Fermented Berry Syrup Recipe. This syrup is simple to make and keep on hand for topping any sort of dessert, or adding to cold water for a refreshing soda.
Note: Adding the maple syrup to the berry mixture before fermenting yields a more fizzy, less sweet syrup. Homemade Ginger Bug Recipe. A ginger bug is the start of many natural fermented beverages.
The mixture of sugar, ginger, and water captures wild yeasts and beneficial bacteria, which can then be used to add a probiotic boost (and fizz) to herbal sodas like ginger ale or root beer, and fruit sodas like blueberry, raspberry, or rhubarb. Easy to start and continue growing, this “bug” can be ready to make soda whenever you like. Ingredients: 3 cups water water water 3 tsp. organic sugar organic sugar organic sugar 3 tsp. diced ginger diced ginger diced ginger Additional sugar and ginger for maintenance Additional sugar and ginger for maintenance Additional sugar and ginger for maintenance Instructions: Combine all ingredients in a quart jar. Fermented Turmeric Tonic Recipe. Turmeric has a reputation as a great healthy ingredient.
It can also add exciting flavor and color to recipes. Use a little root or powder in the second ferment of kombucha or water kefir, or shred a little root over a salad. This tonic is tasty and refreshing, with a little effervescence from the natural fermentation of the honey. Drink a few sips just for fun, or splash a little over meat or fish during cooking. Ingredients: Orange-Ginger Carrot Kvass Recipe. Kvass is commonly made from either bread or beets and while some really enjoy it, others find it not particularly tasty.
This recipe changes things up with sweet carrots, spicy ginger, and fragrant orange. It is tangy and fragrant and pleasant to drink, especially after a second fermentation done with a bit of sweetener added. Ingredients: Instructions: Put carrots, ginger, and orange peel into a half-gallon jar. How To Make Fermented Vegetable Juice.
In many countries, fermented vegetable juices are commonly sold in grocery stores and enjoyed regularly by many, usually as a health tonic, but sometimes just because they are tasty.
Fermented vegetable juice is made by placing a small amount of vegetables in a larger amount of liquid, fermenting, then straining out the solids. Beet kvass is a popular fermented vegetable juice. However, fermented vegetable juices can be made with virtually any vegetable. The only difference between fermenting vegetables and making fermented vegetable juice is that a larger amount of liquid is used, with a smaller amount of vegetables. Add herbs and spices to suit your taste, and you will create a delicious probiotic juice to enjoy daily. Tip: Fermented vegetable juice will take on the flavor of the ingredients, so be wary of strong flavors such as brassicas or alliums. Chop vegetables and place in a quart or half-gallon jar. Lacto-fermented Ginger Ale Recipe. In years past ginger ale was the tonic of choice if you had an upset stomach or the flu.
To make the authentic brew our great grandmothers knew, all you need are few basic supplies and a little patience. Bottle your ginger ale in airtight beverage bottles while it is still actively fermenting so it retains some fizz. End of Summer Lacto-fermented Garden Salsa Recipe. At the end of summer the nights get cooler, the hot days seem fleeting, and the garden is at its peak.
It would be a crime not to pick those plump tomatoes and sweet peppers and preserve them into a salsa that will keep for months naturally through fermentation. This recipe does just that. You can use a food processor to make this a saucier salsa or chop everything by hand for a fresh, chunky salsa. You may savor these slow-food moments come winter.
Lacto-fermented Garlic Scapes Recipe. Even before the garlic is ready to harvest, garlic scapes are ready to use to add to salads or ferment for later.
These snappy scapes will quickly become a favorite finger food. Ingredients: 3 Tbsp. sea salt sea salt sea salt 4 cups filtered water filtered water filtered water ½ tsp. coriander seeds coriander seeds coriander seeds ½ TSP. fennel seeds fennel seeds fennel seeds ⅛ tsp. black pepper black pepper black pepper ½ tsp. red pepper flakes red pepper flakes red pepper flakes 1½-2 dozen fresh garlic scapes dozen fresh garlic scapes dozen fresh garlic scapes 4-5 sprigs fresh dill sprigs fresh dill sprigs fresh dill Instructions: Prepare brine by completely dissolving sea salt in water. Lacto-fermented Garlic Cloves Recipe. Garlic added to any dish adds a strong, pungent flavor, especially when raw.
