Recipes below are from the DL’ed copy of The Ferment Cookbook by Nourished Essentials
Carrot Sticks With Southern Twist – See post where we made this on 7/23/17
1 to 1-1/2 pounds of carrots(peeled and cut into sticks)
Two handfuls of fresh cilantro leaves
1/2 teaspoon of cumin seeds
1 tablespoon of sea salt
3 cloves of garlic peeled and crushed
1 Prepare the brine by combining the salt into the heated water. Set aside to cool
2 Place the garlic cloves, cumin seeds and the cilantro in the bottom of the mason jar
3 Place the carrot sticks on top so that they all ?t vertically.
4 Pour brine over the carrot sticks leaving about 2 inches of headroom from the top of the jar
5 Tighten the jar with the Easy Fermenter lid and place at room temperature for about 7 to 18 days
6 Once the vegetables are tasting to your liking transfer to cold storage.
Yummy Kimchi -See post where we made this on 7/23/17
4 cups shredded cabbage (Napa, Chinese, or regular cabbage)
1/2 cup minced red onion
1/4 cup sliced green onions
1/2 t crushed red pepper flakes
2 cloves garlic, pressed
1 cup grated carrots
1 teaspoon grated gingerroot
2 T Lemon Juice
1 T Sea salt
1 In a large bowl, combine cabbage, carrots, red onion, green onion, garlic, ginger, and red pepper flakes and stir ingredients together
2 Add lemon juice and salt and mash ingredients. Then cover with a towel and allow to set for 30 minutes.
3 Once the mixture has started to be broken down by the salt transfer the ingredients to your wide mouth mason jar.
4 Begin to try and extract as much liquid from the mixture as possible by pounding the mixture inside the jar.
5 If there is not enough liquid in the jar, just add some brine to ensure that the vegetables are covered.
6 Like sauerkraut, fermenting time with kimichi will depend a lot on taste preference and how much salt is added relative to your veggies, but we recommend at least 10 but can be as much as 30
1 medium onion, diced
1 medium green pepper, diced
lemon and lime juice to taste
2 large tomatoes, diced
2 cloves of garlic, minced
2 teaspoons of salt
1 or 2 jalapenos, diced
handful of fresh cilantro
1 Mix all of the ingredients together including the salt and or whey
2 Place the salsa in a mason jar container pressing down to release some of the liquid. All of the vegetables should be submerged under the liquid.
3 If required add water to ensure salsa is covered.
4 Place Easy Fermenter Lid and allow to ferment for 2-3 days.
Cortido – Salvadorian Kraut
1 large cabbage (shredded and cored)
1 large onion (finely sliced)
1/4 to 1/2 teaspoon of red pepper flakes
2-3 cloves of minced garlic,
1 cup of grated carrots
1 tablespoon of dried oregano
1.5 tablespoons of salt
1 In a large bowl mix all of the ingredients together and let the salt work the cabbage for about 45 minutes.
2 Begin to massage with your hands to further break down the cabbage
3 Stuff the cabbage into two-quart mason jars and begin to pound the cabbage with a wooden pounder to release the juices
4 Continue to add the cabbage into the jar while pounding the cabbage until there is about 4” to 5” left from the top. If the cabbage does not sit below the liquid, add water.
5 Note that there will be a signi?cant expansion of the cabbage as the fermenting starts, if you do not leave enough room, the cabbage will expand and liquid will come out from valve in the lid.