Category Archives: Fermented Foods

Fermented Turmeric Tea

Medicine from Scratch To enhance turmeric’s medicinal wallop, ferment it. In five minutes of your time (plus two days to ferment), you can create a base for a month’s supply of tasty and healing fermented turmeric tea. Best known for its characteristic bright orange-yellow color and as a signature ingredient in curry, turmeric is the… Continue Reading

14 Responses to Fermented Turmeric Tea

  1. I am hearing adding black pepper increases the absorption. Should I add some to the fermented turmeric recipe?

    • Sure, if you so wish and enjoy the flavor add the pepper. For more details on the energetic differences between black and white pepper, see my New Whole Foods Encyclopedia.

  2. Hi, I’m trying out making fermented turmeric. I’ve put all the ingredients together, but it’s still very dry and not mixed well. Should I add more lemon juice or honey? When first mixed should it be a paste?

    • It sounds like you’re using the dried turmeric which, initially, is a dry paste. If necessary, add more lemon juice. As the blog suggests: Note: Initially the honey will not easily mix in, but in an hour or so it readily softens and dissolves on its own.

  3. Could ground turmeric be added to homemade kombucha for flavoring? I am attempting to home brew kombucha and would also like to add more turmeric to our diets.

  4. Rebecca, I wasn’t sure where to post this question about fermenting, but not related to the above tea recipe. Hope this is okay.
    I am making a huge vat of hummus as we speak.
    I had the hopes of being able to puree a small amount of my spare Kombucha mothers along with the hummus….for one, to not see these go to waste, and more importantly, I was considering fermenting the hummus for a day or so. I just can’t find any recipes that use a kombucha scoby as a starter for fermented hummus! Does this sound like a good plan or terrible! Any advice would be so appreciated.
    Thanks!

  5. If someone has gallstones and doesn’t know and consumes turmeric, what dangers are there to using turmeric?

    • The good news is that herbs like turmeric–in comparison to drugs–are gentle medicinals and in moderate use, can be consumed safely. Using turmeric in high doses may be problematic for some people. If you’re concerned that you have gallstones, I invite you to do a thorough web search on turmeric’s contraindications.

  6. Turmeric is not water soluble so needs to be consumed with some form of oil or fat otherwise it will just go through the system with little effect. Freshly cracked black pepper will increase the effect of the curcumin content as well. Better to use powdered Turmeric rather than fresh for ailments or pain as it contains far more curcumin. Turmeric has around 300 synergistic ingredients, some, like curcumin have been studied quite extensively, so curcumin isn’t the only beneficial substance in this incredible spice. The benefits of Turmeric are vast and the warnings about dosage usually prove to be about supplements, you can consume real Turmeric quite safely unless you have an issue like gallstones. Turmeric has been used with incredible success with both humans and animals. Check out Turmeric user group on FB for everything you could possibly want to know.

Millet Polenta Cakes with Zucchini, Daikon, Cherry Tomatoes, and Cilantro-Miso Pesto

Reprinted with permission from Cultured Foods for your Kitchen by Leda Scheintaub. Photo by William Brinson. This recipe is an extension of the Fermented Millet Porridge concept (and a riff on the French-style chickpea flour–based bites known as panisse); after you’ve made your porridge, you pour it onto a baking sheet to firm up, then… Continue Reading

One Response to Millet Polenta Cakes with Zucchini, Daikon, Cherry Tomatoes, and Cilantro-Miso Pesto

Fermented Millet Porridge

Reprinted with permission from Leda Scheintaub’s Cultured Foods for Your Kitchen Millet becomes surprisingly thick and creamy when it’s fermented (see Three Reasons to Soak, Sprout and/or Ferment Grains) and then cooked, making it a satisfying breakfast option for folks who are dairy free and those just looking to add more whole grains into their… Continue Reading

9 Responses to Fermented Millet Porridge

  1. I accidentally fermented my millet for two days. It had a funky smell but I cooked and ate it anyway. Reading this gives me peace of mind.

  2. Hi Rebecca,

    Good day. Can I cook the millet first before fermenting so I don’t have to cook again and eat that right after fermentation, is that OK?

