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 Table of Contents

FERMENTING
A Comprehensive Guide to Delicious
Fermenting Recipes for Vegetables and Herbs

Introduction

PART 1 : Preparation

CHAPTER 1 : Equipment and Tools

CHAPTER 2 : Preparing the Vegetables and Herbs for Fermentation

Cutting, Slicing, and Shredding
Choose a Vegetable

CHAPTER 3 : Choosing the Fermenting Element (Salt, Whey, or

Starter Culture)
Importance of Choosing the Right Type of Starter Culture
Starter Cultures and pH Levels
Various Strains of Starter Cultures
Buying a Starter Culture for Fermentation

CHAPTER 4 : Preparing the Brine

Common Brining Techniques
How to Prepare Brine for Fermentation
How Does Fermentation Work?
Basic Fermentation Process

PART 2 : Recipes for Fermented Vegetables and Herbs

CHAPTER 5 : Homemade Kimchi

Cabbage Kimchi Recipe
 Kimchi Types and Recipes
How to Use Kimchi

CHAPTER 6 : Fermented Onions and Garlic Cloves

Fermented Onions
How to Use Fermented Onions
Fermented Garlic Cloves
How to Use Fermented Garlic Cloves
Recipes and Versions of Fermented Onions and Garlic Cloves

CHAPTER 7 : Fermented Fresh Herbs

Fermented Herb Recipe
Other Fermented Fresh Herbs
How To Use Fermented Herbs
Recipe Combinations

CHAPTER 8 : Fermented Beetroot

Fermented Beetroot Recipe
Fermented Beetroot Types and Recipes
Quick Beet Recipe
How to Use Fermented Beets

CHAPTER 9 : Sauerkraut
Basic Sauerkraut Recipe
Sauerkraut Types and Recipes
Quick Sauerkraut Method
How to Use Sauerkraut

CHAPTER 10 : Miso
Fermented Miso at Home
Important Notes
Miso Variations and Recipes
How to Use Miso
Conclusion

References

FERMENTING
A Guide of Succulent Fermenting Recipes
of Meat Products, Kimchi and Sourdough

Introduction

CHAPTER 1 : Introduction to Fermentation

Fermenting Food
Benefits
Other Benefits
Process of Fermentation
Different Stages of Fermentation
Tips to Start Fermentation
Fermentation Management
Other Tips

CHAPTER 2 : Condiments Used in Making Kimchi, Sauerkraut, etc.

Kimchi Paste
Miso
Fermented Bean Paste
Whey

CHAPTER 3 : Kimchi Recipes

Traditional Kimchi (Napa Cabbage Kimchi)
Kimchi (Vegetarian Kimchi)
Baek Kimchi (White Kimchi)
Sachal T'ongpaechu Kimchi (Temple Whole Cabbage Kimchi)
Chonggak Kimchi (Ponytail Radish Kimchi)
Oi Kimchi (Cucumber Kimchi)
 Mustard Green Kimchi
Kale Stem Kimchi
Barley and Black Pepper Kimchi
Mak Kimchi (Fast Kimchi)

CHAPTER 4 : Fermented Pickle Recipes

Nabak Kimchi (Mixed Vegetable Water Kimchi)
Dongchimi (Korean Radish Water Kimchi)
Korean Spicy Pickled Cabbage
Bossam Kimchi (Pickled Korean Cabbage {Wrapped Kimchi})
Lacto-Fermented Mixed Pickles

CHAPTER 5 : Miscellaneous Fermented Vegetables

Cabbage Sauerkraut
Vegetable Sauerkraut
Apple & Daikon Radish Sauerkraut
Easy Fermented Vegetables
Fermented Carrots with Galangal and Lime

CHAPTER 6 : Fermented Meat Recipes

Nem Chua (Cured Fermented Beef)
Meat Garum
Fermented Thai Pork Sausage
Salmon Gravlax
Fermented Beef Jerky
Fermented Liver
Fermented Beef Liver Pate
Basic Salami
Finocchiona
Authentic Roman Garum Fish Sauce
Roasted Chicken Wing Garum
Vegan Mincemeat
CHAPTER 7 : Sourdough Starter Recipes
Sourdough Starter
Potato Sourdough Starter
Green Grapes Sourdough Starter
Gluten-Free Starter

CHAPTER 8 : Sourdough Bread Recipes

Sourdough Bread
Gluten-Free Sourdough Bread
Sourdough Rosemary Potato Bread
Easy Sourdough Bread without Starter
Sourdough Rye Bread
Sourdough Chocolate Bread
Sourdough Pretzels
Golden Sourdough Biscuits
Banana Bread
Sourdough Bread with Cheese and Garlic
Nutty-Fruity Sourdough
Kimchi Sourdough
Sourdough Beer Bread
Golden Italian Rosemary Sourdough Bread

CHAPTER 9 : Sourdough Breakfast Recipes

Sourdough English Muffins
Sourdough Donuts with Cinnamon Sugar
Blueberry Sourdough Muffins
Sourdough Granola

CHAPTER 10 : Sourdough Dessert Recipes

Sourdough Chocolate Cake
Sourdough Brownies
Treasure in the Middle Cookies
 Vegan Sourdough Everything Cookies
Chocolate Peanut Butter Cookies
Sourdough Cobbler

CHAPTER 11 : Sourdough Snack Recipes

Sourdough Drop Biscuits
German Sourdough Sauerkraut Appetizer
Sourdough Cheddar Crackers
Sourdough Pizza Muffins

CHAPTER 12 : Miscellaneous Sourdough Recipes

Sourdough Waffles
Sourdough Pizza
Sourdough Skillet Pancake (Vegan)
Sourdough Crumpets
Sourdough Crepes

CHAPTER 13 : Sourdough Starter Discard Recipes

Biscuits
Pancakes
Banana Muffins
Granola Bars
Scones
Pumpkin Bread
Kimchi Sesame Sourdough Bannock

Conclusion

References

FERMENTING
A Comprehensive Guide of Delicious
Fermenting Recipes of Fruits and Beverages
Introduction

CHAPTER ONE : Introduction to Fermentation

What are Fermented Foods?
Probiotics and Prebiotics
Benefits of Fermented Foods
How Can You Increase Your Intake of Fermented Food?
Safety and Side Effects

CHAPTER TWO : Troubleshooting Tips

Anaerobic Environment
Use the Right Quantity of Sea Salt
Check the Temperature
Cover the Ingredients
Use Clean Water
Use Whole Herbs and Spices
Watch the Airlocks
Use the Right Ingredients
Let it Ferment
Few more tips

CHAPTER THREE : Fermented Juice Recipes

Apple Juice
Orange Juice
Tepache
Simple Lacto-Fermented Beverage

CHAPTER FOUR : Homemade Wine Recipes

Grape Wine
White Wine
Christmas Wine
Strawberry Wine
 Blackberry Wine
Raspberry Wine
Blueberry Wine
Banana Wine
Cherry Wine
Pineapple Wine
Watermelon Wine
Apple Wine
Plum Wine
Elderflower Wine
Sake (Rice Wine)
Dandelion Wine
Elderberry Wine

CHAPTER FIVE : Homemade Whey, Ginger Bug, etc.

How to Make Whey
How to Activate Kefir Grains
How to Make Ginger Bug
How to Make Turmeric Bug
How to Make Fruit Starter

CHAPTER SIX : Homemade Kefir Recipes

Water Kefir with Fruit Juice
Milk Kefir
Coconut Water Kefir
Coconut Kefir

CHAPTER SEVEN : Fermented Soda Recipes

Water Kefir Soda
Pomegranate Punch Soda
Peaches ‘N’ Cream Soda
Raspberry Soda
 Orange Soda
Grape Soda
Strawberry Soda
Apple Soda
Tea Ginger Soda Pop
Cranberry Soda (Immunity Booster)
Blueberry Soda
Vanilla Cream Soda
Turmeric Bug Sodas
Lemonade Soda

CHAPTER EIGHT : Fermented Beer, Brandy etc. Recipes

Mango Beer
Pineapple Beer
Ginger Beer
Root Beer
Belgium Wild Beer
Mead
Elderflower Champagne

CHAPTER NINE : Fruit Kvass Recipes

Fruit Kvass with Apple and Raspberries
Fruit Kvass with Mint and Berries
Fruit Kvass with Peach and Blackberries
Apple Kvass
Fruit Kvass with Cherries and Raspberries
Fruit Kvass with Lemon, Apricot and Ginger
Lemon-Mint Kvass
Cranberry or Lingonberry Kvass
Black Raspberry Kvass
Mango Kvass
CHAPTER TEN : Miscellaneous Fermented Beverage Recipes
Pulque
Kombucha Tea
Apple Cinnamon Kombucha
Sparkling Bubble Tea
Citrus Tea
Peach Pie Kombucha
Rosemary Grape Kombucha
Turmeric Kombucha
Bonfire Cider (The Natural Flu Remedy)
Rejuvelac
Natural Ginger Ale
Turkish Boza
Probiotic Lemonade
Sima (Finnish Fermented Lemonade)
Sima with Fruits (Finnish Fizzy Fermented Fruit Coolers)
Wild Black Cherry Cordial
Sweet Potato Fly
Lacto- Fermented Herbal Tea Drink
Ryazhenka, Russian Cultured Baked Milk
Makgeolli (Korean Rice Liquor)

CHAPTER ELEVEN : Fermented Fruit Recipes

Fermented Blueberries with Salt
Fermented Blueberries in Sugar Brine
Fermented Strawberries
Lacto-Fermented Peaches with Honey and Purple Basil
Fermented Mixed Berries
Spiced Probiotic Apples
Fermented Cranberries
Fermented Sweet Plums
 Fermented Oranges
Fermented Cherries
Spicy Fermented Pineapple

CHAPTER TWELVE : Fermented Fruit Salsa Recipes

Apple Salsa
Summer Fruit Salsa
Fermented Pineapple Salsa
Tomato Salsa
Lacto-Fermented Salsa with Aronia Berries
Tropical Salsa
Lacto-Fermented Peach Salsa

CHAPTER THIRTEEN : Fermented Fruit Preserve and Jam Recipes

Lacto-Fermented Raspberry Preserves
Fermented Strawberry Preserves
Strawberry Chia Jam
Chia Plum Jam
Blueberry Jam
Rhubarb & Blood Orange Jam
Cranberry Relish

CHAPTER FOURTEEN : Fermented Fruit Chutney Recipes

Five Spice Apple Chutney
Spicy Pear Chutney
Curried Mango Ginger Chutney
Mixed Fruit Chutney
Peach Chutney
Apple Cranberry Chutney
Cherry Chutney
Apricot Chutney
Pineapple Chutney
CHAPTER FIFTEEN : Vinegar Recipes
Apple Cider Vinegar
Fruit Peel Vinegar
Peach Vinegar
Orange Vinegar
Jamun Vinegar
Herbal Vinegar
Sugarcane Vinegar

CHAPTER SIXTEEN : Fruit Sauce and Syrup Recipes

Apple Sauce
Berry Sauce
Strawracha Sauce
Vintage Fruit Sauce
Mixed Berry Maple Syrup
Blueberry Syrup
Mango Habanero Fermented Hot Sauce
Pineapple Habanero Fermented Hot Sauce

CHAPTER SEVENTEEN : Miscellaneous Fermented Fruit Recipes

Fermented Fruit Topping
Brandied Fruit
Rumtopf (Marinated Fruit in Rum - Traditional German Christmas
Dessert)
Figs with Onions & Cardamom Ferment
Spiced Pickled Cherries
Umeboshi (Pickled Ume Plum)
Pineapple Ginger Kompot
Fruit Kimchi
Cultured Coconut Mango Popsicles

Conclusion
References
 FERMENTING

A Comprehensive Guide to Delicious Fermenting

Recipes for Vegetables and Herbs

K AT H Y S M I T H
 Introduction

We all enjoy a variety of fermented food, and it is not only tasty but is also
healthy for your gut. It contains healthy microbes that improve digestion
and maintains your digestive health. Even though fermented food is a staple
of many countries and in use for thousands of years, a few fermented foods
have recently been discovered in some countries. We don't realize it, but
fermented food is part of our daily lives. Several fermented food items,
such as cheese, wine, and chocolate, are consumed daily. However, due to
ignorance, many still think that fermented food is harmful to the body. As
more and more people realize the benefits of fermented food, the thought of
its consumption is becoming less fearful.
The history of fermented food is fascinating. Different parts of the world
have consumed several types of fermented food for centuries. For instance,
kimchi (uses cabbage as the fermented element) is a fermented food that is
treated as a condiment and also one of the main ingredients in the Korean
diet and other Asian countries. To lengthen its shelf life and to make it more
flavorful, a combination of spices is added to the fermentation. Fermented
cabbage and other veggies were also prepared and used in ancient Rome
and medieval Europe.
Some of these ancient fermented recipes still exist today. They are either
prepared in the same form or are slightly tweaked. For instance, Togwa is a
fermented cereal gruel that is produced and eaten in Tanzania. Similarly, the
Japanese indulge in miso, which is a combination of soybeans, barley, and
rice. Other countries, such as the Balkans and Russia, also consume
fermented foods on a significant scale.
In the past, the main goal of fermentation was to preserve food for a
prolonged period and consume it during winter or food scarcities. It also
aimed at keeping the ingredients fresh longer. Moreover, the vegetables
retain their nutrients as they aren't cooked. Lastly, fermented foods are
easily digested. All these properties and benefits of fermented foods make
them a hit and are rapidly being adopted by most countries today. While
some need to acquire the taste of fermented vegetables, others love to have
it every day as a side dish. Most people stick to fermented food due to its
health benefits.
The best way to enjoy fermented food, without any fear, is to prepare it at
home. When compared to the fermented foods produced in factories,
homemade fermented food is safer as it is all-natural and does not undergo
any form of processing. Here's the thing with industrially-processed
fermented food – the heavy processing and additional ingredients, such as
harmful preservatives and food colorings, can hender the beneficial effects
of the ingredient and kill the good bacteria. Moreover, most fermented
foods undergo pasteurization to increase shelf life, which is another reason
for the absence of good bacteria. Hence, the best way to enjoy fermented
food with minimal processing of good bacteria is to prepare it at home.
Homemade fermented food has its own perks, too. You can prepare it in
large batches, it tastes more natural compared to store-bought fermented
ingredients, and it provides maximum health benefits. With time, after you
master this process, you can also consider selling it. Also, most store-
bought fermented foods cost you around $10 to $15 per mason jar. By
preparing it at home, you only have to spend around $2 to $5 per jar, which
saves you a ton of money. So, fermenting food at home is not only delicious
and beneficial for your health, but is also budget-friendly. It's a win-win
situation.
While some individuals consider fermenting an easy process, it can be a bit
overwhelming for others. After all, it goes beyond the usual intuition of
adding the right amount of salt, brine, vegetables, and fermenting time.
However, if you get the ingredients, measurements, and fermenting time
right, you can achieve incredible results.
Before we begin, let's talk about what fermented food is. Fermentation is a
process that grows and develops good bacteria to lengthen the shelf life and
enhance the flavor of any food item. Vegetables contain Lactobacillus,
which is the good bacteria found in fermented foods. When you squeeze the
vegetables to extract its juice after slicing and grating them, the liquid
blends with salt to form a brine. The good bacteria, the Lactobacillus,
multiply in number and starts to break down the vegetable. The process
turns natural sugars into lactic acid, which produces the tangy flavor of the
fermented food. Additionally, the sour environment created due to the
release of lactic acid keeps bad microbes away and increases the shelf life
of the fermented ingredient.
In this book, you will learn everything about fermenting, followed by a few
recipes that you ought to try. This comprehensive guide will teach you to
make fermented food from scratch and turn you into a pro in no time. It is
divided into two parts for better understanding. The first part consists of
information on gathering the equipment and preparation of the vegetables,
and the second part provides recipes of fermented vegetables and herbs.
Read on to master the art of fermenting today.
 PART 1
Preparation

In this part, you will begin the preparation by gathering the tools and
equipment, followed by preparing the vegetables and herbs, choosing the
fermenting element, and preparing the brine. These are crucial steps that
need specific attention. One of the major reasons for your fermented food
not working out is because of a lack of attention to the pre-preparation
stage. Every step needs special attention.
 CHAPTER 1
Equipment and Tools

Getting the equipment and tools right is the first step toward homemade
delicious fermented food. Most of these tools are readily available, which
makes it easier for you to begin.
Here is a list of equipment and tools that are absolutely necessary to
ferment vegetables and herbs at home –

1. Preservation Jars
Jars are used for the storage and preservation of the fermented food. If you
have any glass jars lying around, you can wash and reuse them for
preservation. Just make sure that these jars have complementary airtight
lids. Also, the jars should have wider mouths to hold and pack all
ingredients without being spilled. To test the width, slide your hand inside
and try to reach to the bottom of the jar. If your hand slides in easily, you
are good to go. To begin with, you can use 500 ml jars to prepare and store
your ingredients for fermentation.
Before you begin, it is necessary to sterilize the jars to kill harmful bacteria
that could otherwise destroy the composition and fermenting process in the
presence of the good bacteria.
Follow this easy sterilization process –
· Place a pot of water on the stove and let it warm. Do not boil it.
· Meanwhile, preheat your oven at 180 C or 350 F for around 10 to 15
minutes.
· Once the water is lukewarm, wash the jars using the water and soap. Dry
them with a clean towel.
· Place the jars on the oven shelf in the oven for around 10 to 15 minutes.
· Remove the jars and let them cool at room temperature.
Your jars are now thoroughly cleaned, sterilized, and ready for use.
Here are a few more options for preservation containers for you to consider
–
· Crock-Pots: These are another popular choice as preservation and storage
containers for fermented ingredients. You can choose between two types of
crock-pots – an open-topped pot that is designed for regular use and a
fermentation crock-pot that supports anaerobic fermentation. While open
crock-pots are easy to use and clean, these can be a bit difficult to seal,
which could disrupt the fermentation process. Additionally, open crock-pots
are at a higher risk of mold formation. For better results, you should stick to
fermentation crock-pots as these reduce the risk of explosion and prevent
mold formation. However, these can be a bit more expensive than open
crock-pots.
· Stoneware Vessels: These vessels are usually marked safe for food
preparation. The neutral composition and material of these vessels do not
interfere with the fermentation process and provide an adequate
environment for the fermentation to take place. Additionally, this material
also prevents the destruction of flavor and taste of the fermented veggies.
Just make sure that you have the right size and material before beginning
the process. The only downside to this vessel is that it can be a bit pricey
compared to other options.
· Glass Containers: The best option is glass containers. You should stick to
glass jars as these offer visibility and give you a rough estimate of the
quantities of ingredients. Alternate options are food-safe plastic containers
and ceramic crock, but glass jars are still the top choice. Glass jars do not
react with the ongoing chemical and fermentation process and offer you
enough visibility to see the fermentation and understand its pace.
Moreover, using glass jars is exciting and fascinating. The fermentation
process produces an eye-pleasing transformation with the carbon dioxide
bubbling and the color changing. With glass jars, you can understand your
fermentation process a little better.

2. Weights
Weights keep your vegetables submerged in the brine which allows faster
and adequate fermentation and prevents the formation of mold. If your
budget doesn't allow you to buy professional weights, you can choose small
rocks that are heavy enough to keep the veggies submerged. Make sure that
the rocks are smooth and non-porous. You might want to take a trip to your
nearby river or lake to find some rocks. Check the size by putting them
inside the jars; it should be easy for you to insert and remove the rocks.
Needless to say, you need to wash and sterilize the rocks to remove dirt,
dust, and harmful microbes. Use lukewarm water and soap to scrub off the
additional dirt and germs. Next, place them in boiling water and let them
boil for around 15 to 20 minutes to kill harmful bacteria and sterilize the
rocks. Pat them dry with a clean towel and place them in the jar. Boil them
to kill bacteria before and after each use.
Other options for the substitution of weights include –
Pickle pebbles: These are fermentation toys that are specifically designed
for weighting down your vegetables during fermentation. Pickle Pebbles are
a popular choice among homeowners and ferment enthusiasts. These are
weights that push the vegetables in the jar and continuously keep them
submerged in the brine; this helps in even fermentation and prevents mold
growth.
Ziplock bag with brine: While the use of plastic isn't recommended in the
fermentation process, this can be your last resort. It acts as an adequate
option to weigh down your veggies and to keep them submerged in the
saltwater. One significant benefit of using a Ziplock bag with brine is that
even if there is a hole or puncture in the bag, your veggies will stay in brine
water which will prevent the destruction of the fermentation process.
Crock stone: Another tool specifically designed to assist anaerobic
fermentation is crock stone. It is usually a part of a crock set that is sold for
fermentation but can be bought separately. Since there are several sizes and
fits available, you might want to check it first before you use it. Consider
the size of your preservation jar and choose a crock stone accordingly. It
should be small enough to fit in the jar and big enough to weigh all
vegetables down to keep them submerged in the brine. If you are using
mason and pickle jars, you might want to stick to pickle pebbles as these are
smaller and more appropriate for those jars. Fermentation crock stones are
more apt for larger batches of veggies and herbs.
Anything available in your kitchen: Lastly, if you are unable to find rocks
or cannot afford the options mentioned above, you can stick to tools that are
readily available at your home. For instance, it can be a heavy coaster, a
saucer, a plate, or a shallow bowl. Whatever it is that you choose, make sure
that it fits properly within the jar and is not too difficult to remove.
Most importantly, you should ensure that the weights are thoroughly
cleaned and sanitized before each use.

3. Fermentation Seal
As the name suggests, a fermentation seal covers the preservation jars and
prevents oxygen from entering. Since sealing the preservation containers
determines the effectiveness of the fermentation process, this tool is another
crucial element. If you are using the glass jars that were recommended
above, you will most likely get an airtight lid with each mason container. If
not, you should go for a Fido style bail wire jar that comes with tight lids.
These lids are equipped with rubber seals that sit firmly on the jar and seal
adequately to prevent oxygen from entering.
This process (absence of oxygen) allows anaerobic fermentation, which is
key to tasty and tangy fermented food. This is why sealants are absolutely
necessary.
Here are a few sealant options for you to consider and try out –
Pickle pipes: These are silicone airlock fittings that are easy to use and can
be inserted directly on top of any preservation container. There is no need to
drill or mount the equipment for these lids to fit. Additionally, these fit all
sizes of jars.
Mountable airlock: These sealants are cylindrical rods made of plastic and
contain an inner chamber for the formed carbon dioxide to pass. At the
same time, these rods prevent the entrance of oxygen, which is the main
goal of all sealants. Ultimately, this keeps the veggies fresh and prevents the
formation of mold. One limitation of using this sealant is, you need an
additional lid that fits the jar. Also, you have to drill a hole in the lid to fit
this seal and mount the lock.
Clampdown lid: This lid is another sealant option that needs to be clamped
down to ferment your veggies. However, since these aren't solely meant for
fermentation, you could face some explosions during the process.
Normal screw-on lid: A normal lid works when you cannot afford or find
any other sealant option. However, to use this lid, you should burp the
ferment every once in a while. Since this lid doesn't have additional holes or
passages for the carbon dioxide to escape, it can cause an increase in
pressure buildup within the jar. If the pressure continues to build, your
fermentation jar could explode. Hence, you need to be extra careful when
using this lid as it could be dangerous and extremely messy.
The best option for lids, which is budget-friendly and offers adequate
sealing, is the airlock lid that comes with mason jars. It not only seals the
jar completely and allows optimum fermentation, but it also prevents the
formation of mold on the top of the vegetables. Furthermore, airlock lids
keep the veggies fresh and crispy, which produces best-fermented food. The
lid you choose should allow carbon dioxide to escape and prevent oxygen
from entering; this ultimately prevents the formation of mold and explosion
of the jar.
You can also make your own fermentation seal at home. However, this
process is just to let carbon dioxide escape and prevent oxygen from
entering. You will still need an airtight container for this. For this, you
merely need an unused balloon. Before you begin, make sure that the
balloon is wide enough to fit on the preservation jar. Mark the center of the
balloon and cut it in half. Use the top half of the balloon and stretch it to
cover the top of your jar. Use a string to wrap the balloon around the jar's
mouth. Make sure that it is tight. As soon as the carbon dioxide is emitted
within the jar, the top of the balloon will rise from the gas. When this
happens, remove the balloon, add the lid quickly, and refrigerate the
ferment.
Even though this is a quick fix, buy a workable sealant for your future
projects.

4. Water Filter
Water is one of the main ingredients in the fermentation process, which can
make or break the fermentation results. However, most people tend to
ignore this point and stick to the water that they have access to. You must
know that veggies need filtered water for optimum fermentation, which
makes tap water a poor choice. The water you use should be free of
antibacterial chemicals and chlorine. By using the water that contains these
chemicals, you are killing the good bacteria that are present on the surface
of most plants and vegetables, which will eventually prevent fermentation
from occurring. So, it is essential to pay attention to the water you are
using.
With the right type of water, you are providing an optimum environment for
the good bacteria to colonize and decompose the food. Ultimately, this
preserves the lactic acid ferment.
The best choice is filtered water that is either extracted from a Brita filter or
any good water filter. Brita water removes chlorine and other impurities that
are usually present in tap water. These are unhealthy and destroy the
fermentation process.
Take a look at these significant reasons to avoid chlorinated water and stick
to filtered water:
As you know, chlorine can kill the lactic acid bacteria that start and causes
the fermentation process, which will eventually result in failed
fermentation. You need a higher amount of good bacteria to be present in
the container, which is not possible in the presence of chlorine. With a low
count of good bacteria, your veggies will not ferment.
Chlorinated water is bad for your health, and fermenting your veggies in
chlorinated water can further degrade your health.
You can also stick to bottled water as it is free of chlorine and other harmful
chemicals. However, if buying bottled water is too expensive or
inconvenient, you can buy a cheap water filter that will filter harmful
chemicals and chlorine. If nothing works, buy a fitted filter that can be
installed on the faucet. Even though this is an expensive option, it is the
most convenient option. You can also boil the water to expel chlorine
content through evaporation. If you do not prefer the taste of boiled water,
pour tap water in a container, cover it with a lid, and let it sit overnight; this
will lower the chlorine levels in your water.

5. Other Tools
Apart from these essential tools, you will also require some necessary
equipment that is readily available at home, such as…
Pots and pans: You need pots and pans to boil water or hold your veggies.
Colander, sieve, or muslin cloth: You need a colander or a big sieve to drain
excess water after washing your veggies.
A ladle: It is needed to stir the mixture and push down the veggies to keep
them submerged in the brine.
Measuring cups and spoons: To measure the correct amount of salt or other
ingredients required in specific recipes (as you will learn in the upcoming
chapters).
Tongs: Tongs are useful to serve fermented vegetables, especially if they are
prepared in large batches.
A thermometer: It is essential to determine the temperature at which the
veggies need to be fermented. Keep it beside the fermenting container to
ensure the temperature of its environment. If it is too hot or too cold than
the ideal temperature, move it to an apt environment. Or, you can also stop
the fermentation a bit early in a hot environment to avoid the veggies from
getting too sour. During cold weather, you can move the fermentation jar
outside and leave it to mature for a longer period. The ideal temperature to
ferment veggies is between a range of 18 to 21 C or 65 to 70 F. You can
also tweak the temperature and duration of your ferments if the recipes call
for it.
Vegetable shredder: This is an optional tool that will make the process
easier for you. Shredding vegetables is easier than cutting them evenly with
a knife. Also, if you don't have experience in working with large knives, a
shredder is a safer option. Dicing vegetables is a time-consuming process,
which adds to the overall duration. If you need to fill a 1-gallon container
with vegetables, it can take you around one hour to dice up the veggies.
However, with a shredder, you can achieve this in less than 20 minutes.
Also, shredded veggies are easier to bite into and retain more flavor.
A set of knives and chopping board: If you are skilled with cutting and
dicing veggies, you can avoid buying a vegetable shredder. Also, it is
advised to stick to cutting and dicing veggies during your first fermentation
attempt. Once you master it, you can then move on to shredding your
veggies.
Grater: For veggies like carrots and beetroots.
Blender: Recipes like fermented tomato salsa and ketchup need a blender to
blend the veggies and turn them into consistent purees.
Garlic crusher: Some recipes also need a garlic crusher to obtain minced
garlic.
These are some necessary tools and equipment that are required for
fermenting veggies and herbs. Make sure that you get them right as they
can heavily manipulate the results.
 CHAPTER 2
Preparing the Vegetables
and Herbs for Fermentation

The second step in the fermentation process is the preparation of vegetables

and herbs for fermentation. Even though almost all vegetables can be
fermented, you need to consider respective properties to gain adequate
results. For optimum results, choose organic vegetables that are free of
chemicals and harmful pesticides. Additionally, organically-grown
vegetables also contain a higher amount of lactic acid bacteria or the good
microbes needed during fermentation.
Follow these steps to choose and prepare your veggies for fermentation.
1. Wash your veggies to rinse off dirt and bacteria. Use filtered
water to wash the vegetables as it is free of chlorine. You can
also boil tap water for 10 minutes to release the chlorine
content. Veggies like cabbage and tomatoes can be rinsed off
with water.
2. If you are using a root vegetable, brush and scratch the surface
to remove dirt. Next, rinse it using chlorine-free water. This
step is crucial as it will wash off microbes that could hinder the
fermentation process.
3. Cut, shred, or slice your vegetables into small pieces as these
are easier to handle and spread in the jar. Since more surface
area is exposed to the brine, the veggies will be coated evenly
with salt water, which will accelerate the fermentation process.
4. Crush your veggies to release more juices. There are some
exceptions where you don't really need to crush or shred your
veggies, such as beetroots. Beets are small in size and can
easily absorb the saltwater to begin the fermentation process.
Since slicing, cutting, dicing, and shredding are four distinct processes, you
need to dig into the options deeper and consider one method that is suitable
to prepare your veggies. Let's take a look at these in detail.

Cutting, Slicing, and Shredding

The way you cut, slice or shred your vegetables can slightly or majorly
impact the results of the fermentation. While the taste is retained in all cuts,
the texture changes, which is a crucial part of your food tasting experience.
If the food doesn't feel right when you bite into it or chew it, it can divert
your attention from its taste, which can demean the overall experience.
Hence, it is necessary to pay attention to the cut and type of slicing
technique.
So, which technique is the best to prepare your vegetables for fermentation?
Let's consider one vegetable to explain the whole process, which is
cabbage. Since cabbage is commonly used for fermentation in popular
dishes such as kimchi, sauerkraut, and coleslaw, we will consider this
example. Now, the texture of your cabbage should be crunchy and fresh,
and not mushy and soft. For this, let's take a look at each cutting technique
to understand it better.
Let's say you need to achieve crunchy cabbage for your sauerkraut recipe.
You need a tinge of pop and crackle even after the cabbage is fermented.
One would expect the cabbage to turn mushy after being soaked in brine for
a long time. However, with the right knife or shredding technique, you can
still achieve crunchy fermented cabbage at the end of the process. Here's the
secret – optimum texture results are achieved by the amount and size of the
surface that is dipped in the mixture and covered with salt. Some people
believe that the texture of the vegetable is a result of the quality of the
vegetable or the quality of the brine in which it was dipped.
However, it's about the surface of the vegetable - the greater the surface, the
better the fermentation. The key to achieve this is to cut thin and uniform
threads. Make sure that these are cut uniformly as different cuts will result
in a variation of texture, which is not what we want. For instance, thin
threads will become too mushy and soft, whereas thicker threads will be too
difficult to chew. Hence, it is necessary to cut your cabbage evenly.
Cutting with a Knife: Unless you are skilled at using knives, cutting
cabbage in thin and even cuts can be a bit difficult, especially if you want to
prepare larger batches. If you want to practice cutting cabbage with a knife,
invest in a sharp chef's knife that is simple to use and easy to clean.
However, you will need a lot of practice to cut thin and even slices.
Moreover, you need to sharpen it regularly. You can also buy a cabbage
knife that is specifically designed to cut cabbage into even threads.
However, this is not really useful if you ferment different vegetables at the
same time.
Shredder: A manual or an electric shredder makes the job easier. All you
have to do is cut the cabbage into half, place it on the shredder, and move it
evenly in one direction to achieve thin and even slices. A mandolin is a
vegetable shredder that is commonly used in most kitchens. It is usually
made of plastic or wood and makes even slicing easier. You can also change
the blades in this device to achieve threads of different textures. With a
mandolin, you can adjust the thickness of the cut and achieve faster results.
However, you need to pay extra attention while slicing your vegetables on a
mandolin as it could cut your fingers.
Experiment with both techniques and stick to one that you are most
comfortable with.
Here is how all the four techniques will impact the veggies you choose –
Chopping: If you are chopping your veggies, make sure that they are cut
into bite-sized pieces for easy consumption. The best veggies to consume in
a chopped or diced form are cauliflower and carrots. You can stick to the
size and type of chopping you prefer, just make sure that you can bite into
these easily.
Grating: Crunchy and hard veggies like zucchini should be grated for an
enhanced experience. Ensure that the texture and taste of the grated
vegetables are equivalent to the texture of relish.
Slicing: Slicing your veggies for fermentation is another way to achieve a
nice texture and bite for the fermented veggies. Soft vegetables need to be
sliced in a thicker consistency, and hard veggies should be sliced in a
thinner consistency. Additionally, you can slice veggies based on your use.
For instance, vegetables like jalapenos that need to be added in burgers
need to be in the sliced form. Based on this, you can decide which veggies
need to be sliced, grated, or chopped.
Using them whole: Lastly, some veggies are better fermented and
consumed whole. For example, green beans, radishes, beets, and Brussels
sprouts, which are already small in size, can be fermented whole. Moreover,
these veggies taste best in their whole form. Consider pickling certain
veggies such as cucumbers for the best results.