But sometimes that heat is a bit too much. Lacto-fermenting is one way to enjoy garlic with all the enzymes and nutrients intact (raw) but without all the heat. Lacto-fermenting garlic mellows it to a cross between raw and roasted garlic. And because it is simply brined whole cloves it is easy to do. The most work you’ll be doing is peeling the garlic.
To peel the garlic you have a few options: Roast it in a low oven, around 200°F, until the skins loosen a bit.Peel them with a small sharp knife to keep them 100% raw.Put the whole head(s) of garlic, or the unpeeled cloves, into a small metal pot with a lid, then shake the covered pot vigorously for a few minutes. Once you’ve peeled the garlic it’s as simple as mixing all the ingredients and culturing. Lacto-Fermented Onions Recipe. Pickled onions are more commonly preserved in vinegar today.
Instead of being full of raw enzymatic action as they are when they are truly cultured, the vinegar-preserved onions do not contain live enzymes or probiotics. So if you’re going to preserve onions give these cultured pickled onions a shot. You can use pearl onions or full-size onions that have been sliced. Lacto-fermented Apple Sauce Recipe. While cultured applesauce may sound new and strange, you won’t be disappointed. Culturing the applesauce gives it a flavor and excitement that you just can’t get from cooked-down applesauce. Please note that you must check this ferment frequently because it is made of fruit. The lactic acid bacteria can quickly convert to an alcohol ferment so only culture for a short period of time, especially if the temperature is warmer. Lacto-fermented Lemons Recipe. Save the sunny goodness of lemons for use any time of year. Ingredients: 5 lemons (thin-skinned lemons work very well) lemons (thin-skinned lemons work very well) lemons (thin-skinned lemons work very well) 3 Tbsp. sea salt sea salt sea salt 2 Tbsp. kombucha or apple cider vinegar kombucha or apple cider vinegar kombucha or apple cider vinegar 1/2 cup lemon juice lemon juice lemon juice Instructions: Wash lemons.
Slice thin, turn, and cut the slices again, lengthwise. When you are ready to use your lemons, scoop the pulp away and cut skin into a julienne. You can also add cloves or cinnamon sticks to this recipe to spice it up! Ready to Learn More? Lacto-Fermented Watermelon Rind Pickles Recipe. Lacto-fermented watermelon rinds can make a tasty snack. Some recipes for the watermelon rind pickle are sugary sweet, much like the pickled beet. But they certainly don’t have to be and can be quite delightful all on their own.
Jazz these up with some spices, such as ginger or mustard seed. Lacto-Fermented Fruit Leather Recipe. Cultured fruit leather is a great way to get beneficial bacteria into your kids diet and makes a great snack to pack in lunches Ingredients: 2 to 3 pounds of fruit (apples, bananas, pears, berries, mango, kiwi, etc.) of fruit (apples, bananas, pears, berries, mango, kiwi, etc.) of fruit (apples, bananas, pears, berries, mango, kiwi, etc.) Spices to taste (cinnamon, nutmeg, etc.) Spices to taste (cinnamon, nutmeg, etc.) Lacto-fermented Blueberry Jam Recipe. If you’re familiar with making homemade jam, then you’re probably used to a process that involves adding lots of sugar and pectin to cooked fruit to create a thick jam consistency.
This recipe is very different. Many fruits naturally contain pectin, which comes out in the cooking process. Instead of water bath-canning the jam, this recipe uses lacto-fermentation to preserve the fruit. The high sugar content of fruits and jams can make lacto-fermentation tricky as the sugars tend to convert to alcohol quickly. That is why the use of a starter culture is important.
