Anaerobic Fermentation Recipes

Transcription

1 Anaerobic Fermentation Recipes Let thy food be thy medicine, and medicine be thy food. - Hippocrates

2 Table of Contents Beverages Ginger Beet Kvass...1 Carrot Juice...2 Pineapple Juice...3 Condiments Salsa...4 Walnut Pesto...5 Vegetables Classic Sauerkraut...6 Carrots and Onions...7 French Fries...8 Kimchi...9 Herbed Mushrooms...10 Radishes and Onions...11 Italian Green Beans...12 Cauliflower and Garlic...13 Hardboiled Eggs Yellow Curried Egg...14 Cinnamon Clove Eggs...15 Resources Brine Conversion Chart...A1 Inspirations and Gratitude...A11 Note: It is important to always use the best and freshest ingredients available when fermenting " (organic, local, and in season). When this is not possible, a starter culture should always be used, even if not indicated in the recipe.

3 Ginger Beet Kvass 3 medium beets, peeled and chopped coarsely (no smaller than one cubic inch) (Note: when using beets with greens, make sure the greens have been detached from the beets for at least 7 days) 2 inch piece of ginger, thinly sliced or largely grated (optional) 2% brine (19 grams unrefined, mineralized salt for every 4 cups filtered water) 1.5 tbsp filtered water for airlock 1. Place grated ginger into anaerobic container, add the beets, fill with brine 2. Clamp down lid, attach air-lock with filtered water, cover or place in a dark space (UV light 3. Leave at room temperature (68-72 F) for 3 weeks 4. If a white foamy film or scum develops on the surface, simply scrape it off and discard. Optional: After it is done fermenting, you may let the beet kvass age for a few weeks in the refrigerator. This gives more depth of flavor. If we re not willing to settle for junk living, we certainly shouldn t settle for junk food. - Sally Edwards " 1

4 3 cups carrot, pulverized (using a food processor or blender) 3 cups brine (3 cups of filtered water, 5 grams of unrefined, mineralized salt) Carrot Juice 1. Mix all ingredients together and place into anaerobic container 2. Clamp down lid, attach air-lock with filtered water, cover or place in a dark space (UV light 3. Leave at room temperature (68-72 F) for 3 days 4. Move ferment to the refrigerator for another 17 days. Strain the pulp from the juice 5. Throw away or compost the carrot fiber (...or use it in a soup or stew)! " 2

5 Pineapple Juice 3 cups pineapple, grated and mashed 3 cups brine (3 cups of filtered water, 5 grams of unrefined, mineralized salt) 1. Mix all ingredients together and place into anaerobic container 2. Clamp down lid, attach air-lock with filtered water, cover or place in a dark space (UV light 3. Leave at room temperature (68-72 F) for 3 days 4. Move ferment to the refrigerator for another 17 days. 5. Strain the pulp from the juice 6. Throw away or compost the pineapple fiber " 3

6 Salsa 6 cups tomatoes, diced 2 cups cilantro, chopped 2 cups onion, minced 6 garlic cloves, minced 1/2 tsp cumin 1/2 tsp oregano Any variety of pepper, finely minced (to taste) Zest and juice of 1-lime 5.5 grams salt 1/4 tsp Caldwell Starter Culture 1. Add prepared ingredients to medium size bowl and lightly toss together 2. Spoon mixture into a 1.5 liter anaerobic container (no need to use a weight), packing tightly 3. Clamp down lid, attach air-lock with filtered water, cover or place in a dark space (UV light 4. Leave at room temperature (68-72 F) for a minimum of 18-hours, up to 2-days It s difficult to think anything but pleasant thoughts while eating a homegrown tomato. Lewis Grizzard " 4

7 Walnut Pesto 3/4 liter anaerobic container 10 oz fresh basil 2 oz flat leaf parsley (optional) 4 oz walnuts 5 garlic cloves 2% brine (15.5 grams unrefined, mineralized salt for every 3 cups filtered water) 1.5 tbsp filtered water for air-lock Blend all dry ingredients using a blender or food processor Add salt brine to mixture to make a paste Spoon into anaerobic container, pack tightly, releasing air pockets Clamp down lid, attach air-lock with filtered water, cover or place in a dark space (UV light Leave at room temperature (68-72 F) for 3-5 days Store in refrigerator until ready to use To use as pesto, mix with 1 cup of cold pressed extra virgin olive oil Optional: Add 1 cup of parmesan cheese and/or unrefined, mineralized salt to taste Serving suggestions: use as a spread, garnish, or dressing on meat, seafood or salad dishes " 5