Choose a Vegetable
Once you decide the method that is fit to prep your veggies, it's time to hop
onto the main ingredient. Among the plethora of options available, which
vegetables should you choose?
Consider this list of vegetables that are apt for fermentation:

1. Cabbage
The best vegetable for fermentation is cabbage, which is also one of the
main ingredients in well-known fermented foods such as kimchi and
sauerkraut. It is mainly because cabbage is abundant in lactic acid bacteria
and is extremely nutritious. It contains a generous amount of Vitamin A and
Vitamin C, making it an ideal choice for fermentation.
 2. Onions
Onion is another popular choice that can be easily fermented and blends
well with almost any vegetable. While fermented onions are a popular
choice, this vegetable is majorly considered as a complementary ingredient
in most recipes. Since onions can't be preserved in warm climates, the best
option is to preserve these by fermenting. You can harvest fresh onions in
fall and are apt for edible landscaping. You can either ferment them alone or
add slices of onions to other ferments to enhance the flavor. While selecting
onions, do not throw away the ones that possess underdeveloped onion
bulbs because these can be turned into a delicious snack by adding
peppercorns, mustard seeds, and other spices.

3. Beetroot
Beetroots form a healthy and delicious fermented vegetable that can be
served in a salad. While these are available all year round in most places,
you should harvest and collect them during winter as these need a cooler
climate to mature. Apart from the roots, you can also ferment and consume
the greens of the crop. However, fermenting beets can be a bit tricky as
these are high in sugar content. Ferment beets as a whole or slice them to
add to other veggies.
The process of fermenting beetroot is fun to watch as it releases its pink
pigments that dissolve in the brine. However, it could reduce the visibility
of the process. If you add beets to other veggies, the overall fermentation
will cause the other vegetables to absorb the pink hue.

4. Carrots
Carrots are a healthy and tasty vegetable that can be fermented, too. These
are mostly available and harvested in winter, as carrots need a colder
climate to mature. Apart from the roots, you can also ferment and consume
the greens of the crop. Also, you can either ferment carrots as whole or slice
and grate them to add to other fermented vegetables. One of the best
ferment combinations using carrots is a Mexican carrot ferment that
consists of onions, jalapenos, and carrots.

5. Radishes
Radishes are an unpopular choice of vegetables but turn equally tasty when
fermented. These form great pickled options and can be served as a side
dish. Since radishes grow and mature quickly (within 22 days), you can
always obtain these easily. Moreover, radishes are found annually in some
places. Even though these are readily available, some people ferment
radishes to change its texture and taste. Radishes become a bit spicier in
warm climates, so if you prefer a mild taste, you should harvest this
vegetable before it gets too hot. You can also ferment or consume the green
parts of the radish.
As mentioned, these become more delicious after fermentation. In fact,
some people prefer fermented radishes over other vegetables. You can grow
radishes in your backyard and harvest these in bulk. Since these grow fast,
you can have too many too quickly. Just like onions, you can grate and slice
a few radishes and add them to other vegetable combinations to enhance the
taste and texture. This trick also helps reduce the spiciness. Slice the bigger
radishes, and the smaller ones can be left whole during fermentation. If the
radishes contain a higher amount of pigmentation, the red color will leach
out of the vegetable and combine with the brine to form a pink-colored
liquid.

6. Tomatoes
Fermented tomatoes are ideal for preparing sauces and salsa dips to serve as
a condiment. Moreover, these go well with pickled or fermented onions,
making it a delicious side dish. Eat it as a side, savor it alone, or pair it up
with some chips, fermented tomatoes can be consumed in any form. If you
love fermented food, this vegetable should definitely be on your list. Even
though tomatoes can be found in almost every climate, you can preserve
them in bulk when the prices skyrocket.

7. Peppers
Peppers are an interesting vegetable that adds a dash of deliciousness to any
dish. You can also ferment these to achieve a tasty snack. The combination
of flavors and heat in peppers complement almost any vegetable, which
makes it an ideal option for fermentation. Peppers such as habanero,
jalapenos, and Serrano are commonly used and easily found. More
importantly, these are delicious. You can also experiment with sweet
peppers to reduce heat and retain the taste. Some common sweet peppers
include gypsy peppers, banana, and bell peppers. Other common
preservation techniques to store peppers are canning, freezing, and
dehydrating. However, since fermentation makes these more delicious, you
can go with this option.
Canned peppers are similar, as these are also preserved in salt water.
However, fermented peppers are a better choice as these do not contain the
overwhelming vinegar taste like canned peppers. To make it even more
interesting, combine sweet and spicy peppers and ferment them together.
Additionally, you can also add sliced and whole peppers to the fermenting
mixture to enhance the texture. Peppers are generally easy to find and can
be preserved in huge quantities (you can always find a lot of fruit on pepper
plants).

8. Cucumber
Cucumbers are summer vegetables that are rich in water content and offer
some nutritional benefits. As you may have heard, cucumbers are also
known as an ideal pickled vegetable. Cucumbers are generally preserved in
two forms – canning and fermentation. Since most people do not prefer
canned cucumbers due to the pungent smell and stronger taste, fermentation
is a better choice. You can choose among the two main types of cucumbers
generally available, slicing and pickling. The ideal choice for fermentation
is slicing cucumbers as these are richer in water content and have a thicker
skin. You can find slicing cucumbers in smaller sizes, which can be
fermented whole.
To turn a fermented cucumber into a delicious snack, add dill, garlic,
peppers, and other spices to the jar.

9. Cauliflower
Since all cruciferous vegetables ferment well, how can we leave out
cauliflower from this list? Even though cauliflower can take some time to
mature (55 to 100 days), you can harvest it as soon as its head (also known
as curd) seems compact. Do not wait for the curd to separate as it could
have a stronger taste that is not preferred by all. Since the cauliflower
absorbs color pigments from other elements and changes its color, the
fermentation process is fun to watch. You can achieve yellow cauliflower
by adding turmeric or pink cauliflower by adding beetroots.

10. Snap Beans

Snap beans are readily available during spring and can be harvested in bulk
during warmer weather. Not many people know that snap beans can form an
excellent fermented food. Snap beans are another interesting vegetable to
watch during fermentation as these rapidly change color during different
processes. For instance, wax beans are available in three different colors –
yellow, green, and purple. Purple wax beans turn green when cooked.
Similarly, these beans will retain their color when fermented. You can easily
harvest and store your own snap beans at home. Since these grow on bushes
and vines, you can plant a snap bean vine in your backyard and harvest it
when it's time.
If you do have much space in your yard, consider harvesting snap beans on
a vine variety, which is also known as pole beans. Fermenting snap beans is
easier than other vegetables as these can be fermented in smaller batches,
such as one pint.
While these are some common vegetables that can be fermented at home,
you can choose any other vegetable of your choice and experiment with it.
Try to combine different vegetables to gain enhanced taste and texture. By
doing this, you can come up with your own recipe that can be served as a
side dish or as a condiment.
Here are some important considerations that you should make while
fermenting vegetables.
Most vegetables should be fermented raw as they taste the best in their
rawest form. For instance, vegetables like carrots, cucumbers, beets, and
radish should be fermented and consumed in their raw form. Moreover, as
you know, fermentation makes raw vegetables easier to digest, which gives
you another reason to ferment them raw.
Pay attention to the texture. The importance of the texture and taste of the
fermented food has been repeatedly emphasized in this chapter. A firm and
juicy texture are preferred over a mushy and soft texture of the vegetable.
Cut the vegetables in thin and uniform threads to achieve that texture.
Vegetables like carrots, beets, asparagus, and broccoli are easy to bite on
due to their firmness. The real challenge lies in retaining the texture of leafy
vegetables such as cabbage or spinach; this is when your cutting technique
helps.
Avoid using processed or treated vegetables for fermentation. As
mentioned, vegetables taste best when they are raw and whole. You should
also avoid vegetables that are grown using pesticides, harmful fertilizers, or
covered with wax. It ruins the nutritional quality of the vegetables and
destroys the results. More importantly, these are harmful to your health.
Organic and fresh vegetables are the best choice for this. Using fresh
ingredients is one of the most crucial steps to achieve good results.
Preserving vegetables through fermentation instead of canning is an ideal
choice as it retains the nutritional quality of the veggies, makes it more
delicious, and increases its digestibility.
To sum up, choose the right ingredient to achieve the desired results. As
mentioned above, you can ferment almost any vegetable, but if you are still
ambiguous about your first fermenting project, choose a vegetable from the
list mentioned above. Also, make sure that you clean and rinse it properly
before you begin. Most importantly, pay attention to the cutting technique
as we need thin and uniform threads for even texture. The finer the threads
are, the faster they will ferment. This will result in a fermented vegetable
that is crunchy and juicy instead of mushy and soft.
 CHAPTER 3
Choosing the Fermenting Element (Salt,
Whey, or Starter Culture)

Next in line, we have the fermenting element; this is the third step to ensure
perfect fermentation. You can choose among three options that are generally
used for fermentation, which are salt, whey, and a starter culture.
Most vegetables undergo Lacto-fermentation, which is fermenting the
ingredient in just saltwater. It retains the texture of the vegetable and makes
it easy to digest. The Lacto-bacteria found on the surface of most plants and
vegetables do not need a starter culture to begin the process of fermentation
as these activate in the presence of an apt environment, which is provided
by the saltwater or brine.
However, some people still invest in a starter culture to ferment vegetables
as it prevents unwanted bacteria from growing and developing within your
ferment. It ensures that only the good bacteria colonize to carry the
fermentation process.
Let's dig deeper and take a look at all the three types to choose from based
on your needs.
Salt
As mentioned, you only need saltwater to activate the Lacto-bacteria
present on the surface of plants and vegetables. Using salt to ferment
vegetables is an old-school method that has been around for ages. The ideal
time to place veggies in saltwater is around 3 to 6 weeks. If left for a
prolonged period, your veggies will get a pungent and acidic taste that
tastes like vinegar. So, while using salt for fermentation, it is extremely
necessary to ensure an adequate time period. The recommended amount of
salt to use for veggies is around 3 tablespoons for one gallon of vegetables.
The amount might also change if you are using a starter culture. The main
goal is to drop the pH of the ferment environment to achieve the desired
results, and this is only possible in the presence of salt.
The addition of salt ensures that the overall environment is balanced and
safe for the veggies to ferment. One important thing to ensure while using
salt for fermentation is its reaction to specific vegetables. For instance, salt
is perfect for veggies like cabbage and cucumber. However, other
vegetables need a starter culture or whey to ferment and to provide better
results. Before you choose a vegetable to ferment using salt, ensure the pH
level, and decide whether salt is appropriate for its use or not.
Whey
Whey is commonly used to ferment dairy products, such as yogurt, cheese,
and kefir. Apart from fermenting veggies, if you also ferment dairy products
regularly (like kefir cheese), you can use the whey content from the
fermented dairy products and use it as a culture to ferment vegetables.
Make sure that you strain the whey properly as it could change the
composition of the brine and ruin the results. Also, note that kefir whey
consists of a variety of bacteria, which may or may not be suitable for your
veggies. To ferment veggies, we are looking for Lactobacillus Plantarum,
which is mainly found in vegetables. However, the variety of bacteria found
in kefir can be dominant over this specific kind, which can ruin the entire
process. At times, it can significantly change the taste of the fermented
veggies.
The temperature and other conditions can also alter the fermentation
process. Certain bacteria act in a specific way when they are exposed to a
different temperature range and other climatic conditions, leading to a
major or minor change in the chemical process, which could produce
unexpected results. Every batch you prepare will undergo different
chemical processes that will produce a different batch each time.

Starter Culture
A starter culture works with specific vegetables and accelerates the
fermentation process. It not only reduces the amount of salt needed to make
brine water, but it also retains the taste of the vegetables. Additionally,
starter cultures keep the bad bacteria away and encourage the development
of good bacteria and help them colonize to speed up the fermentation
process.
You should only use a starter culture if you have experienced any of the
following situations.
If your vegetables are mushy and soft instead of crispy and juicy, check the
uniformity of the cut vegetables first. As we learned earlier, thin and
uniform threads are needed to ensure maximum texture. However, if your
vegetables are mushy despite obtaining uniform cuts, you should look into
the type of starter culture you used. If you are using a particular kind of
starter culture, you should switch to another type for better results.
If you have incurred consecutive unsuccessful results if the fermented
vegetables are not turning out as you want them to be, the chances are your
starter culture is ineffective. Change your starter culture after a few rounds
of unsuccessful fermentation.
Fermenting lemons with the wrong starter culture can encourage mold
growth. If you notice mold floating on top of the lemons and in the brine, it
is time to change your starter culture. However, make sure that the jar is
devoid of oxygen as it could be the primary reason for mold growth.
Choose the right starter culture to ensure that the vegetables are fermented
adequately and not affected by bad bacteria. Our goal is to supply only good
bacteria in the fermenting jar.
If you want your small batch of veggies to ferment faster, you should add
the right type of starter culture. For instance, just saltwater or normal brine
will take a few days to a few weeks to ferment, whereas some starter
cultures work faster and ferment the vegetables in no time.
If you are planning to sell your fermented vegetables on a commercial
scale, you need to ensure that the batches are uniformly fermented, crispy,
crunchy, juicy, and healthy. For this, you might want to change your starter
culture and use one that is the best option for commercially fermented
foods.

Importance of Choosing the Right Type of Starter Culture

It is extremely necessary to ensure the effectiveness and type of starter
culture for a specific ingredient. Using the wrong inoculation can destroy
the vegetable's texture and taste. Moreover, it could also destroy the color
and properties of the brine you are using. However, it's not a major issue; it
just won't give you professional results. The important thing is that it
shouldn't have any mold on its surface and should smell alright. If you can
decipher the right type of starter culture for your vegetable, you can achieve
tasty and crunchy fermented vegetables.
Using the right type of starter culture has a lot of benefits too. The right
type of starter culture can shorten the period of fermentation and help you
to get results within a shorter period. Also, your vegetables will be
crunchier. Additionally, you should also consider the amount of salt that
you use in the brine. By adding the right starter culture, the amount of salt
can be reduced, which is healthier for your body. By including the right
starter culture in your fermentation recipe, you can stick to just 2
tablespoons of salt per quart of raw veggies and other ingredients for your
fermentation process. Lastly, the right starter culture provides consistent
results, which is necessary to ensure even fermentation, taste, and texture
throughout the ingredients.

Starter Cultures and pH Levels

The pH level of the fermenting environment needs to be optimum for the
bacteria to multiply and the veggies to retain their taste. Even though there
are multiple starter culture packs available for vegetable fermenting, you
should choose one that provides a rapid pH drop. This not only helps in
retaining the taste but also keeps the texture intact.
There are two prime reasons to look for starter culture packs with a rapid
pH drop.
1. Slow pH drop supports the growth of bad microbes that will
kill the healthy microbes and ruin the entire fermentation
process.
2. A fast-acting starter culture pack retains the freshness and
crunchiness of vegetables. There is another way to retain the
crunchiness of vegetables, which is by adding other veggies,
herbs, or spices in the ferment. However, this could change the
taste of the resultant fermented vegetables. Moreover, the
starter culture packs to speed up the process.

It is known that the optimum pH level for fermented vegetables is 4.6 or

lower. If you are using a common or ordinary starter culture pack, it could
take longer for your veggies to ferment. Additionally, this could also
encourage the growth of bad microbes every day that could kill the colony
of good microbes. So, before you buy a starter culture, research and learn
the pH level it provides. At the same time, evaluate the number of days that
your ferment will take to reach that point. Ultimately, this will help you
decide the safety and quality of the resultant product.
Various Strains of Starter Cultures
Apart from the pH levels and effectiveness of a starter culture, you should
also ensure the type of microbes or strains of the starter cultures you are
using. While the most common strains belong to the Lactobacilli family,
you might still want to look into some other strains that are specific to
certain vegetables. Also, you can add another strain to your preferred strain
to amp up the process and improve results. Most importantly, certain strains
will do wonders for your gut health. So, dig deeper into various strains and
do not fear to experiment with a few.
Using different strains can also give you a much-needed change from the
usual saltwater brine and the same taste and texture. Experimentation might
provide a better taste and texture than what you are used to. Additionally,
you can gain health benefits that are usually limited in your normal routine.
Try new starter packs in your initial phase to choose the one that suits your
needs.
All in all, it is known that a mixture of probiotics or strains forms healthier,
fresher, and tastier fermented vegetables than the ones fermented through
salt or brine. However, since different people prefer different tastes, you
should try all methods first.

Buying a Starter Culture for Fermentation

You can select a starter culture for your fermentation process through these
ways –

1. Buy Fermented Vegetables That Have a Live Culture

You can find several fermented vegetables such as kimchi, sauerkraut, and
kosher dills that are available with live culture. Visit a local grocery organic
food store to buy any of these. Check the label to ensure that the food item
has a live culture in it. You can use a spoonful of this fermented food to
prepare new batches of fermented food; this is a continuous process that can
be carried out indefinitely.

2. Use a Vegetable Leaf

Since vegetables like cabbage are full of useful bacteria, you can use these
to develop colonies of good bacteria in the ferment. When using the weight
to submerge the veggies in brine, place a cabbage leaf underneath. This will
provide an optimum environment for the fermentation to take place.
Additionally, the cabbage leaf will force the good bacteria to infuse within
the brine and enhance the results naturally.

3. Buy a Live Starter Culture Online

If you do not have an organic store within your reach, you can buy a live
starter culture for fermented vegetables online. Amazon sells a range of live
starter cultures that can be selected based on your ingredients. Once you
prepare a successful batch, you can take a spoon of brine and use it for your
next batch. You don't need to use a new starter culture pack every time you
make a new batch.

4. Extract Whey from Yogurt

Even though whey isn't a popular starter culture choice for fermenting
vegetables, you can still consider it and extract it from yogurt. To extract
whey from yogurt, you need to line a colander with a cheesecloth or a
muslin cloth and pour the yogurt in it. Let the whey separate from the curd.
It will slowly drip into the collecting bowl. The cheesecloth will collect the
creamy curd, which can be used for several recipes. The collected liquid,
which is the whey, can then be used as a starter culture for kraut or pickles.

5. Buy a Supplement
Supplements containing Lacto-bacteria can be found in health food stores.
These supplements, available in a capsule form, are usually preserved in the
refrigerator as they are high in quality. Open the capsule, pour the contents
into the brine, and stirring well to distribute its content evenly within the
mixture. Next, arrange your vegetables in the jar and pour in the brine
mixture. You can also buy these supplements online.

6. Look for a Pint of Fermented Vegetables

Is there someone you know who is a fermenting enthusiast and prepares
fresh batches of fermented vegetables often? If yes, then ask them for a pint
of fermented vegetables or buy it from them. Filter the juice by separating
the vegetables using a colander. Use this juice to ferment your veggies.
Lastly, you should know when a starter culture isn't appropriate for your
fermentation process. While salt and whey are usually appropriate for
fermentation, you should change the culture if you see any of these signs in
your ferment:
If there is mold development on the surface of the vegetables.
If there is a creamy layer formed on top of the ferment.
If the color of the vegetable changes to blue, pink, or any other absurd hue
without any explanation.
If the texture of the vegetables turns slimy (not mushy).
If the vegetables or brine starts smelling like yeast.
If it smells extremely bad, pungent, or even rotten.
If you detect any of these issues, throw the batch and start fresh. Before you
change the culture, make sure that the other criteria are fulfilled, such as
even cutting and slicing of vegetables, choosing fresh ingredients, and the
absence of oxygen. If you still detect these unwanted changes despite
fulfilling all necessary criteria, it is time to change the starter culture.
 CHAPTER 4
Preparing the Brine

The fourth step in the fermentation process is preparing the brine. Brine is
the liquid in which the vegetables are soaked. It is usually made of saltwater
but can also contain certain strains of wanted microbes to accelerate the
fermentation process. To prevent mold formation on the surface of the
vegetables and to ensure uniform fermentation throughout, it is necessary
for the vegetables to be submerged in the brine solution from the starting
phase till the end.
As mentioned in the previous chapter, you can choose a starter culture
depending on the vegetable. However, in this chapter, we will stick to brine
water prepared with salt. You can stick to the starter culture of your
preference or as the recipe dictates. Salt is an inexpensive ingredient that is
found in most households regularly. For the sake of your budget and
optimum results, stick to salt as a starter culture unless your recipe says
otherwise. When used in the correct ratio, salt produces an optimum
environment for your veggies to ferment. It supports the growth of good
microbes and encourages them to colonize. At the same time, salt also
discourages the growth of bad microbes that could otherwise disrupt the
fermentation process.
Since dairy products like yogurt need a strictly sterile environment to
ferment, you should stick to whey or other starter cultures in this case.
However, veggies can easily ferment in the presence of salt as the leaves are
abundant with useful microbes. The anaerobic environment created by
using salt not only results in optimum fermentation but is also good for your
health.
While packing your vegetables into the jar, make sure that there is enough
brine for your veggies to be fully submerged in it. Even if they are fully
submerged, keep checking the veggies every now and then. If you see them
floating above the brine, give them a gentle push using a clean wooden
spoon. Submerging veggies in brine and avoiding their contact with air
prevents the development of mold on the tops of the vegetables. Even if you
see some mold growth, do not panic. Scrape it off carefully and push them
back in the brine.
For the best results, you need to submerge your veggies in 2 percent brine
fully. To calculate the perfect proportion, consider 2 grams of salt (0.4
teaspoons) for every 100 grams (3.5 ounces) of vegetables. As you know,
filtered water is a must to achieve anticipated results. Since filtered water is
free of chlorine, bad microbes, and other harmful chemicals, it is the best
choice to prepare a brine solution. Apart from chlorine, ensure that the
water is also free of fluoride and chloramines.
Just like chlorine, fluoride, and chloramines kill the good microbes and
destroy the anaerobic environment that is required for optimum
fermentation. As mentioned earlier, you can opt for bottled water, buy a
filter for your faucet to filter tap water, or use a Brita filter. If you have the
luxury, install a water filter for the best results.

Common Brining Techniques

The most common way to prepare your brine is by adding the correct
amount of salt to the water and mixing it thoroughly. However, since we are
considering the fermentation of different vegetables, you should learn about
the different types of brining techniques too.

1. Dry Salting
As the name suggests, you just toss some veggies in dry salt and leave it in
a container. The salt will absorb water from the vegetables and draw out
liquid for the vegetables to ferment. The proportion of salt to vegetables
will vary according to the type and the number of vegetables that you will
be used for fermentation. The ideal ratio for dry salting is 1 tablespoon of
salt for 1 ½ lbs of vegetables. Use less salt, to begin with, to test a batch as
under-salted veggies can be fixed. When salt is introduced in the fermented
mixture, the good microbes begin their work once the environment is
stabilized by salt. Due to this, adding less salt can massively decrease the
risk of spoilage. Fermented veggies like sauerkraut produce the best results
with dry salting.
 2. Normal Brining
Normal brining is when you mix the recommended amount of salt and
water and use it as a brine solution for fermentation. As you know, the ideal
proportion for brine is 2 to 5 percent and best suited for pickles. Vegetables
like jalapenos, green beans, and asparagus taste best when pickled.

3. Pre-Brining
Pre-brining is achieved by mixing salt in water and adding it to the brine.
The veggies are soaked in this brine for a specific period and then drained
off. Once the brine and vegetables are separated, the vegetables are then
compressed to drain excess liquid. This is followed by covering the
vegetables to continue the fermenting process; this method is best suited for
fermented foods like kimchi. The recommended ratio for this method is 4
tablespoons of salt for 4 cups of water.

4. Strong Brining
The stronger the brine is, the more buoyant it will be. This kind of brine is
ideal for storing or preserving food items for a prolonged period, without
the need for refrigeration. Ideally, strong brining is used to make pickles.
Since strong brining has a higher salt to water ratio, the taste can be a bit
off-putting. However, it makes storage easier. Before you consume food
that is fermented in strong brine, wash it properly to remove all the salt
from the water. Depending on the amount of salt used to prepare the brine,
you might have to rinse the vegetables twice or thrice before consumption.

5. Additional Salt
Even if you use normal or strong brine, certain situations demand the
addition of extra salt to veggies when making paste-like mustard, ketchup,
or horseradish. Extra salt should also be added to the mixture when you
want the environment to be stable.

What kind of salt should you use?

All the measurements and ratios of salt mentioned above refer to table salt
or regular grained salt. The ratio and measurement of the salt will change
with the size of its grains. For instance, kosher salt has less volume
compared to other salts due to its larger grains. Therefore, kosher salt has
more air in between grains. To balance it out, stick to an additional 25
percent measurement when using kosher salt.
The best kind of salt to prepare brine is sea salt because it is 100 percent
natural and rich in nutrients, such as calcium, potassium, and magnesium.
For best results, try to collect your own sea salt off rocks if you stay close to
a beach. If you have the luxury and availability, we'd recommend using salt
extracted from the islands off the Atlantic coast of France and Himalayan
salt as these contain several nutrients, too. Apart from these types of salts,
you can also use kosher salt, as mentioned above. Another choice is
pickling salt.
One salt type, which you shouldn't use, is iodized table salt as the iodine
content could ruin the effect of good bacteria in the fermenting
environment. Additionally, iodized salt is relatively low in mineral content
compared to its counterparts. The texture and quality of iodized salt are
affected by dilution that is caused by anti-caking agents.

How much salt should you use?

While the general rule of thumb suggests adding 2 grams (0.4 teaspoons) of
salt for every 100 grams (3.5 ounces) of vegetables, the proportion can vary
according to the type of ingredients, amount of vegetables, and type of salt
used. The sweet spot lies between salinity levels of 1.5 to 5 percent. For
safe results, we always consider the range between 2 to 3 percent.
A typical formula to calculate the percentage of your brine is by dividing
the salt weight to the weight of water. For instance, to prepare a brine with 4
cups of water, add 2 ½ tbsp of salt as an ideal measurement.
Furthermore, the typical measurements of the brine, salt, and water
comprised of:
4 cups of water – 960 grams – 32 oz
1 tbsp of sea salt – 19 grams – .67ounce
For 2 percent brine, add 1 tbsp of sea salt.
For 3 percent brine, add 1 ½ tbsp of sea salt.
 For 4 percent brine, add 2 tbsp of sea salt.
For 5 percent brine, add 2 ½ tbsp of sea salt.
Using these measurements, you will achieve brine solutions of various
salinity percentages; this forms around 4 cups of brine. To make the
calculations more accurate, you can use a scale that follows the 'Baker's
math' formula. According to this formula and scale, all you have to do is
weigh your water and determine the salt amount by pressing the '%' key.
Switch the water with salt and calculate the amount of salt needed using the
same '%' key. Add salt until the required percentage number shows up.

How to Prepare Brine for Fermentation

Preparing your brine is one of the final and most important processes to
encourage the development of healthy bacteria and create an ideal scenario
for optimum fermentation. The process aligns the method of wet-brining
and gains more traction with each passing day. Along with the saltwater, the
natural environment of the fermentation process makes the vegetables
soften and produce a sour and tangy taste. Furthermore, wet brining also
prepares hearty veggies such as winter squash and pumpkin for you to bite
into.
While your veggies are soaking in brine water every day, make sure that
you keep checking them every once in a while; this prevents mold
formation and accelerates the speed of fermentation. Since wet brining
increases the chances of mold formation, check your jars every 2 to 3 days
and discard any mold, if visible.

How Does Fermentation Work?

You already know about the presence of Lacto-bacteria on the surface of
vegetables, which is also the main reason for fermentation. However, these
activate only in the presence of an anaerobic environment, which is
provided by the salt and brine solution.
For successful fermentation, consider some elements and properties, such as
salinity, cleanliness, darkness, temperature, nutrition, and an environment
that is free of oxygen. When placed in a dark, clean, and an oxygen-free
environment, your fermentation jar has an appropriate environment to
produce and release carbon dioxide and to decompose the veggies. As you
know, the good bacteria present on the surface of the plants and vegetables
feed on the natural sugars and turn them into lactic acid; this occurs in the
presence of brine and the absence of oxygen. For optimum fermentation
and a tangy flavor, you should ensure these elements and properties.
The production of carbon dioxide replaces oxygen, and it is completely
harmless. However, it must be released out of the fermentation jar to avoid
explosion and to retain the taste of the vegetables. It is specifically
necessary when you are fermenting ingredients for more than 10 to 14 days.
Also known as Lacto-fermentation, the process of fermenting vegetables
and herbs involves only salt, water, and the main ingredient. However,
some recipes also demand a starter culture pack to ferment veggies. The
reason why Lacto-fermentation works is that harmful microbes cannot
tolerate too much salt, which gives way to the growth and development of
good bacteria.

Basic Fermentation Process

Before we jump to some detailed recipes that produce specific fermented
food items or ingredients, you should first learn the basic fermentation
process using common salt and water as the brine mixture.
Follow these steps for the easiest fermentation process using basic brine.

Ingredients:
Any vegetable or ingredient of your choice
1 tbsp of kosher salt
1 cup water

Directions:
Step 1: Choose your ingredient and wash and rinse off the dirt and harmful
chemicals.
Step 2: Let's say you are choosing cabbage as your main ingredient. Slice it
to form thin and uniform threads. Use a chef's knife (if you are skilled) or
stick to a wooden shredder. Small veggies should be kept whole, and the
larger ones should be shredded.
Step 3: Take a glass jar and sterilize it to remove any bad or harmful
bacteria that could disrupt the chemical process.
Step 4: Pack the shredded or whole vegetables in the jar until it reaches
three-quarters of the jar height.
Step 5: Add 1 cup of water (preferably cold) to the jar and let it sit for a few
seconds. Keep on adding water until your veggies are fully submerged in it.
Ensure that the water does not spill out.
Step 6: Next, measure 1 tbsp of kosher salt for every cup of water used and
mix it with a wooden spoon. Keep on mixing until the salt dissolves in the
water completely.
Step 7: For the weight, use a small bowl, a small plate, or fill a Ziplock bag
with brine and place it on the vegetables within the jar. Ensure that the
weight is enough to keep the vegetables submerged underwater.
Step 8: Use an airlock lid to seal the jar. Make sure that that jar prevents
oxygen from entering.
Step 9: It is now time to store the jar in a dark spot. The temperature should
range from 60 F to 68 F. Let it ferment for around 2 to 3 weeks. In case you
used a normal lid instead of an airlock one, make sure that you open the jar
every 2 to 3 days to let out the carbon dioxide. Failing to do so can cause an
explosion that will be messy and unsafe.
After 2 to 3 weeks, your vegetables are thoroughly fermented and ready to
be consumed. Use them directly or store them in the refrigerator for up to 1
year. The fermentation period varies according to the type of ingredient you
are fermenting. Most homemade fermented food items are kept for around 1
to 4 weeks. For better taste and results, let them ferment for as long as
possible. You can consume it within one week, too, but the taste will be
milder compared to the food that is fermented for 4 weeks. The best time
period to let your veggies ferment is three and a half weeks. For your
fermentation to taste tangier, keep it for around 4 weeks.
However, the longer you keep your veggies to ferment, the more dangerous
it could be. Since there will be a ton of carbon dioxide production, the
chances of explosion can double. For this, use a lid that lets carbon dioxide
pass without letting oxygen in or open the jar every 2 to 3 days to let it out.
However, in the second scenario, oxygen could enter as soon as you open
the jar, which is why using a suitable lid is advised, especially if you are a
beginner. With a suitable lid, you only have to put the lid on and forget
about it. It is not only safe but also produces the best fermentation results.
By now, you know all the basics about fermenting veggies and herbs – the
tools and equipment needed, choosing and preparing vegetables for
fermentation, choosing an appropriate fermenting starter, preparing the
brine, and other how's and why's. In the second part of this book, you will
learn some basic and advanced recipes with several ingredients to produce
various types of fermented foods.
 PART 2
Recipes for Fermented
Vegetables and Herbs

In this section, you will learn a few basic and advanced recipes of
fermented foods that can be easily prepared at home. These recipes will
help you save a lot of money, and you can savor them every day.
 CHAPTER 5
Homemade Kimchi

Who doesn't like kimchi? This Korean delicacy is everyone's favorite and a
staple of Korea. While kimchi can be made using a variety of vegetables,
the basic recipe always uses cabbage. So, in this chapter, we will learn the
basic kimchi recipe and some tips to master the fermentation process.
Even though kimchi turns into a stinky ferment at the end of the process, it
is one of the most savored fermented foods in the world. Kimchi is usually
aromatic and spicy fermented cabbage that can also be called Korean
sauerkraut. Even though you can buy kimchi in stores, the best taste and
results are obtained at home. Since store-bought kimchi contains additional
preservatives for longer shelf life, the taste and smell are often stronger and
more pungent. If you like kimchi, you should definitely make it at home. It
is cheaper, tastier, and you get to eat it every day.
Kimchi is packed with nutrients and offers numerous health benefits. It is
rich in Vitamins A, B, C; it is low in calories and fat content, and rich in
dietary fiber. If you are trying to lose weight, you can snack on kimchi
without worrying too much about your daily calorie count. In fact, kimchi is
one of the 'secrets' behind the low obesity factor among Koreans.
It is time to learn the basic recipe of cabbage kimchi. To get started, all you
need is a big bowl, a sharp knife, and a cutting board.