Lacto-fermented Pineapple Salsa Recipe. Lacto-fermented Limes Recipe. This unusual condiment makes a great addition to any party recipe, or put them in small jars for an attractive gift. Lacto-fermented Crazy Raisin Chutney Recipe. This is a spicy, surprising twist on a cultured condiment. Raisins add their usual sweetness, and unexpected assorted spices kick it up a notch.
Ingredients: 1/2 cup finely minced cilantro leaves finely minced cilantro leaves finely minced cilantro leaves 2 cloves garlic, peeled and crushed cloves garlic, peeled and crushed cloves garlic, peeled and crushed 1-1/2 cups raisins, soaked in filtered water for 1 hour raisins, soaked in filtered water for 1 hour raisins, soaked in filtered water for 1 hour 10 black peppercorns black peppercorns black peppercorns 1/4 tsp. red pepper flakes red pepper flakes red pepper flakes 1 Tbsp. coriander seeds coriander seeds coriander seeds 1/2 Tbsp. cumin seeds cumin seeds cumin seeds 1/2 Tbsp. freshly grated ginger freshly grated ginger freshly grated ginger 1 tsp. sea salt sea salt sea salt 2 Tbsp. whey or water kefir whey or water kefir whey or water kefir 1/2 cup filtered water filtered water filtered water. Spicy Lacto-fermented Lemons Recipe. A little bit of sweet spice makes these fermented lemons pretty special. Lacto-fermented Whole Cherry Tomatoes Recipe.
Fermented Gazpacho Recipe. Gazpacho is a “liquid salad” that combines the thirst-quenching virtues of a cold drink with the nourishment of a salad. Hearty Leafy Green Kraut Recipe. Kale, collards, mustard and turnip greens--all these leafy greens are delicious fresh, lightly steamed, or cooked. Because all of these are members of the cabbage family they also make wonderful kraut. But there are a few things to consider: Lacto-Fermented Lettuce (Or Any Delicate Green) Recipe. Lettuce is not something normally canned or frozen, as this water-heavy vegetable does not stand up well to such methods. Fermenting it, however, is a good way to preserve that bumper lettuce crop coming into the garden. Lacto-fermented Spicy Summer Squash Relish Recipe. Lacto-fermented Butternut Squash With Sage Recipe. Sage and butternut squash are a perfect pair. Fermentation adds a salty tang. Supplies: Fermenting JarWeights to keep squash submergedLid with airlock.
Lacto-fermented Green Beans with Cayenne Peppers and Garlic Recipe. Easy Lacto-fermented Ketchup Recipe. Lacto-Fermented Pineapple Chutney Recipe. Lacto-fermented Cucumber Relish Recipe. Lacto-fermented Zucchini-Cucumber Relish Recipe. Fermented Berry Syrup Recipe. Lacto-fermented Pear Chutney Recipe. Lacto-fermented Corn and Onion Relish Recipe. Lacto-fermented Spiced Tomato Ketchup Recipe. Lacto-Fermented Habañero Garlic Hot Sauce Recipe. Lacto-Fermented Orange Marmalade Recipe. Lacto-fermented Onion Relish Recipe. Naturally Fermented Salsa Recipe. Lacto-fermented Thai Basil Recipe. Lacto-fermented Hummus Recipe. Jun Tea: The Champagne of Kombuchas (Recipe plus Video) Fermented Vegetables: Healing Foods, Probiotics & Recipes.
Fermentation Support Forum. How to Make Lacto-Fermented Vegetables without Whey (plus video) How to Make Orangina (Fermented Orange Juice) Water kefir tibicos, recipe, grains, starter, probiotic bacteria yeasts. What to do with Preserved Lemons. The Stuff Of Nightmares: Futuristic & Sophisticated Mechanical Bugs. Water Kefir Recipes Archives - Page 2 of 2 - Yummy Kefir.
Turmeric Ginger Brew Kefir Soda - Yummy Kefir. Water Kefir Fermented Tomato Ketchup.