the pectins (that’s your crisp) and slows down the fermentation a bit, which can be important in hot climates or if you are storing without refrigeration. Salt also makes your ferment taste better, remember salt is a flavor enhancer. Of course too much salt and it is no longer tasty. Choose a mineralized salt you love, taste WHAT IS A FERMENTATION AIRLOCK AND SHOULD I USE ONE Fermentation How To, Fermented Vegetables, Fermentation School. In fermentation an airlock is a set up that allows the carbon dioxide gas created as the bacteria break down the sugars and starches to escape the fermentation vessel, without letting new air into the environment. They have been common standard equipment in alcohol fermentations PRESERVING MINT WITH FERMENTATION 8 ounces mint leaves, stems removed. ½ teaspoon salt dissolved in 1/8 cup of unchlorinated water. Roughly chop the mint leaves and add salt-water solution. Massage this brine into the leaves (your hands will smell great) and allow to sit in a bowl, covered for about a half hour to work out more brine. Press into a jar. WHEN YOUR CABBAGE IS DRY? SAUERKRAUT BRINING FLOWCHART Handy flowchart to help you make a delicious brine for your sauerkraut (and other fermented vegetables). Let’s walk through this flowchart, adding some hints along the way. Start by shredding or slicing your cabbage, then adding the salt, but here is a hint. If all of your cabbage is in the bowl and you salt it and its too salty the flowchart THICK STICKY BEET BRINE Hi Merilyn, Beet brine is very thick and viscous because beets have so much sugar. The other thing is that 3 days isn’t very long for a ferment like this and sometimes there is a thick slimy phase in fermentation that will work itself out. The picture I am sending is a ferment that is fine but went through this slimy phase. It happenssometimes.
MOLD ON TOP OF FERMENTED CUCUMBER PICKLE BRINE—IS IT SAFE Scoop off the mold carefully as carefully as you can without disturbing the pickles below (like I said this is where having that follower is GREAT!) Also remove as much as that top brine as you can. Wipe the edges of the jar with a clean cloth or paper towel. When you are confident that things look clean—pull out a pickle. LEARN TO FERMENT ONLINE We are now offering self-paced online fermentation courses. Learn to make tempeh at home. Learn to master the art of fermenting vegetables, or maybe you'd like to learn to make fermented hot sauce. Our fermentation residencies have moved online until further notice. THOUGHTS, EXPERIMENTS, RECIPES FOR FERMENTING EASILY AND Here is a Garum recipe that is an extension of our previous post about Roman garum making in Barcino (modern Barcelona) ancient times. At its most basic garum (also sometimes called liquamen) is seafood, salt, and time. Roman makers though, we imagine, were looking for competitive edge and some shoppers for unique flavors.FERMENTATION HOW TO
We want you to be successful. We also know it can be hard to tell when you are new to fermentation. This page has a lot of visuals of things that people question. Please scroll through, what you are wondering is probably in this stream. To serve you better we are moving our helpdesk to our new
FERMENTING VEGETABLES IN A MASON JAR :: 2 BASIC TECHNIQUES “Submerging in Brine—Conquers Evil Every Time!” Wise words from Fermento and Brine, superheroes of the vegetable underworld. I know I sound like a broken record. Is that still a saying? EekBroken iPod stuck on repeat just doesn’t have the same ring. HOMEMADE FERMENTED OAT MILK RECIPE Fermented Oat Milk Recipe. You will need a jar, a blender, a nutmilk or other fine mesh bag or cloth for straining, and a way to keep your jar warm for 6 – 8 hours, and the following ingredients. 1 cup (90 g) rolled oats. ½ cup (100) rice koji (white or brown rice) 5 cups(1183 l)
PRESERVING MINT WITH FERMENTATION 8 ounces mint leaves, stems removed. ½ teaspoon salt dissolved in 1/8 cup of unchlorinated water. Roughly chop the mint leaves and add salt-water solution. Massage this brine into the leaves (your hands will smell great) and allow to sit in a bowl, covered for about a half hour to work out more brine. Press into a jar. THE COOL AND WILD SIDE OF FERMENTING :: MINT 1 teaspoon unrefined sea salt. Prepare the vegetables and place in a bowl. Sprinkle in the salt, a little at a time, tasting as you go until it’s slightly salty, but not overwhelming. Massage the mixture and let sit, covered, for 30 minutes. Pack the mixture, a few handfuls at a time into a 1-quart jar, pressing as you go to remove air LACTO-FERMENTED CILANTRO Lacto-fermented Cilantro Paste. As much as you can pick, or 2 - 3 bunches of cilantro leaf. Finely chop the leaves. Put into a bowl and sprinkle with about a 1/2 teaspoon good salt, such as Redmond Real Salt. Mix in the salt and the leaves will immediately start to sweat. Press this into a small jar, until this brine is over the top of theleaves.