Cabbage Kimchi Recipe

Serves: 32

Ingredients:
· 3 to 6 pounds of napa cabbage (or 2 heads of large napa cabbages)
· 3 large carrots
· 1 large bunch of green onions
· 15 to 17 garlic cloves
· 1 medium-sized ginger
· ½ cup Korean chili powder
· ½ cup kosher salt
· 4 tbsp white miso paste
· A dash of unsweetened apple or pear juice
· 1 tbsp fish sauce

Directions:
1. Hold the napa cabbage carefully and cut it in half. Rotate and
cut it in half on the other side to obtain four equal pieces. Now,
we need small and equal cubes (approximately 2 to 3 inches per
side) of this chopped cabbage.
2. Slice the carrots into thin and julienned threads. Next, trim the
roots of the green onions.
3. Place the cubed cabbage and sliced carrots into a bowl and add
salt. Mix it using your hands and massage the veggies with the
salt until they absorb some of it.
4. Once that is done, add cold water to the bowl and cover it with
a lid. Let it sit for 90 minutes. After the time is up, line a
colander in a bowl and strain the cabbage and carrot mixture
until all the water is drained off.
5. Next, chop the green onions. Add garlic, chopped green onions,
Korean chili powder, chopped ginger, and miso paste in a food
processor and blend it well.
6. When you achieve a smooth consistency, add fish sauce and a
few drops of apple or pear juice. Blend it again. The resultant
paste should have a consistency like a pancake batter. It can be
thinner.
7. Take a big bowl and add the prepared carrots and cabbage. Pour
the prepared chili paste over it and mix it well using your
hands. Chop some tiny green onions and sprinkle them on top.
8. Massage the veggies with the paste to increase absorption. This
step is crucial as it will increase the flavor of the resultant
kimchi.
9. Once all the veggies are thoroughly covered with the paste,
prepare your glass storage jars for transfer. Pack the veggies in
the jars as tightly as you can. Pour the leftover liquid in the jars
too.
10.
Close the jars with a two-piece lid. However, do
not screw the lid. Just let the ring be in place. Use a rimmed
baking dish to hold the jars and to collect any extra liquid or
spill-over. This will save you from a huge mess.
 11.
Find a clean and dry spot and place the jars to
ferment for 72 hours. To release additional air bubbles and
unrequired gases, insert a chopstick in the jars. You can also
add some extra brine to keep the veggies submerged and
accelerate the fermentation process. To prepare extra brine, mix
4 teaspoons of kosher salt with 1 quart of cool water and mix it
thoroughly. Pour it into the jars.
12.
To store your fermented kimchi for a longer
period, line your refrigerator shelf with a rimmed sheet and
place your jars. You can store these jars for up to 6 months,
given they are always refrigerated and submerged in the brine
water. Since the taste and aroma will become stronger with
time, you should preserve it for as long as you can.

Your kimchi is now ready to be consumed and used for other recipes.

Kimchi Types and Recipes

Once you master the basic kimchi recipe using cabbage, you can tweak the
recipe and produce kimchi with almost every vegetable. Here are some of
the other common forms of vegetable kimchi.

Radish Kimchi
Just like you prepare basic kimchi with cabbage, you can switch the main
ingredient to radish to produce radish kimchi. Even though most people do
not prefer radishes, turning it into kimchi offers all the health benefits and
makes it tastier. Also known as Kkakdugi, radish kimchi is usually made
with cubed kimchi. Since radish is a hard vegetable, this kimchi has a
crunchy texture and a bite to it. However, radishes can absorb brine, which
also makes this kimchi equally juicy; and that is what we are aiming for
ultimately – juicy and crunchy or crispy fermented food. Radish kimchi is
popularly served with seolleongtang, which is a traditional soup in Korea
made with briskets and ox bones.
Follow the steps to learn the procedure.
Serves: 48

Ingredients:
· 2 to 3 large radishes
· 3 to 4 medium-sized scallions
· 1/3 cup coarse sea salt
· ¼ cup salted shrimp
· 2 tbsp fish sauce
· 3 tbsp minced garlic
· 2 tbsp Korean red chili pepper flakes
· 1 tsp grated ginger
· 2 tbsp sugar

Directions:
1) Clean the radishes by scraping off the surface, washing, and
peeling it. Do not peel the skin if it is smooth and free of dirt. Cut
them into 1-inch cubes.
2) Place them in a bowl and sprinkle with salt. Mix it well with your
hands until the surfaces are evenly coated with salt. Cover the bowl
and let it sit for 30 to 40 minutes. Once the time is up, drain the
radishes to separate the liquid.
3) In a separate bowl, add garlic, Korean red chili pepper flakes, fish
sauce, salted shrimp, ginger, and sugar. Mix well to form a paste
with medium consistency.
4) Add chopped scallions and the paste to the drained radishes and
mix well. Massage the paste into the vegetables.
5) Prepare your glass storage jars for transfer. Pack the veggies in the
jars as tightly as you can. Pour the leftover liquid in the jars too.
Find a clean and dry spot and place the jars to ferment for 2 to 3
 days. Once fermented, store them in the refrigerator for 1 or 2
weeks to enhance the flavor.
Your radish kimchi is ready to be served.

Carrot Kimchi
Carrot is another vegetable that can be turned into kimchi. As you know,
carrots are rich in Vitamin A and other essential nutrients. If you are bored
of snacking on plain carrot sticks, tweak it in a kimchi recipe to achieve a
delicious winter snack that goes well with rice and stews. This crunchy
condiment, if prepared correctly, is everyone's favorite. If you are facing
trouble feeding carrots to your kids, this recipe should be your go-to. To
prepare carrot kimchi, you need a generous amount of Korean red pepper
chili flakes, brown sugar, ginger, garlic, rice flour, and scallion. You can
also add this condiment to a salad to make it more interesting and delicious.
Once prepared, you should consume carrot kimchi as soon as possible, as it
doesn't last long. The maximum you can use it for is a month.
Serves: 25

Ingredients:
· 2 pounds large carrots
· 4 cups water
· 3 tbsp sea salt
· 1 tbsp grated ginger
· ¼ cup chopped green onions (or leeks)
· 1 tsp minced garlic
· 1 tbsp fish sauce
· 1 tbsp Korean red chili pepper flakes
· 1 tsp fine grain salt

Directions:
 1) Wash your carrots and peel them. Shred them into fine threads.
Add sea salt and mix it properly to coat it evenly with salt.
2) Cover the bowl and let it sit for 30 to 40 minutes. Once the time is
up, drain the carrots to separate the liquid.
3) In a separate bowl, add garlic, Korean red chili pepper flakes, fish
sauce, and ginger. Mix well to form a paste with medium
consistency.
4) Add chopped green onions and the paste to the drained carrots and
mix well. Massage the paste into the vegetables. Add extra fine-
grain salt if necessary.
5) Prepare your glass storage jars for transfer. Pack the veggies in the
jars as tightly as you can. Pour the leftover liquid in the jars too.
Find a clean and dry spot and place the jars to ferment for 2 to 3
days. Refrigerate to store for a prolonged period.
Your carrot kimchi is ready to be served as a snack.

Cucumber Kimchi
Cucumber is a commonly-found vegetable in almost every part of the
world. So, if you want to try something new but still retain the flavor of
kimchi, you can give this recipe a go. Cucumber kimchi, also known as Oi
sobagi, or stuffed cucumber, is a version of kimchi in the pickled form. To
make cucumber kimchi, slice the cucumbers lengthwise, and a pocket
should be formed at one end. This pocket holds other veggies such as
carrots, onions, ginger, garlic, and radish, along with the spices. Cucumber
kimchi is a crispy snack that is perfect for summer. However, due to the
additional ingredients, you cannot store it for long. It tastes best when
served with stews and soups.
Serves: 25 to 30

Ingredients:
· 3 to 4 large cucumbers
· 2 large carrots (optional)
· 1 tbsp coarse sea salt
· Handful of chives (optional)
· ½ tbsp Korean salted shrimps
· 1 tbsp grated ginger
· 1 tbsp grated red apple (or white pear)
· 1 tsp minced garlic
· 1 tbsp honey or brown sugar
· 1 tbsp fish sauce
· 1 tbsp Korean red chili pepper flakes

Directions:
1) Wash the cucumbers and cut them lengthwise. Removing the peels
is optional. Chop them into cuboids that measure around 1.5 inches
in length. Place them in a bowl and add sea salt and mix properly,
coating it evenly with salt.
 2) Cover the bowl and let it sit for 20 minutes. Once the time is up,
drain the cucumbers to separate the liquid. Since cucumbers are
made up of high water content, they will release additional water
too.
3) In a separate bowl, add garlic, Korean red chili pepper flakes, fish
sauce, grated red apple, honey, and ginger. Mix well to form a paste
with medium consistency.
4) Add chopped chives, Korean salted shrimps, and carrots to the
cucumbers in a separate bowl. Massage the paste into the
vegetables. Add extra fine-grain salt if necessary.
5) Prepare your glass storage jars for transfer. Pack the veggies in the
jars as tightly as you can. Pour the leftover liquid in the jars, too.
Find a clean and dry spot and place the jars to ferment for 12 to 18
hours. Refrigerate to store it for a prolonged period.
Your cucumber kimchi is ready to be served as a snack or as a side dish
with a salad. It tastes the best when served chilled. Try to consume it within
7 days after refrigeration.

Mustard Leaf Kimchi

This kimchi recipe requires an unusual ingredient, which is a mustard leaf
as the main ingredient. Also known as gat, these Korean leaves are dark in
color, and often the stems of the plant are used, too. You can find these
leaves and stems in your local Asian market, buy some on your way back
from your trip to South Korea, or in some parts of China. This type of
kimchi is specifically stronger in taste due to the pungent aroma and taste of
the leaves. The other ingredients in this recipe include ginger, onion, garlic,
red pepper, and pickled anchovy sauce. If you are bored with your regular
kimchi, you can try this recipe for a change.
Serves: 25 to 30

Ingredients:
· 1 bunch fresh mustard leaves
· 6 tbsp sea salt
· 8 cups water
· 1 tbsp grated ginger
· 1 tsp minced garlic
· 1 tbsp fish sauce
· 1 tbsp Korean red chili pepper flakes
· ½ cup chopped green onions or scallions
· 1 tbsp soy sauce (use more if fish sauce is not available)

Directions:
1) Rinse the mustard leaves with clean water to remove dirt. You can
use the leaves as a whole as these will shrink during fermentation.
In a bowl, add salt to the water and mix it well until it dissolves
completely. Soak the leaves in the water. Add extra weight to keep
the leaves submerged in the brine.
2) Cover the bowl and let it sit for 2 hours. Once the time is up, drain
the leaves to separate the liquid.
3) In a separate bowl, add garlic, Korean red chili pepper flakes, fish
sauce, soy sauce, chopped scallions or green onions, and ginger.
Mix well to form a paste with medium consistency. To reduce the
consistency of the paste, run it in a food processor with extra soy
sauce. This will make it easier for you to coat the leaves with the
paste.
4) Pour the paste over the leaves and massage it into the vegetables.
Taste it and add more salt if necessary.
5) Prepare your glass storage jars for transfer. To pack the veggies,
chop the leaves into smaller pieces and place them in the jars as
tightly as you can. You can also use the stems of the leaves. Pour
the leftover liquid in the jars too. Find a clean and dry spot and
place the jars to ferment for 4 to 5 days. Refrigerate to store for a
prolonged period.
Your mustard leaf kimchi is ready to be served. Use it within a month.

Kale Kimchi
Who would've thought that the boring and bland kale can be turned into
something that you crave every day? That's the magic of kimchi. This
version of kimchi is exceptionally healthy and low in calories, making it a
perfect snacking option for those trying to lose or maintain body weight.
Additionally, the health benefits of kale promote a healthy gut, improved
immune system, and improved physical performance. Kale kimchi is best
served as a condiment or sprinkled in salads. In fact, you can use kale
kimchi as the main ingredient in your salad, along with other healthy
ingredients.
Serves: 25 to 30

Ingredients:
· 1 bunch fresh kale leaves
· 3 medium carrots
· 3 tbsp sea salt
· 8 cups water
· 1 tbsp grated ginger
· 1 tsp minced garlic
· 1 tbsp fish sauce
· 1 tbsp Korean red chili pepper flakes
· ½ cup chopped green onions
· 1 tbsp soy sauce (use more if fish sauce is not available)

Directions:
1) Wash the kale leaves to remove dirt off its surface. Chop the kale
leaves into tiny bite-sized pieces. You can also use the stems. Add
 grated carrots and chopped green onions to the chopped kale, leave
in a bowl, and sprinkle salt. Mix it well to coat the veggies with salt.
2) Cover the bowl and let it sit for 4 to 6 hours until enough liquid is
released from the veggies. Once the time is up, drain the leaves to
separate the liquid.
3) In a separate bowl, add garlic, Korean red chili pepper flakes, fish
sauce, and ginger. Mix well to form a paste with medium
consistency. To reduce the consistency of the paste, run it in a food
processor with extra fish sauce. A thinner consistency is needed to
allow the kale leaves to absorb the liquid.
4) Before you pour the paste over the veggies, taste the leaves. If it is
too salty, rinse it once. Pour the paste in the bowl of vegetables and
massage it thoroughly. Taste it and add more salt if necessary.
5) Prepare your glass storage jars for transfer. Pour the leftover liquid
in the jars, too. Find a clean and dry spot and place the jars to
ferment for 2 to 4 days. Refrigerate to store it for a prolonged
period.
Your kale kimchi is ready to be served. It tastes best when served chilled.
Use it within a month of refrigeration.
Other vegetables and fruits that can be turned into a kimchi recipe include
green beans, Brussels sprouts, and white pear. Try to experiment with
different vegetables or mix and match the main ingredients and recipes to
invent your own style. That's the best part about making kimchi – almost
everything aligns with the seasonings, and all ingredients go well with each
other. Use the basic ingredients to try combinations – ginger, garlic, Korean
red chili pepper flakes or powder, fish sauce, and salt.
If you are vegetarian, you can replace fish sauce with soy sauce and use it
in a slightly larger quantity to gain similar results.

How to Use Kimchi

Once you have your kimchi prepared, you can either savor it in as it is or try
different recipes using cabbage kimchi such as kimchi stew, kimchi
pancakes, and kimchi rice. Let's take a look at a few –
· Kimchi rice: The simplest way to use kimchi, apart from eating it as it is,
is to eat it with rice. Sauté some green onions, white onions, and garlic in
sesame oil. Add grated carrots (entirely optional) and toss it for a few
seconds. Add cut kimchi, gochujang paste, and salt. Mix it well and add
some salt. Add cooked rice, mix it well, and serve with chopped spring
onions and sesame seeds. Serve with basic cabbage kimchi on the side.
· Kimchi stew: Sauté onions, garlic, chicken, pork belly, or tofu (for
vegetarians) until the onions turn golden brown. Add chopped cabbage
kimchi, sugar, salt, gochujang paste, chili flakes, and meat or vegetable
broth. Let it simmer and bring it to a boil. Cover it with a lid and let it cook
for 10 minutes. Add sesame oil and garnish with chopped green onions or
scallions.
· Kimchi pancakes: Mix all-purpose flour, salt, and potato starch in a bowl.
Add chopped green onions or scallions with chopped cabbage kimchi and
kimchi juice to the flour mixture. Add water and mix it well to form a
medium consistency for pancakes. Heat oil in a nonstick pan and spread the
batter in the shape of a pancake. Cook it well on both sides until crispy.
Sprinkle chopped green onions and sesame seeds on top. Serve with a
dipping sauce (like soy sauce).
Once you make kimchi, you will crave for it every once in a while. Some
individuals have turned kimchi into a staple, which is eaten every day.
 CHAPTER 6
Fermented Onions and Garlic Cloves

Onions and garlic are a staple in your kitchen and needed for most recipes.
However, these can be too expensive during off-seasons, which is why you
should store and ferment them to use for a prolonged period. Fermenting
garlic also has other benefits - at times, raw garlic can give out too much
heat, which makes it unsuitable for consumption. The pungent smell and
overpowering taste can spoil a recipe. To avoid this, we usually add less
garlic to our food. However, by doing this, we are depriving our bodies of
essential nutrients, too; this is when fermenting garlic comes to your rescue.
It provides a subtle crossover between roasted and raw garlic while
maintaining its nutritional value. At the same time, the tangy flavor of
fermented garlic enhances the flavor profile of any dish.
Fermented onions are another delicious addition to your pantry. Just like
fermented garlic, these are versatile too. More importantly, fermented
onions are extremely easy to make. If you are new to fermenting, onions are
the easiest to ferment and experiment with. Also, let's not forget the
nutritional value offered by fermented onions. Similar to fermented garlic,
raw onions lose their spiciness and pungent aroma while still retaining their
taste and nutritional value after fermentation. In fact, the flavor of onions is
enhanced after fermentation, which is preferred by foodies.

Fermented Onions
As mentioned earlier, onions are one of the most commonly used vegetables
in cooking and also fermentation. These can be fermented by themselves or
added to other vegetable combinations.
Here's how you can prepare fermented onions –
Serves: 20

Ingredients:
· 5 to 6 medium onions
· 2 tbsp salt
· A bunch of fresh oregano or basil leaves (or any other fresh herbs of your
preference)
· 1 quart water

Directions:
1) Peel the onions and slice them into half (if small) or into thin slices
(if big). If you are using herbs for extra taste, chop them finely.
2) Place the onions and herbs in a bowl. Add salt and mix it well until
the ingredients absorb the salt.
3) Let it sit for 60 minutes for the onions to release enough liquid for
the brine. Prepare more brine by mixing salt and water.
4) Pack the ingredients in glass jars and pour the brine up to the brim.
Close with an airtight lid.
5) Find a clean and dry spot and place the jars to ferment for 3 to 4
weeks. Refrigerate to store for a prolonged period and use it for up
to 6 months or more.
Check the jars once in a while and notice if there is any bubbling. If there
is, it is time to taste the fermented onions. Also, do not forget to poke the
mixture to let carbon dioxide out once every few days.
Use whey as a starter culture to ease the fermentation process and provide a
better environment for the good microbes to thrive and ferment the onions.
If you want a stronger taste, let the onions ferment for more than 4 weeks. If
you see any mold formed on top of the brine, scrape it using wax paper.
Pour more brine to keep the onions submerged or use a Ziplock bag filled
with extra brine as a weight over the onions.

How to Use Fermented Onions

Fermented onions are versatile and can be used in several ways –
· Use them as a filling in your wraps or your sandwiches.
· Serve as a side dish with spicy vegetables or any savory meals.
· Add additional ingredients such as peppers and tomatoes to prepare a
condiment using these veggies.
· Use them for cooking in place of raw onions.

Fermented Garlic Cloves

Garlic is another popular choice among food enthusiasts. It makes any
savory dish delicious and possesses several health benefits. Garlic is usually
grown and harvested around fall and stores well in cooler climates.
However, these need to be preserved well when the climate becomes hotter.
By fermenting garlic cloves, you are not only preserving its taste but also
retaining its nutritional value. Additionally, fermented garlic is easier to
digest, too. You can also add sliced or mashed garlic cloves to other
fermented vegetables to enhance the taste.
Fermenting garlic mellows down the heat and pungent smell of raw garlic,
while still providing the flavor complexity it holds.
Here's how you can prepare fermented garlic cloves –
Serves: 20

Ingredients:
· 12 to 15 garlic cloves
· 2 tbsp salt
· A bunch of fresh oregano or basil leaves (or any other fresh herbs of your
preference)
· 1 quart water

Directions:
Step 1: Peel the Garlic Cloves
The first step, which is also the most despised step of all, is peeling the
garlic cloves. Follow one of the given methods to peel garlic with ease.
· Use a sharp knife to peel off the skin and keep the garlic whole.
· Separate the cloves from the head and place them in a small container or
jar with a tight lid. Close the lid and shake it vigorously to separate the
peels from the garlic.
· Roast them in an oven for 5 to 7 minutes at 200 F. Once the peels are a bit
loose and the garlic has cooled down, use your hands to peel the rest of the
skin off the cloves.
Step 2: Prepping for Fermentation
The next step is the most crucial in the entire method, as it will determine
the results.
1) Chop the fresh herbs into fine pieces. Add the herbs and garlic
cloves in a bowl and sprinkle with salt. Mix it well and let it sit for
15 to 20 minutes.
2) Prepare additional brine by mixing 1 tbsp salt with 1 quart of water.
3) Prepare your canning jars and transfer garlic and herbs into the jars.
Pour the brine over the mixture until the ingredients are fully
submerged.
Step 3: Fermentation and Storage
Let it ferment for 3 to 4 weeks. Check the jars once in a while and notice if
there is any bubbling. If there is, it is time to taste the fermented garlic
cloves. Also, do not forget to poke the mixture to let carbon dioxide out
once every few days. Refrigerate it for longer use and consume it within 6
months. If you want a stronger taste, let the garlic cloves ferment for more
than 4 weeks. If you see any mold formed on top of the brine, scrape it off
using wax paper.

How to Use Fermented Garlic Cloves

Fermented garlic cloves are versatile and can be used in several ways.
· Use them to cook as you would use raw garlic cloves in the initial stages
of cooking.
· Grate them and add as a topping on sandwiches.
· Grate and mix with butter to prepare garlic butter. Enjoy with breadsticks.
· Add grated garlic to dips.

Quick Fix
If you prefer the taste of fermented garlic or onions but do not have enough
time to ferment them, slice and sauté them in vinegar or apple cider vinegar
until they turn golden brown. To reduce the heat from garlic, use fewer
cloves. You can also add sugar to enhance the taste of this side dish or
topping. Vinegar and sugar are usually used to prepare pickled onions or
pickled garlic cloves. With this quick fix, you can achieve the taste of
fermented or pickled garlic in no time.

Recipes and Versions of Fermented Onions and Garlic Cloves

Turmeric Onions
Turmeric and onions, when paired, form a delicious combination that is
hard to resist. Turmeric offers numerous health benefits due to its
antioxidant and anti-inflammatory properties. It contains an active
compound called curcumin, which boosts immune health and maintains
your digestive health. Also, turmeric tastes great with onions. This golden
condiment can be enjoyed with sandwiches, on salads, and as a side dish
with savory recipes. If you don't prefer turmeric with milk (which is
recommended to boost immunity), you can eat it with fermented onions.
The recipe is extremely easy to prepare, as it needs only two ingredients.
Serves: 10

Ingredients:
· 3 pounds of yellow onions (or white onions)
· 1 tsp turmeric powder
· 2 tbsp sea salt
· 1 tsp black pepper powder
· 1 cup filtered water

Directions:
1) Slice the onions as thinly as you can. Take a bowl and add the
sliced onions, black pepper powder, turmeric, and salt.
2) Mix it well for the onions to absorb the salt. Let it sit for 30 to 60
minutes for the onions to release brine.
3) Transfer the turmeric and pepper coated onions into canning jars
and pour the released liquid over it. Prepare more brine by mixing
salt and water.
4) Let it ferment for 3 to 4 weeks. Check the jars once in a while and
notice if there is any bubbling.
If you prefer a stronger taste, let it ferment for more than 4 weeks.
Refrigerate the mixture to store and use it for more than 4 to 5 months.
Since turmeric will leave a yellow stain on your hands, it is advised to wear
gloves while massaging the salt into the onions.

Pickled Carrots with Onions and Garlic

This is a simple recipe that combines the most modest ingredients and turns
it into a delicious condiment. To enhance the flavor of the carrots, we are
also adding some herbs and spices such as mustard seeds, celery seeds, dill,
and peppercorns apart from onions and garlic. Unlike fermentation, pickling
these ingredients incorporates an additional step, which is boiling the
vegetable. Also, the tangy flavor of the pickled carrots is achieved with
vinegar in this recipe.
Serves: 15

Ingredients:
· 2 pounds of carrots
· 5 to 6 garlic cloves (washed, peeled, and separated)
· 1 medium onion
· 2 cups sugar
· 5 cups white vinegar
· 2 tsp sea salt
· 2 tbsp chopped dill
· 8 to 10 peppercorns
· 4 tsp celery seeds
· 8 tsp mustard seeds

Directions:
1) Slice the onions as thinly as you can. Chop the carrots into tiny
cubes or shred to form thin and uniform slices.
2) Take a pan and add the sliced onions, carrots, garlic cloves,
peppercorns, and dill, and put on the stove to simmer for a few
minutes until the onions and carrots are crisp.
3) Meanwhile, add sugar, salt, vinegar, and water in another pot and
put it to boil. Add the carrot mixture to this pot and let it cook for
some time.
4) Prepare your canning jars for pickling. Place mustard seeds and
celery seeds at the bottom of each jar.
5) Transfer the carrots and onions into these canning jars. Let it sit for
30 to 60 minutes for the vegetables to release enough brine. If
needed, prepare more brine by mixing salt and water.
6) Place these canning jars in a hot water bath for 15 to 20 minutes.
Remove them from the heat and let them cool at room temperature.
7) Let the carrots ferment for 3 to 4 weeks. Check the jars once in a
while and notice if there is any bubbling.
You can consume this carrot mixture without waiting for the fermentation to
take place. However, if you have enough time, let it ferment for a few days
to achieve a stronger taste and texture. This condiment can be consumed as
a snack or used as a topping in salads and sandwiches.

Korean Fermented Garlic Cloves

This recipe is native to Korea and is popularly known as maneul jangajji. In
this recipe, garlic cloves are fermented using soy sauce as their base or
brine. Jeju Island, which is a famous location in South Korea, harvests tons
of garlic every year, which makes this dish a delicacy in that area. This
recipe can be made using green or mature garlic, depending on availability
and preference. For best results, use mature white garlic cloves in this
recipe. To prepare fermented or pickled garlic cloves, you need to treat this
ingredient through a two-step process. By the end of this two-step process,
you will achieve pickled garlic cloves that are less pungent in taste and
aroma but equally delicious as raw garlic.
Serves: 15

Ingredients:
· 9 to 10 garlic cloves
· 2 cups vinegar
· 2/3 cup soy sauce
· 1 tbsp sea salt
· 3 tbsp sugar
· 3 cups water

Directions:
1) Boil 2 cups of water and soak the garlic cloves for 20 to 30
minutes. This step will make it easier for you to peel off the skin.
Cut the root ends and rinse the cloves. Place them in a bowl.
2) Next, make the brine by mixing vinegar, water, and salt. Mix it
thoroughly and pour over the garlic cloves. Make sure that the
 cloves are fully submerged in the brine.
3) Cover it with a lid and let it ferment for 5 to 7 days.
4) Once the garlic cloves are fermented, it is time to prepare the soy
brine. For this, add soy sauce, vinegar, sugar, and water to a pot and
bring it to a boil. It should not take more than 5 minutes.
5) Once boiled, set the mixture aside to cool down at room
temperature.
6) Strain the garlic clove mixture and place it in clean storage jars.
Pour the soy brine over the garlic cloves to fully submerge them.
7) Let the garlic cloves ferment for 2 weeks. Check the jars once in a
while and notice if there is any bubbling.
Even though you can consume this fermented garlic after letting them
ferment in the vinegar brine, wait for them to ferment in the soy brine to
achieve a better taste. It will have a sweet and tangy flavor that will pair
well with almost every kind of savory meal. The best way to use Korean
fermented garlic is with rice or with any main dish. Since it is less pungent
in taste, you can eat it whole. Use the soy brine as a dipping sauce. Make
sure that the garlic cloves you are using are fresh as it will majorly affect
the taste and shelf life of the resultant fermented garlic cloves.

Garlic, Onion, and Dill Okra

Okra is an unpopular vegetable that is rarely preferred or used as an
ingredient in most recipes. However, there is one way to gain the nutritional
benefits of okra without hating it, which is by fermenting it using garlic and
dill. As you know, garlic elevates the flavor of any vegetable it is paired
with, and combined with the amazing tangy results of fermentation; you
will start loving okra. This vegetable is loaded with nutrients, such as
Vitamin K, Vitamin C, folate, fiber, and potassium. Apart from these
nutritional benefits, okra helps in regulating blood sugar levels, regulates
digestion, and fights fatigue. So, what are you waiting for? Try this okra
and garlic-infused fermented recipe today.
Serves: 20
Ingredients:
· 13 to 15 okra pods
· 3 to 4 garlic cloves
· ½ medium onion
· 1 tsp dried dill seeds
· ½ tsp whole peppercorns
· ½ tsp mustard seeds
· 2 tsp sea salt
· 1 cup filtered water

Directions:
1) Slice the onions as thinly as you can. Trim the tops of the okra and
leave them whole. Peel the garlic cloves and leave them whole, too.
2) Take a bowl and add the sliced onions, garlic cloves, and okra. Add
salt and mix well. Leave it aside for 30 minutes until the veggies
release brine.
3) Prepare your canning jars and line the bottom with mustard seeds,
peppercorns, and dill seeds. Transfer the okra, onions, and garlic
cloves in the canning jars and pour the released liquid over it.
Prepare more brine by mixing salt and water.
4) Let it ferment for 3 to 4 weeks. Check the jars once in a while and
notice if there is any bubbling.
Place weights over the okra to keep them submerged in the brine. To
strengthen the flavor of okra, let it ferment for more than a week. Since we
are adding additional spices in this recipe, it can be used as a side dish or as
an ingredient to cook curries or certain sauces. You can also consume it as a
snack with bread.

Spicy Fermented Green Garlic

Green garlic, if put in simple words, is the garlic that is harvested before it
matures. In other words, it is the 'baby' version of white garlic. Green garlic
looks like scallions or green onions, which can be confusing. It is a long
green stem with a bulb or head on one end that eventually matures and is
harvested as white and mature garlic. Compared to white garlic, green
garlic has a milder taste and is less spicy, which is suitable for raw
consumption. In this recipe, we are adding peppers to this dish, which helps
increase the metabolic rate and maintaining body weight.
Serves: 20

Ingredients:
· 8 to 10 green garlic stems
· ½ tsp crushed pepper flakes or 1 whole pepper
· 1 tbsp sea salt
· 1 cup filtered water

Directions:
1) Slice the green garlic bulbs as thinly as you can. Use a combination
of the green and white parts of the garlic. If you are using the whole
pepper, chop it into tiny pieces, too.
2) Take a bowl and add the sliced garlic parts along with the chopped
peppers. Add salt and mix well. Leave it aside for 30 minutes.
3) Prepare your canning jars and line the bottom with crushed pepper
flakes (if you are using it instead of the whole pepper). Transfer the
garlic into the canning jars and pour the released liquid over it.
Prepare more brine by mixing salt and water and pour it on the top.
4) Let it ferment for 6 to 7 days.
You can also replace the green garlic with green onions or scallions to
achieve a different taste. Use spicy fermented green garlic as a side dish, in
soups, sautés, or roasts. Serve it as a condiment with grilled veggies or
meat.
Fermented onions and garlic are versatile and can be used in most recipes
and can also eaten alone. Try experimenting with different vegetables and
ingredients to invent your own recipes.
 CHAPTER 7
Fermented Fresh Herbs

It's time to ferment some herbs. Even though herbs can be stored for a
prolonged period in their dry form, the taste is enhanced once you ferment
these. Even though preserving woody herbs in their dehydrated form is the
most common method to store herbs for a prolonged period, this method is
not preferred by all as it diminishes the taste of these herbs, such as
rosemary, thyme, and oregano. The same herbs, when fermented, provide a
nuanced flavor and elevate the taste of any dish; this is because of the
introduction of lactic acid during the fermentation process. This component
adds to the existing flavor of the herbs and makes it more delectable.
Moreover, due to their strong flavor, you need to use only a small quantity
of these herbs.
Apart from dry herbs, fermentation of fresh herbs such as mint and basil is
another way to preserve them for a longer period and enjoy the enhanced
taste. The best part is, you can produce several delicious recipes using these
fermented fresh herbs.
Here's the simplest way to ferment fresh herbs and use them as needed –

Fermented Herb Recipe

Serves: 16

Ingredients:
· 1 cup whole fresh herbs (leaves of basil, cilantro, and mint, or any other
herbs of your choice)
· 1 cup water
· 1 tsp sea salt

Directions:
 1. Prepare your storage jars for fermentation. Use small storage
jars as fermented herbs should be used in smaller quantities.
You can use a small jam jar that measures 1 cup or 237 ml.
2. Wash the leaves of the herbs with water.
3. Prepare the brine by mixing the salt and water as per the
quantities given.
4. Pack the herbs in the jars as tightly as you can. Pour the brine
over the herbs. Place a weight over the herbs to keep them
submerged in the brine. Since herbs are light in weight, these
can easily pop out of the brine, which increases the chances of
mold formation. To avoid this, place a weight over the herbs.
5. Close the jars with airtight lids and store them in a dry spot for
fermentation up to 5 to 10 days. Check the jars once in a while
and notice if there is any bubbling. If there is, it is time to taste
the fermented herbs. Also, do not forget to poke the mixture to
let carbon dioxide out.

The resultant fermented herbs will be tangy in flavor. Store in the

refrigerator for up to 6 months and consume as needed. Apart from this
basic recipe, you can also ferment individual herbs that are equally
delicious and versatile to use. To make it into a fermented paste, finely chop
the leaves and use the same method to ferment it.
To make a fermented paste, follow these steps:
1. Wash the leaves of the herbs with water.
2. Prepare the brine by mixing the salt and water as per the
quantities given. Use ½ the quantity of water and salt given as
fermented herb paste makes its own brine.
3. Pluck the leaves from their stems and chop them finely. Add
them to a bowl and sprinkle with ½ tsp salt. Massage
thoroughly for the herbs to absorb the salt completely. Let it sit
for 60 to 120 minutes until the herbs release enough brine.
 4. Pack the ingredients in glass jars and pour the brine up to the
brim. Close with an airtight lid. If the brine doesn't cover the
herbs up to the brim, prepare more by mixing 2 tsp of salt and 1
cup of filtered water.
5. Place a weight on the chopped herbs to keep them submerged
in the brine. Find a clean and dry spot and place the jars to
ferment for 6 to 7 days. Refrigerate to store for a prolonged
period and use it for up to 6 months.

