Fermenting garlic is a cinch. You only need four ingredients, a jar, and about 10 minutes in the kitchen. Beneficial bacteria do the rest of the work. After a week or two bubbling away on your counter, they'll be ready.

Garlic is one of the easiest vegetables you can ferment. You start by slipping the cloves from their papery skins. Then you tuck them into a jar, cover them with brine, and add a few herbs if you like.

Set the jar aside for a week or two while beneficial bacteria get to work - transforming the garlic into a mellower, salty-sour version of itself. It's the same method we use when fermenting garlic scapes or even carrots: pack a jar, cover with brine, and wait.

As an added bonus, fermented garlic is rich in beneficial bacteria that help support gut health. It's also packed with antioxidants, including allicin, the compound responsible for garlic's bold flavor and many of its health benefits.

Ingredients + Substitutions

Garlic turns salty and sour when you ferment it, just like a pickle. You can ferment any variety, but we prefer the heirloom varieties like Georgian Crystal which has a crisp texture, deep flavor and large cloves that are easy to peel.

Brine keeps the garlic fermenting safely by encouraging the proliferation of beneficial bacteria. Its salt content also keeps the garlic crisp. I generally use additive-free fine sea salt when I ferment, but iodized salt also works although some people complain of a metallic finish.

Dill gives the garlic a pleasant flavor reminiscent of fermented pickles. Dill is my favorite pairing for garlic, but any fresh herb (and most spices) will work.

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Fermented Garlic Recipe

Salty and sour with a mellow intensity, fermented garlic is one of our favorite fermented foods to add to a charcuterie board or blend into homemade vinaigrettes.

Course Ferment

Cuisine American

Keyword garlic, herbs

Servings 16 servings (1 pint)

Author Jenny

Equipment

• Pint-Sized Mason Jar
• Glass Weights (or a cabbage leaf)
• Fermentation Seal

Ingredients

• 1 cup water
• 1 ¼ teaspoons fine sea salt (about 7 grams)
• 1 ½ cups peeled garlic cloves
• 2 tablespoons chopped fresh dill

Instructions

Making the brine

• Warm the water on the stove over medium-low heat. Stir in the salt, and continue stirring until fully dissolved. Let the brine cool to room temperature.

Fermentation

• Drop the garlic and dill into a pint-sized jar. Cover with brine. Drop a glass fermentation weight into the jar to keep the garlic submerged. Alternatively, wedge a cabbage leaf in the top of the jar to keep the garlic from floating. Note, that all vegetable matter should rest below the level of the brine to ensure safe fermentation practices.
• Seal the jar tightly. If using a fermentation seal, allow to ferment for up to 2 weeks. Then transfer to the fridge, and consume with in 6 months.
• If using a regular jar with a regular lid, seal tightly. Shake the jar daily and burp the jar each day. Allow to ferment for up to 2 weeks, then transfer to the fridge and consume within 6 months. 

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With its intense heat and fragrant notes of garlic, this fermented pepper mash recipe is a favorite in our house. And it only takes three ingredients and a little bit of know-how.

Ripe, red hot peppers come into season in late summer and early fall. They're perfect for making this intensely hot, garlicky fermented pepper mash.

It's a favorite in our house and something I've made every year for nearly a decade - sorting through piles of fiery cherry bells, floral scotch bonnets, and everything in between. The best part? The mash will last for months in the fridge.

Ingredient Notes

The ingredients for most fermented vegetable recipes are straightforward and simple. For example, a good sauerkraut recipe needs only cabbage and salt. This pepper mash only needs three ingredients: hot peppers, garlic, and salt. 

• Hot chili peppers are the heart of the recipe. I recommend using ripe red or orange peppers. Red habanero, jalapenos, and cherry bell peppers are my favorites. Ghost peppers are also an excellent choice, but you may want to combine them with milder chiles. Red peppers have better flavor than green peppers, which can often taste bitter once you ferment them.
• Garlic brings balance and depth to the pepper mash. I use it in many hot and spicy ferments, such as homemade kimchi and my fermented salsa recipe.
• Salt adds flavor to the mash, and it also helps support proper fermentation. It helps create the optimal environment for fermentation by keeping bad bacteria at bay while supporting the growth of lactobacillus bacteria (the good guys!). I favor minimally processed sea salt in my ferments.

Tips for Making Pepper Mash

• Use high-quality fresh peppers. They should be free from soft spots or signs of spoilage, which will only ruin your pepper mash. 
• The right equipment matters. A jar equipped with an airlock or fermentation seal is very helpful when making pepper mash and other fermented foods. It helps prevent spoilage by mold.
• If you don't have an airlock or fermentation seal, use a mason jar or a jar equipped with a rubber seal and clamp. Seal the jar tightly, then open the jar briefly every day to allow the excess gases to escape.
• Shake the jar every day. When making fermented vegetables, you'll want them to sit below the salt brine to prevent mold. Weights can be helpful for this; however, it's difficult to weigh down pepper mash. So, shaking the jar daily helps prevent the growth of mold.
• Be careful when handling the hot chilis. Their vapor can irritate your lungs and eyes, so be careful when opening the food processor. Additionally, wearing gloves can prevent skin irritation.
• Removing the pepper seeds helps tone down the heat and may prevent bitterness, but it can also be a bit tedious in practice.
• Pay attention to the kind of pepper you like and the heat level you tolerate. Choose milder peppers, such as jalapenos, if your tolerance is lower, and hotter peppers if you're a heat lover. The Scoville scale is a good resource that can help you determine what you might enjoy.
• If you don't have a food processor, you can add the ingredients to a high-speed blender or process them through a food mill.
• Temperature is important. The optimal temperature for fermentation is cool room temperature. If your kitchen is warmer, it will ferment faster, while cold temperatures slow down fermentation.

How to Use It

Many people use fermented pepper as a start for homemade hot sauce. However, I prefer to use whole peppers in our fermented hot sauce recipe.

Instead, I add the mash to stir-fries, stir it into soups, and serve it at the table as a sauce.

When we're feeling under the weather, I like to warm homemade bone broth in a saucepan with a little fresh garlic and then stir in the fermented chili mash right before serving it. It makes a delicious sipping broth and helps open the sinuses when you're feeling stuffed up. 

It's also delicious as an addition to vinaigrettes and salad dressings. Consider whisking a little pepper mash together with extra virgin olive oil, sherry vinegar (or apple cider vinegar), and a drizzle of honey for a delicious marinade or dressing.

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Fermented Hot Pepper Mash Recipe

With its intense heat, bracing acidity, and pleasant notes of garlic, this fermented pepper mash recipe is a perennial favorite. Make it in late summer or early fall when the grocery store and farmers' markets are brimming with fresh, ripe hot chilis.

