Fermented Pickled Onions
Makes 1 Quart jar of onions
• 4-5 medium onions
• 3 cloves garlic
• 1 teaspoon peppercorns
• Dill (fresh is best but powder will do)
• Celtic sea salt
• 1 Tblsp whey (optional)
• Filtered water
Directions
1. Peel and slice onions into rings in food processor or with knife.
2. Peel and slice garlic into slithers.
3. Add peppercorns to bottom then layer onion, garlic and dill. Pack down firm with wooden spoon leaving 2 inches room from top.
4. Mix up about 1 cup of filtered water with 1 tablespoon of sea salt, add this brine and the whey to jar so the onions are fully submerged but leaving at least 1 inch of space to the top.
5. You can use a shot glass, boiled rock or something similar to hold the onions down under the brine then cap the lid on.
6. Leave out for about 3 days then taste every day till it’s to your liking, then refrigerate. The liquid may bubble which is a normal process of the fermentation.
7. Leaving mix in fridge for 1-2 weeks will enhance the flavor.
8. Remaining liquid can be used instead of whey to inoculate the next batch.
Sauerkraut
Makes 2 Quart jars of sauerkraut
• 1 medium cabbage
• 1 tblsp caraway seed
• 1 tblsp Celtic sea salt
• 1 tblsp whey (optional)
Directions
1. Shred cabbage with food processor or knife
2. In a large bowl add shredded cabbage, caraway seeds, Celtic sea salt and whey.
3. Beat mix with wooden mallet for 5-10 minutes until juices from cabbage are extracted.
4. Pack mix into mason jar packing down with wooden spoon as you go. Leave at least 1 Inch of room from the top and cabbage should be sitting underneath the liquid.
5. You can use a shot glass, boiled rock or something similar to hold the cabbage down under the liquid then cap the lid on.
6. Leave out for about 3 days then taste every day till it’s to your liking, then refrigerate. The liquid may bubble which is a normal process of the fermentation.
7. Leaving mix in fridge for 1-2 weeks will enhance the flavor.
8. Remaining liquid can be used instead of whey to inoculate the next batch.
Fermented Tomato Salsa
Makes 2 Litres of salsa
• 1 large onion cut into rough chunks
• 3 small capsicums, cored and cut into rough chunks
• 6 large garlic cloves, peeled
• 1/2 cup packed coriander leaves (unchopped)
• 1 kg roma tomatoes, cut into quarters
• juice of 1 lemon
• 3 tablespoons coarse Celtic sea salt
• 1/4-1/2 teaspoon cayenne powder
• 1/2 cup whey
• 1/4-1/2 cup filtered water
Directions
1. Combine onion, capsicums, garlic, and coriander in food processor. Pulse 3-5 times until coarsely chopped. Add 1/3 of the tomatoes and pulse 2-3 times until room is made for additional tomatoes. Repeat with another one third of tomatoes. Finally, add the last of the tomatoes and pulse an additional 3-5 times.
2. Pour contents of food processor into large bowl. Add the lemon juice, sea salt, cayenne powder, and whey. Stir well and allow to sit a few minutes while you prep your containers.
3. Wash two quart jars or one 2 Liter jar well with soap and hot water. Ladle the salsa into jars, leaving 2-3 inches of head space. Add filtered water to submerge the salsa.
4. Close lid tightly and leave at room temperature for a few days, until bubbly and fermented. During this process the solid vegetables may separate from the liquid. Simply stir with a wooden spoon until re-disbursed and submerged under the liquid. Transfer to cold storage. Should keep for months.
Fermented Gingered Carrots
Makes 1 Quart jar of carrots
• 3-4 large peeled and sliced carrots
• Fresh ginger peeled and sliced thinly
• Celtic sea salt
• 1 Tblsp whey (optional)
• Filtered water
Directions
1. Wash, peel and chop ends of carrots.
2. Using a food processor or knife, slice carrots up (thinner slices will ferment quicker)
3. Peel and slice ginger into slithers
4. Layer carrots and ginger in a quarts jar compressing with a wooden spoon as you go until carrots are about 2 inches from the top.
5. Mix up about 1 cup of filtered water with 1 tablespoon of sea salt, add this brine and the whey to carrots so the carrots are fully submerged but leaving at least 1 inch of space to the top.
6. Leave out for about 3 days then taste every day till it’s to your liking, then refrigerate. The liquid may bubble which is a normal process of the fermentation.
7. Leaving mix in fridge for 1-2 weeks will enhance the flavor.
8. Remaining liquid can be used instead of whey to inoculate the next batch.