If you own a root cellar, you can store the herbs for up to 2 to 3 months.
During the process, if you notice the herbs turning black, do not worry
because it is a sign of oxidizing. You can still use the herbs and store them
for a prolonged period. It does not harm the shelf life or taste of the herbs.

Other Fermented Fresh Herbs

Let's take a look at some other fermented fresh herb recipes that can be an
extraordinary addition to your herb collection.

Basil and Parsley Paste

Basil and parsley, when combined, form a delicious paste, which is also one
of the most popular homemade condiments. The freshness of the herbs and
the tangy flavor from fermentation makes it a must-have in every pantry. In
this recipe, we are using garlic to enhance the flavor and use it with soups
and sauces. Mix it with some oil to use it as a marinade. In the last section
of this chapter, you will learn a creamy avocado dip using this fermented
paste.
Serves: 15

Ingredients:
· 2 cups fresh basil leaves
· 2 cups fresh parsley leaves
· ½ medium cabbage
· 1 or 2 garlic cloves
· ½ tsp sea salt

Directions:
1) Finely chop the parsley, basil leaves, and cabbage. The cabbage
will give the paste a nice texture. Mince the garlic. If you have a
food processor, blend all these ingredients to form a fine paste.
2) Leave a few cabbage threads aside and add the chopped herbs,
garlic, and rest of the chopped cabbage to a bowl and sprinkle salt
over it. Mix it well for the paste to absorb the salt. If you are
running the ingredients in a food processor, add salt to blend it well
with the other ingredients.
3) Let the mixture sit for 15 to 20 minutes until the herbs release
enough brine.
4) Pack the ingredients in glass jars using a spoon and pour the brine.
Place the rest of the shredded cabbage on top of the herb mixture
and close with an airtight lid. If the brine doesn't cover the herbs
entirely, prepare more by mixing 2 tsp of salt and 1 cup of filtered
water.
5) Find a clean and dry spot and place the jars to ferment for 5 to 6
days. Check the mixture every once in a while and press it to keep it
submerged in the brine. At the same time, taste the mixture to
decide whether it needs more fermentation based on the level of
acidity it has reached.
Remove the shredded cabbage and any mold, if formed, using a wax paper.
Refrigerate to store it for a prolonged period and use it for up to 6 months.

Fermented Sage
While we have heard about the spiritual benefits of burning sage, this herb
is also rich in nutrients and offers a myriad of health benefits. In fact, the
medicinal properties of sage have been in use for centuries. Even though
sage can be used in its dehydrated form, it provides an enhanced taste when
fermented. If you are suffering from digestive issues such as gas, bloating,
diarrhea, or loss of appetite, this herb is your go-to. Even though sage is
easily available in most areas and climatic conditions, fermenting this
ingredient can turn it into an interesting addition in some recipes, one of
which will be given in the last part of this chapter.
Serves: 10 to 15

Ingredients:
· A bunch of fresh sage leaves
· 1 tbsp organic raw cane sugar
· 1 cup filtered water

Directions:
1) Wash and rinse the dirt off the sage leaves and chop them into fine
pieces.
2) Add the organic raw cane sugar in a bowl along with the chopped
sage leaves. Mix it well and let it sit for 15 to 20 minutes.
3) Store it in a canning jar and add more water if required. Let it
ferment for 6 to 7 days.
4) Refrigerate it for longer use (up to 6 months).
Your fermented sage is ready to be consumed. Add it in sauces, marinades,
or soups. To achieve a stronger sage flavor, let it ferment for more than 7
days and stop fermentation once it reaches the desired flavor.

Winter Herb Kvass

Kvass is a fermented drink made with fermented vegetables. However, it is
traditionally made with beets. Depending on the vegetables that are
available, you can prepare your version of kvass. In this recipe, we are
using a combination of three herbs – thyme, rosemary, and sage along with
a popular winter vegetable, which is radish. Drink this fermented beverage
as it is or pair it up with soda to infuse the flavor of herbs. Also, this drink
is extremely rich in nutritional value. You can also experiment with
different vegetables and herbs to produce your version of kvass.
Serves: 5 to 10

Ingredients:
· A bunch of sage, thyme, and rosemary herbs
· 1 medium radish
· 1 cup filtered water
· ½ tsp sea salt

Directions:
1) Shred the radish into thin and uniform threads or slice them into
even circles. Finely chop the sage, thyme, and rosemary leaves.
2) Place these ingredients in a bowl. Add salt and mix it well until the
ingredients absorb the salt.
3) Let it sit for 20 to 30 minutes for the ingredients to release enough
liquid for the brine. Prepare more brine if necessary.
4) Pack the ingredients in glass jars and pour the brine up to the brim.
Close with an airtight lid.
5) Find a clean and dry spot and place the jars to ferment for 6 to 7
days. Check the jars from time to time and let out the carbon
dioxide. Once you notice the mixture bubbling, open the jar to taste
it. Strain the mixture to collect the liquid.
Your kvass is ready to be consumed. Serve it with a rosemary sprig as a
garnish, and this drink tastes best when chilled. If you want your kvass to
have a woodsier flavor, leave it for more than 7 days to ferment.
Use the left-out herbs and radishes as a topping or as a snack. You might
notice the herbs turning black during this process due to oxidation. These
are still healthy and can be consumed.

Fermented Oregano Juice

Oregano is a popular herb and a pantry staple in most houses. It is not only
a popular culinary herb but is also known for its medicinal properties.
Oregano juice is used as an ailment to treat respiratory health issues and is
also used in cooking to make sauces and marinades. As you know, oregano
is popularly used in Italian and Mediterranean cooking, making oregano
juice a valuable ingredient for most cooks. Ferment oregano using the same
method to produce oregano juice and use it for your recipes.
Serves: 5

Ingredients:
· A bunch of fresh oregano leaves
· 1 tbsp molasses or muscovado sugar
· ½ cup filtered water

Directions:
1) Wash and rinse the dirt off the oregano leaves and chop them into
fine pieces.
2) Add the molasses or muscovado sugar in a bowl along with the
chopped oregano. Mix it well and let it sit for 15 to 20 minutes.
3) Store it in a canning jar and add more water if required. Let it
ferment for 6 to 7 days.
4) Strain the mixture to separate the oregano from the water to collect
the juice.
Your oregano juice is ready to be consumed. Add it in sauces, marinades, or
soups. If you want the oregano juice to have a stronger flavor, leave it for
more than 7 days to ferment.

Fermented Chimichurri
Chimichurri is a sauce or a condiment native to Latin countries like
Uruguay and Argentina. It uses garlic, parsley, oregano, olive oil, and red
wine vinegar as its main components. Different countries have different
versions of chimichurri. For instance, some people use cilantro as the main
ingredient for chimichurri instead of parsley. Additional ingredients used in
different versions of this dish are onions, shallots, and hot pepper flakes.
You can also use basil as the main ingredient. While chimichurri uses fresh
herbs and other ingredients, fermentation gives it a tangy flavor that
enhances the overall tasting experience. For the main ingredient, use a herb
depending on the ultimate flavor you want from your chimichurri. For
instance, basil dominates other ingredients and offers a stronger flavor
compared to cilantro and parsley.
Serves: 15

Ingredients:
· A bunch of fresh parsley leaves
· A bunch of fresh basil leaves
· A bunch of fresh cilantro (or any other herb combination of your choice)
· A bunch of oregano (without stems)
· 3 to 4 garlic cloves
· ½ medium onion
· 1 medium jalapeno
· ½ tsp black pepper powder
· 1 tsp fresh lemon juice
· 1 tbsp extra virgin olive oil
· 1 tsp red wine vinegar
· 2 cups filtered water
· 1 tbsp sea salt

Directions:
1) Finely chop the parsley, basil, and oregano leaves along with the
onions, jalapeno, and garlic. You can also blend them together in a
 food processor to achieve a finer consistency. However, do not turn
it into a paste as we will do it in the last step of this recipe.
2) Add the chopped ingredients with the other spices to a bowl and
sprinkle salt over it. Mix it well for the paste to absorb the salt.
3) Let the mixture sit for 15 to 20 minutes until the herbs and other
ingredients release enough brine.
4) Pack the ingredients in glass jars using a spoon and pour in the
brine. Place the rest of the shredded cabbage on top of the herb
mixture and close with an airtight lid. If the brine doesn't cover the
herbs entirely, prepare more by mixing 2 tsp of salt and 1 cup of
filtered water. Place a weight over the herbs to keep them
submerged in the brine.
5) Find a clean and dry spot and place the jars to ferment for 7 to 10
days. Check the mixture every once in a while and press it to keep it
submerged in the brine.
6) Strain the liquid to separate the herbs from brine. Collect the liquid
and keep ¼ of the total brine aside to use it later.
7) Add the fermented herbs and red wine vinegar in a food processor
and blend it until it forms a paste.
To achieve a stronger flavor profile and an umami taste, leave the mixture
to ferment for more than a week or 10 days. Taste the mixture and let it
ferment until it reaches the desired flavor.
Add olive oil to a small batch of chimichurri when it is taken out for
consumption. Do not add it while storing the chimichurri as it can ruin the
texture, taste, consistency, and shelf life of the condiment. Olive oil, which
is high in fat content, can spoil the fermented food, which is why you
should add it only when the batch is ready for consumption. By adding red
wine vinegar, you are not only providing a tangy flavor to the dish but also
increasing its shelf life. Keep this fermented condiment refrigerated for
prolonged use.

How To Use Fermented Herbs

Here are some common ways to use and consume fermented herbs.
· Use it as one of the main ingredients to prepare flatbread or any other
bread recipe.
· Add it to salted butter and use it as a spread on crackers or bread.
· Use it as a topping on burgers and sandwiches.
· Certain fermented herb items like pesto can be used as a sauce for pasta or
on pizza.
· Flavor your soups and casseroles using the fermented herb paste.
· Add onions and garlic to your fermented herbs and serve it with your
wrap.
· Once you finish the fermented herbs from the jars, do not throw the brine
away. Instead, use it as an addition to mayonnaise and vinaigrette. Since the
brine from fermented herbs carries a fresh aroma, it can be used to prepare
broth or used in recipes that require a soupy base.

Recipe Combinations
Try these recipes using fermented herbs or fermented herb paste.

Creamy Avocado Dip using Parsley and Basil Herb Paste

This creamy avocado dip is an elevated version of the usual avocado dip
that you make.
Serves: 10

Ingredients:
· 1 tsp fermented basil and parsley fermented herb paste
· 1 large avocado
· ½ cup unsalted almonds
· 1 or 2 garlic cloves
· 1 tbsp lemon juice
· ¼ tsp lemon zest
· A pinch of salt

Directions:
1) Chop the almonds roughly into fine pieces. Peel and pit the
avocado.
2) Add the avocado, almonds, herb paste, salt, garlic, and lemon juice
to a food processor and blend it well until it turns into a semi-solid
consistency.
3) Store it in a canning jar and refrigerate for up to 2 months.
Use it as a dip with chips and breadsticks or spread it on bread.

Fermented Butternut Squash with Sage

Butternut squash and sage is another interesting combination that turns into
a delicious addition to most recipes upon fermentation.
Serves: 15

Ingredients:
· 12 to 15 fresh sage leaves
· 2 pounds butternut squash
· 1 cup filtered water
· 2 tbsp sea salt

Directions:
1) Peel the butternut squash, remove the seeds, and cut it into tiny
cubes (roughly 1 inch in size). Save a large peel for later.
2) Finely chop the sage leaves. Add it with the butternut squash cubes
in a bowl and sprinkle with salt.
 3) Mix it well and leave it aside for the mixture to release brine.
4) Store it in a canning jar and let it ferment for 5 to 6 days.
If you want your butternut squash to provide a stronger taste, ferment it for
up to 3 weeks. Refrigerate to store for a prolonged period and use it for 2 to
3 months. To use it as a snack, add some sour cream, and enjoy it with your
salad.

Fermented Pesto
Who doesn't like pesto? If made perfectly, pesto enhances the flavor of
every savory dish it is added to. Italian dishes such as pasta, pizza, lasagna,
and sauces use pesto as one of their main ingredients. It uses basil leaves as
the main ingredient along with garlic, olive oil, salt, pine nuts, and also
cheese (optional). While traditional pesto uses a mortar and pestle, you can
also use a food processor to quicken the process. Pesto, when made fresh
and stored in the refrigerator, should be consumed within a few weeks of
preparation. However, to increase the shelf life, you can ferment the pesto
and use it for more than 2 months (if refrigerated).
Serves: 5 to 10

Ingredients:
· 8 pounds of fresh basil leaves
· 4 pounds of fresh parsley leaves
· 4 to 6 garlic cloves
· 4 pounds of pine nuts or walnuts
· 1 ½ tsp sea salt
· 1 tsp olive oil
· ½ cup grated parmesan cheese
· 1 cup filtered water

Directions:
 1) Add the ingredients (except water and olive oil) in a food processor
and blend it well. To achieve a finer consistency, add half of the
total quantity of the ingredients given and mix it all together.
2) Transfer the chopped ingredients in a storage container with a lid.
Meanwhile, prepare the brine by mixing water and ½ tsp salt.
3) Pour the brine over the ingredients and close it tightly with a lid.
Find a clean and dry spot and place the jars to ferment for 7 to 10
days. Check the pesto every once in a while until it reaches the
desired flavor.
4) Once it is fermented, add olive oil and grated parmesan cheese to
small batches of pesto right before they are needed.
It is crucial to add olive oil and cheese right before consumption and not for
a prolonged period as the high-fat content in olive oil and cheese can spoil
the fermented food. Also, this last-minute addition offers a hint of freshness
to the dish. Use this pesto as a topping in pasta, or spread it on bread to
make bruschetta.
Note: Since all herbs are light in weight, these can easily rise to the surface
of the brine and float; this increases the chances of mold formation and
decreases the shelf life. Use weights such as small bowls of Ziplock bags
filled with more brine to keep the herbs submerged in the brine. Also, it is
important to use fresh herbs for fermentation. Since herbs oxidize during
the process, using stale herbs will ruin the texture and taste of the recipe.
 CHAPTER 8
Fermented Beetroot

Beetroot is another ingredient that can be fermented and relished. When

mixed with some spices, it turns out to be one of the most sought-after
fermented recipes. As mentioned earlier, beets are mostly fermented in their
whole to retain the flavor and crunch. They are small in size and can fit in
small jars to prepare smaller batches easily. Since beetroot is high in sugar
content, you might have to adjust the beetroot content in your recipes. Beets
are rich in fiber, folate, and other essential vitamins and minerals, such as
potassium, manganese, and iron.
Since most people despise beetroot, it is rarely added to meals. Fermented
beetroot is a great way to consume some nutrition. Use fermented beetroot
in salads, as an ingredient, or as a topping in other dishes. Pair sweet beets
with tangy or spicy ingredients to add a different flavor dimension to the
fermented dish. Simple fermented beetroot recipes consist of only beetroots.
You can also add chopped onions and shredded red cabbage for extra flavor
and texture. Also, these basic ingredients pair well with beets, which
enhances the overall fermentation experience.

Fermented Beetroot Recipe

Serves: 10

Ingredients:
· 6 to 8 medium beets
· ½ small red cabbage (optional)
· 1 small onion (optional)
· 4 tsp fine grain salt

Directions:
1) Wash and peel the beets to remove dirt and harmful microbes off its
surface. Shred them into thin and uniform threads or slice them into
even circles, depending on the type of texture and bite you prefer. If
the beets are too small, you can use them as a whole.
2) Chop the onions in slices and shred the cabbage in thin and
uniform threads for even texture.
3) Place all chopped veggies into a bowl and add salt. Mix it using
your hands and massage the veggies with the salt until the beets
absorb the salt completely.
4) Let the veggies rest for 30 minutes or until enough brine is released
into the bowl. If there isn't enough brine for all veggies to be
submerged fully, prepare more by mixing salt and water. Taste it
and add more salt if necessary.
5) Prepare your glass storage jars for transfer. Pour the leftover liquid
in the jars, too, and close tightly using airtight lids.
6) Find a clean and dry spot and place the jars to ferment for 5 to 6
days. To release additional air bubbles and unrequired gases, insert
a chopstick in the jars. You can also add some extra brine to keep
 the veggies submerged and accelerate the fermentation process. Add
extra weight on top to keep the vegetables fully submerged in the
brine.
To store these beets after fermentation for a longer period, keep them in a
jar full of saltwater so that they are fully submerged. Refrigerate them up to
2 months for safe consumption.
This is the simplest fermented beetroot recipe. Add other ingredients or mix
and match to invent new flavor combinations. Since beets are sweet, you
can always add varying flavors that contrast or cut the sweetness.

Fermented Beetroot Types and Recipes

Spicy Fermented Beetroot

What's a better way of consuming beetroot than to spice it up? This
flavorful combination offers nutrition from beets and chilies. Beets, as you
know, are rich in fiber and keep you full for longer. Chilies, on the other
hand, improve your metabolic rate and help in losing weight. These two
factors make it a weight–a loss-friendly snack that can be consumed by
people who are watching their weight. Also, it forms a tasty snack that can
be savored as a healthy winter snack. The sweetness of beets and spiciness
of chilies and peppers are a top favorite among fermenting enthusiasts.
Serves: 10 to15

Ingredients:
· 6 to 8 medium beets
· 2 to 3 medium chilies
· 1 small pepper
· 6 tsp fine grain salt

Directions:
1) Shred the beets into thin and uniform threads or slice them into
even circles. Chop the green chilies and pepper into thin pieces.
 2) Place the sliced beets, chilies, and peppers in a bowl. Add salt and
mix it well until the ingredients absorb the salt.
3) Let it sit for 60 minutes for the beets to release enough liquid for
the brine. Prepare more brine if necessary.
4) Pack the ingredients in glass jars and pour the brine up to the brim.
Close with an airtight lid.
5) Find a clean and dry spot and place the jars to ferment for 6 to 7
days. Refrigerate to store for a prolonged period (up to 2 months).
To use the spicy fermented beets for more than 2 months, eliminate the
pepper from the recipe. Since they wilt easily in the brine, peppers need to
be consumed within a shorter period. Remove the peppers while preparing
the ingredients for fermentation, refrigerate and use it up to 6 months.

Bay Leaf and Ginger Beetroots

Bay leaves add a layer of flavor to any vegetable. It's a spice commonly
used in Indian cooking and enhances the flavor and aroma of the vegetables
it is used with. Bay leaf is rich in antioxidants and several minerals like iron
and potassium. Additionally, bay leaves monitor your heart health and keep
the cardiac rhythm stable. Moreover, these also help control and lower
blood pressure. If you constantly suffer from poor digestive health, this
fermented food will regulate your bowel movements and maintain your
digestive health. Due to the addition of ginger and bay leaf, this forms an
aromatic ingredient in Asian recipes.
Serves: 10

Ingredients:
· 6 to 8 medium beets
· 1 medium ginger root
· 2 large bay leaves
· 4 tsp fine grain salt
Directions:
1) Shred the beets into thin and uniform threads or slice them into
even circles. Grate the ginger.
2) Place the sliced beets, grated ginger, and bay leaves in a bowl. Add
salt and mix it well until the ingredients absorb the salt.
3) Let it sit for 20 minutes for the beets to release enough liquid for
the brine. Prepare more brine if necessary.
4) Pack the ingredients in glass jars and pour the brine up to the brim.
Close with an airtight lid.
5) Find a clean and dry spot and place the jars to ferment for 6 to 7
days. Refrigerate to store for a prolonged period (up to 5 or 6
months).
If you do not prefer a stronger ginger taste, consume it within 4 to 5 days of
fermentation.

Ginger and Orange Beets

As mentioned earlier, the sweetness of beets can be paired with other flavor
dimensions, such as tangy, sour, and spicy. In this recipe, we are combining
the sweetness of beets with the tangy flavor of oranges. The sharpness of
ginger ties them up. As you know, ginger and beets improve digestive
health, and oranges provide Vitamin C and some essential minerals. This
citrusy delicacy is suitable as a winter or summer snack and should be
added as a regular part of those trying to lose weight. Since ginger and
orange elevate the earthy aroma and flavor of beets, these two ingredients
form great accompaniments with fermented beetroots.
Serves: 8

Ingredients:
· 6 to 8 medium beets
· 1 medium ginger root
· 1 tbsp fresh orange juice
· 1 tbsp orange peel
· 4 tsp fine grain salt

Directions:
1) Shred the beets into thin and uniform threads or slice them into
even circles. Grate the ginger and orange peels. If you do not have
peels, you can also use orange zest.
2) Place the sliced beets, orange peels, and ginger in a bowl. Add
orange juice and salt. Mix it well until the ingredients absorb the
salt.
3) Let it sit for 20 minutes for the beets to release enough liquid for
the brine. Prepare more brine if necessary.
4) Pack the ingredients in glass jars and pour the brine up to the brim.
Close with an airtight lid.
5) Find a clean and dry spot and place the jars to ferment for 4 to 5
days. Refrigerate to store for a prolonged period (up to 5 or 6
months).
For a stronger taste, let the mixture ferment for 7 to 8 days, depending on
the flavor strength you prefer.

Cinnamon and Clove Beets

Cinnamon has a distinctive taste that pairs well with apples and beets due to
its sweet flavor. Cinnamon and cloves are rich in medicinal properties,
antioxidants, and anti-inflammatory properties. Also, these two ingredients
massively enhance the flavor of any ingredient. These spices are commonly
used in Asian cooking in the initial stages of preparing any meal. Any
vegetable that is paired with these two ingredients instantly offers enhanced
aroma and taste. After fermentation, this pickled beetroot version can be
used as an ingredient in cooking.
Serves: 20

Ingredients:
· 6 to 8 medium beets
· 1 large cinnamon stick
· 3 whole cloves
· 6 tsp fine grain salt or Himalayan pink salt

Directions:
1) Shred the beets into thin and uniform threads or slice them into
even circles.
2) Place the sliced beets, cinnamon stick, and cloves in a bowl. Add
salt and mix well until the ingredients absorb the salt. For better
results, use Himalayan pink salt.
3) Let it sit for 60 minutes for the beets to release enough liquid for
the brine. Prepare more brine if necessary.
4) Pack the ingredients in glass jars and pour the brine up to the brim.
Close with an airtight lid.
5) Find a clean and dry spot and place the jars to ferment for 4 to 5
days. Refrigerate to store for a prolonged period (up to 2 months).
Most people do not prefer stronger cinnamon and clove flavor, which is
why you should use it before the mixture turns stronger in flavor and
aroma. Instead of refrigerating and using it for 2 months, consume it within
7 to 10 days. However, if you prefer a stronger cinnamon taste, store it for a
prolonged period and enjoy a stronger flavor every time.

Garlic and Dill Spiced Beetroots

This is a different take on the fermented beetroot recipe that involves herbs
and garlic. In this recipe, we are using dill. However, you can replace any
herb of your preference. Since dill goes well with garlic, we are using it in
this recipe to prepare pickled beetroots. We are also adding some spices
such as red chili flakes or peppercorns to enhance the flavor even more.
Garlic improves your heart health and maintains your cardiovascular health.
Also, garlic elevates the flavor of almost any ingredient. Serve this as a
condiment with flatbread or use it as an ingredient to cook savory meals.
Serves: 15

Ingredients:
· 6 to 8 medium beets
· 1 bunch fresh dill
· 3 whole garlic cloves (peeled)
· 6 tsp fine grain salt or Himalayan pink salt
· Spices of your choice (red chili flakes, chili peppers, or peppercorns)

Directions:
1) Shred the beets into thin and uniform threads or slice them into
even circles. Wash the sprigs of dill to remove dirt.
2) Place the sliced beets, garlic cloves, dill, and peppercorns or chili
flakes in a bowl. Add salt and mix well until the ingredients absorb
the salt. For better results, use Himalayan pink salt.
3) Let it sit for 60 minutes for the beets to release enough liquid for
the brine. Prepare more brine if necessary.
4) Pack the ingredients in glass jars and pour the brine up to the brim.
Close with an airtight lid.
5) Find a clean and dry spot and place the jars to ferment for 4 to 5
days. Refrigerate to store for a prolonged period (up to 2 months).
Since this recipe contains garlic, the aroma and strength of the pickled
beetroot will increase with time. If you prefer a stronger garlic-y aroma and
taste, leave it for longer. However, you should know that using more garlic
than the recommended quantity and leaving it for longer will stay on your
tongue after consumption and will cause stinky breath.
To get more creative and try new recipes and combinations, add other
ingredients that are commonly found in homes, such as ginger, turmeric,
mustard seeds, red chili flakes, etc. While certain flavors become stronger
after fermentation, some ingredients mellow down in taste and aroma. So,
choose your ingredients and combinations wisely.

Quick Beet Recipe

If you enjoy the flavor of fermented beets but do not have enough time and
patience to ferment, you can quickly make some in a few minutes. Here's
how to do it.
For this, you need:
· 4 medium beets
· 1 tbsp apple cider vinegar
· ½ tbsp oil
· Salt to taste

Directions:
1) Shred the beets into thin and uniform threads or slice them into
even circles - meanwhile, heat oil in a pan.
2) Add the beets to the pan along with apple cider vinegar and salt.
Sauté well.
3) Cover with a lid and let it cook for a few minutes. You can also add
some chopped onion and cabbage for extra crunch, flavor, and
texture.
4) Add more salt if required. Let it cool for a while at room
temperature.
Serve it as it is or with some bread and cheese.

How to Use Fermented Beets

While the best way to consume fermented beets is by consuming it whole,
you can also try various flavor combinations or serve it as a side with some
dishes. The best thing about fermented beets, apart from being tasty and
nutritious, is that it pairs well with almost every meal. Whether it's plain
cheese or a plowman's lunch, add pickled or fermented beets to the dish to
elevate the experience.
Here are some common ways to use and consume fermented beets.
· Pair it up with goat cheese. The sweet and acidic taste of fermented beets
goes well with the sharp taste of goat cheese. It's a great addition to your
cheeseboard.
· Use it as a winter snack.
· Sauté fermented beet greens with olive oil and a dash of garlic for a light
and savory snack.
· Use it as a filling in your sandwiches or as a topping on your burgers.
· Fermented beets taste great with a nutritious potato salad.
· Salads like beet kvass and buddha bowls taste better with fermented beets.
· Use the pinkish-purple brine of the beets to cook purple pickled eggs.
Fermented beets are a must in every pantry. It is a healthy and delicious
snack that is easy to prepare and store. You can now gain the nutritional
benefits of beets all year round by preserving it through fermentation.
 CHAPTER 9
Sauerkraut

Sauerkraut is a native to Germany, and the main ingredient is generally

Lacto-fermented cabbage. This fermented food has been in use for several
years. In fact, it was a popular food item during World War I, when several
companies manufactured sauerkraut (some American companies even
renamed the item as Liberty Cabbage). Additionally, sauerkraut was widely
used by explorer James Cook. He carried this food with him during his
travels to feed it to men to prevent scurvy (since sauerkraut is rich in
Vitamin C). Just like kimchi, sauerkraut is another delicacy that ranks top
on the list of fermented food.
Since cabbage is favored as the main ingredient in sauerkraut and other
fermented food recipes, you should know how to choose a cabbage that is
appropriate for fermentation. While you already learned about choosing a
vegetable in the first part of this book, let's take a look at how to choose a
cabbage for fermentation.
Consider these four factors while choosing a cabbage for fermentation.
· Freshness: Needless to say, the cabbage must be fresh. Freshness is not
only crucial for flavor and texture but also to determine the amount of brine
it will produce. Fresh cabbages produce more brine compared to the ones
that are stale because fresh cabbage has more moisture content, which
releases more liquid, and hence makes more brine. For the best results, use
cabbages that are harvested in the fall, which is the prime harvesting
season. Since most cabbages are harvested and stored throughout the year
to be sold later, these dry out, and result in less brine production and poor
texture.
· Age: While the age of the cabbage can be difficult to determine, look at
the bottom of the vegetable to get a rough estimate. If the leaves at the
bottom are brown, old, torn, or wilted, the cabbage is old. Additionally,
older cabbages will feel lighter and dull. To confirm the age, ensure that the
leaves from the stem at the bottom of the cabbage are not separating from
each other.
· Sweetness: The taste of the cabbage is another factor that can help you
choose the right one. Depending on the climatic and other growth
conditions, the sweetness of the cabbage can majorly vary. Make sure that
the cabbage you choose is sweet in taste; the sweeter it is, the more flavor it
will provide after fermentation. Before you buy a cabbage, tear a leaf and
taste it to determine the sweetness.
· Size: Lastly, the size of the cabbage matters, too. Hold a cabbage between
your hands and feel the size. Does it feel heavier than its size? If yes, your
cabbage is loaded with moisture content and will produce successful results.
Also, the leaves should be tightly wound among each other, and this will
make slicing or shredding easier, which will result in even threads and great
texture.
Choosing the right ingredient is necessary as it is one of the most important
factors that determine successful fermenting results.

Basic Sauerkraut Recipe

Serves: 15 to 20
Ingredients:
· 1 large cabbage
· ½ medium red cabbage (optional)
· 1 tbsp kosher salt (or pickling salt)
· ½ cup filtered water

Directions:
1. Chop the cabbage carefully and cut it in half. Do not use the
core of the cabbage. Rotate and cut it in half on the other side
to obtain four equal pieces. Now, we need small and equal
cubes (approximately 2 to 3 inches per side) of this chopped
cabbage. You can also shred it to form thin and even threads for
a change in texture.
2. Shred the red cabbage into thin and julienned threads,
preferably the same size as the cabbage.
3. Place the cubed or shredded cabbage with the shredded red
cabbage into a bowl and add salt. Mix it using your hands and
massage the veggies with the salt until they absorb some of it.
4. Let the cabbage rest for 60 to 120 minutes. You will notice
water being released from the cabbage and salt mixture. Do not
throw the liquid away, but use it as brine for fermentation.
5. For variation, you can add additional ingredients such as
apples, ginger, beetroot, or jalapenos.
6. Meanwhile, prepare your storage jars. Depending on your
requirements, arrange the jars of various sizes. Pack the
cabbage into the jars and push it down to accommodate more.
Check whether the veggies have released enough water during
the initial stage. If the brine is not enough, squeeze the veggies
with your hands to release more juice. You can also prepare
more brine by mixing salt and water. Check whether the
veggies are fully submerged in the brine or not.
 7. Once the veggies are packed in the jar, pour the brine up to the
brim. If there is enough space, place a weight over the veggies
to keep them submerged in the brine. Cover the jars with an
airtight lid.
8. Find a warm and dry spot and store the jars for fermentation for
7 to 10 days. To release additional air bubbles and unrequired
gases, insert a chopstick in the jars. Make sure that there is
enough brine in the jars to keep the veggies submerged and to
accelerate the fermentation process. To prepare extra brine, mix
4 teaspoons of kosher salt with 1 quart of cool water and mix it
thoroughly. Pour it into the jars.
9. To store your fermented sauerkraut for a longer period, line
your refrigerator shelf with a rimmed sheet and place your jars.
You can store these jars for up to 2 months, given they are
always refrigerated and submerged in brine water. Since the
taste and aroma will become stronger with time, you should
preserve it for as long as you can.

To achieve better results, taste the sauerkraut once in a while. When the
cabbage is soft, crisp, and has a tangy flavor, it is ready to be served.

Sauerkraut Types and Recipes

Sauerkraut comes in a variety of flavors. While some prefer their sauerkraut
made with regular cabbage, others are open to various combinations.
Red Cabbage Sauerkraut
This ingredient is an interesting variation of the sauerkraut recipe. Red
cabbage gives it a pop of color and a slight variation in taste. We will add
juniper berries and caraway to this fermented dish to make it more
interesting and delicious. Serve red cabbage sauerkraut as a salad with
crispy apple slices. This dish can also be called apple and juniper berry
sauerkraut. Apart from red cabbage, you can also use other varieties of
cabbage that are available in your region. During fermentation, red cabbage
releases its pigments in the brine, which makes it interesting to watch. Red
cabbage is loaded with Vitamin C. Paired with juniper berries that are rich
in antioxidants; this combination forms a healthy dish to snack on.
Serves: 10 to 15

Ingredients:
· 1 large red cabbage
· A handful of juniper berries
· 1 small tart apple (optional)
· 1 tbsp salt
Directions:
1) Shred the red cabbage into thin threads and dice the apples into
small cubes. Cut the berries into bite-sized pieces.
2) Place all chopped ingredients into a bowl and add salt. Mix it using
your hands and massage the ingredients with the salt for them to
absorb it completely.
3) Let the mixture rest for 30 minutes or until enough brine is released
into the bowl. If it is not enough to submerge the veggies, prepare
more brine by mixing salt and water.
4) Prepare your storage jars and pack the mixture up to three-quarters
of the jar's height. Pour the brine and ensure that the veggies are
fully submerged in it. To extract more liquid and keep the veggies
submerged in the brine, place a weight over these vegetables.
5) Find a warm and dry spot and store the jars for fermentation for 6
to 7 days. To release additional air bubbles and unrequired gases,
insert a chopstick in the jars. Once fermented, store in the
refrigerator and use up to 2 months.
If properly fermented, you can refrigerate and use this mixture for up to 4 or
5 months.