Course Ferment

Cuisine American

Keyword chilies, garlic

Prep Time 10 minutes minutes

Fermentation 30 days days

Total Time 30 days days 10 minutes minutes

Servings 20 servings (about 1 ½ cups)

Calories 11kcal

Author Jenny

Equipment

• food processor
• Fermentation Jar (enough to hold about 12 fl ounces)
• Fermentation Seal

Ingredients

• 1 pound hot peppers (such as red jalapeno, habanero, scotch bonnets, or aji amarillo peppers)
• 8 cloves garlic (coarsely chopped)
• 1 tablespoon fine sea salt (approximately 18 grams)

Instructions

• Remove the stems from the peppers and seed them, if desired.
• Transfer the peppers, garlic, and sea salt to a food processor and pulse until combined into a slightly coarse paste.
• Transfer the mash to a small jar, seal tightly with a fermentation seal, and allow the mash to ferment at room temperature for 4 to 6 weeks. Shake the jar daily and keep it away from direct sunlight.

Notes

If you do not have a fermentation seal, use a tightly sealed jar and burp the jar once a day to allow excess carbon dioxide to escape.

Nutrition

Calories: 11kcal | Carbohydrates: 2g | Protein: 1g | Fat: 0.1g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.01g | Sodium: 351mg | Potassium: 78mg | Fiber: 0.4g | Sugar: 1g | Vitamin A: 216IU | Vitamin C: 33mg | Calcium: 6mg | Iron: 0.3mg

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Love this recipe? Try these fiery ferments next.

Recipe Questions

How long does it keep?

Store the finished product in a tightly sealed container in the fridge for up to 6 months.

Can I freeze it?

Yes. You can freeze fermented pepper mash. Keep in mind that freezing may damage some of the lactic acid bacteria (the good bacteria), so the mash may lose some of its probiotic power if you freeze it.

To freeze pepper mash, transfer it to a freezer-safe container and then transfer it to the freezer for up to 6 months.

How do I know it's safe to eat?

Properly fermented foods are safe to eat; however, they can be a bit intimidating for newcomers. It should smell spicy and pleasantly sour, so if it smells putrid, give the mash a miss.

Additionally, its surface should be free from signs of mold, such as fuzzy spots. If you're still concerned, consider testing the mash's acidity with a PH strip. It should have a PH of 4.5 or less.

What kind of salt should I use?

Many different types of salt are suitable for fermentation. They include minimally processed sea salt, mined salt (such as Himalayan or Redmond Real Salt), and pickling salt. I prefer sea salt as mined salt can leave sediment.

The key is to use salt that is free from additives, such as anti-caking agents or potassium iodate.

Can I use less salt?

For proper and safe fermentation, you should use salt. In general, fermented foods benefit from about 2-3.5% salt. For peppers, a 3 to 3.5% brine seems to be the sweet spot for both flavor and effective, safe fermentation.

Why does it taste bitter?

Occasionally, fermented peppers will taste bitter. Using ripe red peppers helps prevent bitterness, and so does removing the seeds. Stirring a little honey or other sweetener into the mash when it is finished can help counteract any bitterness. So does adding additional acid, whether from vinegar, lime, or lemon juice.

What's this white film on the surface of my pepper mash?

Sometimes, a thin white film develops during fermentation. It is Kahm yeast and is harmless. Your pepper mash is still safe to eat, but it may taste a little bitter. You can spoon the film off the top of the ferment, but it will continue to grow until you transfer the mash to the fridge.

To prevent Kahm yeast from developing, seal your jar and shake it daily to agitate the mash. This same technique also helps prevent mold growth.

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Caraway sauerkraut is one of our favorite versions of the original. It's easy to make and a great recipe for supporting gut health.

What's in it?

• Green cabbage is the heart of most sauerkraut recipes. It is sometimes marketed as "white cabbage" in some grocery stores. You can also use red cabbage, which ferments a little more quickly. Napa cabbage works in a pinch but is best reserved for homemade kimchi. 
• Salt helps keep cabbage crisp while it ferments, and it gives sauerkraut much of its flavor. Salt also helps keep bacteria responsible for spoilage away while the healthy bacteria establish themselves during the earliest phases of fermentation. I use finely ground, mineral-rich sea salt in my fermented vegetable recipes. Ancient sea salt and pickling salt are also popular choices, but avoid table salt, as the additives can sometimes negatively affect fermentation or leave your sauerkraut with off-flavors.
• Caraway seeds give caraway sauerkraut its distinctive flavor. They impart a delicate but earthy note of spice reminiscent of anise, parsley, and carrot. Use whole caraway seeds in this recipe, not ground.

Recipe Tips

• Fresh cabbage works best. The fresher the cabbage is, the more juice it has and the more brine it will produce. Older vegetables tend to be dryer and may not produce enough liquid to completely submerge the shredded cabbage as it ferments.
• Slice the cabbage by hand or using a sauerkraut slicer. Avoid using food processors because they process the cabbage too quickly. As a result, sauerkraut made this way tends to be mushy.
• Use the right equipment, including a wide-mouth jar, airlock or fermentation seal, and weights. These help create the optimal conditions for fermentation and prevent contamination by stray microbes, such as mold. The proper equipment also supports the growth of good bacteria, such as lactic acid bacteria.
• Cabbage should always stay submerged in brine. Vegetables floating on the surface of brine are likely to mold, which can spoil the whole batch.
• Temperature matters. Your kraut will ferment faster in a warm kitchen and more slowly in a cold one. The optimal temperature is around 60 to 70 degrees. 
• Set your jar of sauerkraut on a clean cloth or in a bowl, especially during the first few days of fermentation. The jar may leak brine during the beginning days of the fermentation process, which tend to be the most active.
• Trust your senses. If the cabbage smells putrid rather than pleasantly sour, discard it.  If the brine is weirdly viscous, it's a good idea to toss the batch out. And if signs of mold appear, I recommend dumping the sauerkraut too.

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Caraway Sauerkraut Recipe

With its vibrant flavor, like a cross between pepper, citrus, and parsley, caraway brings a beautiful note to this easy recipe. 

Course Ferment, Side Dish

Cuisine American, german

Prep Time 30 minutes minutes

Fermentation 30 days days

Total Time 30 days days 30 minutes minutes

Servings 16 servings (1 quart)

Author Jenny

Equipment

• Fermentation Jar
• Fermentation Seal
• Glass Weights

Ingredients

• 2 pounds cabbage (about 1 head or 900 grams)
• 4 teaspoons fine sea salt (about 20 grams)
• 2 tablespoons caraway seeds (about 13 grams)

Instructions

• Remove any bruised or damaged exterior leaves from your cabbage, and then slice it in half crosswise. Remove the cabbage's core, and then slice the cabbage into strips no wider than ⅛-inch thick.
• Toss cabbage, salt, and caraway seeds in a large mixing bowl and let it rest for about 20 minutes, or until the cabbage softens and releases a little juice. Then squeeze the cabbage with your hands to soften it even further and help it to release more juice.
• Transfer the cabbage to your jar when it has become limp and has released ample juice. Pack the sauerkraut tightly into your jar, using a kraut pounder or a wooden spoon, so that the cabbage continues to release its liquid and no air bubbles remain.
• Continue packing the cabbage into the container until the cabbage is completely submerged in its liquid.
• Weigh the cabbage down with a glass fermentation weight so that the brine fully submerges it. Seal it tightly with a fermentation seal or airlock, and allow the cabbage to ferment at room temperature and away from direct sunlight for at least 1 month or until done to your liking. Transfer it to the fridge, where it will keep at least 6 months and up to 1 year.

