Information and Recipes:

Vegetable Fermentation FAQ

Comparison of Vegetable Fermentation Methods

The Fermented Vegetable Master

Making homemade sauerkraut, pickles and other fermented vegetables provides healthy probiotics.  Now creating your own tasty fermented vegetables is even easier with our airlock systems.  An airlock allows air to escape while keeping air out of your fermenting vegetables thereby reducing or eliminating the threat of mold.

Cultured Vegetable Recipes Using the Fermented Vegetable Master:

Sauerkraut

• 1 Cabbage
  
• 1 t. Salt (you can also use a small amount of whey or a starter culture such as Caldwell Starter Culture for Fresh Vegetables)
  

Chop or shred the cabbage depending on the desired consistency of the final product. Sprinkle with salt.  Work the cabbage with your hands or kraut pounder until there is plenty of liquid and the cabbage is a big mushy.  This portion of the process usually takes about 10 minutes.  Stuff the cabbage into the Fermented Vegetable Master.  Pressing the cabbage underneath the liquid (it is okay if some floats above the liquid when you are done).

Allow the sauerkraut to culture for at least seven days at room temperature (although many people prefer at least a 30 day culturing period).  Once the sauerkraut is finished, remove it from the Fermented Vegetable Master to a storage container so you can begin your next batch.  Store the sauerkraut in the refrigerator after the culturing process.  Makes approximately one quart
Variation: Prior to culturing, mix one part shredded carrots or other vegetable to five parts cabbage for a more complex flavor.  Add caraway seeds if desired.
More recipes on page two.

Cultured Carrots

• 2-3 lbs. Carrots, sliced
  
• 1/4 lb. Cabbage, finely shredded
  
• 1-2 tbsp. Onion, finely grated
  
• 1 tbsp. Salt (you can also use a small amount of whey or a starter culture such as Caldwell Starter Culture for Fresh Vegetables)
  
• Fresh (grated) or dried ginger to taste
  

Mix all ingredients thoroughly and place in the Fermented Vegetable Master.  Place the lid on the jar and secure.  Ferment for at least two weeks or longer at room temperature.  Once the fermentation period is complete, remove the carrots from the jar and place in a storage container.  Store cultured carrots in the refrigerator.  Makes approximately one quart.

Cultured Green Beans

• 1/2 lb. Green Beans or similar bean
  
• 3 cups. Water (approximate)
  
• 2 tbsp.Salt (you can also use a small amount of whey or a starter culture such as Caldwell Starter Culture for Fresh Vegetables)
  
• A few cloves of garlic, chopped
  
• A few red pepper flakes
  
• Freshly ground black pepper
  
• Fresh or dried dill week to taste
  

Dissolve the salt in warm water and allow the mixture to cool (if using a starter culture, follow the instructions on the box).  Place ½ of the green beans in the jar.  Add half the garlic and other spices.  Place the second half of the green beans and spices in the jar.  Pour the salt water over the green beans and spices.  Place the lid on the Fermented Vegetable Master and secure.  Allow the beans to culture for two weeks or longer at room temperature before removing them from the jar and placing them in a storage container.  Store the beans in the refrigerator after the culturing process.  Makes approximately one quart.

Cultured Beets Recipe

• 3 medium or 10 large beets, cooked, skins removed, chopped or shredded
  
• 3-4 t. Salt (you can also use a small amount of whey or a starter culture such as Caldwell Starter Culture for Fresh Vegetables)
  
• ¾ cup water
  

Dissolve salt in warm water and allow the mixture to cool (if using a starter culture, follow the instructions on the box).  Place the beets in the jar and pour the salt water mixture over the beets.  Place the lid on the Fermented Vegetable Master and secure.  Allow the beets to culture at room temperature for at least 3 days.

Naturally Cultured Pickles

• Sliced pickling-style cucumbers
  
• 1 tbsp. Salt (you can also use a small amount of whey or a starter culture such as Caldwell Starter Culture for Fresh Vegetables)
  
• Garlic to taste
  
• Fresh or dried dill weed to taste
  

Dissolve the salt in warm water and allow the mixture to cool (if using a starter culture, follow the instructions on the box).   Place half the cucumber slices in the jar, add half the spices.  Layer the second half of the cucumber slices and spices.  Pour the salt water over the contents.  Place the lid on the Fermented Vegetable Master and secure.  Allow to culture at room temperature for at least 7 days and preferably longer before removing them from the jar and placing them in a storage container.  Store the pickles in the refrigerator after the culturing process. Makes approximately one quart.

Fermented Salsa

• 1 Medium onion, diced
  
• 2 large tomatoes, diced
  
• 1 Medium green pepper, diced
  
• 1-2 Jalepanos, diced
  
• Clove of garlic, minced
  
• Handful of fresh cilantro
  
• Lemon and lime juice to taste
  
• 2 tsp. Salt (you could also use a small amount of whey or a starter culture such as Caldwell Starter Culture for Fresh Vegetables)
  

Mix all ingredients together and place in the jar.  Place the lid of the Fermented Vegetable Master and secure.  Allow to culture at room temperature for at least two days before removing the salsa from the jar and placing it in a storage container.  Fermented salsa should be stored in the refrigerator after the culturing process. Makes approximately one quart.

More Recipes:

Sauerkraut

How to Make Sauerkraut: An Easy Recipe

Old Fashioned Lacto-Fermented Sauerkraut Recipe

Cortido: Latin American Sauerkraut (scroll down for recipe)

Red and Green Kraut

Golden Beet Sauerkraut

Beets

Beet Kvass

Beet Kvass II

Beet Kvass

Lacto-Fermented Turnips and Beets

Fermented Beets (scroll down for recipe)

Carrots

Lacto-Fermented Carrots

Lacto-Fermented Ginger Carrots

Kimchi

Korean Kimchi (scroll down for recipe)

Kimchi

Kimchi

Kimchi

Kimchi

Traditional Kimchi

Pickles

Pickled Cukes and Garlic Scapes

Lemon Cucumber Pickles

Other Vegetables

Fermented (Pickled) Green Beans Recipe

Pickled Jalapenos

Curing Olives

Sauerruben (rutabagas)

Lacto-Fermented "Pickled" Jalepeno Pepper Slices

Pickled Ginger

Cultured Watermelon Radishes with Garlic and Jalapeno

Costa Rican Chilero

Lacto-Fermented Picked Asparagus

Condiments

Lacto-Fermented Salsa Recipe

Lacto-Fermented Ketchup (aka Compound Tomato Sauce)

Lacto-Fermented Ketchup II

Homemade BBQ Sauce (using Lacto-Fermented Ketchup)

Lacto-Fermented Mayonnaise

Lacto-Fermented Mayonnaise II

Lacto-Fermented Mayonniase III

Coconut Oil Mayonnaise

Fermented Bean Paste

Pickle Relish

Creamy Cesar Dressing (using lacto-fermented mayonnaise)

Fruits

Lacto-Fermented Orange Marmalade

Preserved Lemons

Grapefruit Marmalade

Lacto-Fermented Mango-Pineapple Chutney

Raw Mango Butter

Beverages

Lacto-Fermented Rhubarb Soda

Lacto-Fermented Blueberry Soda

Ginger Ale (and a number of ideas for lacto-fermented beverages, wines, etc.)

Wines, Meads, etc.

T'ej (an Ethiopean Honey Wine)