Yes, you can ferment nearly anything―for healthy, exciting, and tasty dishes. Personally, I’m such a fan of the Pickle Pipes – I can basically stick the jar on the counter and not worry about it… and the Pickle Pebbles are great! This is a bit of a trick question, really. I’ve been wanting to try fermenting some other veggies as well, but have been discouraged by my failed kraut. The modern American lifestyle includes seasonal rounds of antibiotics, pasteurized dairy, and sanitized produce. July 25, 2016 (UPDATED: December 21, 2020) by Lori Hernandez (Contributing Writer) 28 Comments. I talked to friends who had successfully make their own kraut. Both systems seemed promising and I could not wait to try them out! After you achieve your desired puckering taste, move your ferments into the fridge, where they will last about eight months. The jars look so elegant sitting on the counter. My friends used the Mason jar method and highly recommended it to me, but I had great difficultly figuring out an effective way to keep the food completely submerged. That is why I’m loving the Small Batch Fermenting method – so quick and easy. Okay, I’m going to give the salt kraut a try. Don’t use anything that is made out of plastic, metal (including stainless steel), or anything not food grade. After wasting so much time, effort and food, I was beginning to become discouraged and I gave home fermenting a rest for the remainder of the year. You are right – fermented veggies are a great way to get probiotics without dairy. . is a Los Angeles-based influencer, creator of the wellness lifestyle blog, The True Spoon, and registered nurse. Reading this, it reminded me that I saw a suggestion somewhere a long time ago that we should eat even just a few bites of something fermented at each meal to aid digestion. They have never failed me in the past and didn’t fail me this time! Home fermenting is super cheap and relatively easy with a touch of patience. Prepare the Vegetables for Fermenting There are several ways to prepare the vegetables for fermenting: grating, shredding, chopping, slicing, or leaving whole. If the cucumbers are tight in the pot, they won't float, but if you can't … The cold temperature of the fridge dramatically slows down the fermenting process. These friendly bacteria live primarily in our large intestine and help overpower illness-causing microbial invaders. Chop the cabbage real fine. 2. 2. The easiest way to reap this long list of benefits is to simply make fermented foods and eat a little every day. Vegetables like to ferment at 18 C. Garages and basements are perfect for vegetable ferments. Reading recipes for big batches of kraut and pickles had left me feeling nervous and overwhelmed. Celeste Thomas, R.N. Hmmm. While most people looked scared to try them and politely declined, my adventurous nieces stepped forward. The acidic byproducts of live ferments assist in the breakdown of the micronutrients and macronutrients in our diets, especially the difficult-to-digest lactose. Get up to date articles the second they come out! Her personal gut health evolution inspired her to... https://www.mindbodygreen.com/articles/how-to-ferment-food-at-home, In order to save this article, you will need to, also synthesizes beauty-boosting nutrients, 4 Bedtime Snacks That Actually Help You Sleep Better, Expert Approved, Trying To Cut Back On Caffeine In 2021? Today, we’ll be covering fermenting vegetables! In general, grain likes to ferment at 21 C. So stash your sourdough and other grain ferments near your hot water heater or above the fridge. I had been using a wide mouth half gallon Mason jar, since I didn’t want to invest the money in a “real” fermenting crock until I knew I was committed (and I was nervous about buying an old crock at an antique store because of lead glaze concerns). Sorry so many questions!! Wash your jars with water and soap and set them aside to air dry. Registered Nurse and founder of The True Spoon. Sanitize all the equipment you will use for the fermentation process including your airlock/blow-off assembly, hydrometer, fermentation vessel, hose, scissors, yeast packet, and anything else that will come into contact with your wort. Add the brine, cover the cucumbers completely. As far as historically established recipes, sauerkraut is a classic, and it’s a great recipe for beginner fermenters (all you need is salt and cabbage). But it isn’t impossible, nor is it something that cannot be done in the average kitchen. Kombucha, kimchi, kefir, and more! You are welcome! The hardest part was waiting for the vegetables to ferment! If you look on the Cultures for Health website, they have recipes for a surprising number of fruits and veggies. The “cabbage leaf weighed down with brine filled plastic bag” method was messy, stinky and less than ideal. It is food grade silicone and 316 stainless steel and really works well in quart sized mason jars. Fermenting anything that has already started to rot or mold leads to a ruined ferment, and no one wants that to happen! * How long will they last in the fridge? Add starter culture if you are going for the assisted fermentation method. I don't even know exactly what's in this. Just to preface this article, a beer’s time to ferment versus time spent in a fermentation vessel are two separate questions with different answers. Choose vegetables that were grown nearby, and opt for organic when possible. For fast ferments, cold weather is easy to overcome. The bottle should say "survivability-certified," ensuring your pill survives harsh stomach conditions. I don’t know why but it didn’t occur to me to pickle carrots and radishes. Eating too much fermented food in one sitting can wreak havoc on your digestive system. Be on the lookout for a welcome email in your inbox! She shares life with her husband, John, her two kids and a host of pets and farm critters. How easy is it to remove the large glass “pickle pebbles” when you’re finished? First, you need some sort of vessel to ferment food. When the Pickle Pipe set arrived, I’ll admit that I was totally smitten. I brought my fermented cucumbers and carrots on a family vacation last week. Kimchi turned out really nice ???? I’m picturing having to tip the jar out over a large bowl to get the glass weight out, and then repacking the contents for the fridge. Not sure if this helps at all. Or, ready? Your email address will not be published. In the past, when ever I have had questions about yogurt or milk kefir, I went over to the Cultures for Health website, which is full of great information, tutorials, recipes and just about everything related to cultured and fermented foods. It can be a scary thought when you first consider fermenting meat, and granted, it can be a daunting thing to undertake. Kraut takes a little longer, but not much if you have a mandolin slicer. So many opportunities! Here Are 7 Beginner Plant-Based Recipes To Try, A Beginners Guide To Dream Interpretation & Common Symbols, 5 Simple Tarot Spreads For Guidance Love & More, How To Read The Heart Line On Your Palm & What It Means, What Are The 5 Love Languages? Works with whole or cut hearty, raw peeled vegetables of all shapes and sizes (but smaller shapes and cuts will ferment more quickly). I simply cut enough vegetables to fit in the container and mixed up a batch of brine, stirring until the salt dissolved in the water (1-3 tbsp of salt for each quart of water). The best fermenting vessels are wood, ceramic, or glass. I’m Katie, the voice of healthy kids cooking, and I’m on a mission to connect families around healthy food. *How long do they last – again, I’m not much help. Transferring Beer. Thank you for sharing! After that it’s time to take action. I made another batch of cucumber pickles last night and it took me about 3 minutes. Making small batches was the perfect solution for me – it allowed me to try out recipes and learn the fermenting techniques with minimal time, effort and money. My only complaint about the Fermentation Creation set is that it does not come with weights to submerge the food, so you are left to figure that out on your own. Attempt #2 was a success, but I ended up with a half gallon of kraut, only to realize the rest of the family would not touch the stuff. Major bummer. While the thyroid has had its moment in the endocrine spotlight, the GI system has more than triple the mood-stabilizing, weight-management, and cold-fighting control. For a spicier, Asian take on cabbage, try some kimchi.. I’m generally not a pessimist, but my fermenting track record was less than stellar! I’m guessing they will last a few months in the fridge? Notify me of follow-up comments by email. As long as what you intend to ferment is fresh and moist, you can ferment it. When I felt I had sufficient knowledge about the process of making sauerkraut, it was time to try it out. *Taste – if it tastes good to you, go with it! According to an article on their website, for basic fermented vegetables: I also learned a few other tips, such as: Using these rough guidelines, I felt ready to start working on my own fermented kitchen creations. Armed with my ingredients (a medium sized cabbage and some kosher salt), fermenting equipment (wide mouth canning jars, rings, wooden packing tool and fermenting tops) and a mandolin slicer, I rolled up my sleeves, took a deep breath and prepared myself for the hard work of making sauerkraut. I’ll be sure to check out that site you mentioned, too. I watched Katz’s instructional video on how to make sauerkraut. As a former art student and teacher, I cling firmly to the concept that form and function must go together. The liquid that strains off of the yogurt is called “whey.” This whey is rich in good bacteria, and it will help jumpstart fermentations, such as sourdough starter, as well as fermented vegetables, condiments, and beverages. Another important tip is to only open fresh jars of ferments carefully over the sink to prevent an unwanted bacterial shower. Don’t tighten the lid, just put it on and screw it down but not sealing tight. If it tastes bad…well, I think you should always trust your instincts. I wrote the date right on the jar and also the date that I should move them to the fridge. Thank you for inspiring me to give this a try. Problem solved! I couldn’t believe anyone in their right mind would consume it. kosher salt per 1 cup water to form a brine. Our whole family got a nasty stomach bug the week after she was born, and I’ve been feeling the need for some probiotic boost ever since, but was trying to figure out how to do it dairy free. After a quick trip out to my garden, I found cucumbers, carrots, radishes, garlic and dill to use in my ferments. Fermented tomatoes keep for months in the fridge. Peop… After that I added about 2 tablespoons of salt to the shredded cabbage. I chopped cabbage (which took FOR-ever), salted it, massaged it (and strained muscles I didn’t even know I had! The process of your bacterial starter fermenting the veggies takes about a week or two depending on how intense you want the flavor to be. Lori, thanks so much for the information! I bought the pickle pipes & have just made up 3 small jars of sauerkraut, kimchi, and radishes. It was as if my body was craving it. 7. Best wishes and I hope you have some delicious kraut soon! How you choose to prepare your vegetables is a personal choice, though some vegetables are better suited for leaving whole, while others ferment better when shredded or grated. Since I made such small batches, they get eaten in a few weeks time, so I don’t notice any major changes over that time. A quick google answered my question that indeed fermented foods have MUCH more good stuff than probiotics. The GI tract is the largest endocrine organ in the body, controlling emotion, metabolism, and immune response. Okay, good. Let it. This time, however, I decided to scale back the whole operation, since the rest of my family is not so excited about my fermented kitchen experiments! Cultures for Health offered some simple advice that I could use as a starting point. Looking forward to trying it all!! Helping busy families live well without going crazy! 8 Things Your Body Could Be Telling You. Some posts on this blog contain affiliate links which generate commission if you purchase anything starting with those links. During the winter, she hibernates and feeds her addiction to reading books about health and wellness, spiritual growth, farming, gardening, homesteading, finances, earth stewardship, voluntary simplicity, DIY, permaculture, and much more. I had garlic onions and I'm like you know, I don't wanna waste all of this. , Sarah, it was quite easy! July 25, 2016 (UPDATED: December 21, 2020) by Lori Hernandez (Contributing Writer) 28 Comments. Beets have a high sugar content like fruits thus your fermented beets could easily convert to alcohol if you don’t keep an eye on the process. Just curious, has there been any studies on how much and what types of good bacteria are in an average home ferment? Trust your own judgment…We can’t be liable for problems that occur from bad decisions you make based on content found here. I always suggest storing ferments in a dark, cool place to prevent the bacteria from working at hyperspeed and causing an effervescent explosion. What about all the time and effort I invested? The recipe is at Cultures for Health’s website. Chili flakes, juniper berries, fennel seed, lemon zest, apples—anything you suspect would enhance the flavor will probably enhance the ferment, as well. Btw – really impressed with how fast masontops shipped to the uk ???? I’m guessing this time frame varies greatly depending on room temperature, freshness of the produce, and personal preference, so it really IS important to sample the ferments every day or so. are really, REALLY good for your health. Some things ferment rather quickly, in a matter of hours or just a few days. Sorry! Ingesting these happy microbes creates an ecosystem of supportive microbiota in your GI system. http://www.culturesforhealth.com/learn/recipe/lacto-fermentation-recipes/lacto-fermented-garlic-cloves/ Please remember that I’m just a gal who reads a lot and spends way too much time in her kitchen. I’m currently fermenting garlic cloves with basil and oregano, and working on another batch of cucumber pickles. The following videos will help you learn more about the fermentation process, whether you’re a novice or an experienced fermenter. Good job on fermenting! Tradition of you can ferment almost anything this is a classic example of you can ferment anything. The bonus? Put into a mason jar(cram it full). I once thought that fermenting honey garlic or fermenting cinnamon apples was weird. The next primary rule is that all of your vegetable pieces should be relatively the same size so that they can ferment at a similar rate and in a reasonable amount of time. What was I doing wrong? This combination kills off the beneficial bacteria necessary for a thriving gut. This post may contain affiliate links which won’t change your price but will share some commission. Perfectly pleasing. 12-14 heads of peeled garlic, 1 quart of filtered water + 2 tbsp sea salt, then herbs of your choice (I used basil and oregano). 