MAKE FERMENTED GARLIC PASTE Fermented garlic is the ultimate in probiotic convenience food. No, really, if you spend a little time fermenting something you want it to be garlic. Full disclosure: fermenting garlic takes a bit of time—there is all the peeling! Please don’t stop reading though a) its so worth it and b) you’ve got MAKE GOCHUJANG :: RECIPE FOR TRADITIONAL GOCHUJANG AND Allow to sit two hours. Return pot to stove and cook at medium low heat until reduced by a third, about 1 to 2 hours. Stir regularly—this wants to stick to the bottom of the pot. Let this cool completely. Stir in the fermented soy flour, hot pepper powder,FERMENTWORKS
You can learn to ferment safely with confidence in all of our classes. Fermentation School is a cooperative of world-renowned fermentation educators. We have classes for both beginners or seasoned fermenters looking for new flavors or adventures. The self-paced classes will meet you where you are in your fermentation journey. WHAT IS A FERMENTATION AIRLOCK AND SHOULD I USE ONE Fermentation How To, Fermented Vegetables, Fermentation School. In fermentation an airlock is a set up that allows the carbon dioxide gas created as the bacteria break down the sugars and starches to escape the fermentation vessel, without letting new air into the environment. They have been common standard equipment in alcohol fermentations FERMENTING VEGETABLES IN A MASON JAR :: 2 BASIC TECHNIQUES Simply fill a jar that is appropriately sized to the ferment mixture you have. Place the ferment in the jar, pressing out all air-pockets. Seal tightly with the lid. Place on counter to ferment. Check your ferment daily and crack the seal just a bit to allow the gases toescape and reseal.
HELP! TROUBLESHOOTING FERMENTED VEGETABLES Then store in the fridge. Also don't forget it is the acidification that makes your ferments safe as soon as they are sour they are usually well below the 4.6 pH safe point which means that the microbes that are harmful can no longer live in. Any yeast and mold will be SAUERKRAUT TROUBLESHOOTING We want you to be successful. We also know it can be hard to tell when you are new to fermentation. This page has a lot of visuals of things that people question. Please scroll through, what you are wondering is probably in this stream. To serve you better we are moving our helpdesk to our new
THE COOL AND WILD SIDE OF FERMENTING :: MINT 1 teaspoon unrefined sea salt. Prepare the vegetables and place in a bowl. Sprinkle in the salt, a little at a time, tasting as you go until it’s slightly salty, but not overwhelming. Massage the mixture and let sit, covered, for 30 minutes. Pack the mixture, a few handfuls at a time into a 1-quart jar, pressing as you go to remove air WHEN YOUR CABBAGE IS DRY? SAUERKRAUT BRINING FLOWCHART Handy flowchart to help you make a delicious brine for your sauerkraut (and other fermented vegetables). Let’s walk through this flowchart, adding some hints along the way. Start by shredding or slicing your cabbage, then adding the salt, but here is a hint. If all of your cabbage is in the bowl and you salt it and its too salty the flowchart LACTO-FERMENTED CILANTRO Lacto-fermented Cilantro Paste. As much as you can pick, or 2 - 3 bunches of cilantro leaf. Finely chop the leaves. Put into a bowl and sprinkle with about a 1/2 teaspoon good salt, such as Redmond Real Salt. Mix in the salt and the leaves will immediately start to sweat. Press this into a small jar, until this brine is over the top of theleaves.
THICK STICKY BEET BRINE Hi Merilyn, Beet brine is very thick and viscous because beets have so much sugar. The other thing is that 3 days isn’t very long for a ferment like this and sometimes there is a thick slimy phase in fermentation that will work itself out. The picture I am sending is a ferment that is fine but went through this slimy phase. It happenssometimes.