8 Classic Sauerkraut 2.5 lbs organic cabbage, thinly sliced 1-2 tsp caraway seeds (optional) 30 grams unrefined, mineralized salt for self brine or 2% brine (19 grams unrefined, mineralized salt for every 4 cups filtered water) 1/4 tsp Caldwell Starter Culture (Note: Steps 1-3 are for self-brining, skip to step 4 if using 2% brine solution) 1. Place sliced cabbage in a large nonreactive (e.g. glass) bowl, sprinkled with 30 grams salt 2. Cover and let sit for 2 hours 3. Squeeze cabbage with your hands to release self brine 4. Dissolve Caldwell starter culture in small amount of water 5. Load anaerobic container with starter culture, cabbage and optional caraway seeds, pack tightly to 1 inch below jar s shoulder, releasing air pockets 6. Add in 2% brine (if not using self-brine), packing veggies again and making sure ingredients are fully submerged 1/2-1 inch under liquid 7. Place weight on top and push down gently, but firmly to release more air pockets 8. Clamp down lid, attach air-lock with filtered water, cover or place in a dark space (UV light 9. Leave at room temperature (68-72 F) for 10 days 10. Transfer into fridge with air-lock for an additional weeks of curing Salt is born of the purest of parents: the sun and the sea. -Pythagoras " 6

9 Carrots and Onions 1.5 liter anaerobic container 1.5 lbs organic carrots, grated (no need to peel) 1 medium sized onion, chopped 2% brine (19 grams unrefined, mineralized salt for every 4 cups filtered water) 1. Load anaerobic container with carrots and onions in alternating layers, ending with onions on top 2. Pack veggies to remove air pockets, filling ingredients to 1 inch below shoulder 3. Add 2% brine solution 4. Pack again tightly 5. Place weight on top and push down gently, but firmly to release air pockets 6. Brine should extend ~ 1/2-1 inch above veggies 7. Clamp down lid, attach air-lock with filtered water, cover or place in a dark space (UV light 8. Leave at room temperature (68-72 F) for 4-7 days " 7

10 French Fries Any variety of potatoes, cut into thick or thin fries with skin on (a mandolin works well) Fat (e.g. lard, duck, ghee, coconut oil) Caldwell starter - 1/2 packet for every 3 lbs of potatoes (optional) 3.5% brine (33 grams unrefined, mineralized salt for every 4 cups filtered water) 1. Load anaerobic container with cut potatoes 2. Dissolve Caldwell starter culture in small amount of water, then mix into 3.5% brine 3. Pour brine mixture over potatoes, covering them completely 4. Clamp down lid, attach air-lock with filtered water, cover or place in a dark space (UV light 5. Leave at room temperature (68-72 F) for 24 to 48 hours. (Note: the bigger the potato slices, the longer the time) 6. Drain and toss the brine 7. Coat potatoes with fat and herbs or spices of choice 8. Bake at 350 F for minutes (Note: the bigger the potato slices, the longer the time) What I say is that, if a man really likes potatoes, he must be a pretty decent sort of fellow. - A.A. Milne " 8

11 Approx. 2 lbs Napa cabbage, chopped into 1 inch chunks 2 onions, chopped 2 bunches of green onions, chopped 1-2 inch knob of ginger, thinly sliced 4-5 cloves of garlic, chopped 1 tbsp red pepper flakes (or to taste) 1/4 tsp Caldwell Starter Culture 2% brine (19 grams unrefined, mineralized salt for every 4 cups filtered water) Kimchi 1. Dissolve Caldwell starter culture in small amount of water 2. Load anaerobic container with starter culture and all ingredients 3. Pack tightly to 1 inch below shoulder, releasing air pockets 4. Add brine, and pack again, making sure ingredients are fully submerged 1/2-1 inch under liquid 5. Place weight on top and push down gently, but firmly to release more air pockets 6. Clamp down lid, attach air-lock with filtered water, cover or place in a dark space (UV light 7. Leave at room temperature (68-72 F) for 10 days 8. Transfer into fridge with air-lock for an additional weeks of curing " 9

12 Herbed Mushrooms 16 oz whole cremini or white button mushrooms 5 sprigs of fresh thyme 5 sprigs of fresh rosemary 3 cloves of garlic, smashed 1 bay leaf, pinched 1/4 tsp Caldwell s starter culture 2% brine (19 grams unrefined, mineralized salt for every 4 cups filtered water) 1. Place prepared ingredients in anaerobic container, alternating spices with mushrooms 2. Dissolve Caldwell starter culture in small amount of water, then mix into brine 3. Pour brine mixture over ingredients, covering them completely 4. Add weight to hold mushrooms under brine 5. Clamp down lid, attach air-lock with filtered water, cover or place in a dark space (UV light 6. Leave at room temperature (68-72 F) for 3-5 days If more of us valued food and cheer above hoarded gold, it would be a much merrier world. - J.R.R. Tolkien " 10