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Tart, garlicky, and infused with dill, these fermented cherry tomatoes are a delicious summer ferment. They're easy to make and take only 10 minutes of active time (plus 1 week to ferment).

In summer, your garden is heavy with gorgeous, ripe cherry tomatoes. It can be hard to decide what to do with them all. One of our favorite ways to preserve them is to ferment them.

You nestle them in a jar with a little dill and garlic and top them with saltwater brine. In about a week, they soften and turn sharply acidic, like a pickled tomato, only better.

A little dill and garlic give the cherry tomatoes a pop of flavor, so they have the same vibe as traditional sour pickles. They're delicious - garlicky, tart, and just a little funky.

Taste test. Fermentation times can vary depending on temperature and personal preference. Start tasting your tomatoes after about five days. If they're not tangy enough, let them ferment a bit longer until they reach your desired flavor.

Recipe Questions

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Fermented Cherry Tomato Recipe

If your garden is brimming with cherry tomatoes, ferment them. In about a week, tiny little gems will explode with flavor. With bright acidity and rich umami notes, fermented cherry tomatoes taste delicious. Serve them on a charcuterie board, or stir them into your favorite pasta sauce.

Course Ferment

Cuisine American

Keyword garlic, herbs, tomatoes

Prep Time 10 minutes minutes

Fermentation 7 days days

Total Time 7 days days 10 minutes minutes

Servings 8 servings (about 1 pint)

Calories 12kcal

Author Jenny

Equipment

• Pint-Sized Mason Jar
• Glass Weights
• Fermentation Seal

Ingredients

• 1 pint cherry tomatoes
• 2 garlic cloves
• 1 tablespoon fresh dill
• 1 ½ teaspoon fine sea salt (about 8.5 grams)
• 1 cup lukewarm water

Instructions

Prepare the brine.

• In a small bowl or pitcher, stir the fine sea salt in the lukewarm water, until completely dissolved.

Prepare the tomatoes.

• Using a small paring knife, carefully pierce each cherry tomato, and then set it into a pint-sized jar. Add the garlic and dill, arranging them it evenly among the tomatoes.

Add the brine.

• Pour the saltwater brine over the tomatoes, ensuring they are fully submerged. If needed, use a small fermentation weight or a clean stone to wedge the tomatoes beneath the brine's surface.
• Seal the jar tightly with a fermentation seal or airlock. If you are using a regular lid without an airlock, you'll need to open the jar daily to release excess carbon dioxide.

Ferment the tomatoes.

• Place the jar in a cool spot, away from direct light, such as a pantry or cupboard, where it can ferment undisturbed for about 1 week.

Check and store.

• After about 5 days, open the jar and taste the tomatoes. If they're tangy and flavorful to your liking, they're ready. If not, allow them to ferment for a few more days.
• Once fermented to your preference, transfer the jar to the refrigerator. The fermented cherry tomatoes will keep for several months and continue to develop in flavor over time.

Nutrition

Calories: 12kcal | Carbohydrates: 3g | Protein: 1g | Fat: 0.1g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.03g | Monounsaturated Fat: 0.01g | Sodium: 444mg | Potassium: 132mg | Fiber: 0.4g | Sugar: 1g | Vitamin A: 293IU | Vitamin C: 14mg | Calcium: 9mg | Iron: 0.4mg

Love this? Try these summer ferments next.

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Plenty of fresh cilantro and just the right amount of chili peppers give this salsa a vibrant flavor, and it'll quickly become your favorite summer salsa.

What is it?

Fermented salsa is popular among fermentation enthusiasts. It joins the ranks along with homemade sauerkraut, kimchi, sour pickles, and other favorite fermented vegetable recipes.

You prepare a fresh salsa and then allow it to ferment by adding a starter culture, such as sauerkraut juice or fresh whey, or through natural, wild fermentation methods. The result is a slightly sour, complexly flavored salsa that's teeming with good-for-your-gut beneficial bacteria.

Why you should make this recipe

You'll use a basic pico de gallo made with tomatoes, onion, fresh jalapenos, and cilantro as your base. It's easy to make and an excellent foundational recipe you can tweak according to your personal taste.

Fermented salsa ferments quickly and only needs a couple of days on your countertop, unlike sauerkraut, which typically requires several weeks to months to ferment properly.

Probiotic foods, like this salsa, are an excellent source of good bacteria. Researchers consider them to be functional foods, meaning your body gets plenty of health benefits beyond nutrition alone - especially for gut health and your immune system.

It tastes amazing - like a regular salsa amplified with plenty of acidity and salt. The result is a probiotic powerhouse with a robust, complex flavor.

Fermentation is an excellent way to preserve the harvest. So if you have an excess bounty of fresh tomatoes from the garden, you can minimize food waste. Fermenting your homemade salsa is a great way to increase its shelf-life and preserve it for a long time.

Key Ingredients

The ingredients for fermented salsa are similar to those for any regular salsa. You'll need tomatoes, onion, chilis, and similar ingredients. The difference is that, for a fermented version, you'll likely use a touch more salt and may use a starter culture to speed up fermentation if you like.

• Tomatoes are the foundation of this recipe. Use fresh, ripe tomatoes with a firm, meaty texture. Plum and Roma tomatoes work best, but you can also use cherry tomatoes and heirloom varietals if that's what you have.
• Onion provides a pleasant, sharp bite that mellows with fermentation. White onion works particularly well, but red onion is also a good option.
• Garlic provides depth, similar to chopped fresh onion. In the early summer, you can also use garlic scapes instead of cloves.
• Hot peppers lend a piquant note to the salsa. We prefer jalapeños with their mid-level heat. If you prefer a hot salsa, serranos or even habanero peppers are good in this recipe, too.
• Cilantro brings a punch of green with its pleasant herbaceous, citrusy notes.
• Fresh lime compliments the flavor of cilantro and brings a pleasant citric note to the salsa, and balances the acid created during fermentation.
• Minimally processed salt, such as sea salt, helps to create the optimal environment for fermentation. It also gives fermented salsa flavor.
• Starter cultures, such as a little leftover brine from your pot of fermented hot sauce or kimchi, can boost fermentation activity. While it's a helpful addition, it's not strictly necessary.

Other Fermented Foods You'll Love

How to Make Fermented Salsa

1. Prepare your tomatoes and onions by chopping them into small pieces about ¼-inch thick. Place them in a large mixing bowl.
2. Finely chop the chili peppers, garlic, and cilantro, and then add them to the tomatoes and onion.
3. Combine it all together. Stir in the lime juice, starter culture (if using) or water), and salt. Let it sit for about 15 minutes so that the salt breaks down the cell walls of the vegetables, producing a watery brine.
4. Gently press the salsa into your jar, taking care to remove any air bubbles. The liquid created by pressing the ingredients should cover the salsa. If not, add any reserved liquid in the bowl, additional starter, or salt water.
5. Add your weights so that the salsa remains below the level of brine. Then seal the jar, and wait.