MOLD ON TOP OF FERMENTED CUCUMBER PICKLE BRINE—IS IT SAFE Scoop off the mold carefully as carefully as you can without disturbing the pickles below (like I said this is where having that follower is GREAT!) Also remove as much as that top brine as you can. Wipe the edges of the jar with a clean cloth or paper towel. When you are confident that things look clean—pull out a pickle.FERMENTWORKS
You can learn to ferment safely with confidence in all of our classes. Fermentation School is a cooperative of world-renowned fermentation educators. We have classes for both beginners or seasoned fermenters looking for new flavors or adventures. The self-paced classes will meet you where you are in your fermentation journey. WHAT IS A FERMENTATION AIRLOCK AND SHOULD I USE ONE Fermentation How To, Fermented Vegetables, Fermentation School. In fermentation an airlock is a set up that allows the carbon dioxide gas created as the bacteria break down the sugars and starches to escape the fermentation vessel, without letting new air into the environment. They have been common standard equipment in alcohol fermentations FERMENTING VEGETABLES IN A MASON JAR :: 2 BASIC TECHNIQUES Simply fill a jar that is appropriately sized to the ferment mixture you have. Place the ferment in the jar, pressing out all air-pockets. Seal tightly with the lid. Place on counter to ferment. Check your ferment daily and crack the seal just a bit to allow the gases toescape and reseal.
HELP! TROUBLESHOOTING FERMENTED VEGETABLES Then store in the fridge. Also don't forget it is the acidification that makes your ferments safe as soon as they are sour they are usually well below the 4.6 pH safe point which means that the microbes that are harmful can no longer live in. Any yeast and mold will be SAUERKRAUT TROUBLESHOOTING We want you to be successful. We also know it can be hard to tell when you are new to fermentation. This page has a lot of visuals of things that people question. Please scroll through, what you are wondering is probably in this stream. To serve you better we are moving our helpdesk to our new
THE COOL AND WILD SIDE OF FERMENTING :: MINT 1 teaspoon unrefined sea salt. Prepare the vegetables and place in a bowl. Sprinkle in the salt, a little at a time, tasting as you go until it’s slightly salty, but not overwhelming. Massage the mixture and let sit, covered, for 30 minutes. Pack the mixture, a few handfuls at a time into a 1-quart jar, pressing as you go to remove air WHEN YOUR CABBAGE IS DRY? SAUERKRAUT BRINING FLOWCHART Handy flowchart to help you make a delicious brine for your sauerkraut (and other fermented vegetables). Let’s walk through this flowchart, adding some hints along the way. Start by shredding or slicing your cabbage, then adding the salt, but here is a hint. If all of your cabbage is in the bowl and you salt it and its too salty the flowchart LACTO-FERMENTED CILANTRO Lacto-fermented Cilantro Paste. As much as you can pick, or 2 - 3 bunches of cilantro leaf. Finely chop the leaves. Put into a bowl and sprinkle with about a 1/2 teaspoon good salt, such as Redmond Real Salt. Mix in the salt and the leaves will immediately start to sweat. Press this into a small jar, until this brine is over the top of theleaves.
THICK STICKY BEET BRINE Hi Merilyn, Beet brine is very thick and viscous because beets have so much sugar. The other thing is that 3 days isn’t very long for a ferment like this and sometimes there is a thick slimy phase in fermentation that will work itself out. The picture I am sending is a ferment that is fine but went through this slimy phase. It happenssometimes.
MOLD ON TOP OF FERMENTED CUCUMBER PICKLE BRINE—IS IT SAFE Scoop off the mold carefully as carefully as you can without disturbing the pickles below (like I said this is where having that follower is GREAT!) Also remove as much as that top brine as you can. Wipe the edges of the jar with a clean cloth or paper towel. When you are confident that things look clean—pull out a pickle. LEARN TO FERMENT ONLINE We are now offering self-paced online fermentation courses. Learn to make tempeh at home. Learn to master the art of fermenting vegetables, or maybe you'd like to learn to make fermented hot sauce. Our fermentation residencies have moved online until further notice. THOUGHTS, EXPERIMENTS, RECIPES FOR FERMENTING EASILY AND Here is a Garum recipe that is an extension of our previous post about Roman garum making in Barcino (modern Barcelona) ancient times. At its most basic garum (also sometimes called liquamen) is seafood, salt, and time. Roman makers though, we imagine, were looking for competitive edge and some shoppers for unique flavors. WHAT IS A FERMENTATION AIRLOCK AND SHOULD I USE ONE Fermentation How To, Fermented Vegetables, Fermentation School. In fermentation an airlock is a set up that allows the carbon dioxide gas created as the bacteria break down the sugars and starches to escape the fermentation vessel, without letting new air into the environment. They have been common