    Best regards,

    Julia

    • Yes, cooking a fermented food destroys the desirable cultures. However, cooking enhances the flavor and, in the case of grains, makes it more digestible. To enhance the flavor is why we sometimes cook fermented foods including olives, wine, cheese, etc. To make a fermented food more digestible (like sour dough batter, tempeh or fermented millet) we cook it.

  3. I just made my first batch of fermented millet this evening and, oh my, it was delicious! The slightly sour flavor reminds me of Ethiopian injera and I’ve already begun my next batch soaking. Thank you for your wisdom and humor, Rebecca. Your website and The New Whole Foods Encyclopedia are among my “go tos!” Warmly, Erin from Texas

Fermented Cranberry Relish

Fermentation is the secret to this fresh sweet and sour cranberry relish. If you haven’t yet made a cultured food, let this foolproof recipe be your gateway to tangible kitchen magic. Yes, you can effortlessly transform the flavor and healthfulness of basic ingredients into a superior product. I delight in the simplicity of this recipe… Continue Reading

72 Responses to Fermented Cranberry Relish

  1. Hello Rebecca!
    We’ve gone through nearly a GALLON of the cranberry relish since November (I’ve given it as gifts to many of my holiday guests)

    Wondering if this would work equally well with Blackberries?
    Do cranberries have any inherent qualities (acid, or otherwise) that make it especially suited for fermentation? Or will any berry combination do? Thanks in advance.

    • Deb…it’s just the best, isn’t it! For those of you who haven’t tried this relish yet, it really is that tasty and a good year-round condiment. Fruit left at room temperature either ferments or rots. Fruits with a higher percentage of sugar and/or water (like blackberries) turn faster than those with less (like cranberries). So monitor your experiment by tasting it and reduce the fermentation period as necessary.

      I tried combining cranberries and blueberries and neither myself or grandkids were happy with the result. But experiment and let us know your findings.

      • Thanks for your quick reply Rebecca.
        I just started a batch of 50/50 cranberries and blackberries. I used a lemon instead of the orange to try to tone down both the liquid and the sweetness.
        I’ll post my results. Fresh out of the processor, it tastes fantastic. Finger’s crossed.

        • Well I just refrigerated this and it turned out wildly wonderful. I think my favorite batch thus far!
          10 oz cranberries
          6 oz blackberries
          1 lemon
          3/4 cup sugar.
          The only adjustment was to add the blackberries last and only pulse a couple of times so as to leave them a little bit chunky. I let this ferment about a week.
          It’s divine and a gorgeous dark purple color.

  2. I also tried this with pomegranates (frozen pomegranate seeds) and blueberries. Equally delicious, although—perhaps because they were frozen, it came out more as a drink.

  3. I had 2 cups of fermented chopped cranberries left from making cranberry vodka. Will add the sugar and oranges from your recipe to see what we get!

  4. Can the maple syrup / sugar / sweetener be omitted? Will the naturally occurring sugars in the fruit be enough to sustain the fermentation?

  5. I don’t have access to cranberries, only dried ones.

    Will this recipe work with different fruits, such as blueberries, raspberries and so on?

  6. I can’t wait to try this recipe! I am wondering if I could use frozen cranberries, as I already have some in my freezer (I would thaw them first, of course).

  7. I am in LOVE with this relish. Used your basic recipe, added crushed cardamom seed from about 4 pods, couple handfuls of chopped pecans and chopped celery. Just scrumptious . Thank you.

  8. I read instructions for my water kefir that fermenting with honey isn’t good because of it’s antibacterial properties which slows the fermentation. Also for low carb diets or diabetics, this needs to ferment longer to reduce the grams of carbohydrates from that much sugar.

  9. This is the first time I’ve used my Vitamix for something other than a smoothie. The chopping worked beautifully and the relish looks and smells amazing! I’m so excited to see how it ferments overnight, and share it with my family tomorrow for Thanksgiving! Thank you so much for sharing this recipe!

  10. You don’t specify raw honey, but I’d assume it should be? I’ve got some local but not raw which we were given and I’d like to use up, so it would be nice if it didn’t! 😉

  11. Thanks for the recipe. I only received 2 cups of organic cranberries from my CSA, so I cut the recipe in half. With the smaller volume, it only fills the jar 3/4 of the way full. Do I need to put it into something else / pack it down in some way for it to ferment properly? How does the air exposure change the process? Thanks!

  12. Hi, I’m getting ready to try your recipe but noticed a typo- you call for “16 oz (4 cups)” of cranberries, but 16 oz is really just 2 cups, so my question is should I use 16oz/2 cups or 4 cups of berries?
    Thanks!

  13. I made my batch just tonight. Organic cranberries, fresh tangerines from a friend’s tree & local tupelo honey. Perfect timing as Thanksgiving is just next week. Thanks!

  14. I’m allergic to citrus. Can I skip the Orange? Sounds great otherwise. My daughter keeps wanting to get some fresh cranberries from the store.

  15. I think I’ll make this, but it’s going to have to be with conventional cranberries. Organic ones are just outrageously expensive. I do buy organic produce when I can. Should I do the vinegar soak on my cranberries (since they’re conventional) prior to getting this ferment going? Are the nuts added during the ferment or just prior to eating?

    • As possible, favor organic. For non organic, consider the H2O2 bath as per the directions in my book, Bugs Eating You. Add nuts with other ingredients.

  16. This looks great! Going to try it for thanksgiving this year. I am curious, do you know why some fermented cranberry sauces require whey or kombucha and some don’t? I was wondering if you need to introduce a culture?

  17. Love this recipe. Great way to eat cranberries. Do you have a recipe for fermented pomegranate seeds? Thank you and happy new year!!

    • I was so happy to find fresh cranberries last week and so just made another batch myself! What will we do when cranberries are out of season? And perhaps you have the answer–pomegranate relish. It should work just fine. Let us know.

  18. I have a cranberry relish that was in the refrigerator for over 2 weeks, and I saw it had a greyish mold like stuff on top when I took it out this evening. Is it bad? It does taste good!

    • Trust your taste! Yes, it’s still good. Surface growth is common and not cause for alarm; simply remove and discard this so-called kham yeast. Next time be sure to scrape down the interior sides of the jar well to reduce oxygen exposure. Also if you’re going to keep it beyond several weeks, occasionally use up the top layer.

  19. I made this on Saturday, and kept it out on the shelf above the stove for 3 days. I put it in the fridge last night. It’s very very delicious! I didn’t read the comments, so didn’t see your comment about what kind of cover to use, so I used cloth for the first day and then the regular mason jar lid for the last two days. This was my first success at fermentation! Thank you for the recipe and inspiration!

  20. Hi, I just made your recipe with organic cranberries and oranges and it already tastes yummy. Do we have to add more sweetener to keep the ferment going longer? If someone wants nuts in there, would I add them before fermenting or when serving? Thanks!

    • Isn’t it just great! Once fermented to your liking, it will keep refrigerated for weeks (with or without extra sweetener). I ferment it with the nuts.

  21. This recipe sounds Fab! Whenever I reference New Whole Foods Encyclopedia or read your blog I feel better. “Well nourished.” Giving Thanks for Rebecca Wood’ s steady wisdom, bounty of knowledge, and genereous spirit.

  22. Do you know if maple syrup could be substituted for the honey? I’d expect it could, with a related change in the flavor profile, but thought I’d ask . . . 🙂

    Thanks!

    • Sure, you could substitute a grapefruit instead of an orange. You could also use (organic) orange peel for the flavor. Basically you’re fermenting cranberries with sugar and adding flavoring ingredients to taste.

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Fruit Kvass

The historic Russian beverage kvass is traditionally made by fermenting rye bread,  and often fruit, into an invigorating and effervescent drink. It’s currently marketed in Russia as a patriotic—and more healthful—soft drink alternative. My version is an ambrosial grain-free nectar that’s oh-so-easy to make. What does it taste like? A tangy blend of sweet and… Continue Reading

68 Responses to Fruit Kvass

  1. Hi Rebecca, I’m on my third fruit batch (tried beet kvass and it was terribly salty so switched back to fruit). I’m letting it go 5 or so dayson the counter, til I get a lot of pressure release and bubbles when I open the lid. My question is – is it suppose to have a strong yeasty smell/flavor? It’s not really sweet but has a fizz and tangy bite so something’s up – is this what I should be expecting? Thanks again.

    • For the beet kvass, try cutting back on the salt. This is all to taste and your taste is the deciding factor 🙂 That your fruit kvass has a strong yeasty smell/flavor suggests it’s a little overfermented. Next time, keep tasting from day 3 onwards and go by flavor; not time.

  2. Loving the fruit kvass. It bubbled in the jar nicely and tastes great.

    My question is that other sources are telling me there is no probiotic value to this drink. Can you explain more about why you feel there is probiotics in your recipe? I am aware that straight honey fruit ferments such as cranberries in honey do not have probiotics, but have the immune properties of honey and the vitamins from the fruit. So how does your recipe contain probiotics. I would like to understand the science here. Thanks!

    • Yes, it’s so easy to make and so satisfying to drink.
      Kvass and other cultured foods ferment because they contain living bacteria and yeast (probiotics) that replicate themselves and transform the original ingredients into a new dish. As kvass ferments in a short period of time, its probiotic culture may be smaller than that found in a longer ferment, like sauerkraut.

      If someone is telling you that there is no probiotic value to kvass, either they’re misinformed or they’re speaking about a kvass that has been pasteurized to kill its living ferments.

      • Well it seemed to work for the kvass but I tried to use it to make a probiotic jelly and it didn’t set – an enzyme in the kiwi denatures the proteins in gelatin unless you cook it at high temperatures!! So the probiotic component didn’t work after that…
        However, I think this is a great idea for things like berries or mango or stuff like that for future reference 🙂

  3. Hi Rebecca! I am extremely new to fermentation and was hoping you can guide me here. Instead of turning fruit into a fermented drink, is it desirable to just ferment the fruit and eat as is? Do you just add water and raw honey? My first try was a disaster…I just used water and sea salt and don’t even know if there is any beneficial bacteria. I also filled the entire jar to the top with the each fruit. One jar was all raspberries, another with grapes and the third blueberries. The raspberies ended up fizzing and bubbling over…didn’t happen with the grapes or blueberries. Should I just ditch them all and start over?

    • Perhaps you’ll want to try the recipe exactly as it is; it works that way. If your experiment tastes good, enjoy it; if it tastes “off,” then toss it.

      • Thank you Rebecca! I just started your recipe today. Is the honey for feeding the beneficial bacteria or strictly for flavor? Is the sugar broken down by the bacteria? I have a couple of clients who are diabetics and I wasn’t sure if this would be too much sugar for them. Also, when you say to discard the fruit solids because the essence is gone does that mean there is no benefit to eating them at that point? Sorry for all the questions, I am new to this and I am just trying to understand the difference between lacto-fermenting fruits and lacto-fermenting veggies.

        • The honey helps the fermentation and, yes, some is broken down. I’ve no idea of the percentage. You may enjoy the fruit solids if you wish….your call.

  4. I’m curious why honey, or any sugar, is a required additive–How does it differ from Beet Kvass, which is only salt, water, beets and a starter?

    • Fruit ferments more quickly than beets and so the enzymes in honey jump start the fermentation. Otherwise fruit in water at room temperature would quickly rot. Beets have less natural sugar and so salt is used to discourage the wrong bacteria and the fermentation period takes longer.

  5. Hi. I tried this and wondering how much should we drink at a time and per day to get the full benefit?
    Thank you:)

    • Drink it for your pleasure and in the quantity that seems right. Some days you’ll want more than other days. It’s important to enjoy some fermented foods each day (or take an acidopholus supplement).

  6. I want to try your recipe it sounds amazing. How big is the jar for using 1 Tbsp of honey? it’s the sugar content in the final product high? I’m hypoglycemic too much sweetness can be bad for me. Thanks

  7. If you don’t drink the fruit kvaas within a week, it should still be good. If refrigerated, the kvaas should pretty much last indefinitely (months at least), due to the fermentation process. Fermentation is a preservation process, after all.

    • YOu’re right that some ferments last months (or even years). But NOT fruit kvaas. I find it tastiest within a few days of making it and the it’s quality declines; after a week needs to be tossed.

    • Mead, with an alcoholic content between 8 to 20%, is fermented honey and water. The alcoholic content in kvass is negligible, perhaps even less than kombucha at 0.5 given it’s shorter fermentation period.

  8. I started peach (which was very ripe), blackberry and ginger with raw honey and distilled water. Also same time one with ripe banana. Both made three days ago and not a bubble in sight in either one. My house is at 72 right now (Florida in the winter). Should I give up this fermenting or wait longer? Both smell ok, look ok, taste like fruit flavored water. No sign of fermentation at all besides the fruit starting to fall apart. Is it the room temperature? And will time show fermentation at some point? I have pears that are really ripe and want to try them but am wasting fruit if I can’t get results. Most other websites use a starter (whey or ginger bug or bread baking yeast?) but I don’t know about that. I was so excited so hope to get it to work. Help.

    • Reply–I’ve never tried making kvass with distilled water. Does anyone else have any experience with this? I don’t recommend distilled water.

      Another possibility is that perhaps you didn’t have enough fruit to water. I’ve never made it with a starter and I don’t recommend using baking yeast.

      • I put more fresh ginger and honey into it along with a touch of molasses and mashed up the fruit more – and within an hour it started to ferment and has continued to bubble pretty well. I also agree that distilled water is not the best and have started a new jar using spring water. It never occurred to me that distilled water has all the minerals taken out and could affect the ferment action. I’ve read enough now to see that starter yeasts create a different set of microorganisms that are not wanted in lacto fermentation. I’m excited that the taste of what is now fermenting is very good, tangy and sweet. Thanks for your reply and your website.

  9. So, you realize this isn’t kvass, right? It’s a nice naturally fermented fruit soda, sure. But kvass, by definition, is bread based. It’s like talking about “uncured bacon.” You can dehydrate meat without salt, but bacon is by definition cured.

  10. I tried this with apples, cinnamon and ginger and some local raw honey. In only 24 hours I saw bubbles and now 36 hours in it smells of alcohol. Is this normal? Is it safe to drink? My plan was to try it tonight (48 hours of fermentation). I do live in a hot climate so don’t know if that could affect it.

  11. I was getting ready to make a beet kvass, and am learning that by itself it doesn’t taste that appealing, I have some apples I was thinking about adding, any other ideas on what might make it more drinkable, I need the benefits of the beets and I know fermenting adds extra benefits, Thanks in advance, I love the idea of using raw honey instead of whey or a starter culture as many suggest,

  12. Hello! I just tried a peach/mint fruit kvass, let it sit out on the counter for 2 days. Everything looked ok, didn’t smell bad, however when I strained the fruit out the liquid was thick and syrupy! I am afraid to taste it because I don’t know if that is some type of weird bacterial thing causing that viscosity that could make me sick. What are your thoughts?

  13. Hello! I was so excited to try the raspberry kvass and then totally mis-read the instructions! I thought is said shake every 2-3 days instead of 2-3/day! It is a full 48 hours from the time I put in the cabinet. Everything seems ok. No film on top suggesting growth of anything bad… But those little guys ARE microscopic! Didn’t use a starter… Used unpasteurized honey and spring water. And it had a LOT of pressure on the lid.

    Do you think it’ll be ok to drink? I shook it and out it back for a little more time and thought I might try it later today.

    Thanks!

  14. Hello! I just made this and my daughter and I loved it. I like it better than water kefir because it doesn’t taste as sweet. I used raw honey, and it worked, but I thought that honey, especially raw honey, has antimicrobial properties and shouldn’t be used to ferment. Do you know anything about this?
    Thanks!
    Tarra

    • Yes, honey has antimicrobial properties AND it is an excellent medium for fermentation. Consider mead and my Honey-Cured Kohlrabi recipe. It’s “anti” the bad microbes and “pro” the healthful ones.

  15. The raspberry kvass worked perfectly. I think apple will work if I don’t let it go too long next time, but the blueberry lemon…Should the blueberries look spent, too? With the first two versions I could see the color drain from the fruit. The blueberries look unchanged. I’m not sure if I should keep going another day or not.

    Thanks.

    • Isn’t it simply great!
      Your unfailing guideline is to ferment it “to taste”. And, as an experiment, you could divide a batch and let one jar ferment longer.