Recipe Tips

• Use only fresh, high-quality ingredients for your ferments. Over-ripe tomatoes, shriveled jalapenos, and wilted cilantro will produce a lower-quality salsa and are more likely to introduce bad bacteria into your salsa.
• Wear kitchen gloves when handling chilies to prevent transferring capsaicin to your face or eyes.
• Equipment matters. Fermentation weights and airlocks make preparing fermented salsa and similar foods easier and more reliable. If you don't have them, seal everything in a mason jar with a tight-fitting lid. Then shake the jar and burp it twice daily until you transfer it to the fridge.
• Set the jar inside a bowl or on a plate, as excess juice may leak from the sealed container when fermentation is most active.
• The optimal fermentation time is about 3 days. Fermentation speeds up in hot kitchens and slows down in cool ones, so your salsa may be ready earlier (or later) than the recipe suggests. Use your judgment, with 2 to 4 days as a good guide.
• Keep your jar away from direct sunlight, which can have wildly fluctuating temperatures. You don't need to place it in a dark place, such as a cupboard, but a spot on your counter with a consistent temperature is perfect.
• Keep vegetable matter fully submerged in the brine to prevent mold formation.
• Fizzing, foaming, and bubbling are normal and a sign that fermentation is active.
• Transfer it to cold storage, such as a fridge, when ready. Cold temperatures inhibit fermentation, and it will keep for several weeks. 

How to Serve It

Serve it just as you would your favorite salsa. Its vibrant, tangy flavor makes the salsa the perfect accompaniment to tortilla chips. Or try a spoonful on your fish tacos, taco salads, or added to a burrito. In addition, I like to fold it into scrambled eggs in the morning or add it to homemade chili as well.

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Fermented Salsa Recipe

Sharp and vibrant, this fermented salsa recipe offers complex notes of acidity and a mid-level, piquant heat. It's a quick ferment and only takes a few days to prepare.

Course Appetizer, Condiment

Cuisine American

Keyword garlic, herbs, tomatoes

Prep Time 15 minutes minutes

Fermentation 3 days days

Total Time 3 days days 15 minutes minutes

Servings 16 servings (1 quart)

Calories 12kcal

Author Jenny

Equipment

• medium mixing bowl
• Glass Weights
• Quart-sized Jar
• Fermentation Seal

Ingredients

• 8 medium Roma tomatoes (cored, seeded, and diced)
• 1 medium white onion (diced)
• 3 cloves garlic (chopped fine)
• 3 medium jalapeños (chopped fine)
• ½ cup cilantro chopped fine
• 1 lime (juiced)
• 1 tablespoon fine sea salt
• ¼ cup starter culture or water (see note)

Instructions

• Combine the tomatoes, onion, garlic, peppers, cilantro, and lime juice together in a large bowl. Sprinkle with salt, and let vegetables sit for about 15 minutes so that they begin to release their liquid.
• Stir in the starter culture, if using, and then gently pack the salsa into a quart-sized jar. Take care to remove any air bubbles as you pack the jar.
• Seal the jar tightly with a fermentation seal, and allow it to ferment at room temperature for up to 5 days. Store in the fridge for up to 6 months.

Nutrition

Calories: 12kcal | Carbohydrates: 3g | Protein: 0.5g | Fat: 0.1g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.04g | Monounsaturated Fat: 0.01g | Sodium: 438mg | Potassium: 101mg | Fiber: 1g | Sugar: 1g | Vitamin A: 319IU | Vitamin C: 10mg | Calcium: 8mg | Iron: 0.2mg

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Variations + Substitutions

If you prefer a particularly spicy salsa, consider adding Scotch bonnets, aji amarillo peppers, or even a Carolina reaper. Cherry peppers are also delish, as are fresno peppers. 

It's okay to add spices, too. Cumin and coriander are both delicious in salsa, and you can add a teaspoon of either to the salsa when you add the salt.

Tomatillos make a nice substitute for tomatoes. You might even want to give this fermented salsa verde recipe a try.

Pineapple, mango, and other fruit can replace the tomatoes in this recipe. They may ferment even faster than tomatoes, thanks to their sugar content.

If you prefer salsa with a finer, less chunky consistency, consider chopping all your ingredients in a food processor.

Recipe Questions

How long does it keep?

Store the salsa in a tightly sealed container in the fridge or root cellar for up to 2 months. 

Can I freeze it?

Yes. This salsa freezes well; however, freezing may damage some of the probiotics.

Do I need to burp the jars?

If you use an airlock or lid designed for fermentation, you do not need to burp the jar. If you use a plain mason jar with a plain lid or a jar with a clamped lid, you will need to burp the jar twice daily, especially at the peak of fermentation.

What do I do if I don't have the right equipment?

Fermentation jars, seals, weights, and airlocks are extremely helpful in preparing fermented foods safely. If you do not have the appropriate equipment, there's an easy way to manage. Put the salsa in a mason jar. Shake the jar every day, as it helps prevent mold formation. You also need to burp the jar twice daily to allow excess gas to escape. 

What kind of salt should I use for fermentation?

I recommend any minimally processed and additive-free salt, such as sea salt or Real Salt. Iodized salt may leave a faint, metallic flavor to the salsa. 

Should I pour olive oil at the top of the jar while the salsa ferments?

No, it's not necessary.  There is also some concern among food safety experts that adding olive oil as a surface barrier to ferments may put you at risk for botulism. While this is a concern among some fermentation experts, there is no documented case that would create cause for concern. Still, the practice is unnecessary with the right equipment and technique, so it's best to leave it out.

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What is it?

Kimchi is an iconic Korean recipe. There are hundreds of varieties of this traditionally fermented food. The most common variety is made from Napa cabbage which is called baechu kimchi. In addition to using salt and gochugaru (Korean chili flakes), cooks often flavor the traditional Korean side dish with garlic, ginger, and green onions.

Other recipes may use radish, cucumbers, zucchini, or even fruit as the base instead of cabbage. While spicy, hot gochugaru makes an appearance in most varieties.

Ingredients + Substitutions

• Napa cabbage is the foundation of this recipe. The easiest way to prepare it is to chop the cabbage leaves into 1-inch pieces.
• Radish gives complements the cabbage and lends some texture to the dish.
• Garlic and green onions are alliums. They gives the salted cabbage flavor and a delicate, but potent sharpness.
• Ginger brings a little warmth to the recipe, and it partners well with chilis, garlic, and green onions.
• Gochugaru is a type of chili powder made from sundried chilis. It has a mellow heat level that builds, and sweet, smoky flavor. A staple ingredient in Korean cooking, you'll find it used in quite a few recipes.
• Fish sauce gives a salty, savory note. Fermented fish sauce or salted shrimp are a common ingredient in many versions of the recipe and they lend an elusive umami note to the recipe. Miso paste or Korean fermented soybean paste (doenjang) can also be used since they convey a similar savory flavor.

How to make it

To make kimchi, begin first by soaking chopped cabbage in salt water. A few hours is sufficient, but if you have enough time to let it soak overnight, that's best. Soaking the cabbage in salt water allows helps to break down the cell walls, and gives it just the right amount of salinity for fermentation.

