The third annual Oregon Fermentation Festival is coming up Saturday, September 2, 2017 in northeast Portland. The Festival features: A Makers Marketplace showcasing the Pacific Northwest bounty of local foodmakers and brewers, with lots of samples and swag Ambrosia Garden (21+) featuring local and … Read more
Umeboshi (梅干) is salted Japanese pickled plums. They take a good level of effort to make properly, but well worth it. Packed with umami, saltiness, and subtle floral aromas, a little goes a long way. Ume are traditionally made at … Read more
Learn how to use (almost) every part of the watermelon. Austin shows you two ways to make fermented pickled watermelon rinds. I use a 5% (by weight) brine, which is about 3 Tbsp./45 ml fine sea salt per quart/liter of … Read more
It’s quite simple to make your own sour cream, with just TWO ingredients: heavy cream and milk kefir. I first made this as a way to enjoy cultured ice cream, but realized the taste, texture and consistency are just like … Read more
Cultured ice cream! After struggling in vain to find an ice cream brand that really KNOWS ME, I took matters into my own hands. First, I scored a great ice cream machine from craigslist for a bargain. I then set … Read more
In the pantheon of pickledom, must they ALL be sours? Is there any room for a bread and butter, sweet pickle, at least a respectable old-fashioned (read: fermented) version? The internet and cookbooks abound with quick pickles that are sweet. … Read more
Here’s a fun way to use beet kvass and make a tasty classic French recipe in under an hour! Print French Onion Soup a la Rouge Prep time: 10 mins Fermentation time: 30 mins Total time: 40 mins Yield: 1 quart … Read more
Ever-searching for ways to add a little more sweetness to life, as well as figure out how to lacto-ferment strawberries (as in lactobacillus, the bacteria responsible for most veggie fermentation, as opposed to a yeast-based ferments, which create alcohol), I was inspired by Sandor Katz’s recommendation to use dried fruits in sauerkraut.
Why dehydrate the berries instead of using them fresh? Dehdyrating the berries seems to “slow the yeast down”, and allows the concentrated flavors to blend into the brine. This also gives the lactobacillus an opportunity to proliferate without having to outcompete the yeasts during the fermentation. We want the finished sauerkraut to be lactobacillus dominant; we aren’t trying to make boozy kraut, after all (that’s an experiment for another day). You could even wait a day or two after making the kraut to add the berries.
Berries add just the right amount of sweetness, while still maintaining the balance of saltiness and sourness in the kraut. Strawberry sauerkraut is a great complement to almost any meat dish (grilled fish, pulled pork, bacon, chicken, burgers). You can also toss a spoonful or two into a green salad.
Typically, I ferment most sauerkraut batches a month or longer. With this recipe, I ferment just two weeks, to minimize the chance for yeast to form (which could potentially throw off the flavors.) This recipe also does not last as long in the fridge as other krauts. I recommend consuming it within a month.
- 5 lbs./2.25kg green cabbage
- 1 pint (about 1 lb./500g) fresh ripe strawberries, or 2.5 oz/35g dehydrated strawberries
- 1 oz. by weight/30g fresh ginger
- 1 Tbsp./15ml fennel seeds
- ½ tsp. cracked black or mixed peppercorns
- 3 Tablespoons/45ml fine sea salt
- Top and rinse fresh strawberries.
- Slice lengthwise into ¼" slices.
- Place onto dehydrator tray(s). Set dehydrator to recommended temperature for fruits.
- Dehydrate 6-8 hours.
- Use immediately, or "condition" the berries so they'll last longer. Store them in a glass jar. Shake dried berries in jar once a day. Repeat for a week. If moisture is evident in the jar, put slices back into the dehydrator a few more hours.
- Slice cabbage in half lengthwise, so that stem keeps each half together. Shred each half into ¼” to ½" ribbons using a v-slicer, mandoline, cabbage shredder or good ol' chef’s knife.
- Add salt to shredded cabbage.
- If using conventional (not organic) ginger, first peel skin using a spoon, then dice finely and add to bowl. Organic ginger should be rinsed to remove dirt but does not need to be peeled.
- Add fennel seeds and cracked pepper.
- Massage contents thoroughly for a few minutes with clean or gloved hands, or pound until brine forms.
- Add dehydrated strawberries, then gently mix until they're incorporated evenly.
- Pack contents into a half-gallon or one-gallon glass jar or ceramic crock (food-grade plastic containers are also acceptable.) Or pack into several wide-mouth quart-sized jars. Leave 1 to 1½" of head space if using wide mouth jars.
- Make sure to pour every last drop of brine that formed in the bowl.
- Pack down contents so that surface is even and flat.
- Place a plastic lid (or ceramic plate) that fits inside the jar or container. Add a weight such as a glass bottle filled with water. Or use small-batch fermentation weights and lids to secure the jar(s).
- There should be enough brine to completely cover the contents when weighed down.
- If not using fermentation tools, cover container with a dish towel or tea towel to keep out flies and dust. Secure with a rubber band, twist ties or elastic strap. Stash it in a cool, dark place– a cellar, under the stairs, or under the sink in the kitchen.
- Let ferment at room temperature 7 to 14 days. Fermentation time varies with the seasons and the climate.
- When taste and texture are to your liking, transfer to jars and store in refrigerator.
- Lasts up to 1 month in refrigerator.
- Check on it every few days. Mold may form on the surface. Remove weight and lid, and wash them with warm soapy water. Scoop out any surface mold, getting as much as you can. Don’t worry if you don’t get it all. Then stir the contents and re-pack the surface. Any residual mold will quickly be killed in the acidic environment of the brine. The contents are safe under the brine.
I recently started a new ginger bug! It’s not really an insect 🐞, but rather a wild starter that’s made from water, sugar and fresh grated #ginger. Natural airborne yeasts and bacteria collect in the mixture over the next week … Read more
As air travel is a necessity for most of we globetrotting fermenters, I thought I’d share my techniques for traveling with jars of pickles, kimchi and sauerkraut. Except when I’m lazy or careless, these techniques ensure a safe commute from … Read more