13 Radishes and Onions 2 lbs radishes, quartered 1/2 onion, thinly sliced 2% brine (19 grams unrefined, mineralized salt for every 4 cups filtered water) 1. Layer radishes and onions into anaerobic container in alternating fashion, packing tightly 1/2 inch below shoulder 2. Pour brine over ingredients, covering them completely 3. Add weight to hold ingredients under brine 4. Clamp down lid, attach air-lock with filtered water, cover or place in a dark space (UV light 5. Leave at room temperature (68-72 F) for 5-7 days " 11

14 Italian Green Beans 2.5 lbs green beans 1 sprig marjoram* 1 sprig thyme* 1 sprig tarragon* A few sage leaves* 4 cloves of garlic, smashed 2% brine (19 grams unrefined, mineralized salt for every 4 cups filtered water) * fresh is best, otherwise use 1 tsp dried 1. Pack anaerobic container tightly, alternating layers of beans and herbs, 1/2 inch below shoulder 2. Pour brine mixture over ingredients, covering them completely 3. Add weight to hold ingredients under brine 4. Clamp down lid, attach air-lock with filtered water, cover or place in a dark space (UV light 5. Leave at room temperature (68-72 F) for 5-7 days and then place in the fridge for an additional 2 weeks We all eat, and it would be a sad waste of opportunity to eat badly. - Anna Thomas " 12

15 Cauliflower and Garlic 1 head of cauliflower, cut into bite size pieces 6 cloves of garlic, minced 2 tbsp dried dill (optional) 2% brine (19 grams unrefined, mineralized salt for every 4 cups filtered water) 1/4 tsp Caldwell Starter Culture (optional) 1. Pack cauliflower and spices into anaerobic container in alternating fashion 2. Dissolve Caldwell starter culture in small amount of water, then mix into 2% brine 3. Pour brine mixture over ingredients, covering them completely 4. Add weight to keep ingredients under brine 5. Clamp down lid, attach air-lock with filtered water, cover or place in a dark space (UV light 6. Leave at room temperature (68-72 F) for 4-5 days Cauliflower is nothing but cabbage with a college education. - Mark Twain " 13

16 Ye#ow Curried E$s l.5 liter anaerobic container 4 tsp turmeric 2 tsp curry powder 2 tsp mustard seeds 1/4 tsp cayenne (or to heat preference) 2-3 inch chunk of ginger, thinly sliced pasture raised organic eggs (depending on egg size), hardboiled, chilled & peeled 2% brine (19 grams unrefined, mineralized salt for every 4 cups filtered water) 1. Add eggs into anaerobic container, 1/2 inch below shoulder 2. Mix spices into brine thoroughly 3. Pour brine mixture over eggs, covering them completely 4. Add weight to hold eggs under brine 5. Clamp down lid, attach air-lock with filtered water, cover or place in a dark space (UV light 6. Leave at room temperature (68-72 F) for 1 day 7. Transfer into fridge for another 5-7 days before serving " 14

17 Cinnamon Clove E$s pasture raised organic eggs (depending on egg size), hardboiled, chilled & peeled Four 3 inch sticks of cinnamon 8 whole cloves 1/4 tsp allspice 1/4 tsp nutmeg 1/4 tsp raw honey Dash of cayenne (optional) Lacto-fermented beet kvass (see Beet Kvass recipe) 1. Add eggs into anaerobic container, 1/2 inch below shoulder 2. Mix spices into beet kvass thoroughly 3. Pour beet kvass mixture over eggs, covering them completely 4. Add a weight to hold eggs under beet kvass 5. Clamp down lid, attach air-lock with filtered water, cover or place in a dark space (UV light 6. Leave at room temperature (68-72 F) for 1 day 7. Transfer into fridge for another 5-7 days before serving One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating. -Luciano Pavarotti " 15

18 Brine Conversion Chart US Standard: 1 cup 2 cups / 4 cups / 8 cups / 16 cups / 1 pint 1 quart 2 quarts 1 gallon 2% % % % % % Example: To create 4 cups of 2% brine, add 19 grams of unrefined, mineralized salt Metric: 1 Liter 1.5 Liter 2 Liters 3 Liters 4 Liters 5 Liters 2% % % % % Example: To create 3 liters of 3.5% brine, add 105 grams of unrefined, mineralized salt " A1

19 Inspirations and Gratitude Some of these recipes were inspired by the following talented real food bloggers and we are forever grateful for the work that they do! " Kathleen at " KerryAnn at " Melanie at " A11