Blend up a spice paste of ginger, green onions, garlic, and Korean chili powder, toss the soaked cabbage in the paste until it's well-coated, and pack it into jars.

Traditionally, most kimchi recipes call for fermenting at room temperature and then transferring it to cold storage - such as a root cellar - to complete fermentation. This temperature is typically higher than your fridge, but lower than room temperature. You can simply keep it on your counter for a few days until signs of fermentation appear, and then tuck it in the fridge for a few weeks to age.

Recipe Tips

Like this homemade sauerkraut recipe and other fermented vegetables, kimchi is fairly easy to make at home. But, before you dive in, it's wise to keep a few things in mind.

• Use glass weights. Glass fermentation weights help to keep the cabbage submerged in brine as it ferments. And that means there's a lower chance that your ferment will develop mold or go bad. You can also tuck a cabbage leaf in the jar over the cabbage, to keep it safely beneath its salty brine.
• Use an airlock or fermentation seal. Part of the charm of kimchi is its fizziness, but if you prefer yours without the air bubbles, use an airlock or fermentation seal.
• Reserve the brine. The first step is to soak the cabbage in salt water. Save the brine to make the seasoning paste, and just in case you need a little liquid to cover your cabbage while it ferments.
• It ferments for only a few days (and then ages). Unlike other sour pickles and similar fermented vegetables which may ferment for weeks or months at room temperature, homemade kimchi typically only ferments a few days before you transfer it to the fridge to age. Large batches will need more time.
• Watch for signs of fermentation. Foaming and bubble formation are signs that healthy bacteria are at work and a good indicator that it's time to transfer it to the fridge.

Optimal Fermentation Conditions

Kimchi is one of many fermented cabbage dishes you'll find throughout the world. Other common cabbage ferments include sauerkraut and curtido. Unlike sauerkraut or pickles, where acidity is prized, the best kimchi is often much less acidic (2) - but still packed with flavor.

Traditionally, Korean home cooks prepared it by first soaking cabbage in salt, then combining the salted cabbage with garlic, ginger, chili, and other seasonings After letting it ferment a few days at room temperature (about 70 F), they'd bury the crock in the earth which kept it fermenting at about 50 F. That's about 10 degrees warmer than your fridge.

Now, special fermentation refrigerators are available to maintain those optimal conditions. That said, they tend to be difficult to find outside of Korea.

You can achieve that light acidity and optimally rich flavor by fermenting it for a few days at room temperature and then transferring it to the fridge to age for several weeks.

While researchers have found that just a few days at room temperature followed by a few weeks in the fridge at roughly 39F produced optimal flavor (3), the test kitchen team at America's Test Kitchen disagreed. They found a temperature of about 65 F - or the temperature of a cold room - produced the best flavor (4), likely demonstrating the difference between traditional Korean kimchi-making and its Americanized counterpart.

Accordingly, it might be worth making a few batches to experiment so that you find the right flavor for you.

Kimchi is also fizzy. Carbon dioxide builds up during fermentation as bacteria break down complex sugars and starches. An airlock, used with many fermented foods, allows that carbonation to escape.

You'll want to keep the carbon dioxide inside your jar so it becomes effervescent and bubbly. It's a similar practice that homebrewers use to make fermented drinks like water kefir or kombucha fizzy. So seal your jar tightly with a plain lid.

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Kimchi Recipe

Vibrant and lively, this easy recipe is packed with chili, green onions, garlic, and ginger. Sprinkle it with julienned green onions and brown sesame seeds and serve it over steamed rice or with lightly grilled fish or meat.

Course Ferment

Cuisine Korean

Keyword fermentation, kimchi

Prep Time 4 hours hours 15 minutes minutes

Fermentation 21 days days

Total Time 21 days days 4 hours hours 15 minutes minutes

Servings 8 servings (1 quart)

Calories 41kcal

Author Jenny

Equipment

• Fermentation Jar
• Glass Weights

Ingredients

Main Ingredients

• 2 pounds Napa cabbage (chopped into 1-inch pieces)
• ¼ cup fine sea salt

Kimchi Paste

• 8 cloves garlic
• 1 ounce ginger (peeled and chopped)
• ½ cup Gochugaru
• 2 tablespoons fish sauce
• 1 tablespoon coconut palm sugar
• 1 tablespoon brown rice flour

To Finish

• ½ pound Daikon radish julienned
• 6 medium green onions (sliced thin)

Instructions

• Place the cabbage in a large bowl, sprinkle the salt over the cabbage and toss it well to coat. Pour in just enough water to cover the cabbage by about 1-inch. Place a plate over the cabbage to keep it submerged, and let it soak in brine at least 4 and up to 8 hours, or until the leaves are limp.
• Drain the cabbage in a colander, reserving ¼ cup brine.
• Place the reserved brine, garlic, ginger, gochugaru, fish sauce, sugar, and rice flour together into a food processor or high-speed blender, and blend until smooth and uniform. Transfer to a small bowl.
• Toss the cabbage, radish and green onions together in a bowl and then spoon the chili paste over them. Toss the vegetables together with the seasoning until well coated.
• Transfer the cabbage to a quart-sized mason jar or other kimchi container and press it firmly down to remove all air bubbles. Place a glass weight inside the container, and then seal tightly.
• Allow it to ferment at room temperature for 3 days at room temperature away from direct sunlight. Then transfer it to the fridge and allow it to age for 3 weeks before tasting. Consume within 6 months.

Nutrition

Calories: 41kcal | Carbohydrates: 9g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Sodium: 1788mg | Potassium: 374mg | Fiber: 2g | Sugar: 4g | Vitamin A: 360IU | Vitamin C: 38mg | Calcium: 102mg | Iron: 0.6mg

Recipe Questions

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References

1. Park, K.Y., et al. (2014) Health benefits of kimchi (Korean fermented vegetables) as a probiotic food. Journal of Medicinal Food.
2. Steinkraus, K.H. (1992) Applications of Biotechnology to Fermented Foods: Report of an Ad Hoc Panel of the Board on Science and Technology for International Development. National Academies Press.
3. Patra, J. K., Das, G., Paramithiotis, S., & Shin, H. S. (2016). Kimchi and Other Widely Consumed Traditional Fermented Foods of Korea: A Review. Frontiers in microbiology, 7, 1493.
4. Cardiff, E., Davison, J.C., (eds) et al. (2016) Foolproof Preserving: A Guide to Jams, Jellies, Pickles, Condiments & More. America's Test Kitchen.

The post Kimchi appeared first on Nourished Kitchen.

What is it?

Fermented hot sauce is a spicy, slightly acidic sauce made by fermenting hot chilis and other ingredients together in a jar or crock. Over time, the flavor will deepen, growing more complex and acidic as beneficial bacteria go to work.

Most of the world's most beloved hot sauces - from Tobasco to Sriracha - begin in the fermentation crock, and that's because fermentation gives the hot sauce a bright acidity and deep, complex flavor that develops slowly with time.

Fortunately, hot sauces are simple to make. You just toss hot, ripe chili peppers in a jar with plenty of garlic and other spices as it suits you, then cover them with salt water. Then all you have to do is wait.

