ferment

Seasoned with fresh garlic this fermented hot  sauce is rich with flavor, bright and fiery. Use a variety of ripe, hot peppers for the best flavor.  Red jalapeños, cherry bomb peppers, Scotch bonnets, and aji amarillo chilis all work well, especially when mixed together.

Fermented Hot Sauce Recipe

chilies

garlic

salt

water

Remove the tops from the peppers, and split them in half lengthwise. Pack a quart-sized mason jar tightly with the peppers, leaving about 1-inch headspace. Drop in the cloves of garlic.

Whisk the salt into the warm water until it dissolves. Pour the brine over the chiles and garlic.

Place a weight over the chiles and garlic so they remain submerged beneath the brine. Seal the jar tightly with an airlocked lid, and allow the chiles to ferment at room temperature 2 to 3 weeks, or until they smell and taste pleasantly sour.

Strain the brine and reserve it. Transfer the chiles to a high-speed blender. Add 1 cup of the reserved brine to the blender, and process until smooth. For a thin sauce, strain through a fine mesh sieve. For a thick sauce, simply spoon the purée into jars, thinning with additional brine as necessary.

Use right away or store in the refrigerator up to 1 year.

Healthy, homemade nattō, made using an Instant Pot.

Instant Pot Nattō

non-GMO soybeans

spoonful nattō starter spores

Instant Pot

steamer basket insert

mixing bowl

cheesecloth cloth

Instant Pot clear glass lid

waterproof food thermometer

mixing spoon

Rinse and drain two cups of soybeans and place in a large mixing bowl.&nbsp;&nbsp;&nbsp;&nbsp;

Fill the bowl with water, covering the beans by about an inch (3 parts water : 1 part beans).

Cover with a clean cloth or dish towel to keep out dust and soak overnight (approximately 12 to 18 hours).

Drain the beans and rinse with fresh water, removing any broken or bad beans.

Preparation

Transfer the beans from the steamer basket into the Instant Pot stainless pot and add enough water to completely cover the beans (about 1 inch above the beans).

Set the pressure vent to “seal” and cook the beans on “Manual” for 20 minutes. Allow the pressure to come down naturally for 10 minutes.

Steaming

While the soy beans cook, bring a few cups of water to boil in a small pot or tea kettle.  You&#039;ll use this water to sanitize your tools.

Lay out anything that will come in contact with the beans on a cooling rack over the sink (large mixing bowl, mixing spoon, thermometer, small glass dish, etc.). 

Slowly pour boiling water over everything to quickly sanitize. Note: Keep about two teaspoons of hot sterilizing water to activate the nattō cultures in the next step.

Note: I have always had great results with this method, however, if you feel more comfortable fully sterilizing your tools, place them in boiling water for at least 5 minutes.

Sterilization

After 10 min. of natural pressure release, open the pressure release valve on the Instant Pot. (I recommend covering it with a cloth to keep the hot water from splashing).&nbsp;

Using your sterile mixing spoon, remove one soybean to test for doneness.&nbsp;  It should be soft in the center and able to be smashed between your fingers with gentle pressure. If it's too mushy, the beans are overdone and will not be usable for nattō.

Place the stainless IP steamer basket into the sink or over a large pot.&nbsp; Remove the beans from the IP and drain into the IP steamer basket.&nbsp; Then pour the beans back into your large mixing bowl.

Place the steamer basket back into the Instant Pot.

Preparing the Beans

Using the spoon that comes with the spores, add one spoonful of the nattō spores to the small glass dish.&nbsp; Add about two teaspoons of remaining hot sterilizing water to the natto spores and mix with a sterile spoon.

Add the nattō starter culture mixture to the beans and stir gently but thoroughly to evenly distribute the natto culture.&nbsp;

Dump the beans back into the steamer basket inside the Instant Pot.

Inoculation

Cover the pot with sterilized cheesecloth (or dishtowel) and then cover the pot with the glass IP lid.  This will keep the beans moist, but prevent condensation from dropping on the beans.

Set the Instant Pot to the yogurt setting ("YOGT") for 24 hours. The temperature should remain between 90 and 104 F (30 - 40 C). Even though the Instant Pot does a good job of maintaining the temperature, I like to keep the thermometer in the pot and check it every so often.

The beans may take anywhere from 22-24 hours to ferment. When they are complete, you will see a fine white "fuzz" and stringy strands covering the beans. To test, you can gently stir a small area of beans. If gooey strands form easily, the natto is finished.

Natto has a distinct, pungent smell. What you don't want is a strong ammonia odor.&nbsp; This means the beans have been over fermented and won't taste good.

Fermentation

Once the cycle is finished, let the beans cool for about an hour, then place the beans in the refrigerator to “age” for one to three days. This will slow down fermentation and enhance the flavor.