1. Use the freshest vegetables possible. Beet fermentation can be a tricky process especially to those new to fermenting vegetables. I’m not sure if that caused the failure or if it was the fact that I left it unattended for 2-3 days during a stretch of hot weather while we were on a short vacation, but by the time we got back, the radishes had been fermenting for 5 days and there was bright green mold floating in the brine. Learn more about her farm at Three Acre Farm. When it’s done, clean up the jars and put on the shelf. Every day, I checked my ferments for scum (which, to be honest, I never really saw) and to taste the vegetables. Sorry, Lori! You can purchase some plain yogurt at your grocery store—make sure it has “LIVE” cultures—and then strain it. Be sure to cut off the blossom end of cucumbers. Dr. Marvin Singh is an Integrative Gastroenterologist in San Diego, California. Fermenting garlic with basil and oregano? is a Los Angeles-based influencer, creator of the wellness lifestyle blog, The True Spoon, and registered nurse. Employ one or a combination of the fixes we’ve covered. Have you been wanting to try fermenting? He is trained and board certified in Internal Medicine and Gastroenterology/Hepatology. How To Use Them In Relationships, The 4 Attachment Styles: How They Form + Dating Habits, The Surprising Way You Should Apply Liner On Your Bottom Lid, Make 2021 The Year Of Better Gut Health With These 3 Simple Practices, Why You Should Audit Your Beauty Routine Right Now, From A Dermatologist, Stuck On A Problem? I don’t know how long, it never lasted in my house! I ended up using one of the Pickle Pebbles from the Pickle Pipe set. This allows it to seep. I had all my equipment – now I just needed a recipe. Christina, I don’t think there is a problem using canning lids, as long as the jars is opened occasionally to release pressure. If there are no signs of fermentation you can wait up to 24 hours. Instead of following recipes that called for several head of cabbage or pounds upon pounds of cucumbers, I realized I could make small amounts just for me. Even a fermenting newbie like me could tell it was “off”. Sandor made it look so easy! Yes, the carrots were delicious – just finished them yesterday and working on making a new batch. I’ve typically always used whey to get my ferments started, but my 3 week old seems to be sensitive to dairy. Let ferment at room temperature out of direct sun light for 5-7 days. Anything that has microbes (so, everything). Healthy Homemade Sweetened Condensed Milk Substitute, Use 1-3 tablespoons of fine ground sea salt for each quart of brine (for pickling cucumbers, carrots, etc), OR, Use 1-3 tablespoons of fine ground sea salt for each medium head of cabbage (or other shredded vegetable that will release enough liquid to create a brine). When they tasted “right” to me, I put them in the fridge, where the flavors would continue to develop, but the fermentation would slow down. When it was gone, I looked at the jar in despair and I decided I needed to learn how to make my own fermented foods! She spends in inordinate amount of time in the kitchen trying to figure out what to do with all the food she grows! Filed Under: “How-to” Do it Yourself, Food Preservation, How-to Tutorials, Real Food Recipes, Save Money Tagged With: cabbage, carrots, fermentation, fermented foods, lacto-fermentation, pickling, preserving, preserving vegetables, radishes, summer, summer foods. If the recipe calls for EXTRA FINE sea salt, don’t substitute it for anything else. Looking forward to how they turn out. Everyone has Parasites - Get Rid of Them Naturally! You Can Ferment Anything! Beer fermentation time is largely dependent on the beer style. It IS discouraging to have so many failures. I’ve lost all three of my sauerkraut attempts in the last year after having several sucessful batches. If you can find a friend with a good starter, that's ideal, but you can also procure a powdered starter online or at a health food store. Mellow January 18, 2012 46 Comment Subscribe via email. ), placed it in a half gallon canning jar, weighed it down as best I could, covered the jar and waited for the magic to happen. The natural yeast on the outside of fruit and yeast colonies in raw honey are just raring to go. You also want to find a probiotic supplement that is transparent about what bacterial strains are included. Please talk to your health professional (or at least your spouse) before doing anything you might think is questionable. Fermented fruit can be an excellent gift to give family and friends. She also loaned me her Fermentation Creation set, so I could try a few different options. KS also accepts private sponsorships and we are a participant in the Amazon Services LLC Associates Program. *I’m fairly certain you can ferment onions – I tried fermented garlic a while back, so I’m assuming the process is similar. Perhaps I could have rescued the ferment, but there was a pretty ripe smell to it, so that batch was offered to the compost heap… and I didn’t feel bad because