Fermentation is a magical and transformative culinary technique that not only helps to preserve foods that might otherwise spoil, but also gives foods a complex and rich depth of flavor. 

As a result, you'll have a deeply flavor-forward sauce that's full of good bacteria, just like yogurt, sauerkraut, or radish kimchi.

What's in it?

At its most basic, you'll only need three ingredients to make a fermented hot sauce: fresh peppers, salt, and water. These ingredients are the foundation of hot sauce. However, you can enhance the flavor and complexity of your sauce by adding additional ingredients.

Alliums, such as garlic and onions, as well as herbs, spices, and even fruit work well to enhance the flavor of homemade hot sauce.

• Fresh chilies are the foundation of a good homemade hot sauce, fermented or not. Fully ripe chilies are best for making a fermented sauce, so look for yellow, orange, or red chilies rather than green ones. Fresno peppers, aji amarillo, and scotch bonnets work well for fermented hot sauce as do fully ripe jalapeños, Thai chilies, or serranos. Sweet peppers, such as bell peppers, can be added for a milder sauce.
• Garlic can give your sauce its depth, and it provides a grounding note that tempers the fiery top notes of fresh chili pepper.
• Fruit can be a delicious addition to homemade hot sauce, too. Its natural sweetness can bring balance to the heat of chilies. Citrus, such as tangerine, lime, or orange, is particularly delicious; however, many home cooks have had good luck adding blueberries or even pineapple to their sauce.
• Spices and other aromatics can bring balance to your sauce. Ginger, turmeric, Szechuan peppercorns, hibiscus flowers, and even allspice can work well depending on the full flavor profile you prefer.
• Salt is a necessary ingredient for most fermented foods. It's best to use a minimally processed salt with no additives for fermentation

What kind of equipment do you need?

At its heart, fermentation is simple. In order to make fermented hot sauce, as well as many other fermented foods, you'll need a few key pieces of equipment including a vessel and a lid. In the case of hot sauce, you'll want a high-speed blender, too.

• A fermentation vessel can be as simple as a mason jar. You can also purchase crocks and jars specifically designed for fermentation.
• An airlock or fermentation lid is helpful for allowing the carbon dioxide that naturally builds up during fermentation to escape while preventing the free flow of oxygen which can contribute to mold formation.
• Glass fermentation weights are helpful, but not essential, and they help to keep your chilies submerged during fermentation, preventing the formation of mold and keeping your hot-sauce-to-be safe.
• A blender is necessary for puréeing the fermented chili peppers and turning them into homemade hot sauce. If you don't have a blender, you can work in batches to purée the peppers and brine in a food processor instead.

How to make fermented hot sauce

Making this hot sauce recipe, as with most fermented foods, is easier than you think and fairly straightforward. There are requires two primary steps: fermenting the chili peppers, and then blending the sauce.

• Prepare the ingredients. You'll want to prep the chilies and any other ingredients you have in advance. You'll rinse the chilies to remove any debris, and then cut away the stem end. Coarsely chopping the chilies can speed up fermentation, too.
• Mix the brine. A typical brine for fermentation is about 2%; however, for both hot and sweet peppers a higher level of salt is optimal, and you'll typically need to ferment these ingredients in a 3-3.5% brine. You can mix the salt and water together on the stove, and then allow it to cool to room temperature before adding it to the chilies.
• Combine the chilies and brine. After about two weeks, your chilies will be done fermenting and ready to make into sauce. You'll purée chilies and any other ingredients, as well as some of the brine together to form the sauce.
• Strain the finished hot sauce. If you prefer a thinner sauce, you can strain it if you like.

Tips for making hot sauce

While making fermented hot sauce is simple, there are a few tricks you want to keep in mind so that it comes out right every time.

Paying attention to the quality and variety of ingredients as well as proper fermentation techniques can make a big difference in the quality of your sauce.

• Remove the seeds from the hot peppers if you prefer a milder hot sauce.
• Use a variety of fresh peppers. Chilis vary in flavor. Accordingly, some have smoky notes, others bitter and others sweet. When using a variety of peppers, you'll get the deepest and most complex flavor out of your sauce.
• Use ripe chilis. Fermentation amplifies the bitter notes you taste in unripe, green hot chilis. Using ripe chilis eliminates that bitterness and can give your hot sauce better flavor.
• Use filtered or dechlorinated water. Chlorinated water may interfere with successful fermentation, so use a good water filter or dechlorinate your water by letting it sit overnight before you add it to your chilis.
• Fill your jar with brine within 1 inch of its opening. Leaving too much headspace will increase the likelihood of mold formation.
• Keep your chilis submerged under the brine. Glass fermentation weights help keep your chilis and garlic submerged while they ferment, lowering the chance that your hot sauce will be contaminated with mold.
• Use an airtight jar or fermentation seal. An airtight jar or a fermentation seal will prevent oxygen from getting into your chilis while they ferment which helps keep your hot sauce safe from mold contamination.
• Pay attention to temperature. Foods ferment faster in warm temperatures and more slowly in cool temperatures.
• Pay attention to flavor and aroma. Your fermented hot peppers are ready when their flavor and aroma please you. Some people prefer younger ferments, while others prefer aged ferments.
• Strain for a thin sauce, don't strain for a thick sauce. After blending the peppers, garlic, and brine together you can strain the purée which will give you a thin hot sauce and a thick, fermented pepper mash. Alternatively, if you avoid straining, you'll have a thickened hot sauce about the consistency of sriracha.

How to store your sauce

Fermented hot sauce is a living food that's rich in food enzymes and beneficial bacteria.  Once you purée the chilies and bottle your sauce, it will continue to ferment. 

Store your fermented hot sauce in the refrigerator to slow down the fermentation process. You can also pour your sauce into jars and can it for long-term storage, but the high heat of canning will destroy the sauce's beneficial bacteria.

Some home cooks stabilize their finished hot sauce by adding apple cider vinegar. Adding vinegar lowers the PH of the sauce, increasing both its acidity and the ability to store it long-term.

If you wish to stabilize your hot sauce this way, you can purée the fermented peppers and, instead of mixing them with leftover brine, use apple cider vinegar instead. This forms a blended sauce, using both fermented peppers and vinegar.

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Fermented Hot Sauce Recipe

Seasoned with fresh garlic this fermented hot sauce is rich with flavor, bright and fiery. Use a variety of ripe, hot peppers for the best flavor. Red jalapeños, cherry bomb peppers, Scotch bonnets, and aji amarillo chilis all work well, especially when mixed together.

