5 Delicious Fermented Recipes to Try with Your Fermenting Jar

Fermentation has been a culinary practice for centuries, celebrated for its ability to transform ordinary ingredients into extraordinary dishes bursting with flavor and nutrition. If you’re new to the world of fermentation or a seasoned enthusiast looking for new recipes, your trusty fermenting jar is your gateway to culinary creativity. In this article, we’ll explore five delicious fermented recipes that you can easily create using your fermenting jar. Get ready to embark on a flavorful journey!

Classic Sauerkraut:

Ingredients:

• 1 medium-sized cabbage
• 1 tablespoon of sea salt

Instructions:

1. Shred the cabbage thinly and place it in a large bowl.
2. Sprinkle the sea salt over the shredded cabbage.
3. Massage the cabbage and salt together for about 5-10 minutes until it starts to release liquid.
4. Transfer the cabbage into your fermenting jar, packing it down tightly to eliminate air bubbles.
5. Ensure the cabbage is submerged under its own liquid. If needed, weigh it down with a clean, sanitized weight or a cabbage leaf.
6. Seal the jar tightly and let it ferment at room temperature for 1-2 weeks, tasting occasionally until it reaches your desired level of tanginess.
7. Once fermented, store it in the refrigerator. Enjoy your homemade sauerkraut as a condiment or side dish!

Tangy Kimchi:

• 1 Napa cabbage
• 1 daikon radish, julienned
• 4 cloves of garlic, minced
• 1-inch piece of ginger, grated
• 3 tablespoons of Korean red pepper flakes (gochugaru)
• 2 tablespoons of fish sauce (optional for a non-vegan version)
• 1 tablespoon of sea salt

Instructions:

1. Chop the Napa cabbage into bite-sized pieces and place them in a large bowl.
2. Add the julienned daikon radish, minced garlic, grated ginger, Korean red pepper flakes, fish sauce (if using), and sea salt.
3. Massage the ingredients together until well combined and the cabbage starts to soften and release its juices.
4. Transfer the kimchi mixture into your fermenting jar, pressing it down firmly.
5. Ensure the mixture is submerged under its liquid. Add a weight if necessary.
6. Seal the jar and let it ferment at room temperature for 3-5 days, depending on your preference for tanginess.
7. Once fermented, refrigerate the kimchi. Enjoy it as a zesty side dish or incorporate it into your favorite recipes!

Crunchy Pickles:

Ingredients:

• 1-2 pounds of cucumbers, sliced
• 2-3 cloves of garlic, smashed
• 1 tablespoon of whole black peppercorns
• 1 tablespoon of dill seeds
• 2 cups of water
• 1 tablespoon of sea salt

Instructions:

1. Place the sliced cucumbers, smashed garlic cloves, black peppercorns, and dill seeds in your fermenting jar.
2. In a separate container, dissolve the sea salt in water to create a brine.
3. Pour the brine over the cucumbers in the fermenting jar, ensuring they are fully submerged.
4. Seal the jar tightly and let it ferment at room temperature for 3-7 days, depending on your preference for pickle crunchiness.
5. Once fermented, transfer the pickles to the refrigerator. Enjoy them as a refreshing snack or as a garnish for sandwiches and salads!

Spicy Fermented Hot Sauce:

Ingredients:

• 1 pound of hot peppers (such as jalapeños, habaneros, or serranos), stemmed and chopped
• 4 cloves of garlic, peeled
• 1 tablespoon of sea salt
• 1 tablespoon of raw honey (optional, for a touch of sweetness)
• 1 cup of water

Instructions:

1. Place the chopped hot peppers, garlic cloves, sea salt, and raw honey (if using) in your fermenting jar.
2. Pour water over the ingredients until they are fully submerged.
3. Seal the jar tightly and let it ferment at room temperature for 1-2 weeks, depending on your desired level of fermentation and heat.
4. Once fermented, transfer the mixture to a blender and blend until smooth.
5. Strain the blended mixture through a fine-mesh sieve to remove any solids.
6. Transfer the strained hot sauce to a clean jar or bottle and refrigerate. Enjoy your homemade spicy hot sauce on tacos, eggs, or any dish that needs a fiery kick

Tangy Beet Kvass:

Ingredients:

• 2-3 medium-sized beets, peeled and chopped
• 1 tablespoon of sea salt
• Filtered water

Instructions:

1. Place the chopped beets and sea salt in your fermenting jar.
2. Fill the jar with filtered water, leaving about an inch of space at the top.
3. Seal the jar tightly and let it ferment at room temperature for 7-10 days.
4. Check the kvass periodically and taste for desired tanginess.
5. Once fermented, strain the liquid into a clean jar or bottle, discarding the beets.
6. Refrigerate the beet kvass. Enjoy it as a refreshing tonic or mix it with sparkling water for a probiotic-rich beverage!

With your fermenting jar as your culinary companion, you can explore a world of flavor and nutrition through the art of fermentation. Whether you’re fermenting vegetables, fruits, or even hot sauces, these five delicious recipes are just the beginning of your fermentation journey. Get creative, experiment with different ingredients and flavors, and most importantly, savor the homemade goodness that comes from your fermenting jar creations. Cheers to good health and great taste!