To prepare the natto, add the desired amount of natto to a rice or cereal bowl and mix vigorously with a spoon or chopsticks.&nbsp; Add soy sauce and finely chopped green onions to taste.&nbsp; Serve over hot rice, warm mochi, or simply topped with diced toasted nori for a Paleo version.

Aging

Use this recipe to execute your Jun Kombucha Primary Fermentation to perfection!

How To Brew Jun Kombucha Tea

Filtered Water

Honey

Funnel

Thermometer Or Adhesive Temperature Strip

1-3 pH Strips

Kombucha

Bring two cups of water to a boil, then remove the pot from heat.

Steep the tea for 5-10 minutes.

Allow tea to cool slightly (If you add the honey in while its too hot, it can scorch the microbes that you want to preserve, too cool and it will be hard to fully dissolve).

Pour sweetened tea into the glass brew jar and fill with filtered water, leaving enough room to add the culture, and some head space (about 4").

The addition of the water should bring the tea mixture to about room temperature. Just make sure it's cool to the touch before moving on.

Add your Jun starter culture (SCOBY)  (pellicle with 12 fluid ounces of mature jun starter tea).

Cover the jar and leave it to ferment ideally between 75-78°F. Start tasting after day 5 to asses the progress. If it is still too sweet, allow it to continue fermenting as the full fermentation can take up to 21 days.

This Korean classic is made by fermenting cabbage and carrots in a tangy, spicy sauce - try this speedy version for a tasty side dish.

Quick kimchi

Chinese cabbage

garlic cloves, crushed

ginger, grated

tbsp fish sauce (optional)

tbsp sriracha chilli sauce

golden caster sugar

tbsp rice vinegar

radishes,

carrots,

spring onions, finely shredded

Slice the cabbage into 2.5cm strips. Tip into a bowl, mix with 1 tbsp sea salt, then set aside for 1 hr. Meanwhile, make the kimchi paste by blending the garlic, ginger, fish sauce (if using), chilli sauce, sugar and rice vinegar together in a small bowl.

Rinse the cabbage under cold running water, drain and dry thoroughly. Transfer to a large bowl and toss through the paste, along with the radishes, carrot and spring onions. Serve straight away or pack into a large jar, seal and leave to ferment at room temperature overnight, then chill. Will keep in the fridge for up to 2 weeks - the flavour will improve the longer it's left.

An unusual ferment. These fermented plums are tart, salty and great with sweet or savoury food. Try them on ice-cream!

Lacto Fermented Plum Recipe

1kg Plums

Salt

Give the plums a quick rinse to remove...

Give the plums a quick rinse to remove any debris. Cut in half a remove the stone and then place inside the plums inside a vacuum bag.

Sprinkle in the salt and shake gently to...

Sprinkle in the salt and shake gently to cover the plums. The 20 grams of salt is 2% of the weight in plums. If using a slightly different amount of plums calculate 2% and use this weight of salt instead.

Arrange the plums in an even layer and...

Arrange the plums in an even layer and use a vacuum sealer to remove the air and seal the plums on the bag.

Allow to ferment at room temperature or slightly...

Allow to ferment at room temperature or slightly warmer for 5 - 7 days. If the temperature is cooler then it will take longer.

The bag will slowly inflate as carbon dioxide...

The bag will slowly inflate as carbon dioxide is released during fermentation. If the bag is at risk of bursting cut open to release the pressure and carefully reseal.

After fermentation, place the plums in the fridge...

After fermentation, place the plums in the fridge to halt or dramatically slow fermentation before using. If you don't intend to use the fermented plums right away I would suggest draining the brine and then freezing.

Rinse the plums to remove any debris and...

Rinse the plums to remove any debris and prepare by cutting in half, removing the stone and cut each half into 4 smallish pieces.

Combine the plums and salt in a bowl...

Combine the plums and salt in a bowl and mix thoroughly. Leave for 5 to 10 minutes and you will notice juice pooling in the bottom of the bowl.

Spoon the plums into the jar and pack...

Spoon the plums into the jar and pack tightly with as little space around each price as possible. Pour all the brine in on top.

The plums should be fully covered by the...

The plums should be fully covered by the brine. A fermentation weight or a ziplock bag filled with water should be placed on top of the plums to weigh them down and force the brine to cover them.

If more brine is needed to completely submerge...

If more brine is needed to completely submerge the plums make a 2% brine with water and salt. That is 2 grams of salt per 100ml of water.

Cover the jar and allow to ferment at...

Cover the jar and allow to ferment at room temperature or slightly warmer. Fermentation will take around 5 to 7 days. 

Burp the jar if necessary to prevent carbon...

Burp the jar if necessary to prevent carbon dioxide from building up too much creating to much pressure in the jar.