Course Condiment, Ferment, Sauce

Cuisine American, Mexican

Keyword chilies, ferment, garlic

Prep Time 10 minutes minutes

Fermentation 14 days days

Total Time 14 days days 10 minutes minutes

Servings 32 servings (1 pint)

Calories 12kcal

Author Jenny

Equipment

• Fermentation Seal
• Glass Weights
• High-Speed Blender

Ingredients

• 2 pounds fresh chilies
• 6 cloves garlic
• 3 tablespoons fine sea salt
• 4 cups warm water

Instructions

• Remove the tops from the peppers, and split them in half lengthwise. Pack a quart-sized mason jar tightly with the peppers, leaving about 1-inch headspace. Drop in the cloves of garlic.
• Whisk the salt into the warm water until it dissolves. Pour the brine over the chiles and garlic.
• Place a weight over the chiles and garlic so they remain submerged beneath the brine. Seal the jar tightly with an airlocked lid, and allow the chiles to ferment at room temperature away from direct sunlight for 2 to 3 weeks, or until they smell and taste pleasantly sour.
• Strain the brine and reserve it. Transfer the chiles to a high-speed blender. Add 1 cup of the reserved brine to the blender, and process until smooth. For a thin sauce, strain through a fine mesh sieve. For a thick sauce, simply spoon the purée into jars, thinning with additional brine as necessary.
• Use right away or store in the refrigerator up to 1 year.

Nutrition

Calories: 12kcal | Carbohydrates: 2g | Sodium: 656mg | Potassium: 93mg | Sugar: 1g | Vitamin A: 270IU | Vitamin C: 40.9mg | Calcium: 5mg | Iron: 0.3mg

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Recipe Questions

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The post Easy Fermented Hot Sauce appeared first on Nourished Kitchen.

What is cucumber kimchi?

Cucumber kimchi is a lightly fermented Korean vegetable side dish. Like kimchi made with cabbage or daikon radish kimchi, it's made with a bit of salt and seasoned gochugaru (Korean-style chili powder), garlic (or garlic chives), ginger, and other ingredients.

The cucumbers are crisp and juicy with a delicate sweetness that's balanced by the heat of chilies. A short fermentation period (often only a day, if at all) gives the kimchi a delicious, light acidity. It's similar to Asian Cucumber Salad in its freshness and flavor profile.

There are two types of cucumber kimchi, including oi kimchi and oi sobagi. The primary difference between the two versions rests in how you cut the cucumbers. For oi kimchi, cucumbers are typically sliced crosswise into thin rounds, and you then season them.

For oi sobagi (stuffed cucumber kimchi), cucumbers are typically cut crosswise into spears (leaving one end intact, similar to how you make preserved lemons). After cutting the cucumbers of oi sobagi, you typically stuff them with your seasoning ingredients.

Stuffed cucumber kimchi (oi sobagi) is typically fermented longer than oi kimchi, although the fermentation period still remains shorter than required for many other fermented vegetable recipes.

What's in it?

The ingredients for cucumber kimchi are fairly simple. Cucumbers form the foundation of the recipe, while a variety of ingredients which typically include chili pepper, alliums, carrots, and sometimes ginger provide the seasoning.

In addition, you'll often find that cucumber kimchi recipes also include Korean fish sauce or salted shrimp which give the kimchi a savory, umami note. Further, many recipes also call for sugar which provides a counterbalance to the salt and chili while also accelerating the fermentation process.

• Cucumbers are the foundation of the recipe. Traditionally, you would use Korean cucumbers (oi) which are slender, thin-skinned cucumbers with a pale, silvery green color. This variety of cucumber is relatively difficult to find outside of Korea, although you may find it in specialty stores during summer. Substitute any thin-skinned cucumber, Persian cucumbers and cocktail cucumbers work particularly well.
• Salt not only seasons the cucumbers, but it is an essential ingredient in almost all fermented vegetable recipes. If you can, avoid iodized salt which can give a metallic flavor to ferments. Minimally processed sea salt works well in its place.
• Chili gives kimchi its characteristic heat. Gochugaru is a Korean-style coarsely ground red chili powder made from seeded, sun-dried chilies. It has medium heat (although it can vary from mild to hot) and a sweet, smoky flavor.
• Alliums include garlic, onions, and chives. They have an irreplaceable sharp sweetness. Traditionally, cooks use garlic chives to make cucumber kimchi; however, if you can't find them a mixture of green onions and garlic work well.
• Carrots are often added to many cucumber kimchi recipes, and they're typically grated or very finely julienned. Carrots lend sweetness to the recipe. Sometimes Korean radish is added in place of or in addition to carrots.
• Fish sauce gives the kimchi an umami-like savory note. Fermented fish sauce or salted shrimp (saeujeot) is a typical inclusion in most cucumber kimchi recipes.
• Fresh ginger either minced or puréed is sometimes added to cucumber kimchi. It has a sharp, floral fiery flavor that blends well with chili.
• Sesame seeds are a great addition, giving the kimchi a toasty note and a bit of texture.
• A sweetener provides balance to the hot, salty, and sour flavors of kimchi. While a small amount of sugar is typically included, sometimes honey or even grated apple are included instead.

Tips to keep in mind

While this isn't a particularly complicated recipe or technique, there are a few things you'll want to keep in mind when start making cucumber kimchi. Namely, remember that this is a dish marked by its freshness, and you'll aim to preserve that freshness as best as you can. Also, you'll need to use a delicate hand when cutting and handling the cucumbers, so that they remain intact at one end and you can stuff them easily.

• Remember that freshness is key. Cucumber kimchi is very lightly fermented (if at all), so you want the freshness of cucumbers to really come through.
• Temperature matters. This recipe is typically made during the summer months when cucumbers are at the peak of their season. Higher temperatures speed up fermentation, which is why you'll ferment these cucumbers for a shorter period of time. If you're working in a very cold kitchen and prefer the acidity of fermented foods, you may wish to ferment them longer.
• Be careful when cutting and handling the cucumbers. You want to be able to cut them so that they remain intact at one end by about ½ inch.
• Use gloves when handling the filling as the gochugaru contains capsaicin, which is a skin irritant found in all chilies.

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Cucumber Kimchi Recipe

Spicy gochugaru (Korean-style chili flakes) prove to be the perfect match for cool, juicy cucumbers in this simple kimchi recipe. You can eat it right away if you prefer, or let it ferment for a day or two which gives the kimchi a complex, but pleasant acidity. Garlic, ginger, green onions, and sesame seeds round out the flavor.

Course Ferment

Cuisine Korean

Keyword cucumbers, garlic, ginger, vegetables

Prep Time 10 minutes minutes

Fermentation 5 days days

Total Time 5 days days 10 minutes minutes

Servings 8 servings (about 2 cups)

Calories 59kcal

Author Jenny

Equipment

• Large Mixing Bowl
• medium mixing bowl
• Quart-sized Jar
• Plastic wrap

Ingredients

For the Cucumbers

• 8 small cucumbers (Persian, Kirby, or cocktail cucumbers)
• 4 tablespoons fine sea salt (about 34 grams)
• 8 cups hot water

For the Filling

• 1 medium carrot (sliced into matchsticks)
• 8 medium green onions (sliced into matchsticks)
• 6 cloves garlic (minced)
• 1 teaspoon freshly grated ginger
• ¼ cup gochugaru
• 2 tablespoons fish sauce
• 1 tablespoon unrefined cane sugar
• ¼ cup water
• 1 teaspoon fine sea salt

Instructions

Soaking the cucumbers

• Slice the ¼ inch of the tip of each cucumber, and then slice them lengthwise, allowing ½ inch at the bottom of the cucumber. Rotate the cucumber and make a cut perpendicular to the first as though you would quarter the cucumber lengthwise, again allowing the cucumber to remain intact at the bottom tip. Place the cucumbers into a bowl.
• Stir the salt into the hot water, and then pour it over the cucumbers. Weigh the cucumbers down with a plate so they remain submerged in the brine. Allow them to soak for 2 hours, then drain the water and pat the cucumbers dry.