Beet and Ginger Sauerkraut

This is another delicious sauerkraut combination that not many people are
aware of. Beetroots pair well with ginger, and when turned into sauerkraut,
this combination forms an excellent side dish or an appetizer. If you like
sweets, this recipe turns into a perfect sweet snack for the evening; this is
because beets are rich in sugar content. Adjust the number of beets based on
the level of sweetness you want to achieve. Ginger offers a myriad of health
benefits, too. It is rich in anti-inflammatory properties and improves
digestive health. Also, the powerful flavor of ginger pairs well with the
sweet beets, making it an interesting and healthy combination.
Serves: 10 to 15

Ingredients:
· 2 to 3 medium beets
· 1 medium ginger root
· ½ small red cabbage (for additional crunch and texture, optional)
· 1 small tart apple
· 1 tbsp salt

Directions:
1) Wash and peel the beets. Shred them into thin and uniform threads
or slice them into even circles. Shred the red cabbage into thin
threads and dice the apples into small cubes. Grate the ginger into a
paste.
2) Place all chopped veggies into a bowl and add salt and grated
ginger. Mix it using your hands and massage the veggies with the
salt for them to absorb it completely.
3) Let the veggies rest for 30 minutes or until enough brine is released
into the bowl. If it is not enough to submerge the veggies, prepare
more brine by mixing salt and water.
4) Prepare your storage jars and pack the veggies up to three-quarters
of the jar's height. Pour the brine and ensure that the veggies are
fully submerged in it. Since you have used beets as the main
ingredient, it might not release enough brine. To extract more liquid
and keep the veggies submerged in the brine, place a weight over
these vegetables.
5) Find a warm and dry spot and store the jars for fermentation for 2
to 4 weeks. To release additional air bubbles and unrequired gases,
insert a chopstick in the jars. Once fermented, store in the
refrigerator and use up to 6 months.
Keep the sauerkraut refrigerated and notice the change in flavor after every
use. The flavor will grow more intense with time. Once you master this
sauerkraut recipe, you can refrigerate it and use it for up to 1 year.
Spicy Turmeric Sauerkraut
This version is an interesting addition to your cooking and goes well with
several dishes. In this recipe, cabbage is paired with turmeric and chilies to
make it flavorful. Even though this version of sauerkraut isn't well-known,
it is savored by people who prefer spicy condiments. Turmeric is rich in
antioxidants and boosts the immune system, which adds to the sauerkraut's
health factor. Additionally, green chilies increase your metabolic rate, which
helps to lose weight. Turmeric is a popular ingredient in Indian and Middle-
eastern cuisine, which is why this condiment goes well with Indian curries
and Middle-eastern flatbreads.
Other ingredients like mustard and cumin add to the exotic flavor of this
sauerkraut. Use this spicy turmeric sauerkraut as a spicy dosa filling, as an
ingredient in Indian curries, in flatbreads, a side dish with cheese, as a
burger topping, or just as a winter snack.
Serves: 10

Ingredients:
· 1 large cabbage
· 2 medium carrots
· 1 small onion
· 2 green chilies
· 1 medium pepper
· 2 tbsp water
· ½ tsp turmeric powder
· ½ tsp mustard seeds
· ½ tsp cumin seeds
· 1 ½ tsp salt

Directions:
 1) Chop the cabbage into equal cubes or shred it into thin slices. Chop
the carrots, chilies, pepper, and onions into tiny bite-sized cubes
too.
2) Place all chopped veggies into a bowl and add salt, cumin seeds,
turmeric powder, and mustard seeds. Mix it using your hands and
massage the veggies with the salt and spices.
3) Let the veggies rest for 60 to 120 minutes or until enough brine is
released into the bowl. If it is not enough to submerge the veggies,
prepare more brine by mixing salt and water.
4) Prepare your storage jars and pack the veggies up to three-quarters
of the jar's height. Pour the brine and ensure that the veggies are
fully submerged in it.
5) Find a warm and dry spot and store the jars for fermentation for 3
to 5 days. To release additional air bubbles and unrequired gases,
insert a chopstick in the jars. Once fermented, store in the
refrigerator and use up to 1 month.
To prolong the storage period, eliminate peppers from the recipe. With this,
you can store your spicy turmeric sauerkraut for up to 12 weeks in the
refrigerator.

Root Veggies Sauerkraut with Caraway Seeds

While sauerkraut is mainly prepared using cabbage, you can also substitute
it for some root veggies such as root celery, golden or purple top parsnips,
and radish. These can be used individually or combined to form an
interesting root vegetable sauerkraut recipe that can be consumed as a side
dish or used as the main ingredient in some dishes. Caraway seeds enhance
the flavor of all ingredients it is paired with and provides an exotic aroma to
the vegetables during fermentation. Use this as an appetizer, a snack, or as
an ingredient in recipes. You can use any or all of these root vegetables to
prepare this sauerkraut version – parsnips, radish, root celery, rutabaga,
turnips, carrots, and beets.
Serves: 10 to 15
Ingredients:
· 2 pounds of any root vegetable of your choice (you can also use a
combination of different root veggies)
· 2 tsp caraway seeds
· 2 tsp salt (extra for brine)

Directions:
1) Wash and peel the root vegetables. Shred them into thin and
uniform threads or slice them into even circles.
2) Place all chopped veggies into a bowl and add salt and caraway
seeds. Mix it using your hands and massage the veggies with the
salt and spice.
3) Let the veggies rest for 30 minutes or until enough brine is released
into the bowl. If it is not enough to submerge the veggies, prepare
more brine by mixing salt and water.
4) Prepare your storage jars and pack the veggies up to three-quarters
of the jar's height. Pour in the brine and ensure that the veggies are
fully submerged in it. Depending on the root vegetable you have
used, it might not release enough brine. To extract more liquid and
keep the veggies submerged in the brine, place a weight over these
vegetables.
5) Find a warm and dry spot and store the jars for fermentation for 9
days. To release additional air bubbles and unrequired gases, insert
a chopstick in the jars. Once fermented, store in the refrigerator and
use up to 1 month.
Before you use this sauerkraut, cook it for a few minutes over a medium
flame. It will soften them up and make it easier to consume.
Carrot and Radish Sauerkraut
Another interesting combination of sauerkraut uses two common root
vegetables, which are carrots and radish. Carrots and radish, when paired
together, offer an umami flavor after fermentation because these ingredients
have an earthy aroma and flavor. If you need a dose of nutrition in your
diet, add this sauerkraut into your daily meals. Have it as a snack, or use it
as an ingredient in salads. It also goes well as a condiment with meat
dishes. This sauerkraut is loaded with essential Vitamins and minerals and
improves your digestive health. Also, the bright colors of this sauerkraut
make it more appealing.

Ingredients:
· 1 large cabbage
· 6 to 7 small carrots
· 8 to 9 small radishes
· 1 tbsp salt

Directions:
1) Chop the cabbage into equal cubes or shred it into thin slices. Chop
the carrots and radishes into tiny cubes or slices.
2) Place all chopped veggies into a bowl and add salt. Mix it using
your hands and massage the veggies with the salt.
 3) Let the veggies rest for 30 minutes or until enough brine is released
into the bowl. If it is not enough to submerge the veggies, prepare
more brine by mixing salt and water.
4) Prepare your storage jars and pack the veggies up to three-quarters
of the jar's height. Pour the brine and ensure that the veggies are
fully submerged in it.
5) Find a warm and dry spot and store the jars for fermentation for 7
days. To release additional air bubbles and unrequired gases, insert
a chopstick in the jars. Once fermented, store in the refrigerator and
use up to 2 to 3 months.
If you notice the brine turning cloudy, do not worry as it is a common
phenomenon. Remove any mold formed on the surface of the veggies.
These are some obvious and commonly used ingredients to make
sauerkraut. However, just like kimchi, sauerkraut can be prepared with
almost any ingredient. All you have to do is gather the basic ingredients,
which are salt, water, and spices of your choice, and begin experimenting.

Quick Sauerkraut Method

If you like the taste of sauerkraut but do not have enough time to prepare
and ferment it, there is a quick method you can follow.
For this, you need:
· 1 large cabbage
· 1 tbsp apple cider vinegar
· ½ tbsp oil
· Salt to taste
· Spices of your choice

Directions:
1) Chop the cabbage into small cubes or shred it into thin and even
threads - meanwhile, heat oil in a pan.
 2) Add cabbage to the pan along with apple cider vinegar and salt.
Sauté well.
3) Once the cabbage is a bit soggy, add the spices and mix well.
4) Cook until the cabbage turns a bit soft but crunchy.
Even though this doesn't align with fermented sauerkraut, you can still
enjoy its taste with this quick method. This method is also useful when you
are looking for something delicious to accompany your meat portion.
Here is another fancier quick stovetop sauerkraut recipe that takes only a
few minutes –

Ingredients:
· 1 small red cabbage
· 1 small onion
· 1 tbsp apple cider vinegar
· ½ tbsp olive oil
· 2 tsp caraway seeds
· Salt and pepper to taste

Directions:
1) Chop the red cabbage into small cubes or shred it into thin and
even threads. Slice the onions thinly - meanwhile, heat oil in a pan.
2) Add onions and cook until they turn golden. Next, add the chopped
cabbage to the pan along with salt, pepper, caraway seeds, and
apple cider vinegar. Sauté well.
3) Cover the pan with a lid and let it cook for 7 to 10 minutes. Once
the cabbage is a bit soggy, add other spices as desired and mix well.
4) Let it cook for 30 to 35 minutes and keep stirring. Once the
cabbage turns a bit soft but crunchy, set it aside to cool down.
Store these cooked sauerkraut dishes in canning jars and refrigerate up to 1
or 2 weeks.

How to Use Sauerkraut

While the best way to consume sauerkraut is by consuming it whole, you
can also try various flavor combinations or serve it as a side dish with some
dishes.
Here are some common ways to use and consume sauerkraut –
1. Sprinkle some cabbage sauerkraut and add slices of jalapeno to
your burger. Add grated radish to enhance the taste.
2. Ginger and beetroot sauerkraut taste best when served with
omelets or sprinkled over veggie burgers.
3. If you are preparing your sauerkraut using apples or other
similar ingredients, sprinkle some on top of your pork, meat, or
tofu.
4. Boil and mash some potatoes to prepare creamy potatoes and
serve it with a dash of cabbage sauerkraut.
5. Boil or fry eggs, slice some jalapenos, and serve it with some
sauerkraut.

Experiment with your own combinations and try to consume sauerkraut

with different dishes. In no time, you will have your own recipe and
sauerkraut combinations that work every time.
 CHAPTER 10
Miso

Miso is a popular Japanese fermented food item that has been popular for
centuries. The primary ingredient in miso is soybeans that develop an
umami taste and aroma after fermentation. Soybeans are fermented with
koji and salt and offer a myriad of health benefits. Koji or koji-kin is a
fungus that is mainly used to break down protein into amino acids and
forms an integral part of Asian food items, such as soy sauce and sake. The
amino acids released after this breakdown act on your tongue to provide
this umami flavor from miso. It is rich in essential vitamins such as Vitamin
K, B, and E, along with folic acid. It maintains your digestive and immune
systems. If you are someone who continually explores different cuisines
and taps into different cultures, you should definitely give miso a try.
Making miso at home is very simple. All you need is soybeans, koji (you
can find it in any Asian market near you), salt, and water. Once you learn to
make miso, you can use it in several recipes such as miso soup or serve it as
a condiment. Also, once you acquire its taste, there's no going back; you
will crave for it every once in a while. The best part about making and
using miso in different recipes is, it takes the form and flavor of most
ingredients in other recipes and enhances the overall experience. For
instance, if added in soups, barley-rich miso gives an umami flavor. If you
add a milder version of miso to meat dishes such as chicken thigh glaze,
you will achieve a sweet flavor that resembles caramel corn.
Apart from the basic kijo, miso can also be prepared using different
inoculations of kijo like barley, chickpeas, white rice, and brown rice. It
gives the resultant miso different colors, taste, and texture. Red miso is
made using barley inoculated kijo, whereas white miso is prepared using a
higher percentage of white rice. The changes in colors and textures will also
depend on the length of fermentation. Some misos are usually fermented for
years, which give it a darker shade. Misos that is fermented for only a few
months are comparatively lighter. Red miso is known as aka, white miso is
called shiro, and mixed miso is called awase.
However, the three main types of miso are classified based on the
ingredients used, which are beans (mame miso), rice (kome miso), and
burly (mugi miso).
Before you begin making your miso, there are certain conditions that you
need to ensure, such as –
· Climate and environment: As you know, the best fermentation results
occur in warm and humid environments. To ferment your miso at a faster
rate, ensure that your environment is at a temperature of 80 F. However, the
spot should not be under direct sunlight. If your apartment is colder than
this threshold, try to prepare an apt environment for your miso to ferment.
For this, the best weather and time of the year to prepare miso is fall or
winter. In cold weather, you can avoid harmful and contaminating
microorganisms from entering and spoiling the miso mixture during
fermentation.
· Fermentation time: The amount of time required to ferment your miso is
around 2 weeks. However, some fermenting enthusiasts prefer to stretch the
fermenting time up to a year or more. The more you ferment it, the funkier
it will taste. For this, you should be more patient and let it ferment for as
long as possible. Longer fermented misos are complex and mellow in taste.
These have a richer umami flavor and aroma (might change according to
the type of legume or kijo used).
· Date of preparation : It is extremely necessary to mark the date of
preparation. Label your jars of miso with the start and expiration date, along
with the salt content and other ingredients to avoid confusion. It is
specifically important while preparing several batches of miso at a time.
· Salt content : Miso requires a salt proportion of 4 to 13 percent,
depending on the type of grains and legumes you are using. It also depends
on the time of fermentation. With an appropriate amount of salt, you are
providing an optimum environment for the good bacteria to colonize and
discourage the development of bad bacteria.
Once you are familiar with the definitions and conditions, it is time to
prepare your miso.

Fermented Miso at Home

Before we delve into the recipe, let's first take a look at the ingredients and
its specifics –
· Soybeans: Soybeans are the main ingredient used to make miso. For
better results, buy soybeans that are larger in size and do not have cracks.
Cracked or chipped soybeans can ruin the texture of the resultant miso.
Soybeans with larger grains absorb more water and give out a pleasant
aroma when cooked. To ensure the quality of soybeans when making miso,
it is recommended to buy these from a local Japanese or Asian store. You
can also find them online.
· Rice koji: Rice or any other grains (like barley or wheat), when inoculated
with a starter culture, forms koji. This starter culture is Aspergillus oryzae,
popularly known as koji-kin in Japan. As mentioned earlier, koji breaks
down protein into amino acids when mixed with other ingredients. These
amino acids provide the umami and distinctive flavor of the miso. Apart
from amino acids, koji also breaks down protein into sugars and fatty acids.
In this recipe, we are using rice koji as it provides the best results and is
easily available. You can find rice koji (or any other type of koji) in your
local Japanese or Asian store. You can also order it online.
· Salt: Salt, as we know, is one of the main ingredients in fermentation. To
make miso, you can use any kind of salt. However, for the best results, it is
recommended to use unrefined natural sea salt that is sun-dried and rich in
minerals.
· Water: Lastly, the fourth ingredient we need to make miso is water. You
should use filtered, chlorine-free water to ferment the soybeans.
Serves: 20

Ingredients:
· 200 grams (7 ounces) dried soybeans
· 400 grams (14 ounces) rice koji
· 1 ½ tsp sea salt
· 1 cup filtered water

Directions:
1) Wash and rinse the soybeans to remove dirt and other harmful
substances off its surface. Fill a pot with clean water and soak the
soybeans for 18 to 24 hours.
2) Once they are thoroughly soaked, strain the soybeans using a
colander. Next, we are going to pressure cook the soybeans.
3) Place them in a pressure cooker, add an appropriate amount of
water, and pressure cook it for 5 minutes. Let it cool for a while
until the pressure is down.
4) Meanwhile, mix rice koji and salt in a separate bowl and let the
mixture sit for a while.
5) To check whether the soybeans are cooked or not, place a bean
between your fingers and squish it. If you can squish it effortlessly,
 it is ready for the next step. Use a potato masher to mash all the
cooked soybeans.
6) Transfer the soybeans in a large bowl and add the koji and salt
mixture to it.
7) Mix it well until the soybeans and koji are properly combined. To
ease the combining process, add some liquid to the mixture. Do not
add too much liquid as a semi-solid consistency is required.
8) To make the fermentation process easier, take some mixture in your
hand and roll it into a ball. Place it in the canning jar and press it to
accommodate more space.
9) Repeat with the remaining mixture and compress them all in the
jars.
10) Once all balls or mixture is placed in the jars, press it
evenly to smoothen the top. If you find any uneven soybean
granules, remove it as it will affect the texture of the overall miso.
11) Press the mixture in the jar as tightly as you can; this will
eliminate all air bubbles and ensure uniform fermentation.
12) Once the soybean mixture is compactly packed, and the
surfaces are smoothened, sprinkle some salt over the top until it
covers the entire surface.
13) To ensure uniform texture and fermentation, place a weight
(a Ziplock bag filled with salt) on the top and cover with a cling
film.
14) Close the jar with an airtight lid and place it in a cool and
dark spot to ferment for up to 3 months. Label the jar with the date
of preparation, expiration date, ingredients, and amount of
ingredients used.
Depending on your requirement, you can also leave the miso mixture only
for 2 months. To prevent over fermenting, store the miso in your
refrigerator.
Important Notes
· Do not add the koji to extremely hot soybeans as the heat could kill it. The
mashed soybeans should be between a temperature range of 104 F to 149 F.
· If you do not have a pressure cooker, you can also use a pot for cooking
the soybeans. First, let the water boil and add your soybeans. Lower the
flame and let the soybeans cook for 3 to 4 hours. Check whether the beans
are cooked or not by squishing it. If they are not, let them cook for longer.
· The amount and proportion of the ingredients mentioned here will form
around 2 pounds of miso.
· If you see mold growing on top of the surface, scrape it off using wax
paper and transfer the miso to another clean container.
· To prevent mold growth, do not let your miso come in contact with air.
When turning the soybean paste into balls, thump it in every corner to avoid
the formation of air bubbles. At the same time, press it properly into the jars
to eliminate air pockets within the jar. Also, spray a paper towel with
alcohol and wipe the inner surfaces of the jars to kill harmful bacteria that
can hinder the fermentation process.
· For best results, use fresh ingredients.
If you have leftover egg yolks, your miso can turn them into tiny suns by
curing the yolks with salt. With miso, you don't have to worry about not
being an expert. Even if you perform a wrong step, your miso will ferment.
Also, any mold can be scraped off from the top, which will not harm the
health of the miso.

Miso Variations and Recipes

Apart from the basic miso, you can also prepare and ferment miso using
different ingredients, variations, and combinations. You can use different
kijo inoculations (as mentioned earlier) to achieve different colored misos
like red, white, and mixed miso.
Let's take a look at how to make these.

Red Miso (Aka)

As you know, red miso is made using barley or soybeans that give it a red
color. Compared to other types of miso pastes, this miso paste takes longer
to ferment and offers a richer and stronger umami taste. Since it has a saltier
taste, too, red miso is a great addition to meat recipes and marinades. Since
it is stronger than white and yellow misos, using even a little amount of red
miso can be overpowering and ruin the flavor of the entire dish. So, use it
appropriately.
Serves: 20

Ingredients:
· 200 grams (7 ounces) soybeans
· 100 grams (3.5 ounces) barley
· 400 grams (14 ounces) dried granular koji
· 1 ½ tsp sea salt
· 1 cup filtered water
· ½ tbsp mature miso

Directions:
1) Soak the soybeans and barley 18 to 20 hours and drain them.
Pressure cook them for 10 to 15 minutes until they are done.
2) Let them cool down and squish them between your fingers to
determine whether they are cooked or not.
3) Let them cool and mash them using a potato masher or your hands.
4) In a separate bowl, mix koji, brine, and water. Once the salt
dissolves, add the mature miso paste, and stir it for a while to mix it
properly.
5) Pour the mixture over the mashed mixture. Mix it with your hands
to ensure uniform distribution of the brine in the mashed mixture.
6) Prepare your storage cans and press the mixture in the jar as tightly
as you can; this will eliminate all air bubbles and ensure uniform
 fermentation.
7) Once the miso mixture is compactly packed, and the surfaces are
smoothened, sprinkle some salt over the top until it covers the entire
surface. Place a weight on the surface to ensure even distribution.
8) Close the jar with an airtight lid and place it in a cool and dark spot
to ferment for up to 6 months.
If you have a cool spot in your house, you can ferment this mixture for up
to 24 months. Refrigerate once opened for consumption.

Yellow Miso
Yellow miso falls between the range of white and red miso, both in terms of
color and fermentation time. It takes a longer fermentation time than white
miso and a shorter fermentation period than red miso. The color of this
miso is slightly yellow and ranges between the shades of light yellow to
light brown. Since the taste of yellow miso is not as overpowering as red
miso, you can use this ingredient in almost any kind of cooking, specifically
for dishes like soups and glazes.
To prepare yellow miso, replace the barley with rice in the recipe mentioned
above. Follow the other types and amount of ingredients, as mentioned.

Mixed Miso (Awase)

As the name suggests, this miso is a mixture of red and white miso, which
makes it useful for almost every type of recipe. The overpowering taste of
red miso mixes with the delicate taste of white miso to produce a
multipurpose flavor profile. Due to this, awase miso is quite versatile and
used in most Japanese dishes.
To prepare awase miso, use a mix of rice and barley with soybeans in the
recipe mentioned above. Follow the other types and amount of ingredients,
as mentioned.

How to Use Miso

The most common use of miso is in soups. Miso soup is a popular dish that
is light, healthy, and comforting. It is often paired with seaweed and
deemed one of the most popular East Asian recipes. However, miso is not
just restricted to soups. There are tons of recipes that can be made using
miso. Let's see some other uses of miso apart from miso soup.
· Use it as an ingredient in your tahini sauce with avocado slices. Spread a
layer of tahini and miso sauce on your bread with avocado slices, dill,
sesame salt, and chopped green onions or scallions.
· Use it as an addition to your cucumber and carrot salad along with
edamame, dried seaweed, and sesame seeds.
· Top tangy miso over your fried chicken wings and garnish it with chopped
scallions or green onions.
· Miso can also be used in desserts. If you want to cut the additional
sweetness in chocolate chip cookies, add a small quantity of miso to offer a
hint of savory.
· Use it in stir-fries and to prepare marinades.
As mentioned earlier, miso is a must-try for all fermentation enthusiasts and
offers a myriad of recipe options for you to try. It takes just 4 simple
ingredients and a little time. Try your own miso today; you won't regret it.
 Conclusion

The best thing about fermented food is that you can experiment with
different ingredients and prepare new combinations and recipes, most of
which work out. While you can serve fermented food as a side dish with
most meals, you can also prepare whole meals by using any of these
fermented ingredients as the main ingredient.
Now that you have gained the A to Z knowledge about fermented food, it is
time to try it at home. As you learned, fermenting veggies is an extremely
simple process; you merely need the right tools and the right information at
each step.
Consider these points before you begin:
· Pay attention to the equipment and tools and sort them out to gain the best
results. Tools like lids, jars, storage containers, or weights, and other
necessary equipment should be cleaned and sterilized. Additionally, these
should be easy to handle and clean.
· The second step is to ensure the type of ingredient and its cutting
technique. Wash and rinse it thoroughly before use. Cut your veggies in thin
and uniform threads to retain texture and obtain a good bite on it. Keep
smaller veggies whole and cut harder veggies into thinner strips or threads.
· Choose a starter culture that is appropriate to ferment your main
ingredient. Choose wisely between salt, whey, and a starter culture. While
the most basic ingredient is salt (also commonly used in most fermentation
methods), certain recipes call for starter cultures or whey to support the
growth of Lacto-bacteria and to eliminate the growth of bad microbes.
While starter cultures aren't always required, these can boost and confirm
the chances of colonizing good bacteria. You can find various types of
starter cultures in the food section. Choose one according to the type of
veggies you are using and check whether it's suitable for the process or not.
· Prepare the brine solution based on the salt and water ratios that you
learned earlier. The right amount and kind of salt will majorly impact the
overall fermentation process. Additionally, ensure that your veggies are
fully submerged into the brine to avoid mold formation and to achieve
uniform fermentation. Use a weight like a plate, bowl, or a plastic bag filled
with more brine to keep the veggies submerged.
· Store the veggies for around 2 to 4 weeks for optimum fermentation. The
preservation and fermentation time also varies according to the type of
ingredient used, the type of lid used, and the temperature or other
conditions. Most importantly, ensure that the carbon dioxide buildup within
the jar is released from time to time. Failing to do so can cause an
explosion, which will be dangerous and extremely messy.
By considering these points, you will become a fermenting master in no
time. Once you master the basic fermentation technique and the recipes
mentioned above, you can begin experimenting with your own recipes. Try
to combine several ingredients and combinations of vegetables to invent
new recipes. Fermented food is growing in demand, and most people are
actively looking for organic fermented food that is all-natural and
minimally processed. Practice every week and then start selling your
fermented food in small batches. We guarantee that it will be a hit.
So, what are you waiting for? Grab your shopping basket and get going.
Once you begin preparing your fermented food at home, there is no turning
back.
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 FERMENTING

A Guide of Succulent Fermenting Recipes of Meat

Products, Kimchi and Sourdough

K AT H Y S M I T H
 Introduction

A long time ago, before the process of refrigeration came into existence, the
process of fermentation was used to preserve foods. The world, however,
has benefited from fermentation since different foods have come into
existence. This ancient process transforms food from its original state into
something delicious.
Fermentation is a simple metabolic process where the sugar in food is
broken down into acids, alcohol, or gas. The Standard American diet does
not include a variety of fermented food, but various cultures around the
world serve these foods with every meal. These items not only taste great
but also have a wide range of benefits. People began fermenting many years
ago, but it is only now that fermented food has become popular. Since the
food has interesting flavors, people rush to buy them. Some also like
fermented food because of the enzymes and vitamins or only because of the
good bacteria.
The basic process of fermentation includes only two ingredients – salt and
vegetables. You can also add some spice to the ingredients if you want
some variety. It is best to use organic ingredients to prevent any toxins from
ruining the process of fermentation. Fermented foods have gained
popularity in recent years due to the benefits they have to offer. Since
people are learning more about probiotics and how they improve immunity
and gut health, people have begun to resort to eating fermented foods since
these are rich in probiotics.
While fermented foods do contribute to a healthy diet, most people have
started eating these foods because of their taste. The flavors of these foods
are induced by the microbes that break the sugar in the food. Some common
fermented foods include Asian miso, sauerkraut, kimchi, kvass, Russian
kefir, and wine. People across the globe are embracing these foods and
including them to their diet.
If you love fermented food, then you are in the right place. This book not
only has DIY recipes for fermenting vegetables but also has recipes you can
use to ferment meats. You will also learn how to make sourdough and use it
for baking different breads and desserts. The recipes are easy to simple and
easy to follow. You must remember to follow the recipe to the tee. An
increase or decrease in certain ingredients can throw off balance leaving
you with bad results. The book also leaves you with some tips to help you
during the process of fermentation.
 CHAPTER 1
Introduction to Fermentation

As mentioned earlier, fermentation is a process that was used to preserve

food long before refrigeration came into existence. People still use the
process to ferment food to produce cheese, wine, kombucha, yogurt, and
sauerkraut. These foods are beneficial because of the probiotics. These
microbes are associated with numerous health benefits, right from
improving your immunity to improving your metabolism.

Fermenting Food
When you ferment food, the microorganisms, such as bacteria and yeast,
convert sugar and starch in the food into acids or alcohol. These acids or
alcohol are natural preservatives that give the food a tartness and zest.
Through fermentation, the number of probiotics in the food and the
beneficial bacteria increase. These bacteria are known to improve heart and
digestive health. They are also known to improve the immune system.
Therefore, it is recommended that you add these foods to your diet to
improve your wellbeing. Some common fermented foods are:
Kombucha
Kefir
Olives
Natto
Sauerkraut
Cheese
Miso
Kimchi
Tempeh
Salami
Beer
Yogurt
Wine
Sourdough bread

Benefits
There are numerous benefits associated with fermented foods. Most foods
are nutritious in their fermented form when compared to their unfermented
form. Let us look at some of the benefits of these foods.

Improves Gut Health

When food is going through the process of fermentation, the number of
probiotics in the food increase. This bacteria can restore the balance of the
microbiome in the gut and alleviate stomach ache and digestive problems.
Studies show that probiotics can reduce some of the symptoms of IBS or
irritable bowel syndrome. This is a common disorder, and most people
across the globe show minor or major symptoms. A study conducted by
Guyonnet D et al. on adults showed that fermented foods, such as yogurt
and cheese, could reduce symptoms like bloating. They can also improve
stool frequency, thereby reducing constipation. Fermented foods are also
known to reduce the severity of gas and diarrhea. If you are someone who
has trouble with digestion or experiences gut issues, you should consider
adding fermented foods to your diet.

Improves Immunity
Your gut health is directly related to your immune system. The bacteria in
the gut can reduce the risk of you developing infections, such as common
cold, flu, fever, etc. These foods also improve your immunity. Since
fermented foods are rich in probiotics, they help to improve your immunity.
You can also get rid of infections faster if you consume probiotic-rich food.
Most fermented foods are rich in zinc, Vitamin C, and iron. These nutrients
are known to strengthen your immune system.

Improves Digestion
Since fermentation breaks down various nutrients in food, it makes it easier
for the body to digest these foods. For instance, during fermentation, the
natural sugar in milk, lactose, is broken down into galactose and glucose.
The latter are simple sugars, and your body can digest these easily. If you
have lactose intolerance, you can eat different fermented foods, such as
cheese, yogurt, and kefir. Fermentation also helps to destroy or break down
chemical compounds, such as lectins and phytates, into smaller and easily
digestible compounds. These are often found in nuts, seeds, legumes, and
grains. Therefore, when you consume foods like tempeh, which are
fermented legumes or beans, your body does not have any trouble with
digesting them.

Other Benefits
Research shows that fermented foods also have other benefits, such as
weight loss, mental health, and heart health.

Mental Health
Research shows that some probiotic strains, such as Bifidobacterium
longum and lactobacillus helveticus, can reduce the symptoms of
depression and anxiety. These probiotics are found in all fermented foods.

Weight Loss
Research also shows that there is a relationship between some probiotic
strains and weight loss. Some of these strains, including lactobacillus
gasseri and lactobacillus rhamnosus, are also known to reduce belly fat.

Heart Health
Studies show that fermented foods lower the risk of developing various
heart diseases. These studies also show that probiotics help to lower the
quantity of LDL or bad cholesterol in your body and blood pressure.

Side Effects
Most people can digest fermented foods, however, there are some people
who may experience some side effects because of fermented foods. Since
fermented foods are rich in probiotics, there is a possibility of an increase in
gas in your body. These foods may also cause some bloating initially. If you
follow a fiber-rich diet or eat fiber-rich fermented food, these symptoms can
worsen. From this, it is important to note that not every fermented food is
created in the same way, and there are different fermentation techniques that
can be used. Some fermented foods may contain high levels of fat, sugar,
and salt. Therefore, it is important to read the labels before you purchase the
product.
If you are keen on fermenting at home, you must stick to the recipe.
Incorrect fermentation times, unsterile equipment, and incorrect
temperatures can spoil the food. This makes it unsafe to eat the end product.

Process of Fermentation
Since most microbes can convert certain chemical compounds into others,
they can be used to produce different beverages and food. There are three
fermentation processes that you can use, and the recipes in the book use one
of these methods.
Lactic Acid Fermentation
In this process of fermentation, bacteria and yeast strains convert the sugar
and starch in the food to lactic acid. During this process of fermentation, an
anaerobic chemical reaction takes place where NADH (nicotinamide
adenine dinucleotide and hydrogen) uses pyruvic acid to form NAD+ and
lactic acid.
This process also occurs in some cells in the body. When you perform
strenuous exercise, the muscles in your body release ATP or adenosine
triphosphate faster than they release oxygen. The body then supplies the
muscles with ATP, which results in sore muscles and lactic acid buildup. In
this situation, the process of glycolysis occurs where a glucose molecule in
the body is broken down into pyruvate molecules.
You can use lactic acid bacteria to preserve and produce different types of
food. The process is anaerobic since there is no oxygen involved. You can
use this method to make kimchi, pickles, yogurt, sourdough bread, and
sauerkraut.

Alcohol Fermentation
In this process of fermentation, yeast is used to break different compounds
into pyruvate molecules. Once this is done, the sugars and starch in the food
are broken down into carbon dioxide and alcohol. This process is used to
produce beer and wine.

Acetic Acid Fermentation

Sugars and starches from fruit and grains ferment into sour-tasting
condiments and vinegar. You can use this method to make foods, such as
kombucha, wine vinegar, and apple cider vinegar.

Different Stages of Fermentation

The process of fermentation can go through different stages, depending on
the type of food you are fermenting.

Primary Fermentation
This is a brief phase, and it is during this phase that the microbes in the food
work rapidly on the raw ingredients, such as dairy, meat, vegetables, and
fruit. The microbes in the surrounding liquid or in the food reduce the
number of putrefying bacteria in the food. This prevents the building of
colonies of the bad bacteria in the food. Probiotics and yeast strains convert
the sugars and starch in the food into substances, such as acids and alcohols.

Secondary Fermentation
This is the longest stage of the fermentation process, and this may last for a
few weeks or days. The microbes and yeast in the food die while the
alcohol levels begin to rise. The microbes die since the carbohydrates in the
food are no longer available for them to consume. Brewers and winemakers
often use this phase to create brews or wines. The acidity of these products
affects the reactions that take place between the environment and microbes.
When the alcohol content is between 12 and 15 percent, the yeast will die.
This stops the process of fermentation, and you need to remove the water
from the equipment. This condenses the alcohol content, and you will be
left with your final product.

Tips to Start Fermentation

Regardless of whether you want to make pickled vegetables, kimchi,
sourdough, or fermented meat, you can use the tips given below to begin
the process of fermentation.