  16. I’ve made 4 different ones, one with coffe, another black tea, another Mate tea/Chimarrao (South American famous beverage) and finally a red fruited one. I use Organic/Demerara sugar instead of honey. And for a starter, I usually put a homemade bread yeast wich culture I’ve started a while ago. Hard to say wich one was better! The first three became like very sofisticated beer, low alcohol, slightly sweet, and the red fruit one like a frizzante or Lambrusco! I strongly recommend!!!!!

  17. Fresh blackberries, picked by myself and my Mum, and a few slices of fresh ginger ^^ delicious! Am trying plums today. And maybe a herb…hmm, which to choose…

  18. Thanks for the recipe!

    I tried a raspberry kvass and an apple and raspberry kvass using frozen raspberries and fresh apples. I used kefir whey.

    After 2 days its fizzy but tastes horrible. Nothing sweet at all.

    Help!

    Also, I live in Hong Kong and its hot. Should I reduce it to 1 day.

  19. Hi Rebecca!

    Blueberry Lemon and Raspberry Ginger Kvass are the big hits in our household!

    Out of curiosity, why would you not recommend RO water for fruit kvass? I use RO for Kombucha and have been using it for my kvass as well. Thanks for your information!

    Gwyn

    • Good question; and you’ll find a detailed answer in my book, T

        he New Whole Foods Encyclopedia

      . Briefly I favor whole versus refined ingredients and the naturally occurring minerals in water (except for rain water and RO water) give water good flavor. Some argue that RO water chelates minerals at the expense of your own mineral reserves. I recommend filtered or spring water.

      .

    • I don’t know and I wouldn’t bother to try it because high fructose sweeteners, including agave, are simply not healthful (despite the various marketing claims made for them).

      And I’ve never heard of agave–“raw” or otherwise–being used as a fermentation agent.

  20. I love this! My friend and I made a batch with an abundance of past-the-peak plums and I had just found this recipe that afternoon while riding on BART. Since then my kitchen has accumulated several jars with dried mango and ginger; apricot; blackberries and apricot kvass.
    Thank you.
    I was introduced to you when a dear friend moved away from my native Salt Lake City and had a slew of books she wasn’t taking an she thought I might enjoy your Whole Foods Encyclopedia and I have since worn the cover off then old 90’s edition. I just picked up the latest edition.
    Do you teach classes still? I looked for a link to email you but couldn’t find it.
    Thank you for all you have done to bridge the post-industrial gap between our pantries and our palates and our vitality therein.

    • Isn’t it a great recipe! Glad you’re enjoying it. And I’m delighted that the Encyclopedia is serving you.
      Regrets, I’m no longer teaching classes but I do work with people individually re. diet. There is a Contact form way at the bottom of each page.

  21. Thanks for the simple and accessible recipe!

    I’ve just tried making it with nice ripe peaches. A by-product of the process seems to be a thick syrup in the kvass, sort of like what one would find in canned peaches. I tried to strain it out when I separated the peaches out at the end of the fermentation, but was unable to.

    Have you had this experience? Is that normal? Any suggestions for keeping the liquid a little less thick in the future?

  22. Your recipe works very well. Thank you. It’s very simple and delicious. I used raspberry to make the fruit kvass. It tastes really good. Now I can enjoy this healthy bubbly drink anytime .. Thanks again!! 🙂

  23. hello, Rebecca. You don’t specify how much whey or yeast to use. I am trying a batch with 1 T of whey. I estimated if I were to use yeast, maybe 1 t for a quart jar. Sound right? Warmly, Jan

  24. Do you have on-line classes for Certification?

    I would be interested. Something about Certification that
    makes a person more accepted in some instances.

    Thank you for a beautiful recipe. I do not like soft drinks and have hesitated drinking Kombucha because of the alcholic content.

    Thank you, again.
    Katherine

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Honey Pickled Kohlrabi

Here are at least three excellent reasons why you’ll want to try this traditional Chinese recipe that is historically used to ease digestion and help heal ulcers. You’ll find it: Deeply and surprisingly delicious Effortless to make Aids digestion (it’s fermented) It’s fun to serve as its identity will baffle even the most sophisticated gourmand. At… Continue Reading

8 Responses to Honey Pickled Kohlrabi

    • It would work with maple syrup and if you turn the cane sugar into a syrup it should work.Both might take a little longer unless, that is, you add a starter such as a splash of kombucha or liquid from kraut. Experiment and let us know.

  1. Rebecca, this recipe looks delicious.
    I have a question for you regarding this technique.
    Can anything be fermented using honey?
    Can I make Honey Pickled Vegetables? Or Honey Pickled sauerkraut?
    Will honey pickled foods have a probiotic count comparable to that of a kraut?

    Where can you refer me to, to find more honey pickled recipes? As the only recipe I could find online was yours.

    Thank You so much! 🙂

    • Give it a try as probably the ambient yeasts in the air will be enough to inoculate and start fermentation. Either way, honey is a preservative and so it won’t go bad; it would, I believe, just take longer to ferment. But be on the lookout for unpasteurized honey as health wise and energetically, it’s far superior to pasteurized.

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Ruby Sauerkraut with Caraway

Accompanying article: Fermented Foods Strengthen Immune System Tangy and delicious homemade sauerkraut is a living cultured food that is high in lactic acid., it strengthens your immune system and has other remarkable healing properties. Refrigerated kraut holds well for months and gets sassier as it ages. Iin this easy kraut recipe, I vary the seasonings… Continue Reading

3 Responses to Ruby Sauerkraut with Caraway

  1. HI!
    I love your site!

    SO..

    “Rest the weight atop the grated vegetables. Brine forms and typically will rise to the surface within 8 hours.”

    So at this point you have not added any water? The brine is all the liquid needed? so enough should be release to cover the vegetables?

    Is my interpretation incorrect?

    Thanks!

    • Yes, that’s correct, typically you need not add additional water as the veggies release enough liquid. If the cabbage happened to be older and dryer and brine doesn’t form within a day, then top off the jar with water to cover.

  2. Adding 1/4 cup whey (from cheese making or drained off yogurt) will add a lactic acid boost to begin fermentation immediately. Other vegetables (cucumbers, carrots, green beans etc.) can be pickled this way too. Yummy and healthy too!

Homemade Corned Beef

Here’s how you can corn beef without adding chemicals—albeit, you’ll reduce the fermentation period to one week (versus the traditional 3-week period). By keeping the meat submerged below the brine’s surface, and in an anaerobic—or air-free—environment, it safely cures. Once fermented and then cooked, slice corned beef very thin and serve with horseradish sauce or… Continue Reading

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Home Brewed Cider

Accompanying article: Kefir Using the same kefir grains (see Kefir—Homemade) as for making kefir milk, you can make a variety of healthful, lactic-acid fermented beverages. Sandor Katz, writes in Wild Fermentation that “You can kefir fruit or vegetable juice, or water with any sweetener you like, or rice milk, soymilk, or nut milk. Cranberry juice… Continue Reading

4 Responses to Home Brewed Cider

  1. Hi, this is great information and I am just starting on the kefir train.
    I am having great success using milk grains with raw milk, but as it is hard to always get this milk and somewhat more expensive, i want to try and use almonds and coconuts. My question here is am i understanding this that to make the above apple drink you use milk kefir grains, i have plenty of these as they are growing quite fast. I also have water grains but i am not having much luck with them they are not multiplying.

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Dilled Red Radish, Carrot and Cauliflower Pickles

Accompanying Newsletter: Pickles for Health   I typically serve a little pickle with a meal. Primarily because home made pickles are so delicious, but also because they are a healthy addiction. These pickles are my family’s favorite. They are a simple salt-water fermentation of the kind that our grandmothers used to make. In late summer… Continue Reading

2 Responses to Dilled Red Radish, Carrot and Cauliflower Pickles

  1. Hello Rebecca,

    I have a question that’s been nagging me for some time. I often make lactofermented pickles for myself, but my husband only likes vinegar pickles. I brine the ones for him in salt and whey for 24 h in a quart jar and then remove one cup of brine and replace it with vinegar. Does the vinegar kill the lactic acid bacteria?

    Thank you!

    Beth

    • Good question. The acetic acid in vinegar is about the same acidity as our gastric juices. As our gastric juices do not kill lactic acid bacteria, my guess is that your husband’s pickles contain lactic acid. What a skillful resolution you’ve come upon for the benefit of your husband.


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