Filling the cucumbers

• Stir the carrot, green onions, garlic, ginger, gochugaru, fish sauce, sugar, water, and salt together in a medium bowl
• Working with one at a time, stuff the cucumber with the filling, and then coat the outside of the cucumber with any additional filling or seasoning. Combine all the cucumbers into a jar or other dish, and then cover them with plastic wrap to prevent excess exposure to the air.

Fermentation

• Allow the cucumbers to ferment for up to 1 day at room temperature. If your kitchen is hot, you may only wish to allow them to rest at room temperature for up to 12 hours.
• Transfer the cucumbers to the fridge, and allow them to age for up to 3 days. Then enjoy.

Nutrition

Calories: 59kcal | Carbohydrates: 11g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 3986mg | Potassium: 449mg | Fiber: 4g | Sugar: 5g | Vitamin A: 3730IU | Vitamin C: 9mg | Calcium: 75mg | Iron: 2mg

Frequently Asked Questions

The post Cucumber Kimchi appeared first on Nourished Kitchen.

What is it?

Fermented carrots are a naturally fermented food that is rich in beneficial bacteria. Unlike pickled carrots which are preserved with vinegar, fermented carrots undergo a transformative process in which beneficial bacteria transform their naturally occurring sugars into acids, which then preserve the carrots just as vinegar would.

The result is a sour-tart preserved vegetable that's rich in beneficial bacteria. You can use them to bring a little brightness to your salads, to serve alongside a sandwich, to bring to a picnic, or to use anywhere you might serve a pickle.

What's in it?

At its simplest, fermented carrots only need three ingredients: carrots, salt, and water. Salt and water, when combined, form a brine. You pour this over the carrots. This brine facilitates fermentation, and in no time your carrots will be naturally pickled.

In addition to salt, carrots, and water, this recipe also uses thyme, garlic, black peppercorns, and jalapeño peppers. These additions permeate the carrots, resulting in big flavor.

Fermentation tips

While fermentation can seem complex, it's a simple process. You begin by slicing your carrots and jalepeños before dropping them in a jar, along with any herbs and spices you plan to use. From there, you mix salt with water, pour it over the vegetables, seal the jar, and wait.

But while it's simple to make, there are a few tips to keep in mind.

• Use the right equipment. Glass weights and a fermentation seal are two helpful tools that help prevent contamination of your ferments.
• Keep the carrots completely submerged in the brine. When your fermenting vegetables are exposed to air, they're vulnerable to mold. So, make sure your carrots remain completely submerged in brine as they ferment.
• Temperature matters. Carrots will ferment faster in a warm kitchen and more slowly in a cool one. I've found that cool room temperature (about 68 F) is the optimal temperature for my preferences.
• They're done when they taste right to you. Your carrots will become increasingly sour the longer you let them ferment. So, if you prefer a milder version, you might try them around week 2 or 3. If you prefer sourer flavors, you might let them continue fermenting for another 2-4 weeks before transferring them to the fridge.
• Save any extra carrot tops to make this carrot top pesto recipe.

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Fermented Carrot Recipe

Thyme and black pepper give these fermented carrots a pleasant herbal aroma, while a single jalapeño and plenty of garlic gives it a kick. Like most fermented vegetable recipes, this one is super simple to make. This recipe is adapted from Recipes from the Herbalist's Kitchen (Storey 2017) by Brittany Wood Nickerson.

Course Ferment

Cuisine American

Keyword carrots, garlic, jalapenos, thyme

Prep Time 5 minutes minutes

Fermentation 14 days days

Total Time 14 days days 5 minutes minutes

Servings 8 servings (1 quart)

Calories 18kcal

Author Jenny

Equipment

• Fermentation Seal
• Fermentation Jar
• Glass Weights

Ingredients

• 6 medium carrots
• 1 jalapeño
• 4 medium garlic cloves
• 6 sprigs fresh thyme
• 1 teaspoon black peppercorns
• 2 cups water
• 1 tablespoon fine sea salt

Instructions

Prepare the vegetables.

• Slice the carrots into ¼-inch thick sticks, and then arrange them length-wise into a quart-sized jar. Next, slice the jalapeño in half lengthwise and arrange it with the carrots. Drop in the garlic cloves, thyme, and black peppercorns.

Prepare the brine.

• Whisk salt into water, and then pour over the vegetables.

Ferment the carrots.

• Place a glass weight over the vegetables so that they remain submerged under brine, and then seal the jar tightly. Allow the carrots to ferment about 2 weeks, then transfer to the refrigerator where they'll store for up to 6 months.

Nutrition

Calories: 18kcal | Carbohydrates: 4g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 897mg | Potassium: 117mg | Fiber: 1g | Sugar: 2g | Vitamin A: 5160IU | Vitamin C: 5.9mg | Calcium: 21mg | Iron: 0.3mg

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When late August folds itself into September, peppers begin to arrive in our CSA box.  A beautiful assortment of both common and obscure peppers appear, and one of the best ways to preserve them is to toss them into a fermentation crock and let the good bacteria do their work. This recipe for fermented pepperoncini is a great way to get started.

How to Ferment Peppers (brine-pickling)

I use two primary methods in preparing fermented vegetables: shredding the vegetables or pickling them in a simple brine.  I like the charm and appearance of a whole jalapeno or whole pepperoncini pepper served in a dish of antipasto, so I typically ferment hot peppers much, in the same way, I'd ferment true sour pickles: in a saltwater brine, seasoned with garlic, herbs, and spices.

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Brine-pickled Peperoncini

Prep Time 20 minutes minutes

Servings 1 quart

Author Jenny

Ingredients

• 3 cups water
• 2 tablespoons fine sea salt
• 4 cups whole fresh peperoncini peppers (tightly packed)
• 2 cloves garlic
• 1 bay leaf

Instructions

• Pour the water into a medium-sized sauce pan and warm over medium-low heat until it reaches about 100 F. Sprinkle in the salt, and whisk it into the hot water until it dissolves. Pour the warm saltwater into a pitcher, and let it cool to room temperature.
• Pack a quart-sized fermentation jar with whole pepperoncini, taking care not bruise them. Place the garlic cloves and bay leaf among the peperoncini, and pour in the cooled saltwater brine. Seal the crock, and allow the peppers to ferment for 10 days. Their color will fade and yellow. After about 10 days, open the crock and try a pepper. If you prefer a sourer flavor, continue fermenting the peppers until they acquire the flavor you like, testing every 5 to 7 days, at your leisure. Transfer to the refrigerator or cold storage. Brine-pickled peperoncini will last about 1 year, properly fermented.

The post Brine-pickled (Fermented) Peperoncini appeared first on Nourished Kitchen.