Create the Cultures Needed

When you start the process of fermenting, you need to have a set of
cultures, commonly called "starter" cultures, ready. These cultures are
microbes, and while they are present in the air, you need to have the
cultures ready before you start fermenting. You can use different types of
cultures, but the ones used often are whey from yogurt or SCOBY
(symbiotic colony of bacteria and yeast). You can also use the liquid that
you distilled from previous processes as the "starter" culture. When you add
these to your ingredients, they will multiply, and the process of
fermentation starts.

Clean and Sterile Equipment

It is important to keep the equipment you use for fermentation clean. If you
use dirty equipment, the bacteria in the equipment can mess up the process
of fermentation. Therefore, you should sterilize the equipment before you
add the ingredients to it.

Reduce Exposure
When you expose the ingredients to air, fermentation stops. This means the
ingredients you are using will spoil, and if you eat these foods, it can lead to
food poisoning. You can avoid this in different ways.

Using Brine
You can always submerge the different ingredients you want to ferment in
brine solution. This method works well for a cut or chopped food, such as
meats, fruit, and vegetables. You can always control the pH of the
ingredients. You must monitor the pH, so you control the oxygen in the
process of fermentation. You can also add vinegar if needed.

Storage
Make sure to use airtight containers to prevent air contamination. Most
people who ferment at home often use mason jars with lids. The equipment
always comes with an airtight lid that seals the ingredients in the jar. There
are other methods you can use to prevent air contamination. Some storage
containers also come with valves that you can use to remove any excess
carbon dioxide, which is released during the process of fermentation. If you
monitor the process of fermentation carefully, you can use open sealed
containers. You can always open the lid to release the excess gas in the
containers. You can forget about releasing carbon dioxide if you make
kombucha and wine.

Fermentation Management
When you control the temperature inside the containers during the process
of fermentation, you can determine the outcome of the process. Microbes
function well either at room temperature or in warm climates. The ideal
temperature, however, is dependent on the type of microbe you want to use
and the ingredients you are fermenting. When you alter the temperature, the
process of fermentation changes greatly. If you move the ingredients to the
refrigerator or basement, it will slow the process of fermentation down.
There are times when the process may stop completely. If you try to
increase the heat of the ingredients, it can kill the microbes in the
containers.

Other Tips
Wash all the vegetables well.
If possible, use organic vegetables.
Use non-iodized salt.
Use non-chlorinated water.
Sterilize the storage containers.
Wear gloves when you have to massage the vegetables as the
chili pepper can cause a burning sensation on your hands.
Store the bread in an airtight container or breadbox at room
temperature. It can last for 3 – 4 days. You can also wrap the
bread in plastic wrap.
If you store the bread in the refrigerator, it can last for 7 – 8
days as long as it is wrapped well or in an airtight container.

Now that you have the basics of fermentation down pat let us move to the
different food you can make using this process. We will look at different
recipes to make kimchi, pickles, meat recipes, and sourdough starter
recipes. We will also look at some snacks, desserts, and breakfast recipes
you can make using sourdough. Let's get started.
 CHAPTER 2
Condiments Used in Making
Kimchi, Sauerkraut, etc.

Kimchi Paste
Makes: 2 cups

Ingredients:
7 ounces scallions, sliced
2 – 2 ½ inches fresh ginger, peeled, chopped
1 ½ bulbs garlic, peeled, chopped
1-ounce soy sauce or tamari
1 tablespoon fish sauce
¾ cup gochugaru (Korean coarse red pepper powder)

Equipment:
 Mason's jar (½ quart size)
Food processor

Directions:
1. Place ginger, garlic, and scallions into the bowl of the food
processor. Add gochugaru, fish sauce, and tamari and process
until pasty in texture.
2. Remove the paste into a mason's jar. Fasten the id and
refrigerate until use. It can last for 3 months.

Miso
Makes: Around 2 cups

Ingredients:
3.5 ounces dried soybeans, rinsed well
3.5 ounces salt + 1 tablespoons to sprinkle
1 ½ cups unpasteurized miso
8 ounces rice koji grain
½ cup cooked soybean liquid or as required

Equipment:
Pressure cooker
Mason's jar (1-quart size)
Food processor
Bowl

Directions:
1. Soak the soybeans in water for at least 18 hours. Drain off the
soaked water.
2. Transfer the soybeans into a pressure cooker or instant pot.
Pour enough water to cover the beans.
3. Set the timer for 20 minutes. When the timer goes off, let the
pressure release naturally. Cook until the beans are soft. If it is
not cooked soft enough, cook it for some more time.
4. Strain. Retain about ½ cup of the cooked liquid.
5. Combine koji grains and salt in a bowl. Mash the soybeans
well. You can do it with a potato masher or blend in the food
processor to the texture you desire.
6. Transfer into a bowl. Add koji and salt mixture. Mix well,
mashing simultaneously. Add a little of the cooked liquid if
required, while mashing.
7. Make balls of the mixture, about 1 ½ inches diameter.
8. Transfer the miso into the jar. Press down firmly. Sprinkle 1
tablespoon salt on the miso balls.
9. Keep a flat object on top. Place a weight on top of the object.
The weight should be about 20 percent of the weight of the
miso balls. You can also keep fermentation weights.
10.
Place a plastic wrap on the top of the jar. Keep the
lid on the jar and fasten the lid. Store aside in a cool and dark
place, after labeling the jar with name and date of making.
11.
Leave to ferment for 3 months. Uncover and take
out the weights. Stir the mixture with a wooden spoon.
Smoothen the top of the miso. Place a plastic wrap on the top of
the jar. Keep the lid on the jar and fasten the lid. Store aside in a
cool and dark place for about 3 months.
12.
Shift the jar into the refrigerator.
 13.
This is white miso.

Fermented Bean Paste

Makes: ½ quart

Ingredients:
½ cups cooked, drained kidney or lima beans
2 cloves garlic, peeled
½ cup whey liquid
½ onion, coarsely chopped
½ tablespoon sea salt

Equipment:
Food processor
Mason's jar (½ quart size)

Directions:
1. Add beans, garlic, onion, salt, and whey into the food processor
bowl and process until well combined and smooth.
2. Remove the mixture into the jar. Fasten the lid and cover the jar
tightly with a kitchen towel.
3. Place it on your countertop at room temperature for 3 days.
4. Shift the jar into the refrigerator until use.

Whey
Makes: About 1 cup

Ingredients:
4 - 5 cups plain yogurt
Equipment:
Clean dish towel or cheesecloth
Bowl

Directions:
1. Spread the towel on a bowl. Add yogurt into the towel. Bring
together the edges of the cheesecloth and hold it over a bowl.
Tie up the edges together or fasten with a rubber band and hang
it on a nail or hook.
2. Make sure to keep the bowl underneath the cheesecloth.
3. The dripped liquid is whey.

Transfer into a jar and refrigerate until use. It can last for about a week.
 CHAPTER 3
Kimchi Recipes

Traditional Kimchi (Napa Cabbage Kimchi)

Makes: About 1 ½ quarts

Ingredients:
2 ½ - 3 pounds Chinese Napa cabbage
2 ½ cups + ¾ cup water (non-chlorinated)
1/8 Korean pear, cut into matchsticks
8 ounces Korean radish or daikon, and cut into matchsticks
1 ½ - 2 inches dashima
 ½ cup Korean coarse sea salt or kosher salt or more if required
2 scallions, trimmed and chopped into 1-inch pieces

Seasonings:
½ tablespoon glutinous rice powder mixed with ¼ cup water
1/8 cup finely minced salted shrimp
2 – 4 tablespoons Gochugaru (Korean red pepper flakes) or as
per your taste
½ teaspoon grated ginger
1 ½ tablespoons grated garlic
½ teaspoon sesame seeds
1 ½ tablespoons fish sauce
2 – 3 raw shrimp, finely minced or ground
¼ cup water or dashima

Equipment:
Large glass jar or Mason's jar (½ gallon size)
2 large bowls
Saucepan

Directions:
1. Cut the cabbage in half, halfway through with a knife, starting
from the stem side. Separate the 2 halves with your hands. Do
this with all the cabbages.
2. Similarly, cut each half into 2, halfway through with a knife.
Separate each into 2 parts with your hands.
3. In a large bowl, combine ¼ cup salt and 2 ½ cups water.
4. Dip the cabbage quarters in this solution, one quarter at a time.
Remove the cabbage and drip off the excess liquid by shaking
it. Do not discard the salt solution.
5. Place the cabbage in another bowl.
6. Sprinkle remaining salt over the cabbage leaves (on the thick
part). You start sprinkling from the outer leaves. Be a bit
generous with the salt.
7. Using your hands, mix the salt into the cabbage until the
cabbage softens a bit.
8. Add retained salt water to cover the cabbage.
9. Keep a plate over the cabbage and put something on top of the
plate, like a jar, etc. so that the cabbage is submerged in the
solution.
10.
Keep aside for about 7 to 8 hours.
11.
Rinse the cabbage thrice with cold water. Rinse
well on the white part of the cabbage leaves. Discard the hard
part of the stem.
12.
To make dashima broth if using: Add dashima and
¾ cup water into a saucepan. Place the saucepan over medium
flame and bring to a boil. Lower the heat and simmer for 3 – 4
minutes.
13.
Turn off the heat and let it cool completely.
14.
Combine rice powder and dashima or water in a
saucepan. Place the saucepan over a low flame and cook until a
thin paste is formed. Stir once in a while. Turn off the heat.
15.
Combine all the seasoning ingredients inclusive of
rice paste and cooled dashima in a bowl. Cover and set aside
for about 30 – 40 minutes.
16.
Combine radish and seasoning mix in a bowl,
using your hands. Add scallions and pear and mix well. Taste
and add more salt if required. The mixture should be salty. You
can even add salted shrimp or fish sauce instead of salt.
17.
Spread this mixture over the cabbage leaves. Make
sure all the leaves in each quarter are spread with this mixture.
18.
Fold over the cabbage leaves towards the stem,
and the outer leaf should cover the stem.
19.
Place the cabbage quarters in the jar, the cut side
facing up. When all the cabbage quarters are placed in the jar,
press the cabbage with the back of a spoon. This releases any
air.
20.
Add ¼ cup water into the used bowl of radish
mixture. Swirl the bowl and pour the water into the jar, over the
cabbage.
21.
Close the jar and place it on your countertop for 1
– 2 days, depending on the fermentation. If you are happy with
the fermentation after a day, place the jar in the refrigerator, or
ferment it for another day and place it in the refrigerator.
22.
It should be ready to eat after 7 – 8 days. It can
last for about 4 – 6 months.
Kimchi (Vegetarian Kimchi)
Makes: 2 quarts

Ingredients:
4 pounds Chinese Napa cabbage
2 tablespoons grated garlic
2 teaspoons granulated sugar
Water (non-chlorinated), as required
16 ounces Korean radish or daikon, and cut into thin strips
½ cup Iodine- free sea salt or kosher salt
2 teaspoons grated ginger
2-10 tablespoons Gochugaru (Korean red pepper flakes) or as
per your taste
8 scallions, trimmed and chopped into 1-inch pieces
1 ½ teaspoons kelp powder mixed with 6 tablespoons water
Equipment:
Large glass jar or Mason's jar (½ gallon size)
2 large bowls
Plate to collect fermentation liquid
Fermentation weight or something heavy

Directions:
1. Cut the cabbage in half, halfway through with a knife, starting
from the stem side. Separate the 2 halves with your hands. Do
this with all the cabbages.
2. Similarly, cut each half into 2, halfway through with a knife.
Separate each into 2 parts with your hands.
3. Cut each cabbage quarter into 2 inch wide pieces, crosswise.
4. In a large bowl, place the cabbage and sprinkle salt over the
leaves.
5. Using your hands, mix the salt into the cabbage until the
cabbage softens a bit. Place the cabbage in the bowl.
6. Add enough water to cover the cabbage.
7. Place a plate over the cabbage with something heavy kept on
top of the plate-like a jar or keep fermentation weights in the
jar.
8. Keep aside for about 1 ½ to 2 hours.
9. Rinse the cabbage thrice, with cold water.
10.
Drain the cabbage in a colander. Keep aside for
15-20 minutes.
11.
To make spice paste: Combine ginger, garlic,
sugar, kelp mixture, and Gochugaru in a bowl. Mix well into a
smooth paste.
12.
Squeeze the cabbage gently to remove any
remaining water and place it in a clean and dry bowl.
13.
Add the radish, scallions, and the spice paste.
14.
Mix well with your hands so that the paste is
coated well on the vegetables. Using gloves for the same is
recommended.
15.
 Place the Kimchi in the jar. Press it down so that
the liquid in the jar comes up above the vegetables. Leave at
least 2 inches space at the top for fermentation.
16.
Fasten the lid.
17.
Place the jar on a plate to collect any liquid
dropped during fermentation.
18.
Keep aside for 1-5 days at room temperature, such
that there is no sunlight falling on the jar. Open the jar once
every day and taste it. If you are satisfied with the fermentation,
transfer the jar into the refrigerator. Press down the vegetables
and continue fermentation.
19.
Tastes best after about 2 weeks in the refrigerator.

Baek Kimchi (White Kimchi)

Makes: About 1 quart

Ingredients:
4 pounds Chinese Napa cabbage
3 ¾ cups water (non-chlorinated) + 2 cups extra
¾ cup Korean coarse sea salt

For Stuffing:
¼ large Korean pear, cut into matchsticks
8 ounces Korean radish or daikon, and cut into matchsticks
1 – 2 scallions, trimmed and chopped into 1-inch pieces
¼ orange or yellow bell pepper, cut into strips
 ¼ red bell pepper, cut into strips
½ ounce minari (optional)
2 – 3 chestnuts (optional)
2 – 3 jujubes daechu
½ tablespoon fish sauce
1/8 cup finely minced salted shrimp
1 tablespoon minced garlic
½ teaspoon sesame seeds
½ teaspoon grated ginger
½ tablespoon pine nuts

For Brine:
½ tablespoon glutinous rice powder mixed with ¼ cup water
1 teaspoon salt or to taste
2 cups water

Equipment:
Large bowl
Jar (1-quart size)
Saucepan

Directions:
1. Cut the cabbage in half, halfway through with a knife, starting
from the stem side. Separate the 2 halves with your hands. Do
this with all the cabbages.
2. Similarly, cut each half into 2, halfway through with a knife.
Separate each into 2 parts with your hands.
3. In a large bowl, combine half the salt and 3 ¾ cups water.
4. Dip the cabbage quarters in this solution, one quarter at a time.
Remove the cabbage and drip off the excess liquid by shaking
it. Do not discard the salt solution.
5. Place the cabbage in another bowl.
6. Sprinkle remaining salt over the cabbage leaves (on the thick
part). You start sprinkling from the outer leaves. Add more salt
if required.
7. Using your hands, rub the salt into the cabbage until the
cabbage softens a bit.
8. Add retained salt water to cover the cabbage.
9. Put a plate over the cabbage and put something heavy on top of
the plate so that the cabbage is submerged in the solution.
10.
Keep aside for about 6 hours.
11.
Combine rice powder and water in a saucepan.
Place the saucepan over a low flame and cook until a thin paste
is formed. Stir once in a while. Turn off the heat.
12.
Let it cool completely.
13.
Rinse the cabbage thrice with cold water. Rinse
well on the white part of the cabbage leaves. Discard the hard
part of the stem.
14.
Combine pear, bell peppers, scallion, radish, and
rest of the seasoning ingredients in a bowl. Add extra 2 cups of
water and mix well. Add rice paste and 1 teaspoon salt and mix
 well. Taste and add more salt if required. The mixture should be
salty.
15.
Spread this mixture over the cabbage leaves. Make
sure all the leaves in each quarter are spread with this mixture.
16.
Fold over the cabbage leaves towards the stem,
and the outer leaf should cover the stem.
17.
Place the cabbage quarters in the jar, the cut side
facing up. When all the cabbage quarters are placed in the jar,
press the cabbage with the back of a spoon. This releases any
air.
18.
Close the jar and place it on your countertop for 1
– 2 days, depending on the fermentation. If you are happy with
the fermentation after a day, place the jar in the refrigerator, or
ferment it for another day and place it in the refrigerator.
19.
It should be ready to eat after 7 – 8 days. It can
last for about 4 weeks. This kimchi is not as long-lasting as the
traditional or vegetarian kimchi.

Sachal T'ongpaechu Kimchi (Temple Whole Cabbage Kimchi)

Makes: 3 quarts

Ingredients:
1 cup coarse sea salt
2 ½ pounds Napa cabbage, rinsed

For Stuffing:
1 ½ tablespoons sweet rice flour
 1 ounce dried kelp
1 dried red hot peppers, soaked in water, pureed
½ pound Korean radish, cut into matchsticks
1-ounce fresh ginger, peeled, grated
2 ½ cups water
1 cup gochugaru or to taste
1 teaspoon soy sauce
1 regular persimmon, peeled, halved
1-ounce mustard greens, cut into ½ inch pieces

Equipment:
Large bowls
Glass jar (3 – 3 ½ quarts size)
Saucepan
Rubber band

Directions:
1. Cut the cabbage in half, halfway through with a knife, starting
from the stem side. Separate the 2 halves with your hands. Do
this with all the cabbages.
2. Similarly, cut each half into 2, halfway through with a knife.
Separate each into 2 parts with your hands.
3. Wash the cabbages in a large bowl of water, once again.
4. In a large bowl, place the cabbage and sprinkle ¾ cup salt over
the leaves.
5. Place the cabbage in the bowl.
6. Combine remaining salt and about ½ cup lukewarm water in a
bowl and pour over the cabbage.
7. Place a plate over the cabbage with something heavy kept on
top of the plate-like a jar or keep fermentation weights in the
jar.
8. Keep aside for about 1 ½ to 2 hours.
9. Rinse the cabbage thrice, with cold water.
10.
Drain the cabbage in a colander. Retain the salt
water. Keep aside for 15-20 minutes.
11.
In the meantime, combine rice powder and water
in a saucepan. Place the saucepan over a low flame and cook
until a thin paste is formed. Stir once in a while. Turn off the
heat.
12.
Let it cool for 10 – 15 minutes. Transfer into a
bowl. Add soy sauce and gochugaru and mix well.
13.
Stir in radishes, persimmons, mustard greens, and
ginger and mix until well combined.
14.
Spread this mixture over the cabbage leaves. Make
sure all the leaves in each quarter are spread with this mixture.
15.
Fold over the cabbage leaves towards the stem,
and the outer leaf should cover the stem.
16.
Place the cabbage quarters in the jar, the cut side
facing up. Drizzle some of the salt water over the cabbages.
 When all the cabbage quarters are placed in the jar, press the
cabbage with the back of a spoon. This releases any air.
17.
Close the jar. Wrap the jars with cling wrap. Wrap
it twice.
18.
Fasten the neck of the jar with a rubber band. And
place it on your countertop for 2 – 3 days, depending on the
fermentation. If you are happy with the fermentation after 2
days, place the jar in the refrigerator, or ferment it for another
day and place it in the refrigerator. It can last for 3 months.

Kkakdugi (Korean Radish Kimchi)

Makes: About 2 quarts

Ingredients:
4.9 pounds Korean radish or daikon radish, rinsed, peeled, cut
into ½ inch cubes
4 tablespoons raw sugar
6 stalks green onion, sliced into ½ inch pieces
4 tablespoons rock salt or Korean coarse salt

For the Radish Kimchi Base:

5 ounces brown onion, diced
6 tablespoons Korean fish sauce
8 – 10 tablespoons Gochugaru (Korean red pepper flakes) or as
per your taste
1 tablespoon grated ginger
1 tablespoon grated garlic
2 tablespoons rice flour
 ½ cup water
1 apple, peeled, cubed

Equipment:
Large glass jar or Mason's jar (1-gallon size)
2 large bowls
Saucepan
Blender

Directions:
1. In a large bowl, combine ¼ cup salt and sugar. Add radish and
mix well. Set aside on your countertop for an hour.
2. For kimchi base: Add onion, fish sauce, and apple into a
blender and blend until smooth.
3. Combine rice powder and water in a saucepan. Place the
saucepan over a low flame and cook until a thin paste is
formed. Stir once in a while. Turn off the heat. Let it cool for 10
minutes. Transfer into a bowl.
4. Add the blended mixture into the bowl along with the rest of
the kimchi base ingredients (retaining 4 tablespoons of
gochugaru) and mix well.
5. Rinse the radish thrice, with cold water.
6. Drain the radish in a colander. Set aside for 5 minutes.
7. Transfer the radish into a bowl. Sprinkle the retained gochugaru
over the radish and toss well.
8. Stir in green onions and kimchi base. Transfer the mixture into
the jar. Fasten the lid. Set aside on your countertop for 6 – 24
hours to ferment. It depends on the temperature to ferment.
 9. Transfer the jar into the refrigerator until use.

Chonggak Kimchi (Ponytail Radish Kimchi)

Makes: About 1 quart

Ingredients:
¼ cup Korean coarse sea salt or kosher salt or more if required
2 ½ pounds young ponytail radish with greens, rinsed well

Seasonings:
½ tablespoon sweet rice powder mixed with ¼ cup water
1 tablespoon finely minced salted shrimp
2 tablespoons fish (anchovy) sauce
½ teaspoon grated ginger
1 tablespoon grated garlic
2 – 4 tablespoons Gochugaru (Korean red pepper flakes) or as
per your taste
¼ cup water or dashima

Equipment:
Glass jar or Mason's jar (1-quart size)
2 large bowls
Saucepan

Directions:
1. In a large bowl, combine ¼ cup salt and 2 ½ cups water.
2. Place a layer of radish in a large bowl. Sprinkle some of the salt
over it.
 3. Place another layer of radish over it and sprinkle salt. Do this
until the entire radish is layered.
4. Keep aside for about 3 to 4 hours. Stir it every hour or so.
5. Rinse the radish twice with cold water.
6. Add rice powder mixture into a saucepan. Place the saucepan
over a low flame and cook until a thin paste is formed. Stir
once in a while. Turn off the heat. Let it cool completely.
7. Combine all the seasoning ingredients inclusive of rice paste
and in a bowl. Cover and set aside for about 30 – 40 minutes.
8. Combine radish and seasoning mix in a bowl, using your hands.
Transfer into the jar.
9. Close the jar and place it on your countertop for 2 days
depending on the fermentation. If you are happy with the
fermentation after 2 days, place the jar in the refrigerator, or
ferment it for another day and place it in the refrigerator.
10.
It should be ready to eat after 7 – 8 days. It can
last for about 4 – 6 months.

Oi Kimchi (Cucumber Kimchi)

Ingredients:
6 Lebanese cucumbers (about 2 pounds) or any other pickling
cucumber, trimmed, cut each into 3 equal pieces lengthwise
3.4 ounces carrots, cut into matchsticks (optional)
2 tablespoons coarse sea salt
1.4 ounces garlic chives or chives, cut to the size of a cucumber

Kimchi Sauce:
1 cup kimchi paste
 2 tablespoons honey or sugar
2 tablespoons grated red apple or Asian pear

Equipment:
Large bowls
Glass jar

Directions:
1. Place cucumber in a large bowl. Sprinkle salt over it. Toss until
well combined. Let it rest for 20 minutes.
2. Lightly remove the salt from the cucumbers and place the
cucumbers in another bowl.
3. Add kimchi paste, honey, and apple into another bowl and mix
well. Pour this mixture into the bowl of cucumbers and mix
well.
4. Stir in garlic chives and carrots. Once it is well combined,
spoon the mixture into the glass jar. Fasten the lid and place it
on your countertop for 12 – 18 hours.
5. Shift the jar into the refrigerator. Let it chill very well before
serving.

Mustard Green Kimchi

Makes: About 1 ¾ quarts

Ingredients:
2 bunches fresh mustard greens
12 tablespoons fine sea salt
10 scallions, cut into ½ inch pieces
16 ounces kimchi paste
Equipment:
Large jar (1-gallon size)
Large bowl
Plate or fermentation weights
Food processor
Cotton cloth
Rubber band

Directions:
1. Combine salt and water in a large bowl. Let the salt dissolve
completely.
2. Place mustard greens in the bowl. Place a plate, or some
fermentation weighs over the leaves. Set aside for 2 hours.
3. Transfer the greens into a colander. Let it sit in the colander for
10 minutes. Place the greens on your cutting board and cut into
about 2-inch pieces. Make sure to cut the greens as well as the
stems.
4. Add kimchi paste to the greens as well as stems and mix them
well so that they are well coated with the paste.
5. Transfer the greens into the jar. Place a plate or fermentation
weights in the jar.
6. Place the cloth on top of the jar and fasten it with a rubber
band. Set aside in a cool place on your countertop for 4 – 5
days. Check for fermentation after 4 days; if you are happy
with the fermentation, fix the original lid of the jar and place
the jar in the refrigerator or ferment it for one more day.
7. It can last for a month.

Kale Stem Kimchi

Makes: About 2 quarts

Ingredients:
2.2 pounds kale, finely chop stems, roughly chop the leaves
10 spring onions, thinly sliced
10 cloves garlic, crushed
4 inches ginger, grated
6 tablespoons water
6 carrots, grated
6 heaping tablespoons fine sea salt
2 – 10 tablespoons gochugaru (Korean red pepper flakes)
4 tablespoons fish sauce

Equipment:
Bowls
Glass jar (2 ½ quart size)

Directions:
1. Add all the vegetables and salt into a large bowl and mix well.
2. Cover and set aside on your countertop for about 6 hours.
3. Rinse the vegetable trice. Transfer the rinsed vegetables into a
colander and let it sit for 15 minutes.
4. Combine ginger, garlic, water, gochugaru, and fish sauce in a
bowl. Add vegetables and mix well.
5. Spoon the vegetable mixture into the jar and press it well with
the back of a spoon. The vegetables should be covered with
liquid so add more water if required.
 6. Place the jar in a cool area for 2 – 14 days, depending on how
fermented you prefer.
7. Open the jar every other day to release gasses. Press the
vegetables with the back of a spoon each time you open the jar.
8. When you are happy with the fermentation, shift the jar into the
refrigerator.
9. It can last for about 2 months.

Barley and Black Pepper Kimchi

Makes: 1 jar

Ingredients:
6 pointed cabbages, halved lengthwise, cut into ¾ inch thick
slices
7 ounces pearl barley
2 tablespoons black peppercorns
21.2 ounces salt
2 cloves garlic, peeled
6 quarts water + 2 cups water

Equipment:
Vacuum bag and machine
Blender
Large jar (1-gallon size)
Large bowl

Directions:
1. Combine salt and 6 quarts water in a large bowl. Add cabbages
and mix well. Let it sit for 1 ½ hour.
 2. Add 2 cups of water into a saucepan. Place the saucepan over
medium flame. When the water begins to boil, add barley and
cook until soft. Drain and retain the cooking liquid.
3. Add garlic, peppercorns, and half the retained barley liquid into
a blender and blend until smooth.
4. Rinse the cabbage thrice, with cold water.
5. Drain the cabbage in a colander. Keep aside for 15-20 minutes.
Squeeze the cabbage of extra moisture and place it in a bowl.
6. Add barley paste and mix well. Transfer the contents into a
vacuum bag and seal the bag. Place the bag in a warm area for
5 to 7 days or until it ferments. To recognize if the fermentation
has taken place, check the bag every day. If it has begun to look
slightly bloated and the bag looks like it is going to burst, the
kimchi is ready to use.
7. Transfer the contents of the bag into the jar and refrigerate until
use. It can last for about 2 months.

Mak Kimchi (Fast Kimchi)

Makes: About 2 quarts

Ingredients:
4 pounds Napa cabbage
1 – 2 large carrots, cut into matchsticks
¼ cup Korean chili powder
3 inches ginger, peeled, chopped
½ cup pear juice or apple juice, unsweetened
1 bunch green onion, cut into 2-inch pieces
¼ cup kosher salt
8 – 10 cloves garlic, peeled
 ½ tablespoon fish sauce
2 tablespoons white miso paste

Equipment:
Large bowls
Large jar (about 2-quart size)
Rimmed baking sheet

Directions:
1. Cut the cabbage in half, halfway through with a knife, starting
from the stem side. Separate the 2 halves with your hands. Do
this with all the cabbages.
2. Similarly, cut each half into 2, halfway through with a knife.
Separate each into 2 parts with your hands. Cut into about 3-
inch square pieces.
3. Sprinkle salt over the cabbage leaves and massage the leaves
until slightly soft. Place cabbage in a bowl along with carrots
and mix well.
4. Pour cold water over the cabbage and let it sit for 2 hours.
5. Rinse the cabbage thrice, with cold water.
6. Drain the cabbage in a colander. Keep aside for 15-20 minutes.
Transfer into a bowl. Add green onions and mix well.
7. Meanwhile, ginger, garlic, Korean pepper powder, and miso
paste into the food processor bowl and process until smooth.
8. Add fish sauce and pear juice and blend until smooth and free-
flowing batter like that of pancake batter. Add more pear juice
if required.
9. Pour this mixture over the carrot mixture. Mix until well
combined. Massage the vegetables with this mixture.
 10.
Transfer the vegetable mixture into the jar. Place
the lid on the jar but do not tighten the lid.
11.
Place the jar on a rimmed baking sheet to catch
any dripping. Set aside on your countertop at room temperature
for 2 – 3 days. Stir once every day.

Place the jar in the refrigerator once you are satisfied with the fermentation.
Make sure to place the baking sheet below the jar. It can last for 6 months.
 CHAPTER 4
Fermented Pickle Recipes

Nabak Kimchi (Mixed Vegetable Water Kimchi)

Makes: 1 gallon

Ingredients:
14.1 ounces Korean radish, cut into thin square pieces
3 – 4 baby Napa cabbages, cut into squares
2 medium carrots, cut into half-moons
1 red bell pepper, cut into strips
 8 cloves garlic, peeled, sliced
2 tablespoons sliced ginger
6 large scallions, cut into 2-inch pieces
8 cups water
1 Asian pear, cored, cut into matchsticks
4 tablespoons coarse sea salt or more if required
2 tablespoons sweet rice flour mixed with ½ cup water
(optional)
2 tablespoons Gochugaru (Korean red pepper flakes)

Equipment:
Large glass jar (1-gallon size)

Direction:
1. Combine carrots and radish in the jar. Sprinkle salt over it and
toss well. Let it rest for 1 hour.
2. To make rice paste if using: Add rice powder mixture in a
saucepan. Place the saucepan over a low flame and cook until a
thin paste is formed. Stir once in a while. Turn off the heat. Let
it cool completely.
3. Add ginger, garlic, scallions, pepper, and cabbage into the jar
and toss lightly.
4. Add red pepper flakes. Pour water into the jar. The jar should
be filled with water so add more if required.
5. Add rice paste and stir well. Fasten the lid and place the jar in a
cool place in your kitchen. Make sure that no sunlight falls on
the jar.
6. Next day, add pear and stir. Shift the jar into the refrigerator.
Serve only after it is very chilled.
Dongchimi (Korean Radish Water Kimchi)
Makes: 1 quart

Ingredients:
1 pound Korean radish or daikon radish, peeled, cut into
matchsticks
1 tablespoon sugar
6 tablespoons chopped onion
¼ red apple-like honey crisp or Fuji apple, peeled, cored, sliced
3 cloves garlic, peeled, sliced
½ Korean chili pepper or jalapeño, thinly sliced
1 ½ tablespoons coarse sea salt
2 cups water
¼ Asian pear, peeled, cored, sliced
2 scallions, cut into 2-inch pieces
1 ½ inches fresh ginger, peeled, cut into matchsticks

Equipment:
Saucepan
Bowl
Glass jar (1-quart size)

Directions:
1. Add radish into a bowl. Toss radish with ½ tablespoon salt. Set
aside for 30 minutes.
2. In the meantime, add water, 1 tablespoon salt, and sugar into a
saucepan. Place the saucepan over low flame. Stir frequently
until sugar and salt dissolve completely.
 3. Remove from heat and let it cool completely.
4. Rinse the radish thrice, with cold water.
5. Drain the radish in a colander. Keep aside for 15-20 minutes.
Squeeze the radish gently to remove any moisture.
6. Scatter onion, garlic, ginger, apple pear, scallions, and chili
pepper into the jar.
7. Scatter radish over it. Drizzle the sugar-salt solution in the jar,
over the mixture. The vegetables should be covered with the
solution. Press the vegetables with the back of a spoon to keep
it immersed.
8. Tighten the lid and place it on your countertop for 2 – 3 days.
Check the pickle after 2 days; if you are satisfied with the
fermentation, discard the apple and pear slices, or ferment for
one more day and then remove the apple and pear slices.
9. Shift the jar into the refrigerator. It can last for a month.

Korean Spicy Pickled Cabbage

Makes: About 1 ½ quarts

Ingredients:
5 cups water
½ tablespoon coarse salt or kosher salt
½ tablespoon chopped ginger
1 tablespoon sugar
1 tablespoon fish sauce (optional)
1 Napa cabbage, cut into 2-inch square pieces
½ tablespoon finely chopped garlic
¼ cup gochugaru (Korean chili flakes)
 2 – 3 scallions, cut into ½ inch pieces

Equipment:
Glass jar (2 quarts size)
Large bowl
Small glass jar

Directions:
1. Add salt and water into the glass jar and stir until salt dissolves.
2. Add cabbage and keep a plate on top of the cabbage so that it
stays immersed in the solution. Let it remain like this for 5 – 6
hours.
3. Drain off the water and squeeze the cabbage of extra moisture.
4. Combine garlic, ginger, sugar, scallions, and red pepper flakes
in a bowl. Add cabbage and mix well.
5. Transfer the pickled cabbage into a smaller jar. Place the jar in a
cool and dry area for 2 – 3 days.
6. Shift the jar in the refrigerator until use.

