Wednesday, July 31, 2013

We've been fermenting vegetables at home!

These are incredibly healthful, full of vitamins, minerals and probiotics...but MOST important is the fact that they're delicious.  I experimented this time  and used red and white pink!

Tsukemono (Japanese kraut) 

1 med. head of cabbage, shredded (I used red AND white this time for a pretty magenta!)
1 bunch green onions (or sweet onions, or I used garlic chives this time...)
2 T. fermented wheat-free organic Tamari sauce instead of soy sauce, and this time I used coconut aminos, which seemed to give it that smoky flavor...)
2 T. fresh lemon juice
1/2 T. sea salt
1/4 c. basic whey (I strain plain yogurt, which makes more whey than Greek, which is already strained. This time I added a little of the juice from a jar of Bubbies kraut too, since I didn't quite have a quarter cup of whey...)

Combine everything in a large bowl, cover and let sit for 30 minutes...halfway through, pound with a wooden mallet, knead, or otherwise make sure it's getting juicy.

Transfer to a large mouth Qt. jar, press down to make sure liquid covers, leaving 1" space at the top. Cover tightly with lid or airlock. (As noted, you can use a large cabbage leaf tucked in to hold everything down. Gonna try that next time!)

Leave at room temp 3-7 days, in the first day or two open the jar and keep pressing down firmly to make sure liquid covers it, then transfer to cool storage. YUM.

You can add bits of carrot or beets, if you wish, too...really good!

Oh yeah...the jar WAS full, but I've been...checking it, yeah, that's the ticket!  Checking...

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