standard equipment in alcohol fermentations FERMENTING VEGETABLES IN A MASON JAR :: 2 BASIC TECHNIQUES “Submerging in Brine—Conquers Evil Every Time!” Wise words from Fermento and Brine, superheroes of the vegetable underworld. I know I sound like a broken record. Is that still a saying? EekBroken iPod stuck on repeat just doesn’t have the same ring. SALT AND FERMENTATION Salt also hardens the pectins (that’s your crisp) and slows down the fermentation a bit, which can be important in hot climates or if you are storing without refrigeration. Salt also makes your ferment taste better, remember salt is a flavor enhancer. Of course too much salt and it is no longer tasty. Choose a mineralized salt you love, taste HOMEMADE FERMENTED OAT MILK RECIPE Fermented Oat Milk Recipe. You will need a jar, a blender, a nutmilk or other fine mesh bag or cloth for straining, and a way to keep your jar warm for 6 – 8 hours, and the following ingredients. 1 cup (90 g) rolled oats. ½ cup (100) rice koji (white or brown rice) 5 cups(1183 l)
PRESERVING MINT WITH FERMENTATION 8 ounces mint leaves, stems removed. ½ teaspoon salt dissolved in 1/8 cup of unchlorinated water. Roughly chop the mint leaves and add salt-water solution. Massage this brine into the leaves (your hands will smell great) and allow to sit in a bowl, covered for about a half hour to work out more brine. Press into a jar. FERMENTED NETTLE KIMCHI Rinse the nettles in cold water then immerse in the brine solution. Use a plate as a weight to keep the veggies submerged. Set aside, at room temperature for 6–8 hours. Using a colander set over a large bowl, drain the nettles reserving the liquid. Combine the MAKE GOCHUJANG :: RECIPE FOR TRADITIONAL GOCHUJANG AND Allow to sit two hours. Return pot to stove and cook at medium low heat until reduced by a third, about 1 to 2 hours. Stir regularly—this wants to stick to the bottom of the pot. Let this cool completely. Stir in the fermented soy flour, hot pepper powder, WHAT ARE THE WHITE SPOTS ON MY PICKLES? Hi Kirsten! I have a question for you! Can you tell me why this littles dots on my Pickles is normal? (Pictures are attached) They dont have that before.. The pickles was made the last summer so already 7 months in the fridge. Also, I find that often, my fermented vegetables are soft.FERMENTWORKS
Christopher and Kirsten Shockey have captured in this book all of the passion and joie de vivre that attracted me to cider so many years ago. In a friendly, straightforward manner they describe the whole process of making cider on a variety of scales, and present an impressive palette of options for neophytes, hobbyists, and even more experienced cidermakers. LEARN TO FERMENT ONLINE We are now offering self-paced online fermentation courses. Learn to make tempeh at home. Learn to master the art of fermenting vegetables, or maybe you'd like to learn to make fermented hot sauce. Our fermentation residencies have moved online until further notice. THOUGHTS, EXPERIMENTS, RECIPES FOR FERMENTING EASILY AND Here is a Garum recipe that is an extension of our previous post about Roman garum making in Barcino (modern Barcelona) ancient times. At its most basic garum (also sometimes called liquamen) is seafood, salt, and time. Roman makers though, we imagine, were looking for competitive edge and some shoppers for unique flavors. WHAT IS A FERMENTATION AIRLOCK AND SHOULD I USE ONEHOW TO USE FERMENTATION AIRLOCKDIY FERMENTATION LOCKFERMENTATION LOCK FOR SALEGLASS FERMENTATION LOCKSINGLE USE FERMENTATION Fermentation How To, Fermented Vegetables, Fermentation School. In fermentation an airlock is a set up that allows the carbon dioxide gas created as the bacteria break down the sugars and starches to escape the fermentation vessel, without letting new air into the environment. They have been common standard equipment in alcohol fermentations FERMENTING VEGETABLES IN A MASON JAR :: 2 BASIC TECHNIQUES “Submerging in Brine—Conquers Evil Every Time!” Wise words from Fermento and Brine, superheroes of the vegetable underworld. I know I sound like a broken record. Is that still a saying? EekBroken iPod stuck on repeat just doesn’t have the same ring. FERMENTED SWEET POTATOES 1–2 tablespoons salt. In this ferment there is no shredding. Instead we are slicing the sweet potatoes quite fine. This is best done with the slicer side of a grater or the slicing blade in your food processor. Add the rest of the ingredients, then it is the same—saltand