Bossam Kimchi (Pickled Korean Cabbage {Wrapped Kimchi})

Makes: About 2 – 3 quarts

Ingredients:
2 heads Napa cabbage
2.11-ounce watercress
1/8 radish, grated

20 cups + 2 cups water

1 green onion, sliced into 1-inch pieces
 1 small green onion, sliced into 1-inch pieces
24.7 ounces coarse salt

1.75 ounces salted shrimp, minced

2.11 ounces mustard greens, cut into 1-inch pieces
1/8 pear, chopped

1.75 ounces salted yellow corvena, cut into pieces (retain the
head and bones) mixed with 2 cups water and 1.75 ounces salt
5.6 ounces young octopus mixed with 1 tablespoon salt
3.5 ounces oysters mixed with 1 tablespoon salt and 4 cups
water

8 tablespoons ground gochugaru (Korean red pepper)

For Seasoning:
4 tablespoons minced garlic
1 teaspoon sugar
2 tablespoons minced ginger
Salt to taste

For Garnish:
4 brown oak mushrooms
4 chestnuts, peeled, thinly sliced
1 tablespoon shredded red pepper
0.2 ounce stone mushrooms
6 jujubes
2 tablespoons pine nuts
Equipment:
Large container
Bowl
Pot
Strainer

Directions:

1. Cut the cabbage in half, halfway through with a knife, starting

from the stem side. Separate the 2 halves with your hands. Do
this with both the cabbages.
2. Combine 20 cups of water and half the salt in a large container.
3. Sprinkle remaining salt in between the leaves. Place the
cabbage in the brine with the cut side facing up. Set it aside for
3 hours. Turn the cabbage, this time the cut side facing down.
Set it aside for 3 hours.
4. Rinse the cabbage four times, with cold water. Place the
cabbage in the colander with the cut side facing down. Set aside
for an hour.

5. Remove a couple of the outermost leaves of each cabbage half

and set it aside. Cut the remaining cabbage leaves into 1-inch
square pieces.
6. Place mushrooms in a bowl of water for an hour. Discard the
stem and wipe the mushrooms. Finely shred the oak
mushrooms. Cut the stone mushrooms into long thin slices.
7. Combine oysters, salt, and water in a bowl. Rinse the oysters in
this salt water.

8. Rub salt into the octopus and chop into 1 ¼ inch pieces.
 9. Combine water, salt, and salted corvena, along with bones and
heads. Place the pot over medium flame and let it come to a
boil.
10.
After 5 minutes of boiling, turn off the heat. Place
a strainer over a bowl and strain the corvena into the bowl.
Discard the bones and retain the flesh.

11.
Combine all the seasoning ingredients in a bowl.
12.
Combine cabbage, radish, salted shrimp, ground
red pepper, seasoning mixture, and corvena flesh in a bowl.
13.
Add most of the oysters and octopus and mix well.
Fill this mixture into the outer cabbage leaves. Scatter
remaining oysters and octopus. Sprinkle mushrooms, chestnuts,
pine nuts, red pepper, and jujubes on top. Wrap the cabbage
leaves tightly and place them in the jar.

14.
Pour the strained corvena liquid into the jar. Fasten
the id of the jar and place it on your countertop for a day.
15.
Refrigerate until use. Use within a week.

Lacto-Fermented Mixed Pickles

Makes: 2 quarts

Ingredients:
6 tablespoons sea salt or pickling salt or kosher salt
2 cups small cauliflower florets
 2 cups bell pepper slices
2 cups cauliflower slices

2 quarts water
2 cloves garlic, peeled, smashed
1 teaspoon coriander seeds
2 bay leaves
2 – 4 grape leaves (optional but recommended to keep the
vegetables crisp)
½ teaspoon black peppercorns

2 quarts water

Equipment:
Large jar (2 ½ quarts size)
Large bowl

Directions:
1. Add salt and water in a bowl and stir until salt dissolves
completely.
2. Add all the vegetables, spices, and grape leaves in the jar.
3. Pour the brine into the jar. The vegetables should be covered
with the liquid, so add more water if required.
4. Fasten the lid of the jar and place it on your countertop for 2 – 3
days. Open the jar daily once, to release any built-up gasses. If
you see any scum floating on top, discard it. The same goes for
molds as well.
5. When you are happy with the fermentation, shift the jar into the
refrigerator.
It can last for a couple of months.
 CHAPTER 5
Miscellaneous Fermented Vegetables

Cabbage Sauerkraut
Makes: 2 – 3 quarts

Ingredients:
2 medium heads green cabbage (about 3 pounds each), thinly
sliced into ribbons
 2 tablespoons caraway seeds (optional)
3 tablespoons kosher salt
3 tablespoons dill (optional)

Equipment:
Bowl
2 Masons jars (1 ½ quarts each)
Fermentation weights
Rubber band
Cotton cloth

Directions:
1. Add salt and cabbage into a bowl and toss well. Massage the
cabbage using your hands for about 8 – 10 minutes. In a while,
the cabbage will become softer and will release water.
2. Add caraway seeds and dill and stir well. Transfer the cabbage
into the jar. Place one large cabbage leaf on top of the sliced
cabbage and place the fermentation weight on the cabbage leaf.
3. Keep the jar covered with cloth and fasten with a rubber band.
Set aside the jar for 24 hours.
4. Press the cabbage every 2 hours or so. The cabbage should sink
in the liquid.
5. Once 24 hours have passed, check for the liquid in the jar; if it
is not over the cabbage, combine 2 cups of water and 2
teaspoons salt in a bowl and pour as much as required to keep
the cabbage below the water level.
6. Cover it with the cloth once again and place it at room
temperature for 3 – 10 days. Make sure that there is no sunlight
falling on the jar.
 7. Taste the sauerkraut daily, from the 3rd day. When you are
happy with the fermentation, remove the fermentation weights.
Place the original lid of the jar and fasten the lid.
8. Transfer the jar into the refrigerator. It can last for 4 – 5
months.
9. If you see any scum or mold floating, remove it.

Vegetable Sauerkraut
Makes: About 1 quart

Ingredients:
4 cups finely grated or chopped red or green cabbage
½ medium beet, finely shredded
1 ½ tablespoons grated ginger
2 medium carrots, finely shredded
2 cloves garlic, minced
1 ½ tablespoons grated, fresh turmeric
1 teaspoon sea salt or more to taste

Equipment:
Bowl
1 Masons jar (1 ½ quarts size)
Fermentation weights
Rubber band
Cotton cloth

Directions:
 1. Add salt and cabbage into a bowl and toss well. Massage the
cabbage using your hands for about 8 – 10 minutes. In a while,
the cabbage will become softer and will release water.
2. Add beets, ginger, garlic, turmeric, and carrots and stir well.
Massage the vegetables once again.
3. Transfer the vegetables into the jar. Place one large cabbage
leaf on top of the vegetables and place the fermentation weight
on the cabbage leaf.
4. Keep the jar covered with cloth and fasten with a rubber band.
Set aside the jar for 24 hours.
5. Press the mixture every 2 hours or so. The vegetable mixture
should sink in the liquid.
6. Once 24 hours have passed, check for the liquid in the jar; if it
is not over the mixture, combine 2 cups of water and 2
teaspoons salt in a bowl and pour as much as required to keep
the mixture below the water level.
7. Cover it with the cloth once again and place it at room
temperature for 3 – 10 days. Make sure that there is no sunlight
falling on the jar.
8. Taste the sauerkraut daily, from the 3rd day. When you are
happy with the fermentation, remove the fermentation weights.
Place the original lid of the jar and fasten the lid.
9. Transfer the jar into the refrigerator. It can last for 4 – 5
months.
10.
If you see any scum or mold floating, remove it.

Apple & Daikon Radish Sauerkraut

Makes: About 2 quarts

Ingredients:
 1 head green cabbage, cut into thin ribbons
4 medium daikon radish with some of its greens, cut into
matchsticks
2 firm apples, cored, cut into matchsticks
4 tablespoons pickling spice blend
2 tablespoons Himalayan pink salt

Equipment:
Bowl
2 Masons jars (1 ½ quarts each)
Fermentation weights
Rubber band
Cotton cloth

Directions:
1. Add radish, apple, salt, and cabbage into a bowl and toss well.
Sprinkle the pickling spice blend over the mixture and toss
well.
2. Massage the mixture using your hands for about 8 – 10
minutes. In a while, the mixture will become softer and will
release water.
3. Pound the mixture with a pestle until well mashed.
4. Transfer the mixture into the jar. Place one large cabbage leaf
on top of the mixture and place the fermentation weight on the
cabbage leaf.
5. Keep the jar covered with cloth and fasten with a rubber band.
Set aside the jar for 24 hours.
 6. Press the mixture with a wooden spoon every 2 hours or so.
The mixture should sink in the liquid.
7. After 24 hours, check for the liquid in the jar; if it is not over
the mixture, combine 2 cups of water and 2 teaspoons of salt in
a bowl and pour as much as required to keep the mixture below
the water level.
8. Cover it with the cloth once again and place it at room
temperature for 3 – 15 days. Make sure that there is no sunlight
falling on the jar.
9. Taste the sauerkraut daily, from the 3rd day. When you are
happy with the fermentation, remove the fermentation weights,
and fasten the original lid of the jar.
10.
Transfer the jar into the refrigerator. Let it remain
in the refrigerator for at least a week before serving. It can last
for 4 – 5 months.
11.
If you see any scum or mold floating, remove it.

Easy Fermented Vegetables

Makes: About 2 ½ quarts

Ingredients:
2 tablespoons Himalayan sea salt or pickling salt
5 cups small cauliflower florets
2 carrots, cut into strips
20 cloves garlic, peeled
2 tablespoons black peppercorns
2 quarts water
 12 radishes, quartered
2 cups green beans, trimmed, cut into 2-inch pieces
10 whole green chilies

Equipment:
Bowl
1 Masons jar (2 ½ quarts size)

Directions:
1. Add salt and water into a bowl and mix well until salt dissolves
completely.
2. Add all the vegetables and black peppercorns into the jar. Pour
brine over the vegetables in the jar. The vegetables should be
covered in water so add more water if required.
3. Fasten the lid of the jar and place it on your countertop for 2 to
3 days. When you are happy with the fermentation, transfer the
jar into the refrigerator. Let it remain in the refrigerator for at
least a couple of days before serving. It can last for about 1
month.
4. If you see any scum or mold floating, remove it.

Fermented Carrots with Galangal and Lime

Makes: 2 quarts

Ingredients:
2 pounds carrots, cut into ¼ inch thick slices
2 tablespoons grated lime zest
2 tablespoons thinly sliced galangal or ginger
4 teaspoons pickling salt
Equipment:
1 Masons jar (2 ½ quarts size)

Directions:
1. Add pickling salt and water into the saucepan. Place the
saucepan over medium flame and mix well until salt dissolves
completely. Turn off the flame and let the solution cool
completely.
2. Add all the vegetables and black peppercorns into the jar. Pour
brine over the vegetables in the jar. The vegetables should be
covered in water so add more water if required.
3. Fasten the lid of the jar and place it on your countertop for 2 to
3 days. When you are happy with the fermentation, transfer the
jar into the refrigerator. Let it remain in the refrigerator for at
least a couple of days before serving. It can last for about 1
month.
 CHAPTER 6
Fermented Meat Recipes

Nem Chua (Cured Fermented Beef)

Makes: About 1 pound

Ingredients:
1 pound ground beef
3.5 ounces cooked, sliced pork skin
½ teaspoon salt or to taste
2 – 3 cloves garlic, peeled
A handful of Vietnamese cilantro leaves
 1 package Nam powder seasoning mix
3 tablespoons sugar
Crushed black pepper to taste
Thai chili to taste

Equipment:
Pan
Large bowl

Directions:
1. Add pork skin and 1/8 teaspoon salt into a pan. Place the pan
over medium flame and cook for a couple of minutes. Turn off
the heat and rinse the skin in cold water. Shake the skin to
remove extra water.
2. Add the skin into a bowl. Add beef, sugar, pepper, and
seasoning mix and mix well.
3. Cover and set aside for 24 hours. The color of the meat will
change to brown in 24 hours.
4. Line a baking pan with cling wrap. Spread the meat mixture in
the pan and spread it well. Wrap the meat with cling wrap.
Spread it evenly with your hands.
5. Place something heavy on the wrapped meat and set it aside for
24 hours.
6. Unwrap the meat. Chop into bite-size pieces.
7. Slice the garlic and chili into thin slices. Chop the cilantro into
small pieces.
8. Combine garlic, cilantro, and chili in a bowl and mix well.
9. Add the chopped meat in the bowl and toss until meat is well
coated with the mixture.
 10.
You can make the same recipe using ground pork
instead of ground beef.

Meat Garum
Makes: About a pound

Ingredients:
1.1 pounds lean meat, cut into pieces such that it fits in the meat
grinder
1 ¾ cups water
4.2 ounces kosher salt
3.5 ounces koji rice

Equipment:
Meat grinder
Fermentation container with lid
Dehydrator
Storage jar
Cheesecloth

Directions:
1. Combine meat and koji rice and add to the meat grinder. Grind
the meat and add into a bowl. Add salt and mix well.
2. Add water and mix until well combined. Transfer the mixture
into the fermentation container. Press the mixture onto the
bottom of the container.
3. Close the lid and place the container in the dehydrator. Adjust
the temperature to 140° F. Check every few hours and remove
any fat that floats. Do this for the initial 7 days and every week
 henceforth until you will not find any fat floating. You may
need to skim off the fat for about 3 weeks.
4. Once there is no fat floating, after about 1 – 2 days, tiny
bubbles will be visible in the meat. This means that
fermentation has started. Strain the garum after 70 days, using a
wire mesh strainer, and place the liquid in the refrigerator. Skim
off any fat that is floating.

5. Line the strainer with cheesecloth. Strain the mixture once

again. Transfer into the storage jar. Make sure to label the jar
with the name and date of preparing.
6. Refrigerate until use.

Fermented Thai Pork Sausage

Makes: 7 – 8 sausages

Ingredients:
1.1 pounds lean, minced pork meat, trimmed of fat
12 – 15 cloves garlic
1 teaspoon sugar

½ cup cooked, sticky rice

6.2 ounces pork skin
1 ¼ tablespoons sea salt

½ teaspoon monosodium glutamate

20 bird's eye chilies
White vinegar to clean

Rough sea salt to clean

Equipment:
Meat grinder
Banana leaves of plastic wrap to wrap the sausages
Saucepan

Directions:
1. Mince the meat in a meat grinder.
2. Using salt and vinegar clean the pork skin. Rub the skin very
well and rinse under running water.
3. Repeat the previous step a few times until the skin turns
smooth.
4. Boil some water in a saucepan and add pork skin into it. Boil
until the skin turns clear, and when you pinch it, it should
break. This stage should reach in about 30 – 40 minutes.
5. Remove the skin and place it on your cutting board. Cut into
thin strips of about 1 ½ inches length.
6. Add minced pork, garlic, salt, monosodium glutamate, sugar,
rice, and pork skin into a bowl and mix until well incorporated.
7. Place the banana leaves (7 – 8 leaves) on your countertop.
Divide the sausage mixture into 7 – 8 equal portions and shape
into sausages (like a log). Place one sausage on each leaf, at the
corner, parallel to the tip of the corner. Place a bird's eye chili
on each and roll it a couple of rounds. Fold the sides inwards
and continue rolling till the end. Place it with the seam side
facing down.
8. Ferment it at 85° F for 3 – 5 days and humidity at 50%.

Salmon Gravlax
Makes: 1 ½ pounds
Ingredients:
1 ½ pounds salmon fillet, rinsed
1 teaspoon coriander seeds
1 tablespoon fennel seeds
3 tablespoons kosher salt
¾ ounce vodka
½ bunch dill, chopped
½ tablespoon freshly ground pepper or to taste
1 tablespoon sugar
1 teaspoon grated lemon zest
1 tablespoon chopped cilantro

Equipment:
Bowl

Directions:
1. Dry the salmon by patting with paper towels.
2. Combine salt, spices, cilantro, dill, vodka, and lemon zest in a
bowl.
3. Place 2 cling wrap sheets, stacked on your cutting board. Place
the salmon on the center of the sheet with the skin side facing
down.
4. Spread the spice mixture over the salon and wrap the salmon.
Wrap some more sheets of cling wrap over the salon and place
it on a plate. Place something heavy over it.
5. Place the salmon along with the weight in the refrigerator for
12 – 16 hours.
 6. It is now ready to use. It can last for a week but make sure it
remains wrapped in the refrigerator.

Fermented Beef Jerky

Makes: 2 pounds

Ingredients:
2 pounds lean beef meat (or turkey or lamb or goat meat), trimmed of fat

For Kombucha Marinade:

1 cup wine
4 teaspoons sea salt or fine salt
½ cup organic sugar
½ teaspoon freshly ground pepper
2 tablespoons liquid smoke
3 cups kombucha vinegar
2 heads garlic, minced
½ cup Worcestershire sauce
2 teaspoons mustard seeds, slightly cracked
2 teaspoons oregano
2 teaspoons basil

Equipment:
Glass container
Dehydrator

Directions:
 1. If the meat is fresh, place it in the freezer for about an hour. If
the meat is frozen, remove it from the freezer and let it sit on
your countertop to defrost for 3 hours.
2. To make the marinade: Add wine, sugar, and kombucha vinegar
into the glass bowl and stir until sugar has dissolved.
Kombucha vinegar is over-processed kombucha tea i.e.; it is
fermented for longer than necessary.
3. Add the rest of the ingredients for the marinade and mix well.
4. Trim off the fat from the meat. Cut into ¼ inch slices along the
grain.
5. Add the meat into the bowl of marinade and stir well. Cover the
bowl and chill for 12 – 15 hours.
6. Transfer the meat into the dehydrator trays and set the
temperature to 155° F and dehydrate it until crispy. It should
take 14 – 16 hours, depending on the thickness of the slices.
7. Turn the meat slices over, four hourly.
8. Alternately, you can place the slices on a baking sheet and bake
in the oven at the lowest available setting. If your oven does not
have an option of less than 155° F, keep the door slightly ajar
while baking.
9. Let the jerky cool completely.
10.
Transfer into a glass jar. Make sure to label the jar
with the name and date of preparing.

Fermented Liver
Makes: 1 cup

Ingredients:
1 cup chopped chicken liver
 Fermenting liquid from kimchi or sauerkraut or whey liquid or
kombucha

Equipment:
Mason's jar

Directions:
1. Place the liver in the jar. Pour enough fermenting liquid into the
jar to cover the liver.
2. Fasten the lid and place it on your countertop for 24 hours.
3. Refrigerate until use. Make sure to label the jar with the name
and date of preparing.

Fermented Beef Liver Pate

Makes: 2 pounds

Ingredients:
2 pounds of raw beef liver
4 teaspoons rosemary
6 cloves garlic, peeled
2 teaspoons Himalayan salt
4 tablespoons whey liquid
2 egg yolks
1 large sweet onion, chopped
2 teaspoons peppercorns

Equipment:
Food processor
Mason's jar
Directions:
1. Add meat, spices, rosemary, yolks, onion, and whey into the
food processor and process until smooth.
2. Transfer into the jar. Cover with a plastic lid and place it on
your countertop at room temperature for 24 hours.
3. Shift the jar into the refrigerator. Make sure to label the jar
with the name and date of preparing.

Basic Salami
Makes: 2 pounds

Ingredients:
2 pounds pork shoulder or wild boar meat
0.8-ounce salt
1 teaspoon sugar
1 tablespoon minced garlic
2 tablespoons distilled water
½ pound pork fatback
0.1-ounce Instacure No.2
½ tablespoon coarsely ground pepper
3 tablespoons red wine
½ teaspoon FRM=52 starter culture or T-SPX culture

Equipment:
Hot casings (about 1 ½ inches diameter)
Bowls
Meat grinder
 Airtight containers
Fermentation plastic container
Sausage stuffer

Directions:
1. Take out about 1/3 pound of pork and finely dice it. The rest of
the fat, pork fatback, and meat should be cut into bigger pieces
(chop it such that it can go into the grinder) and place the fat
and meat chunks in different airtight containers (separate
containers for the finely diced meat). Sprinkle salt over the
meat chunks and toss well. Place the containers in the
refrigerator.
2. The sinew and silver skin should be trimmed as well.
3. The following day, place fat and the parts of the grinder in the
freezer.
4. Add garlic, Instacure, sugar, and ¼ tablespoon into the
container of meat and toss well. Place this container in the
freezer as well. Take out the containers after 1 ½ hour.
5. Now, set up your grinder with the coarse die and add the finely
chopped meat into the grinder. Grind the meat and place the
meat in a bowl.
6. Now fix the fine die and grind the chopped meat. Add it back
into the container.
7. Next, grind the chopped fat and add it back into its container.
Place the containers in the freezer once again. Let the fat and
meat chill until it is 35°F.
8. In the meantime, add starter culture and distilled water in a
bowl. Stir until it dissolves completely.
9. Add the meat, fat, wine, starter mixture, and ¼ tablespoon
pepper into the fermentation container.
10.
Mix using your hands for a couple of minutes.
Place the container in the refrigerator.
11.
Now run the sausage casing under warm water for
a couple of minutes.
12.
Insert one end of the casing into the sausage
stuffer. Stuff the casing with the meat mixture, making sure that
you do not like stuff right up to the end. (You need about 6
inches on the other end of the casing to tie it up).
13.
Press the casing gently to remove any air bubbles.
Sterilize a needle and prick the casing at a few places for the air
to escape.
14.
Tie the bottom end into a knot. Remove the
sausage from the sausage stuffer and knot this end as well.
Fasten it once again with kitchen twine.
15.
Now hang the sausage on some hook or nail, in a
warm and moist area 35°F -85°F.
16.
Spray some water over the sausage 1 – 2 times in a
day. Do this for 2 – 3 days.
17.
Now hang the sausages in an area where the
temperature is 50°F to 60°F and humidity of 80% to 90%. You
may need a humidifier to maintain the humidity.
18.
Let it remain like this for 1 week. Spray the
sausage with water once daily.
 19.
Next, let the humidity be reduced to 70% to 80%
and let it remain like this for 1 week.
20.
Next, let the humidity be reduced to 65% - 70%
and let it remain like this for 2 – 3 more weeks.
21.
The salami is ready to eat now. If you want to
store it for longer, vacuum seals the sausage and refrigerate
until use. Make sure to label the jar with the name and date of
preparing.

Finocchiona
Makes: 2 ½ pounds

Ingredients:
2 ½ pounds fatty pork or wild boar shoulder
0.8-ounce salt
1 teaspoon sugar
½ tablespoon minced garlic
½ tablespoon ground fennel seeds or fennel pollen
2 tablespoons distilled water
0.1-ounce Instacure No.2
½ tablespoon coarsely ground pepper
½ tablespoon fennel seeds
3 tablespoons ouzo or any anise-flavored liqueur
½ teaspoon FRM=52 starter culture or T-SPX culture

Equipment:
 Hot casings (about 1 ½ inches diameter), 7.5 feet
Bowls
Meat grinder
Airtight containers
Fermentation plastic container
Sausage stuffer

Directions:
1. Take out about 1/3 pound of pork and finely dice it. The rest of
the fat and meat should be cut into bigger pieces (chop it such
that it can go into the grinder) and place the fat and meat
chunks in different airtight containers (separate containers for
the finely diced meat). Sprinkle salt over the meat chunks and
toss well. Place the containers in the refrigerator.
2. The sinew and silver skin should be trimmed as well.
3. The following day, place fat and the parts of the grinder in the
freezer.
4. Add garlic, sugar, spices, Instacure, and ¼ tablespoon pepper
into the container of meat and toss well. Place this container in
the freezer as well. Take out the containers after 1 ½ hour.
5. Now, set up your grinder with the coarse die and add the finely
chopped meat into the grinder. Grind the meat and place the
meat in a bowl.
6. Now fix the fine die and grind the chopped meat. Add it back
into the container.
7. Next, grind the chopped fat and add it back into its container.
Place the containers in the freezer once again. Let the fat and
meat chill until it is 35°F.
8. In the meantime, add starter culture and distilled water in a
bowl. Stir until it dissolves completely.
9. Add the meat, fat, liqueur, starter mixture, ouzo, and ¼
tablespoon pepper into the fermentation container.
10.
Mix using your hands for a couple of minutes.
Place the container in the refrigerator.
11.
Run the sausage casings under warm water.
12.
Insert one end of the casing into the sausage
stuffer. Stuff the casing with the meat mixture, making sure that
you do not stuff right up to the end. (You need about 6 inches
on the other end of the casing to tie it up).
13.
Press the casing gently to remove any air bubbles.
Sterilize a needle and prick the casing at a few places for the air
to escape.
14.
Tie the bottom end into a knot. Remove the
sausage from the sausage stuffer and knot this end as well.
Fasten it once again with kitchen twine.
15.
Now hang the sausage on some hook or nail, in a
warm and moist area 67°F -80°F.
16.
Spray some water over the sausage every 6 – 7
hours a day. Do this for 3 days.
17.
Now hang the sausages in an area where the
temperature is 50°F to 60°F and humidity of 70% to 80%. You
 may need a humidifier to maintain the humidity.
18.
Let it remain like this for 3 weeks. Spray the
sausage with water once daily.
19.
You can hang it for a couple of weeks more if
desired.
20.
The salami is ready to eat now. If you want to
store it for longer, vacuum seal the sausage and refrigerate until
use, otherwise freeze until use. Make sure to label the jar with
the name and date of preparing.

Authentic Roman Garum Fish Sauce

Makes: About 7 – 8 ounces

Ingredients:
1 pound small, raw fish, rinsed, drained
½ tablespoons dried oregano
Sea salt or pickling salt as required (mentioned in the
directions)

Equipment:
Fermenting container
Bowl
Strainer
Storage container
Cotton cloth or cheesecloth
Directions:
1. After you drain the fish, check the weight of the fish. Weigh out
salt, 20% the weight of the drained fish.
2. Combine salt, oregano, and fish in a bowl. Cover and set aside
for 30 minutes.
3. Mix well and transfer into the fermenting container. Stir once
daily.
4. Slowly, with the passing of days, only bones will be visible in
the container, as the fish would have fully dissolved.
5. Strain the mixture into a bowl using a coarse strainer. Discard
the bones and any solids.
6. Now line the strainer with a cotton cloth and strain the mixture
a few times.
7. Pour into the storage container. Refrigerate until use. It can last
for a couple of years or until it turns cloudy. Discard it once it
turns cloudy. Make sure to label the jar with the name and date
of preparing.

Roasted Chicken Wing Garum

Makes: 3 cups

Ingredients:
3.3 pounds chicken wings
2.2 pounds of chicken bones
8 ounces salt
8.5 ounces pearl barley koji

Equipment:
Pot
 Baking sheet
Oven
Fine wire mesh strainer
Food processor
Fermentation container with lid
Cheesecloth
Storage container

Directions:
1. Fill a pot with water (about 6 – 8 cups) and add bones into it.
Place the pot over medium flame and let it boil.
2. Skim off any scum that rises on top.
3. Lower the heat and cook for about 1 ½ - 2 hours. Strain the
stock, and let it cool.
4. Meanwhile, prepare a baking sheet by lining it with parchment
paper.
5. Spread the chicken wings on the baking sheet.
6. Bake the chicken wings in an oven that has been preheated to
355° F for about 40 – 45 minutes. Turn the wings every 12 – 15
minutes so that it is roasted evenly.
7. Take out the baking sheet and let it cool completely.
8. Now weigh the roasted chicken wings and use only 1.1 pounds
of it (chop them into smaller pieces). Use the rest of the wings
in another recipe or as a snack with a dip of your choice.
9. Place koji in the food processor bowl and process until it is
broken down into smaller pieces. Transfer into the fermentation
container.
 10.
Add chicken wings, salt, and 28 ounces chicken
stock into the fermentation container and mix well.
11.
Place a sheet of cling wrap on the top of the liquid.
Place the lid of the container and fix it less than fully tight.
Place the container for fermentation at 140°F or place it in a
rice cooker and set it on the "Keep warm" mode for 4 weeks.
12.
Remove any fat visible on top daily. Stir it well
after discarding the fat. Do this for the first 7 days.
13.
Next, remove the fat and stir the mixture only
once in a week for the next 3 weeks.
14.
Strain the mixture into a bowl using a fine wire
mesh strainer. Discard any solids.
15.
Now line the strainer with a cotton cloth and strain
the mixture a few times.
16.
Pour into the storage container. Refrigerate until
use. Make sure to label the jar with the name and date of
preparing.

Vegan Mincemeat
Makes: About 2 ½ pounds

Ingredients:
1 pound dates, pitted, chopped
20 ounces raisins
 Juice of ½ orange
Zest of ½ orange, grated
Juice of ½ lemon
Zest of ½ lemon, grated
1 apple, cored, grated along with the peel
1-ounce walnuts, chopped
2.5 ounces currants
½ teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
½ teaspoon ground ginger
1/8 teaspoon ground cloves
2 tablespoons cider vinegar
1 tablespoon brandy (optional)
1 tablespoon cultured apple cider vinegar with mother

Equipment:
Bowl
Mason's jar

Directions:
1. Combine apple, dates, raisins, walnuts, currants, spices, lemon,
and orange juice and zest in a bowl and mix well.
2. Add 1 tablespoon cider vinegar and mix well.
3. Add brandy and cultured apple cider vinegar and mix well.
4. Transfer into the jar. Drizzle remaining cider vinegar on top.
Fasten the lid and set aside on your countertop for 24 hours in a
 cool and dark area.
5. Shift the jar into the refrigerator. Let it remain in the
refrigerator for 2 weeks.
6. The mincemeat is now ready to use.

Add brandy just before serving.

 CHAPTER 7
Sourdough Starter Recipes

Sourdough Starter
Makes: Enough for baking a loaf

Ingredients:
To Start:
¼ cup cool, filtered water
7 tablespoons unbleached all-purpose flour or a mixture of all-
purpose flour and whole-grain flour

To Feed:
¼ cup cool or lukewarm water, each time you feed the starter
7 tablespoons unbleached all-purpose flour, each time you feed
the starter

Equipment:
Non-reactive bowl or glass jar
Kitchen towel or plastic wrap
Rubber band

Directions:
1. Start making the starter at least 5 days before baking the
sourdough bread. It can take longer, depending on the weather
conditions and the temperature of your kitchen.
2. To start: On the first day, add water and flour and add into a
large glass jar or plastic container.
3. Stir constantly for a few minutes until you get a smooth, thick,
and sticky dough-like batter, free from lumps.
4. Scrape the sides of the bowl to remove any dough. Cover the
container loosely with a plastic wrap or clean kitchen towel. If
you are using a kitchen towel, fasten with a rubber band. Place
the jar at constant room temperature at about 70° F to 75° F, say
on top of your refrigerator.
5. Second Day: 24 hours later, bring the container onto your
countertop. A few bubbles may be visible at a few places in the
dough, which is a good sign, and it shows the presence of wild
yeast in the starter. You should be able to get a fresh, mild, and
sweet aroma. No worries if the bubbles are not visible or if you
do not get the sweet aroma, maybe because of the weather
conditions. It will happen eventually.
6. You have to feed the starter; for this, add water and flour and
add into the container with the previous day's starter.
7. Stir constantly for a few minutes until you get a smooth, thick,
and sticky dough-like batter, which is free from lumps.
8. Scrape the sides of the container to remove any dough. Cover
the container loosely once again like the previous day.
9. Place the container at constant room temperature at about 70° F
to 75° F.
10.
Third day: 24 hours later, bring the container onto
your countertop. Many more bubbles may be visible in the jar.
When you stir the starter, you can hear tiny bubbles exploding,
and the batter will be thick.
11.
This day, the batter will smell sour and stale.
12.
Feed the starter again by adding water and flour
into the container with the previous day's starter.
13.
Stir constantly for a few minutes until you get a
smooth, thick, and sticky dough-like batter, free from lumps.
14.
Scrape the sides of the container to remove any
dough. Cover the container loosely like the previous day. Place
the container at constant room temperature at about 70° F to
75° F.
15.
Fourth day: 24 hours later, bring the container
onto your countertop. Many more bubbles, large and small,
maybe visible all over the dough. The dough would be near
twice the size compared to the previous day.
16.
Try stirring the starter; the dough will be looser to
touch compared to the previous day. If you taste a bit of the
dough, it will taste a bit like vinegar.
17.
Today, the batter will smell more strong and sour.
18.
Feed the starter again by adding water and flour
into the container with the previous day's starter.
19.
Stir constantly for a few minutes until you get a
smooth, thick, and sticky dough-like batter, free from lumps.
20.
Scrape the sides of the container to remove any
dough. Cover the container loosely like the previous day. Place
at constant room temperature at about 70° F to 75°.
21.
Fifth day: 24 hours later, bring the container onto
your countertop.
22.
Many more bubbles will be visible; in fact, it will
be filled with bubbles. It will look like froth. The dough would
be near twice the size compared to the previous day.
23.
When you try stirring the starter, the dough will be
looser to touch compared to the previous day. The starter is
now ripe and can be used to make sourdough bread. This starter
is now called an active starter.
24.
If you do not want to make the bread on the 5th
day (and want to make it within 2 to 3 more days), you need to
maintain the starter.
25.
For maintaining starter: Throw off half the starter
(instead of discarding the starter, you can use the starter discard
in some other recipes which will be mentioned in Chapter 11:
Sourdough starter discard recipes). The discarded starter should
be refrigerated until use if you want to use it or throw it off.
26.
You need to feed the starter to maintain the starter.
27.
Add water and flour and add the starter into the
container with the ready to use a starter.
28.
Stir constantly for a few minutes until you get a
smooth, thick, and sticky dough-like batter, free from lumps.
29.
 Scrape the sides of the container to remove any
dough. Cover the container loosely like the previous day. Place
at constant room temperature.
30.
You will have to do this process of discarding and
feeding every day until you want to make the sourdough bread.
31.
If you want to make the sourdough bread after a
month or so, fasten the lid of the jar and refrigerate until use.
32.
But you need to feed the starter once in a week.
For this, add flour and water and mix well.
33.
Scrape the sides of the container to remove any
dough. Cover the container loosely and place it at constant
room temperature for 7 – 8 hours.
34.
Fasten the lid and place it back in the refrigerator.
Do this every week.
35.
If you want to bake the bread after say 6 months,
you need to dry the starter (or feed it every week without
forgetting).
36.
For drying, spread the starter on a silpat and allow
it to dry naturally. After it dries, crumble into smaller pieces.
Transfer into an airtight container. It can last for many months.
37.
To use the dry starter, you need to activate it. For
this, add 4 tablespoons dry starter into a bowl with ½ cup water
and 7 tablespoons all-purpose flour.
 38.
Continue adding flour and water to the starter
daily (first day to fifth-day procedure).