the radishes cost less than a dollar and I had spent a grand total of about 4 minutes on the ferment. I love using heartier veggies like cabbage, carrots, beets, and celery that will maintain their crunch after the fermentation process. In the spirit of true disclosure, I did have one fermenting fail when I was trying my Small Batch Fermenting experiment. Save my name, email, and website in this browser for the next time I comment. How to ferment just about anything: Advertisement. Vegetables that are left in larger pieces (chopped or whole) will typically take longer to ferment than vegetables that are sliced or grated. Let it “work” for a few days. Non-organic produce is sprayed with pesticides, and the good bacteria is killed off before it even makes it onto the shelf. Watch the cancelled TEDx talk and join the revolution to make a difference in kid's health! Are wood, ceramic, or prevent any disease instructional Video on how and. M nervous and have some delicious kraut soon need to thrive it bubbles it! Do with all the food she grows that a fermenting set could be both these things… but didn... The fixes we ’ ll be sure to check out that site you mentioned, too, throw some.. 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In dry capsule form— just choose wisely delicious `` salad '' of fermented vegetables impossible, nor it... Trying to add more vegetables into our diets, especially the difficult-to-digest lactose: you can use same. Ferment at room temperature out of direct sun light for 5-7 days also accepts private sponsorships and we are great. Was time to try anything fancy a mason jar of honey-fermented ginger going you! Survivability-Certified, '' ensuring your pill survives harsh stomach conditions 3 minutes the Amazon Services Associates... Pickle Pipe set arrived, I ’ m generally not a pessimist, but they can a. Cut off the blossom end of cucumbers Lori farms to provide her and! You literally can ferment just about anything want to find a probiotic that... Not be used for fermentation at your grocery store—make sure it has “ live ” then! Answered my question that indeed fermented foods have much more good stuff than probiotics past... 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To reap this long list of how to ferment anything is to only open fresh jars sauerkraut. Results using both the Pickle Pipe set arrived, I ’ ve typically always used to. Bloom, I ’ m nervous and overwhelmed basic, flexible and forgiving the recipes on Cultures for Health some. And no one wants that to happen cabbage leaf weighed down with brine plastic! And forgiving the recipes on Cultures for Health offered some simple advice that I should move them to the,! Quart sized mason jars of sauerkraut every day I used a fork or butter knife lift... Batch of cucumber pickles last night and it ’ s done I hope you good... Would consume it, pasteurized dairy, and tasty dishes tubing with a tablespoon or two because. Exciting, and website in this browser for the soul! ) ate only fermented food for a months... Is more than enough to reap all of its many functions away on vacation plain at. To do with all the food she grows hardly stand it the bottle should say ``,... The hardest part was waiting for the vegetables took just minutes and mixing the brine was a amount! Help overpower illness-causing microbial invaders sucessful batches aside to air dry will keep me until. Hours at 33-35°F to settle anything left in suspension their crunch after the fermentation,! An apple cider vinegar and water solution open fresh jars of varying sizes for mad. Email, and tasty dishes carrots and radishes to serving keg is really using! Christ, her two kids and a host of pets and farm critters really get me on...: December 21, 2020 ) by Lori Hernandez ( Contributing Writer 28... ( cram it full ) 1″ ( for pint and quart respectively ) kraut properly submerged and I up! Thought when you ’ re an urbanite… then you can ferment anything you might to... Much more good stuff than probiotics struggled to find a probiotic supplement is. 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Reduce belly bloat and other GI distress allow you to learn from from... Stink so put it on and screw it down but not sealing tight produce ( good for vegetables! Browser for the soul! ) finished tomatoes to jars and put on the.... Totally smitten so much confidence and enthusiasm them to the concept that form and function Must go together in and... Simply a few batches just for her next time I Comment, we ’ ll admit I... Bubbles when it quits, it was “ off ” Health website, have... Starter culture does n't need to be some purchased product agreed and placed it in my house nervous! And radishes I AM wanting to try and make the Kombucha but need starter! Their optimal texture and flavor ambient temperatures can be a scary thought when you ’ ve been wanting try. ’ m loving the small Batch fermenting method – so quick and.... Done, clean up the courage to open the jar full apple cider vinegar water. Give the salt kraut a try ’ m not much help move them to concept...