Kimchi (Korean Sauerkraut)
1 head Napa cabbage sliced 1 approx. ¾ in slices then roughly chopped
1 medium onion roughly chopped
4 large carrots sliced in ½ in slices
½ cup daikon radish, thinly sliced
1 ½ tablespoons grated ginger
4 garlic cloves, smashed or chopped
1 teaspoon dried chili flakes
2 tablespoon sea salt
Put veggies in a bowl and crush well with hands or use a tamper or wooden hammer to release juices. Add to 2 quart or larger wide mouth jar and push down until vegetables are under the brine about an inch. Ferment for at least 3 days at room temperature before transferring to frig or cold cellar. Be sure vegetables are covered at all times.
I add other root vegetables to give the Kimchi different flavors. Adjust flavoring to your liking and be sure to write the recipe down. II have found you get a much better end product with organic vegetables.
1 whole pastured egg plus one yolk
1 teaspoon mustard1 teaspoon apple cider vinegar OR 1/2 lemon, juice
1 tablespoon whey
1/4 teaspoon of celtic sea salt
1/8 teaspoon of cayenne powder
1/2 cup cold-pressed olive oil
1/2 cup slightly warmed expeller-pressed coconut oil
In a food processor on high speed, add eggs, mustard, lemon juice or vinegar, whey, sea salt, and cayenne pepper. Blend for 30 seconds until frothy. Turn the blender on, and in a very slow stream pour the olive oil into the egg mixture. Then slowly pour the coconut oil into the oil and egg mixture and blend until it starts to thicken. You may need to add up to 1 1/2 tablespoons more of coconut oil if it is not as thick as you like it. Taste and adjust seasonings if desired, and be sure and write it down. Put mayonnaise into glass jar with screw cover, and leave at room temperature where it will ferment overnight. This can be stored in the frig for up to six months. Be sure and date the container.
I let mine go a week or two on the counter, until the kvass is completely opaque — a deep, thick red that you can’t see through. I give it a taste, and if it’s strong tasting with little or no hint of salt I know it’s done. Beet Kvass
1 large or equivalent organic beets, scrubbed and chopped in 1/2 to 1 inch cubes
1/4 cup whey* (optional)
1 Tbsp unrefined sea salt
Place the salt into a 2-quart wide mouth glass jar. Pour in a little warm water to dissolve the salt, and then add the beets and whey (if using). Fill the jar to the top with water. Stir and cover. Let sit at room temperature for a couple of days to taste..it may take a couple of weeks if the room temperature is on the cool side. Store it in the fridge. It will last for months, but do be sure and use it daily. I drink about 1/4 cup per day so usually have a few quarts going at a time. When you use about half you can either add more water and let it ferment again or use about 1/2 cup and add to your next batch to move it along a little quicker. Add the spent beets to salad or juice them.
* whey is an optional ingredient,and your kvass will take a little longer to ferment, but will be just as delicious!
2 cups sprouted organic soft spring wheat berries
cheesecloth (or a sprouting screen)
half gallon jar (or two quart size jars)
This tonic was popularized by Ann Wigmore, the first of American practical nutritionists to recognize the importance of enzymes and lacto-fermented food in the diet. Rejuvelac should be yellowish, cloudy and tart, without being too sour, and slightly carbonated.
Place wheat berries in a 2-quart glass jar. Fill with water and cover top with cheesecloth held in place by a rubber band. Soak at room temperature for 8 to 10 hours. Drain through the cheesecloth, rinse and drain again. Place jar at an angle and leave for 2 days, rinsing two to three times per day, while the berries begin to sprout. After 2 days, rinse thoroughly and fill jar with water. Soak 48 hours. Pour off the rejuvelac and store in a glass container in the refrigerator. A layer of white foam may form at the top, which should be gently lifted off with a spoon.
A second batch may be made by filling the jar and soaking for 24 hours; and a third batch, by filling again and soaking another 24 hours. After that the berries will be spent and may be put outside for the birds.
Please keep in mind this is less of a beverage and more of a ‘tonic’ that can be taken in small amounts (4 ounces or less) at different times a day to improve digestion. It’s especially great about 20 minutes before a meal. Enjoy!
Processing time may vary due to room temperatures.