As with the vacuum procedure, at the end...

As with the vacuum procedure, at the end of fermentation place the plums in the fridge to halt or dramatically slow fermentation before using. If you don't intend to use the fermented plums right away I would suggest draining the brine and then freezing.

Sellerie fermentieren

Bund Stangensellerie

Salz

Wasser (bestenfalls gefiltert)

Spüle den Stangensellerie unter fließendem Wasser ab und schneide ihn in mundgerechte Stücke.

Stelle eine 2%ige Salzlake her indem du 20g Salz in 1 Liter kaltem Wasser auflöst.

Schichte die Selleriestücke dicht in dein Glas bis zum Rand nur noch 3-4cm frei sind.

Beschwere nun den Sellerie mit einem Fermentationsgewicht aus Glas und gieße die Salzlake auf, sodass zum Rand noch 2-3cm Platz bleiben, damit es beim Fermentieren nicht überläuft.

Verschließe dein Glas und beschrifte es mit Inhalt und Datum.

Stelle dein Glas die ersten 5-7 Tage bei Raumtemperatur in deiner Küche auf damit die Fermentation gut in Gang kommt.

Danach müssen der Sellerie an einen kühleren Ort umziehen, am besten den Kühlschrank. Das ist sehr wichtig, sonst wird es zu sauer.

Nach ca. 3 Wochen Fermentationszeit kannst du mal kosten. Schmeckt es dir, ist dein Ferment fertig!

Im Kühlschrank aufbewahrt hält sich der Sellerie einige Monate.

Kimchi Rezept

Chinakohl, groß

Möhren

mittelgroßer weißer Rettich

Bund Frühlingszwiebeln

Zwiebel, klein

g frischer Knoblauch

g frischer Ingwer

Apfel

20-40 g Chilliflocken z.B. koreanisches Gochugaru (nach Geschmack)

EL Fischsoße (optional)

EL Sojasoße oder Misopaste (als vegane Alternative)

EL Noriflocken (optional)

Schneide den Chinakohl in mundgerechte Stücke, klassisch sind große Quadrate.

Die Möhren und den Rettich raspeln oder stiften und die Frühlingszwiebeln in Ringe schneiden.

Wiege nun dein gesamtes Gemüse ab und nimm von dem Gewicht 2% Salz, also auf 1kg Gemüse kommen 20g Salz. Um deine genaue Salzmenge zu berechnen, multipliziere die Grammzahl deines Gemüses mit 0,02.

Knete das Salz behutsam mit dem Gemüse, sodass die Zellflüssigkeit langsam austritt und das Gemüse im eigenen Saft steht. Bei Chinakohl geht dies meist deutlich schneller als bei Weißkohl.

Püriere für die typische rote Kimchipaste in einem Blender Knoblauch, Ingwer, Zwiebel, Apfel, Chili und die Fischsoße/Sojasauce/Misopaste. Gib bei Bedarf etwas Wasser dazu.

Gib die Soße zu dem Gemüse und vermische alles. Schmecke nochmal ab, ob das Kimchi salzig genug schmeckt und gib die Noriflocken dazu, wenn gewünscht.

Schichte nun das Kimchi Schicht für Schicht in dein Glas und drücke jede einzelne Schicht fest, damit die Flüssigkeit den Kohl schön bedeckt. Lasse ca. 3 cm Platz zum oberen Rand frei, damit das Kraut nicht überläuft beim Fermentieren. Wichtig ist, das alles mit Flüssigkeit bedeckt ist und es im Glas keine Luftblasen gibt. Fermentationsgewichte aus Glas sind hierfür ideal.

Stelle dein Kraut die ersten 5-7 Tage bei Raumtemperatur in deiner Küche auf, damit die Fermentation gut in Gang kommt.

Danach muss das Kimchi an einen kühleren Ort umziehen, am besten den Kühlschrank. Das ist sehr wichtig, sonst wird es zu sauer.

Nach ca. 2-3 Wochen Fermentationszeit kannst du mal kosten. Schmeckt es dir, ist dein Ferment fertig!

Im Kühlschrank aufbewahrt hält sich das Kimchi einige Monate.

Top 7 ferment recipes from across the web

The most viewed ferment recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Fermented Hot Sauce Recipe

Instant Pot Nattō

How To Brew Jun Kombucha Tea

Quick kimchi

Lacto Fermented Plum Recipe

Sellerie fermentieren

Kimchi Rezept

Top 7 ferment recipes from across the web

The most viewed ferment recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Fermented Hot Sauce Recipe

Instant Pot Nattō

How To Brew Jun Kombucha Tea

Quick kimchi

Lacto Fermented Plum Recipe

Sellerie fermentieren

Kimchi Rezept

The most viewed ferment recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine