Fermented Recipes

[Mikey]

As we've reached that time of year where we are starting to get gluts of veg, I thought it would be wise if as a collective we shared some fermenting recipes, no general chitchat just our collective knowhow for excellent fermenting options. I'll start with a simple one I saw on RHS tatton show last night.

Simple Sauerkraut

1/2 head of cabbage (white, summer variety used in this case)
1 tablespoons of sea salt
1 teaspoons of carraway seeds

Cut up cabbage into bite size pieces and place in a bowl add the salt and massage it into the cabbage for about 10 minutes, add the carraway seeds stir in and leave to one side for about an hour to relax. Then pack it into a sterilised jar, pushing down so there is no room for air, cover and leave for about 3 days.

As this is an aerobic method it will produce acid (burp essentially) so will need releasing every so often. Other root vegetables can also be used such as carrots and beetroot.

This can be eaten after 3 days

I haven't tried this yet myself but, will be giving it a go later and will add a comment on the outcome.

More recipes please

[Mikey]

For those wishing to get into this there is a fabulous book below, which if you take a look inside wll give you just about all the information you will need to get started without purchasing, including lots of handy images. you need to purchase the book for some recipes though.

https://www.amazon.co.uk/Fermented-V...ing+vegetables

[veggiechicken]

There's a thread for Fermenting Chat at https://www.growfruitandveg.co.uk/gr...ods_96363.html - couple of recipes in there too.

[self-contained]

Mikey, I'd suggest grating the cabbage rather than chopping it. It's super easy and speedy (with a dense head) and gives pieces of the same size. I just use the coarsest side of a four sided grater and it works really well. I think three days won't be nearly enough time for it to ferment well. I'd give it a couple of weeks at least, and it lasts for ages. I have some that's a year old - it's very pungent but still very edible.

[Mikey]

Trying a very small quantity of sauerstrangebohne I think that is the correct spelling sour runner beans as opposed to sour cabbage.

Beans, garlic salt, smoked paprika, chilli flakes and salt and pepper I followed the sauerkraut method, it smelt quite powerful not sure if that's a good sign, no specific recipe followed I'm playing with flavours as I produce so many runner beans. I'll let you know if it worked in about a weeks time.

Tomorrow I'll have a stab at courgette spaghetti mixed with ginger and garlic and turmeric. Not my own ginger yet, though maybe later in the year.