A 2 quart glass jar
About 1 tablespoon of kefir culture
Fresh milk, raw if at all possible
Put the kefir culture in the glass jar, then fill it with fresh milk about 2/3 or so full. Cover the jar with a cloth
Let the contents stand at room temperature for approx. 24 hours depending on your taste. 48 hours will make a thicker, sourer kefir, 12 hours a thinner, sweeter kefir. The temperature will effect how quickly the culture works. So during the warm summer months the kefir will ferment faster.When it's ready strain the kefir into a clean jar. While it's fermenting the kefir grains will float to the top of the milk along with any cream. It's a good idea to stir it gently with a wooden spoon to mix up the solids and liquids to make it easier to strain. Or use a wooden spoon or clean hands to scoop out the culture from the kefir (the culture is easy to feel and separate from the liquids). The kefir culture produces a cottage cheese like substance. You will need to strain the curds from the mixture then place them back in a clean jar and refill with fresh milk beginning another batch. Make sure everything is very clean when handling kefir. It's a living culture, a complex system of bacteria and yeasts and you don't want risk contaminating it. Use freshly cleaned hands, clean jars and clean non metallic implements.I love kefir smoothies with fresh or frozen blueberries, a dash of vanilla and a little raw honey..Mmmm
To make yogurt, you will need ½ gallon of cow or goat milk, and 4 oz of plain, store-bought yogurt with live cultures. (Or get some from a friend who makes their own)
You will need to heat milk to 180 degrees and maintain that temperature for 10 minutes. Next, you will need to chill the milk so that the temperature reaches 110 degrees rather quickly. Stir in the store bought yogurt which will be the starter. Next, pour the mixture into 2 – 1 qt glass jars with lids. You will need to keep the jars at a constant 100 degree temperature for a minimum of 4 hours. I let it go overnight. How tangy the mixture is will depend on how long it incubates.
You can buy machines that help with the incubation process, but these are unnecessary. You can use a hot water bath, a closed cooler lined with a towel, and a pan of hot water in it, or even a heating pad to keep your milk at the proper temperature. I keep it at the back of the wood stove in winter and have used the heat of the day in summer to help keep the temperature. I keep a thermometer in with the jars in case I need to double check if the temperature is sufficient.
You can control how thick it is. Its consistency depends on how long you heat the milk. If you want to make extra-thick yogurt, you will need to heat the milk for a full 30 minutes. If your yogurt turns out runny, you can always make it thicker. All you need to do is place it in a piece of cheese cloth, and then inside a strainer, to drain away excess moisture. Allow the yogurt to set until the consistency you want is achieved.
Add flavors if wanted, such as fresh fruit with honey or maple syrup. You may store home made yogurt for up to 10 days in the refrigerator. In order to prevent odors from seeping in, be sure to place plastic wrap over the container. If you don't think you'll use all the yogurt in 10 days, you can include some in recipes, such as yogurt cheese, and even frozen yogurt.
This healthful beverage made from tea, sugar, and a fungal culture mushroom is relatively easy to prepare. You may obtain a kombucha mushroom culture from a friend or from a health food market. I started one from a bottle of live kombucha that I purchased from the health food store. Make sure it is unpasteurized..
Wash all utensils with hot sudsy water and rinse well.
Boil three quarts of purified water.
Add 1 cup organic sugar to water when a rolling boil is reached. Boil water and sugar for five minutes.
Turn off heat and add 4-5 tea bags of black or green tea.
Steep 10-15 minutes and remove tea leaves or bags and let tea cool (it doesn't hurt to steep the tea longer).
Pour cooled tea into gallon size glass container.
Add your Kombucha culture placing it so that the smooth shiny surface lies up. Add 1 cup of fermented Kombucha Tea from a previous batch
Place a clean kitchen cloth over the opening of the jar and secure with a rubber band. This keeps dust, mold, spores and vinegar flies out of the fermenting tea.
Allow to sit undisturbed in a well ventilated and darkened place away from direct sunlight (temp. 65-90 degrees F.) for 6 - 15 days.
To make sure the tea is ready to harvest, pour off a couple of ounces for a taste test.
Taste Test: A taste test on a batch of Kombucha Tea may taste like this: 4-6 Days - Too sweet, not all sugar converted. 7-9 Days - Tastes like sparkling apple cider. 10+ Days - Vinegar taste becoming prominent.
When the tea is brewed to your taste, remove the two cultures.
Gently separate and place the cultures in a glass bowl covered with plastic wrap or a plastic container and refrigerate. They will keep refrigerated for approximately six months, possibly longer.
Pour the fermented tea through a coffee filter if desired..( I don't bother) and bottle it into glass bottles and store in the frig
One of the four tea bags can be substituted with an herbal blend for variety. Sometimes the culture floats on the surface, sometimes it sinks to the bottom of the liquid. Either way is okay. When the culture sinks to the bottom a new culture (baby) will begin to grow on the surface of the tea.