THE COOL AND WILD SIDE OF FERMENTING :: MINT 1 teaspoon unrefined sea salt. Prepare the vegetables and place in a bowl. Sprinkle in the salt, a little at a time, tasting as you go until it’s slightly salty, but not overwhelming. Massage the mixture and let sit, covered, for 30 minutes. Pack the mixture, a few handfuls at a time into a 1-quart jar, pressing as you go to remove air MAKE FERMENTED GARLIC PASTE Fermented garlic is the ultimate in probiotic convenience food. No, really, if you spend a little time fermenting something you want it to be garlic. Full disclosure: fermenting garlic takes a bit of time—there is all the peeling! Please don’t stop reading though a) its so worth it and b) you’ve got WHEN YOUR CABBAGE IS DRY? SAUERKRAUT BRINING FLOWCHART Handy flowchart to help you make a delicious brine for your sauerkraut (and other fermented vegetables). Let’s walk through this flowchart, adding some hints along the way. Start by shredding or slicing your cabbage, then adding the salt, but here is a hint. If all of your cabbage is in the bowl and you salt it and its too salty the flowchart MOLD ON TOP OF FERMENTED CUCUMBER PICKLE BRINE—IS IT SAFE Scoop off the mold carefully as carefully as you can without disturbing the pickles below (like I said this is where having that follower is GREAT!) Also remove as much as that top brine as you can. Wipe the edges of the jar with a clean cloth or paper towel. When you are confident that things look clean—pull out a pickle.FERMENTWORKS
Christopher and Kirsten Shockey have captured in this book all of the passion and joie de vivre that attracted me to cider so many years ago. In a friendly, straightforward manner they describe the whole process of making cider on a variety of scales, and present an impressive palette of options for neophytes, hobbyists, and even more experienced cidermakers. LEARN TO FERMENT ONLINE We are now offering self-paced online fermentation courses. Learn to make tempeh at home. Learn to master the art of fermenting vegetables, or maybe you'd like to learn to make fermented hot sauce. Our fermentation residencies have moved online until further notice. THOUGHTS, EXPERIMENTS, RECIPES FOR FERMENTING EASILY AND Here is a Garum recipe that is an extension of our previous post about Roman garum making in Barcino (modern Barcelona) ancient times. At its most basic garum (also sometimes called liquamen) is seafood, salt, and time. Roman makers though, we imagine, were looking for competitive edge and some shoppers for unique flavors. WHAT IS A FERMENTATION AIRLOCK AND SHOULD I USE ONEHOW TO USE FERMENTATION AIRLOCKDIY FERMENTATION LOCKFERMENTATION LOCK FOR SALEGLASS FERMENTATION LOCKSINGLE USE FERMENTATION Fermentation How To, Fermented Vegetables, Fermentation School. In fermentation an airlock is a set up that allows the carbon dioxide gas created as the bacteria break down the sugars and starches to escape the fermentation vessel, without letting new air into the environment. They have been common standard equipment in alcohol fermentations FERMENTING VEGETABLES IN A MASON JAR :: 2 BASIC TECHNIQUES “Submerging in Brine—Conquers Evil Every Time!” Wise words from Fermento and Brine, superheroes of the vegetable underworld. I know I sound like a broken record. Is that still a saying? EekBroken iPod stuck on repeat just doesn’t have the same ring. FERMENTED SWEET POTATOES 1–2 tablespoons salt. In this ferment there is no shredding. Instead we are slicing the sweet potatoes quite fine. This is best done with the slicer side of a grater or the slicing blade in your food processor. Add the rest of the ingredients, then it is the same—saltand
THE COOL AND WILD SIDE OF FERMENTING :: MINT 1 teaspoon unrefined sea salt. Prepare the vegetables and place in a bowl. Sprinkle in the salt, a little at a time, tasting as you go until it’s slightly salty, but not overwhelming. Massage the mixture and let sit, covered, for 30 minutes. Pack the mixture, a few handfuls at a time into a 1-quart jar, pressing as you go to remove air MAKE FERMENTED GARLIC PASTE Fermented garlic is the ultimate in probiotic convenience food. No, really, if you spend a little time fermenting something you want it to be garlic. Full disclosure: fermenting garlic takes a bit of time—there is all the peeling! Please don’t stop reading though a) its so worth it and b) you’ve got WHEN YOUR CABBAGE IS DRY? SAUERKRAUT BRINING FLOWCHART Handy flowchart to help you make a delicious brine for your sauerkraut (and other fermented vegetables). Let’s walk through this flowchart, adding some hints along the way. Start by shredding or slicing your cabbage, then adding the salt, but here is a hint. If all of your cabbage is in the bowl and you salt it and its too salty the flowchart MOLD ON TOP OF FERMENTED CUCUMBER PICKLE BRINE—IS IT SAFE Scoop off the mold carefully as carefully as you can without disturbing the pickles below (like I said this is where having that follower is GREAT!) Also remove as much as that top brine as you can. Wipe the edges of the jar with a clean cloth or paper towel. When you are confident that things look clean—pull out a pickle. LEARN TO FERMENT ONLINE We are now offering self-paced online fermentation courses. Learn to make tempeh at home. Learn to master the art of fermenting vegetables, or maybe you'd like to learn to make fermented hot sauce. Our fermentation residencies have moved online until further notice. THOUGHTS, EXPERIMENTS, RECIPES FOR FERMENTING EASILY AND Here is a Garum recipe that is an extension of our previous post about Roman garum making in Barcino (modern Barcelona) ancient times. At its most basic garum (also sometimes called liquamen) is seafood, salt, and time. Roman makers though, we imagine, were looking for competitive edge and some shoppers for unique flavors.FERMENTATION HOW TO
We want you to be successful. We also know it can be hard to tell when you are new to fermentation. This page has a lot of visuals of things that people question. Please scroll through, what you are wondering is probably in this stream. To serve you better we are moving our helpdesk to our new
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Meet us at our home. Oregon Public Broadcasting’s Southern Oregon’s Fermented Food Pioneers documentary. HOMEMADE FERMENTED OAT MILK RECIPE Fermented Oat Milk Recipe. You will need a jar, a blender, a nutmilk or other fine mesh bag or cloth for straining, and a way to keep your jar warm for 6 – 8 hours, and the following ingredients. 1 cup (90 g) rolled oats. ½ cup (100) rice koji (white or brown rice) 5 cups(1183 l)
SALT AND FERMENTATION Salt also hardens the pectins (that’s your crisp) and slows down the fermentation a bit, which can be important in hot climates or if you are storing without refrigeration. Salt also makes your ferment taste better, remember salt is a flavor enhancer. Of course too much salt and it is no longer tasty. Choose a mineralized salt you love, taste THE COOL AND WILD SIDE OF FERMENTING :: MINT 1 teaspoon unrefined sea salt. Prepare the vegetables and place in a bowl. Sprinkle in the salt, a little at a time, tasting as you go until it’s slightly salty, but not overwhelming. Massage the mixture and let sit, covered, for 30 minutes. Pack the mixture, a few handfuls at a time into a 1-quart jar, pressing as you go to remove air PRESERVING MINT WITH FERMENTATION 8 ounces mint leaves, stems removed. ½ teaspoon salt dissolved in 1/8 cup of unchlorinated water. Roughly chop the mint leaves and add salt-water solution. Massage this brine into the leaves (your hands will smell great) and allow to sit in a bowl, covered for about a half hour to work out more brine. Press into a jar. LACTO-FERMENTED CILANTRO Lacto-fermented Cilantro Paste. As much as you can pick, or 2 - 3 bunches of cilantro leaf. Finely chop the leaves. Put into a bowl and sprinkle with about a 1/2 teaspoon good salt, such as Redmond Real Salt. Mix in the salt and the leaves will immediately start to sweat. Press this into a small jar, until this brine is over the top of theleaves.
RHUBARB FOOL(S)
1 tablespoon grated fresh ginger. 1/4 – 1/2 teaspoon ground cardamom. Placed sliced rhubarb, salt, ginger, and cardamom in a bowl. Massage all the ingredients together. When the salt has coated all the rhubarb and it is starting to weep, cover with aHome
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Help! Troubleshooting Fermented VegetablesHome
Our Books
About Us
Join Us
Welcome Fermentista
Blog
Fermentation IntensivesBlog Index
Classes & Events
Buy Signed Copies
Free e-course
Help! Troubleshooting Fermented VegetablesHome
Our Books
About Us
Join Us
Welcome Fermentista
Blog
Fermentation IntensivesBlog Index
Classes & Events
Buy Signed Copies
Free e-course
Help! Troubleshooting Fermented Vegetables VEGETABLES + SALT + TIME = YUM Claim your FREE 3-video Sneak Peak of Miso, Tempeh, Natto & OtherTasty
Ferments","raw":false},"hSize":null,"floatDir":null,"html":"","url":"https://vimeo.com/331092227","thumbnailUrl":"https://i.vimeocdn.com/video/776359063_295x166.jpg","resolvedBy":"vimeo"}" data-block-type="32" id="block-yui_3_17_2_1_1555536121517_14830"> " data-provider-name="" id="yui_3_17_2_1_1570288204593_118"> " data-provider-name="" id="yui_3_17_2_1_1570288204593_492" style="opacity: 1;"> Follow us on Instagram ANNOUNCING OUR NEWEST BOOK: JUNE 25, 2019 MISO, TEMPEH, NATTO & OTHER TASTY FERMENTS: A STEP-BY-STEP GUIDE TO FERMENTING GRAINS AND BEANS FOR UMAMI AND HEALTH We are pretty excited about our latest work and have been so excited by the response from everyone who has it. It is available anywhere you buy books—at your local independent bookstore, or IndieBound,
Amazon ,
Powell’s , Barnes &Noble
,
Books-a-Million , or a signed copy from us . "What an exciting new resource for fermentation enthusiasts! Kirsten and Christopher Shockey explain in clear step-by-step detail classic methods from different parts of Asia for fermenting legumes and grains, as well an innovative new applications. The ferments in this book include some of the most complex, technically demanding, and potentially intimidating, but Kirsten and Christopher demystify them and make them readily accessible for home and restaurant kitchens. This book opens the door to amazing culinary adventures and incomparable umami flavors." —SANDOR ELLIX KATZ, AUTHOR OF WILD FERMENTATION AND THE ART OFFERMENTATION
“Kirsten and Christopher have written a beautifully researched and approachable book for lovers of Asian ferments. This book demystifies the processes and methods for producing foods such as tempeh, miso, and koji, and will enable anyone to make these foods successfully at home or in a professional kitchen. I’ve been waiting for a book of this magnitude and approachability for a long time. I now have something to keep in my kitchen to guide me down the rabbit hole that is Asian fermented foods.” — JEREMY UMANSKY, LARDER MASTER, WILD FOOD FORAGER, AND COFOUNDER OF LARDER, A CURATED DELICATESSEN , CLEVELAND PRAISE FOR FIERY FERMENTS “Buyers of this book should have two qualities: a love of cooking challenges, and patience. The first because Fiery Ferments moves hot and spicy cooking into a new dimension, and second because fermenting takes a lot of time. I love this colorful and adventurous cookbook and recommend it highly.” -Dave DeWitt, “The Pope of Peppers” “Thanks to my Texas taco residency, my midwestern flavor receptors have been schooled by sauces and spices of all sorts, most of which make you sweat. In spite of 15 years of expanding my palate in the south, I learned so much about hot stuff—the compendium of chiles and other spicy ferments and methods—from Kirsten & Christopher’s book. I can’t wait to share this fabulous resource with students and friends who love turning up the heat with ferments you can easily makeat home.”
-Kate Payne of _Hip Girl’s Guide to Homemaking_ “This guide to creating your own lively ferments brings the tradition of fermentation to a wondrous new level. Each recipe is accessible for even a beginner, entertaining for the maker, and — most especially — delicious for everyone!” -Amanda Blake Soule, editor of Taproot magazine WE ARE PLEASED TO SHARE AN EXCERPT FROM THE FOREWORD BY DAVLD ZILBER, DIRECTOR OF FERMENTATION, NOMA, DENMARK, CO-AUTHOR OF _THE NOMA GUIDETO FERMENTATION_
“…The Shockeys have put together a thorough and masterful work that builds on that same theme — that education and knowledge are essential. Though our daily lives are very different, in many ways, we work in parallel track. But if there’s one thing I know about fermenters and their world, it’s that they only ever want it to grow. They seek to share their microbial cultures, the bits and bobs, the know-how; and in doing so, they hope to enlarge the community of it all. While cooking might bring people together, fermentation weaves those people into a common tapestry. All life comes from life, all cells from cells, and all culture from culture. As the authors will explain, fermentation has persisted for so long because it has helped civilizations the world over to sustain themselves and thrive. There’s beauty in the idea that you have to share ferments to make them. Because you have to share knowledge, too, to create it. And within these pages, you’ll find a wealth of it.”FIERY FERMENTS!
While the title says Fiery this book is really about fermented condiments, fantastic flavor to add to any meal. We think this book is pretty great but don't take it from us, here is an excerpt from the foreword by Darra Goldstein , Editor inChief, CURED
"Food is life, but as Kirsten and Christopher Shockey demonstrate in this marvelous book, it is also alive. That is, food ferments. It bubbles and churns, froths and foams, releasing compounds that benefit our health. But Fiery Ferments isn’t primarily about nutrition (though that’s a nice bonus). The Shockeys celebrate flavor, specifically flavor that zings, and they are excellent guides into the lively world of fermentation—the wonders of microbial action, the magical transformations it achieves. And what magic! Fiery Ferments travels the globe as the recipes progress from familiar hot sauces and salsas to condiments other cultures enjoy: Haitian pikliz, Indian achar, Indonesian rempah, Yemeni zhug. And they’re all presented in a spirit of experimentation and fun. Why stick to traditional kimchi made with cabbage when you can use nettles, green beans, summer squash, or rhubarb instead?" Purchase at your local bookstore or order from your favorite on-line retailer. Powell's Books,
Amazon
,
Barnes & Noble
,
IndieBound
------------------------- “Kirsten and Christopher's diverse collection of approachable and tasty recipes is dedicated to fermented spice and is thus a must-have for home chefs who adore the wonders of fermentation and believe any dish is elevated by a slight or generous dose of heat.” -Tara Whitsitt, founder (and author) of Fermentation on Wheels “_Fiery Ferments_ is a worthy, warm, and delicious marriage of fermented and spicy. Like a good hot sauce, its components are in perfect balance: some history and context to intrigue the reader and provide trailheads for follow-up; some how-to and practical to encourage folks who may not have fermented a lot before; some tips that were clearly earned by way of thorough research; and some inspired and inspiring recipes that address the question "so what do we do with these things" before it can be asked. Even if you already have books about fermenting and books about hot sauce, in fact especially if you have books about both, you will enjoy this beautifulbook.”
-Alex Lewin, Author of _Real Food Fermentation_ and _Kombucha, Kefir,and Beyond. _
FERMENTED VEGETABLES :: THE BOOK Available to buy :: Powell's Books, Amazon
,
Barnes & Noble
,
IndieBound
"For anyone interested in delving deeper into the fermentation of vegetables, this book is a valuable resource, one of the most impressive new additions to the growing literature of fermentation. Fermented Vegetables offers a thorough review of basic concepts, tools, ingredients, and processes, and a great recipe section, organized by vegetable, perfect for gardeners or anyone looking for creative ideas for using and preserving seasonal abundance." —SANDOR ELLIX KATZ, FERMENTATION REVIVALIST AND AUTHOR OF THE _ART OF FERMENTATION_ AND _WILD FERMENTATION_ _"_Fermented Vegetables is nothing if not thorough, which is exactly what I was hoping to find in this handsome, detailed, in-depth book. Such good information and so much of it!" —DEBORAH MADISON, AUTHOR OF _VEGETABLE LITERACY, COOKING AND GARDENING WITH TWELVE FAMILIES FROM THE EDIBLE PLANT KINGDOM_ "Kirsten Shockey and Christopher Shockey take the art of lacto-fermentation to a whole new level in Fermented Vegetables. The authors provide precise instruction for beginners and then inspire the reader with wonderfully creative ways to use sauerkraut and all its cousins in everything from quiche to enchiladas. This beautifully illustrated book belongs on the shelves of both amateur and professional chefs." —SALLY FALLON MORELL, PRESIDENT THE WESTON A. PRICE FOUNDATION, AUTHOR OF _NOURISHING TRADITIONS_ "How to do it and what to do with it! This book covers all the aspects of fermentation. Eggplant, kimchees, fermented Basil, sweet to savory. All you need to know lies in this book. Le pigeon now has a new "how to" to grace our book shelves." —GABRIEL RUCKER, LE PIGEON RESTAURANT, PORTLAND, OREGONABOUT US
Kirsten K. Shockey and Christopher Shockey are the coauthors of _Fiery Ferments_, best-selling _Fermented Vegetables_ and _Miso, Tempeh, Natto and other Tasty Ferments: A step-by-step guide to fermenting grains and beans for Umami and Health_. They got their start in fermenting foods twenty years ago on their 40-acre hillside smallholding which grew into their organic food company. When they realized their passion was for the process, they chose to focus on teaching fermentation arts to others. They teach worldwide and host workshops on their homestead in southern Oregon. Their days are a chaotic combination of grand-parenting, day jobs, writing and navigating whatever the climate and the rural lifestyle throws their way. Every day is different. Christopher and Kirsten can be found watering, preserving harvests, making cheese, planting trees, chopping firewood, mucking stalls, hiking, dreaming up the next project, reading, or dancing on the porch under the stars. At the end of the day they go to bed exhausted and knowing life is good. For a peak into our days see the video below. " data-provider-name="YouTube" id="yui_3_17_2_1_1570288204593_863"> JOIN OUR COMMUNITY :: AND GET OUR FREE E-COURSE We are constantly trying to support folks who want to ferment their vegetables and we are continually adjust this space in order to help each of you make and enjoy amazing fermented vegetables. We have added a FREE FERMENTATION E-COURSE for that very reason. It covers a lot of basics and is designed to be easy and help you feel comfortable with the process. (Yup, there is even a shopping list for the projects.) When you sign up and this course will come straight to your in-box forthe next 7 days.
We want to help each of you broaden your perception of what is a fermented vegetable and adjust that to your culinary style. We respect your in-box so you won't get a lot of mail from us. We reach out when there is something new and exciting to share. We send announcements for new and share special recipes through MailChimp. Welcome andThank you!
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