Potato Sourdough Starter

Makes: Enough for baking a loaf

Ingredients:
1 ½ medium or 3 small potatoes, peeled, chopped
½ package active dry yeast (1 1/8 teaspoons)
½ cup bread flour
¾ tablespoon salt
2 cups water
½ cup warm water
3 tablespoons sugar

Equipment:
Pot
Non-reactive bowl or glass jar
Kitchen towel or plastic wrap
Rubber band
Potato masher

Directions:
1. You can make this one day before baking the sourdough
bread.
2. Boil 2 cups of water in a pot. Add potatoes and cook until
soft. Drain off the liquid from the pot but retain it.
 3. Mash the potatoes with a potato masher. Add the retained
water back into the pot and mix well.
4. Pour into a bowl. Let the watery mashed potato cool until it
turns lukewarm.
5. Add yeast and ½ cup warm water and mix well. Add bread
flour, salt, and sugar and whisk well.
6. Cover the bowl loosely with a plastic wrap or clean kitchen
towel. If you are using a kitchen towel, fasten with a
rubber band. Place the jar at constant room temperature at
about 70° F to 75° F, say on top of your refrigerator.
7. Transfer the mixture into a jar 24 hours later. Refrigerate
until use. Use it within 2 weeks. You cannot maintain the
starter. You have to discard the entire starter and make a
fresh start.

Green Grapes Sourdough Starter

Makes: Enough for baking a loaf

Ingredients:
4 – 5 seedless green grapes, cut into slices
4.5 ounces tepid water, as required
4.5 ounces unbleached white flour
To feed the starter:
1.755 ounces tepid water, each time you feed the starter
1.75 ounces unbleached white flour, each time you feed the
starter

Equipment:
Non-reactive bowl or glass jar with an airtight lid
Directions:
1. Start making the starter at least 5 days before baking the
sourdough bread. It can take longer, depending on the
weather conditions and the temperature of your kitchen.
2. To start: On the first day, add water and flour and add into
a large glass jar or plastic container.
3. Stir constantly for a few minutes until you get a smooth,
thick, and sticky dough-like batter, free from lumps.
4. Add grapes and stir. Stir constantly for a few minutes until
you get smooth and well combined. Close the lid of the
container, and let it remain on your countertop for 3 days.
5. Fourth day: You now have to feed the starter. For this,
measure the water and flour and add it into the container
with a starter mixture.
6. Stir constantly for a few minutes until you get a smooth,
thick, and sticky dough-like batter, free from lumps.
7. Close the lid and set aside for a minimum of 24 hours.
8. Fifth day: Once you open the container, you should be able
to see lots of bubbles, and the mixture should be jiggling a
bit. The starter is now ready to use.
9. If there are no bubbles, repeat feeding the starter once
again and place for 1 – 2 days on your countertop.
10.
If you are a regular at making sourdough
bread, say weekly, you need to maintain the starter. For
this, keep feeding the starter.
11.
To maintain the starter, throw off half the
starter (the discarded starter can be used in some other
recipes). Repeat feeding the starter every 1 – 2 days
 (discarding half the starter too before feeding the starter)
for the next 2 – 3 days.
12.
If you are baking the bread after a month, keep
the airtight container in the refrigerator.
13.
When you take it out of the refrigerator, if the
starter does not look active, repeat feeding the starter for a
couple of days.

Gluten-Free Starter
Makes: Enough for baking a loaf

Ingredients:
½ cup gluten-free all-purpose flour sifted
½ tablespoon apple cider vinegar
½ cup filtered water
½ teaspoon gluten-free dry yeast or 1 tablespoon yogurt

To Feed the Starter:

½ cup Gluten-free All-purpose flour, each time you feed
the starter
½ cup filtered water, each time you feed the starter

Equipment:
Non-reactive bowl or glass jar
Kitchen towel or plastic wrap
Rubber band

Directions:
1. Start making the starter at least 5 days before baking the
sourdough bread. It can take longer, depending on the
weather conditions and the temperature of your kitchen.
2. To start: On the first day, add water and flour and add into
a large glass jar or plastic container. Add apple cider
vinegar and yeast.
3. Stir constantly for a few minutes until you get smooth,
batter-like that of pancake, free from lumps.
4. Scrape the sides of the bowl to remove any dough. Cover
the container loosely with a plastic wrap or clean kitchen
towel. If you are using a kitchen towel, fasten with a
rubber band. Place the jar at constant room temperature at
about 70° F to 75° F, say on top of your refrigerator.
5. Second Day: 24 hours later, bring the container onto your
countertop. You need to feed the starter from the 2nd day.
6. Add water and flour into the container with the previous
day's starter and whisk well. Set it aside for 12 hours at
constant room temperature.
7. Repeat feeding the starter every 12 hours until bubbles are
visible in the mixture. After 2 – 3 days, if you do not see
many bubbles, add ½ tablespoon vinegar and whisk well.
8. Check again after 12 hours. If it is still not very active, add
½ teaspoon yeast and whisk well.
9. Repeat feeding the starter for another 2 – 3 days, 6 days in
all, you need to feed the starter by adding water and flour.
10.
Try stirring the starter; the dough will be looser
to touch compared to the previous day. The starter is now
ripe and can be used to make sourdough bread.
11.
 If you do not want to bake the bread on the 7th
day, but say after 3 – 4 more days, you need to maintain
the starter.
12.
For this, throw off half the starter and feed the
starter again. Measure the water and flour and add the
starter into the container with the ready starter.
13.
Stir constantly for a few minutes until you get
a smooth batter.
14.
Place the jar at constant room temperature.
15.
You will have to feed the starter. Every day (if
you are baking in the next 2 – 3 days) until you want to
make the sourdough bread.
16.
Place the jar at constant room temperature at
about 70° F to 75° F, say on top of your refrigerator.
17.
In case you want to make it after a few more
days, say 10 – 15 days, cover the container with cling wrap
and place it in the refrigerator.
A couple of days before making the bread, remove the starter from the
refrigerator and follow steps 12 – 16 daily for a couple of days.
 CHAPTER 8
Sourdough Bread Recipes

Few different methods of baking are given in a few of the recipes. You can
follow the method that is suitable for you. For example, baking the dough in
a Dutch oven or baking in an oven without a Dutch oven, etc. You can find
the method of baking in the directions of the recipes. This is mainly to
generate steam while baking.

Sourdough Bread
Baking with a Dutch oven
Makes: 1 loaf

Ingredients:
6 tablespoons bubbling active starter
¾ tablespoon olive oil
¾ teaspoon fine sea salt
 ½ cup + ½ tablespoon filtered, warm water
2 cups + 1 tablespoon bread flour (do not use all-purpose flour)
Fine ground cornmeal, to dust

Equipment:
Mixing bowl
Bench scraper
Dutch oven
Oven

Directions:
1. To make the dough: Combine water, starter, and olive oil in a
bowl and whisk using a hand whisk until well combined.
2. Stir in the flour and salt and mix well, preferably using your
hands.
3. Autolyse: Let the dough rest for 30 minutes.
4. Knead the dough for about 30 seconds.
5. Bulk fermentation: Cover the bowl with cling wrap first and
then with a kitchen towel. Let the dough remain in a warm and
sunny area until it doubles in size. It can take 3 – 12 hours.
6. Stretching and folding: Moisten your hands with water. Hold a
small portion of the dough from under the dough. Gently
stretch the dough upwards and fold it over the top of the dough.
Slightly rotate the bowl. Hold another small portion of the
dough, adjacent to the previous portion. Stretch the dough
gently upwards and fold it over the top of the dough. Repeat
this stretching and folding of dough until the bowl is fully
rotated once. Cover and set the bowl aside.
7. Repeat the previous step of stretching and folding every hour, 2
more times, 3 times in all. Make sure that the dough is not
punched anytime during the process.
8. By now, the dough should be very flexible. It should look
transparent when it is stretched, and it should not break. If it
breaks before looking transparent, repeat the stretching and
folding process once again.
9. If you are going to bake today, leave it on your countertop for a
couple of hours. If you are going to bake the next day, cover the
bowl with cling wrap and place it in the refrigerator overnight.
10.
Take out the bowl from the refrigerator and place
it on your countertop for 2 – 3 hours before baking.
11.
Cut and initial shape: Dust part of your countertop
lightly with some flour. Place the dough on the floured area.
Lightly and evenly dust the top of the dough with some flour.
Cut the dough into 2 halves. You can make 2 smaller loaves
instead of 1 loaf.
12.
Shift the dough on to the un-floured part of your
countertop using the bench scraper. Shape the dough into a ball.
13.
Let the dough sit for 30 minutes. It is bound to
spread, but if it spreads too much, re-shape the loaves and let it
sit for 30 minutes.
14.
Final shape: Take a dough scraper or bench
scraper and slide it below the dough balls. Turn the dough ball
so that it moves on to the floured area.
15.
Let the dough be slightly elongated.
16.
Gently pull some dough from the bottom, say right
side. Stretch it lightly and fold it towards the center of the
dough. Repeat this from the other side as well.
17.
Similarly, take out some more dough (nearby to
where you have just pulled the dough. Stretch it lightly and fold
it towards the center of the dough. Repeat this from the other
side as well.
18.
Do it once again with the last part of the dough.
19.
Now fold the dough in half. Pinch the seams.
Gently move the dough on the countertop and give it a round
shape.
20.
Second rise: Dust the bottom of the Dutch oven
with some cornmeal or rice flour. You can also place a sheet of
parchment paper. You can also sprinkle some sesame seeds or
poppy seeds so that you will have a crust with these seeds.
21.
Put the dough in the Dutch oven, with the seam
side facing up. Cover the Dutch oven and set aside for a couple
of hours.
22.
To bake: Take a knife and make a cross (X) on the
top of the dough; this is called scoring. Do this just before
placing the dough in the oven.
23.
Prepare your oven by preheating it to 450° F.
Place the Dutch oven in the oven, covered.
24.
 Bake for 20 minutes. After 15 minutes, reduce the
temperature to 400° F and remove the lid. Bake for another 30
– 40 minutes depending on the oven. Keep the oven door ajar
for the last 10 minutes of baking.
25.
Remove the bread from the oven. Place it on a
wire rack and let it cool for an hour.
26.
Cut into slices and serve.

Gluten-Free Sourdough Bread

Baking with baking stone and bowl
Makes: 1 loaf

Ingredients:

For Gluten-Free Bread Mix:

1 ½ cups gluten-free all-purpose flour
2 tablespoons dry milk powder
2 tablespoons cassava flour or buckwheat flour
1 teaspoon baking powder
¼ teaspoon baking soda
½ teaspoon sea salt

Other Ingredients:
1 large egg or 1 tablespoon flaxseed meal mixed with 3
tablespoons warm water (called flax egg)
2 tablespoons olive oil
½ tablespoon psyllium husk powder
 ½ cup + 2 tablespoons club water or sparkling water or ginger
ale or gluten-free beer
1 tablespoon apple cider vinegar
2 tablespoons sugar
6 tablespoons active gluten-free sourdough starter

Equipment:
Mixing bowl
Bench scraper
Oven
Airtight container
Bowls
Baking stones

Directions:
1. Make sure that all the ingredients are at room temperature.
2. To make gluten-free bread flour: Combine gluten-free all-
purpose flour, milk powder, cassava flour, baking powder,
baking soda, and salt in an airtight container. Stir until well
combined. Close the lid and store at room temperature until
use.
3. To make the dough: Add egg, oil, psyllium husk powder, apple
cider vinegar, sugar, and gluten-free sourdough starter into a
mixing bowl. Whisk until well combined and free from lumps.
4. Add the gluten-free bread flour mixture and stir until well
combined using a wooden spoon. It is easier if you use the
stand mixer with the paddle attachment for mixing the flour; it
will take about 2 minutes to mix the flour.
5. Grease a bowl with some oil. Place a sheet of parchment paper
in the bowl. Dust with some gluten-free flour blend.
6. Place the dough in the bowl.
7. Brush some olive oil on top of the dough. Cover the bowl with
cling wrap.
8. Bulk rise: Place the bowl for 2 – 3 hours, on your countertop.
9. If you are going to bake the next day, cover the dough bowl
with cling wrap and place it in the refrigerator overnight.
10.
Take out the bowl from the refrigerator and place
it on your countertop for 2 – 3 hours.
11.
Cover the bowl with parchment paper. Invert the
dough onto the parchment paper.
12.
Score the dough ball with a knife just before
baking. You can make a cross shape (X).
13.
To bake: Place 2 baking stones in the oven, one on
the bottom shelf of the oven, on which you will be placing the
dough for baking and the other on the top shelf of the oven.
Along with the baking stones, preheat the oven for about an
hour to 400° F. Once preheated, reduce the temperature to 350°
F.
14.
Slide the dough (along with parchment paper) on
the bottom baking stone. Spray some water on the loaf. This is
optional.
15.
Place 5 – 6 ice cubes on the baking stone, around
the dough (don't keep it too close to the dough). Take a large
 bowl or deep roasting pan and invert it over the dough. The ice
cubes should be around the inner edges of the bowl.
16.
Close the door of the oven and bake the bread for
60 – 70 minutes. When the bread is ready, the internal
temperature of the bread should be 205° F.
17.
In case the bread is not baked and is getting brown
on top, cover the dough with aluminum foil.
18.
Remove the bread from the oven and cool it
completely.
19.
Slice and serve.

Sourdough Rosemary Potato Bread

Spray water inside the oven and bake.
Makes: 1 loaf or 2 smaller loaves

Ingredients:
½ cup potato sourdough starter, at room temperature
1 cup bread flour
1 cup + 2 tablespoons warm water, divided
1 teaspoon salt
3 tablespoons sugar
3 – 4 cups flour
½ cup plain mashed potatoes, warm
¼ cup butter, melted
1 – 2 tablespoons chopped rosemary
Equipment:
Mixing bowl
Oven
Bowls

Spray bottle with water

Baking sheet

Directions:
1. To make the dough: Add starter (you can use the regular
sourdough starter instead of potato sourdough starter), ¾ cup
warm water, bread flour, and mashed potatoes into a bowl and
mix well.
2. Cover the bowl with cling wrap and set aside for 8 – 9 hours. It
should be full of bubbles by now.
3. Add sugar, salt, butter, and remaining warm water and mix
well.
4. Add 1 ½ cups of flour and mix well into the soft and supple
dough. The dough should not be sticky. If the dough is sticky,
add more flour, a little at a time, and mix well each time.
5. Grease a bowl with some oil and place the dough in the bowl.
Turn the dough around in the bowl to grease it lightly.
6. Bulk rise: Cover the bowl with a towel or cling wrap and set it
aside for about 2 hours.
7. Dust your countertop with some flour. You can make one big
loaf or make smaller loaves. So shape the dough accordingly
into 1 – 2 loaves. Make sure that the dough is not very thick, as
it can remain uncooked inside, so it is better to make 2 smaller
loaves.
 8. Grease a baking sheet with some oil and place the loaf on the
baking sheet. Set aside the baking sheet. Keep it covered and let
it rest until it doubles in size.
9. Prepare the oven by preheating it to 350° F for about 45
minutes.
10.
Spray water in the oven just when you keep the
dough in the oven for baking. Be generous in spraying.
11.
Score the dough ball with a knife just before
baking. You can make a cross shape (X).
12.
Place the baking sheet in the oven and bake for
about 45 minutes. Spray water inside every 15 minutes while
baking.

Easy Sourdough Bread without Starter

Bake the bread using baking stone with lava rocks and towels.
Makes: 1 loaf

Ingredients:
1 ½ cups bread flour
¼ - ½ cup sour cream
A little less than ½ teaspoon instant dry yeast
8.8 ounces plain, unsweetened Greek yogurt with active
cultures
½ teaspoon salt or to taste

Equipment:
Mixing bowl
 Oven
Bowls
Baking stones
Towels
Lava rocks
Gloves
Roasting pans

Directions:
1. Fix the dough hook attachment to the stand mixer.
2. Combine flour, ¼ cup sour cream, yogurt, yeast, and salt in the
mixing bowl. Mix until well combined, on low speed.
3. If the mixture is too dry, add some more sour cream, a little at a
time, and mix well each time until the dough is formed and is
very moist.
4. Grease a bowl with some oil and place the dough in the bowl.
Turn the dough around in the bowl to grease it lightly.
5. Bulk rise: Cover the bowl with a towel or cling wrap and set it
aside for about 6 – 8 hours in a warm place. The dough should
double in size.
6. Dust your countertop with some flour. You can make one big
loaf or make smaller loaves. So shape the dough accordingly
into 1 – 3 loaves. Make sure that the dough is not very thick, as
it can remain uncooked inside, so it is better to make 2 smaller
loaves.
7. Place the dough in the bowl. Cover the bowl. Let it sit for about
2 hours or until it doubles in size.
8. An hour before baking, place 2 baking stones in the oven, one
on the bottom shelf of the oven, on which you will be placing
 the dough for baking and the other on the top shelf of the oven.
9. Moisten some cotton towels with water. Roll them up and place
them in a roasting pan. Place the roasting pan on one of the
sides of the floor of the oven.
10.
Place some lava rocks in another roasting pan. Fill
up the pan with lava rocks. Place the roasting pan on the other
side of the floor of the oven.
11.
Along with the baking stones and roasting pans
preheat the oven for about an hour at 450° F.
12.
Wearing oven gloves (it is necessary to wear
gloves), pour 2 cups of water all over the lava rocks. Also,
drizzle 1 – 2 cups of water all over the rolled towels.
13.
Place a parchment paper on top of the bowl and
invert the bowl on the parchment paper. Remove the bowl and
carefully remove the cloth.
14.
Score the dough with a knife. . Spray some water
on the dough and all around the inside of the oven. This is
optional.
15.
Slide the dough into the oven and bake for about
30 minutes.
16.
Remove the bread from the oven. Place it on a
wire rack and let it cool for an hour.
17.
Cut into slices and serve.
Sourdough Rye Bread
Makes: 1 loaf

Ingredients:

To Feed Starter:
½ cup sourdough starter
¼ cup bread flour
1/3 cup water

For Dough:
½ cup rye flour
½ cup bread flour
1/8 cup water
1 teaspoon salt
½ tablespoon olive oil
½ tablespoon white sugar
½ tablespoons caraway seeds

Equipment:
Bowls
Baking sheet
Towel
Oven
Spray bottle with water

Directions:
1. To activate the starter: Add starter, water, rye flour, and bread
flour into a bowl and stir until well combined.
2. Cover the bowl and place at room temperature all night (8 – 9
hours)
3. The following morning, add 1/8 cup water into the active starter
mixture. Also add bread flour, rye flour, sugar, 1 teaspoon salt,
caraway seeds, and olive oil. Mix well until dough is formed.
4. Dust your countertop with some flour and knead the dough on
it until soft and supple.
5. Grease a bowl with some oil and place the dough in the bowl.
Turn the dough around in the bowl to grease it lightly.
6. Bulk rise: Cover the bowl with a moist towel and set it aside for
about 6 – 8 hours in a warm place. The dough should double in
size.
7. Using your fist, punch the dough. Form the dough into the
shape of a loaf.
8. Prepare a baking sheet by greasing it with some oil. Place the
dough on it. Set aside on your countertop until it doubles in
size.
9. Prepare the oven by preheating it to 350° F for about 45 – 50
minutes.
10.
Spray water in the oven just when you keep the
dough in the oven for baking. Be generous in spraying water.
11.
Score the dough ball with a knife just before
baking. You can make a cross shape (X).
12.
Place the baking sheet in the oven and bake for
about 35 – 40 minutes.
Sourdough Chocolate Bread
Makes: 2 loaves

Ingredients:
3 cups all-purpose flour
½ teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
1 cup cocoa, unsweetened
1 cup butter, softened
4 eggs
½ cup milk
1 cup chocolate chips, divided
1 ½ cups white granulated sugar
2 teaspoons vanilla extract
2 cups sourdough starter

Equipment:
Oven
Bowls
Electric hand mixer
2 baking pans

Directions:
1. Combine all the dry ingredients in a bowl, i.e., flour, baking
powder, salt, cocoa, and baking soda.
2. Combine butter and sugar in a bowl. Beat with an electric hand
mixer until creamy. Add eggs and mix well.
 3. Whisk in the milk, vanilla, and sourdough starter. Add this
mixture into the bowl of dry ingredients and mix until well
combined.
4. Add half the chocolate chips and stir with a spatula until well
distributed.
5. Grease 2 loaf pans (9 x 5 inches) with some oil.
6. Divide the batter among the pans. Scatter remaining chocolate
chips on top.
7. Prepare the oven by preheating it to 350° F for about 30
minutes.
8. Place the loaf pans in the oven and bake for 45 – 50 minutes.
9. Cool the bread in the pans for 15 – 20 minutes. Remove the
loaves from the pan.
10.
Cool for some more time. Slice and serve.

Sourdough Pretzels
Makes: 6 pretzels

Ingredients:
2 tablespoons nonfat dry milk
1 ½ cups unbleached all-purpose flour
¼ cup + 3 tablespoons water
½ cup sourdough starter
½ tablespoon granulated sugar
¾ teaspoon salt
½ tablespoon butter or vegetable oil
To Top:
Pretzel salt
Seeds to garnish (optional)
1 tablespoon water
½ tablespoon sugar
1 tablespoon melted butter

Equipment:
Bowls
Oven
Baking sheet

Directions:
1. Place a sheet of parchment paper on a large baking sheet.
Grease the parchment paper with cooking spray.
2. Combine dry milk, water, starter, sugar, salt, flour, and butter in
a bowl. Mix until dough is formed. The dough should be soft
and slightly sticky. If the dough looks dry, sprinkle some water
over the dough and knead the dough once again.
3. Cover the dough and set aside for about an hour.
4. Stretching and folding: Moisten your hands with water. Hold a
small portion of the dough from under the dough. Gently
stretch the dough upwards and fold it over the top of the dough.
Slightly rotate the bowl. Hold another small portion of the
dough, adjacent to the previous portion. Stretch the dough
gently upwards and fold it over the top of the dough. Repeat
this stretching and folding of dough until the bowl is fully
rotated once. Cover and set the bowl aside.
5. To cut and shape: Dust your countertop with some flour. Place
the dough on your countertop. Cut the dough into 6 equal
 portions.
6. Roll each piece by holding in between your palms until the long
rope is formed. The longer the rope, the wider will be your
pretzel. Dust your hands with flour while rolling if the dough is
sticking to your hands. Shape into pretzels.
7. Place the pretzels on the prepared baking sheet. Let it rest for
an hour for the dough to rise. It will rise only slightly.
8. For the topping: Combine sugar and water in a bowl. Stir until
sugar dissolves completely.
9. Brush the top of the pretzels with this sugar solution. Scatter
some seeds if using and salt on top of the pretzels.
10.
To bake: Start preheating the oven during the last
15 – 20 minutes of rising, to 450° F. Bake for 15 minutes or
until golden brown.
11.
Remove the baking sheet from the oven. Brush
melted butter over the pretzels and let the pretzels cool for a
few minutes.
12.
Serve.

Golden Sourdough Biscuits

Makes: 24 biscuits

Ingredients:
4 cups all-purpose flour
10 teaspoon baking soda
2 teaspoons baking powder
2 teaspoons salt
 2 cups sourdough starter
2 tablespoons melted butter, to brush
1 cup cold unsalted butter, cut into cubes
1 cup buttermilk or as required

Equipment:
Bowl
Oven
Baking sheet
Cookie-cutter

Directions:
1. To make the dough: Add flour, baking soda, baking powder,
and salt into a bowl and stir until well combined.
2. Add butter into the flour mixture and cut it into the mixture
using a pastry cutter or use a fork until pea-size crumbs are
formed.
3. Add sourdough starter and buttermilk. Stir with a fork until
well combined. You should have a thick dough.
4. Dust your countertop with some flour. Place the dough on your
countertop. Knead the dough for about 1 – 2 minutes. Fold the
dough a few times.
5. Roll the dough into a large circle using your hands until it is
about ½ - ¾ inch thick.
6. Take a biscuit cutter of about 2 ½ inch diameter. Sprinkle flour
inside and outside the biscuit cutter. Press the dough with the
biscuit cutter cut the biscuits. Once you cut it, simply lift the
biscuit cutter without twisting it in the dough. Collect the scrap
dough and form it into the dough again if desired.
 7. The scrap dough can again be rolled and cut into biscuits. But
remember that the biscuits made with scrap dough will not rise
as high as the original dough.
8. Prepare a large baking sheet by lining it with parchment paper.
Use 2 baking sheets if required.
9. Place the biscuits on the baking sheet. Leave a 2 inches gap
between the biscuits.
10.
Start preheating the oven to 450° F (when you
start cutting the biscuits) for 15 – 20 minutes.
11.
Place the baking sheet in the oven. Bake for 12 to
15 minutes or until golden brown.
12.
Remove the baking sheet from the oven. Brush
melted butter over the biscuits and let the biscuits cool for a
few minutes.
13.
Serve.

Banana Bread
Makes: 2 loaves

Ingredients:
4 cups spelt flour or whole wheat flour or all-purpose flour or a
mixture of flours
1 teaspoon sea salt
1 teaspoon baking soda
1 cup butter, at room temperature
4 eggs
 4 tablespoons raw honey
4 tablespoons extra-virgin olive oil
Zest of 2 lemons, grated (optional)
2 cups chopped walnuts or pecans or a mixture of both
1 cup lightly packed brown sugar
1 cup sourdough starter (measure after stirring)
8 overripe bananas, mashed
2 teaspoons vanilla extract

Equipment:
Bowls
Oven
Electric hand mixer or stand mixer
Loaf pans

Directions:
1. Prepare 2 loaf pans (9 x 5 inches) by greasing with some oil.
Line with parchment paper if desired.
2. To make the dough: Combine flour, salt, and baking soda in a
bowl.
3. Combine about a cup of walnuts and about 2 teaspoons of sugar
in a bowl. Keep it aside.
4. Add sugar and butter into a large mixing bowl. Beat with an
electric hand mixer until light and creamy.
5. Next goes in the eggs, 1 egg each time and beat well each time.
Scrape the bowl on the sides to remove the batter using a
spatula whenever required.
 6. Beat in the wet ingredients, one after the other i.e., starter,
bananas, oil, honey, and vanilla, scraping the sides of the bowl
whenever required.
7. Add lemon zest and 1 cup walnuts and fold gently.
8. Divide the batter among the prepared loaf pans. Divide the
walnut – sugar mixture and sprinkle it over the batter in the loaf
pans.
9. Prepare the oven by preheating it to 350° F for about 30
minutes.
10.
Place the loaf pans in the oven and bake for 55 –
60 minutes.
11.
Cool the bread in the pans for 15 – 20 minutes.
Remove the loaves from the pan.
12.
Cool completely on a wire rack. Slice and serve.

Sourdough Bread with Cheese and Garlic

Makes: 1 loaf

Ingredients:
6 tablespoons bubbling active starter
¾ tablespoon olive oil
¾ teaspoon fine sea salt
½ cup + ½ tablespoon filtered, warm water
2 cups + 1 tablespoon bread flour (do not use all-purpose flour)
Fine ground cornmeal, to dust
Equipment:
Mixing bowl
Dutch oven
Oven
Banneton basket or bowl
Cotton cloth

Directions:
1. To make the dough: Combine water, starter, and olive oil in a
bowl and whisk using a hand whisk until well combined.
2. Stir in the flour and salt and mix well, preferably using your
hands.
3. Autolyse: Let the dough rest for 30 minutes.
4. Knead the dough for about 30 seconds.
5. Bulk fermentation: Cover the bowl with cling wrap first and
then with a kitchen towel. Let the dough remain in a warm and
sunny area until it doubles in size. It can take 3 – 12 hours.
6. Stretching and folding: Moisten your hands with water. Hold a
small portion of the dough from under the dough. Gently
stretch the dough upwards and fold it over the top of the dough.
Slightly rotate the bowl. Hold another small portion of the
dough, adjacent to the previous portion. Stretch the dough
gently upwards and fold it over the top of the dough. Repeat
this stretching and folding of dough until the bowl is fully
rotated once. Cover and set the bowl aside.
7. Add cheese and garlic and mix well. Repeat the stretching and
folding process once again. Cover and set it aside for an hour.
8. Repeat once again the stretching and folding process.
9. Take a bowl or banneton basket.
 10.
Line the bowl with some cotton cloth. Dust the
cloth with some rice flour or cornmeal.
11.
Put the dough in the bowl, with the seam side
facing up. Sprinkle some flour lightly on top of the dough.
Cover the bowl with a towel. Let it rest overnight.
12.
Put the dough in the Dutch oven, with the seam
side facing up.
13.
To bake: Take a knife and make a cross (X) on the
top of the dough; this is called scoring. Do this just before
placing the dough in the oven. Close the lid of the Dutch oven.
14.
Prepare your oven by preheating it to 450° F for
about 30 minutes. Place the Dutch oven in the oven.
15.
Bake for about 30 minutes. If you want a dark
crust, remove the lid and bake for 10 – 15 minutes.
16.
Remove the bread from the oven. Place it on a
wire rack and let it cool for an hour.
17.
Cut into slices and serve.

Nutty-Fruity Sourdough
Makes: 2 loaves

Ingredients:
2 cups active sourdough starter
 1 ½ cups pumpernickel flour
3 teaspoons salt
3 cups fruitcake fruit blend or dried fruits of your choice
2 cups water
5 cups unbleached all-purpose flour
2 teaspoons instant yeast
2 cups chopped nuts of your choice

Equipment:
Bowl
Oven
Baking sheet or covered stoneware container

Directions:
1. To make the dough: Add starter, flours, salt, water, and instant
yeast in a bowl. Mix well. You can use your hand or electric
hand mixer.
2. You should have a soft and supple dough. If the dough is very
dry, add some more water. If the dough is too wet or sticky, add
some more flour, 1 – 2 tablespoons at a time, and mix well each
time.
3. Scatter dried fruit and nuts over the dough and mix well. Knead
until well combined.
4. Bulk rise: Grease a bowl with some oil. Keep the dough in the
bowl and turn it around in the bowl so that the dough is coated
with oil.
5. Cover the bowl and set aside in a warm area for about 2 hours.
 6. If using a baking sheet, prepare a large baking sheet by lining it
with parchment paper.
7. If using a stoneware container, grease the container with some
oil.
8. To give shape: Dust your countertop with some flour. Place the
dough on the countertop.
9. Divide the dough into 2 equal portions and shape into loaves.
10.
Place the dough on the baking sheet, leaving a
sufficient gap between the loaves.
11.
Keep the loaves covered with cling wrap or a
kitchen towel if using a baking sheet, or the lid of the container
if using a stoneware container. Set aside on your countertop for
about 1 – 2 hours.
12.
If you are using the stoneware container, do not
preheat the oven. If you are using a baking sheet, the oven
should be preheated to 400° F for about 30 minutes.
13.
The bread is ready when checked with an instant-
read thermometer; in the center of the bread shows 190° F and
brown on top.
14.
Take out the baked bread from the oven and place
it on the cooling rack.
15.
Once cooled, slice and serve.

Sourdough Baguettes
Baking the bread with a pan of water
Makes: 1

Ingredients:
½ cup sourdough starter
½ tablespoon active dry yeast
1 tablespoon white sugar
¼ teaspoon baking soda
Cold water, as required
¾ cup warm water
2 ½ cups all-purpose flour or more if required, divided
1 teaspoon salt
1 tablespoon cornmeal or more if required
2 teaspoons melted butter

Equipment:
Bowls
Roasting pan
Oven
Baking sheet

Directions:
1. Measure the required quantity of sourdough starter and add it
into a bowl. You need to feed the starter. Refer to the chapter on
Sourdough starter recipes.
2. Prepare a baking sheet by sprinkling some cornmeal over it.
3. To make the dough: Add warm water into a mixing bowl.
Sprinkle yeast over it. Stir and let it dissolve completely.
4. Stir in 2 cups of the flour along with salt and sugar. Mix until
well combined.
5. Cover the bowl with cling wrap and set it aside on your
countertop for about an hour or until it doubles in size.
6. Combine remaining flour and baking soda in a 3rd bowl. Add
this mixture into the dough, a little at a time, and mix well each
time until a stiff dough is formed. You may not need all the
flour.
7. Knead for a few minutes until smooth and supple. Form the
dough into the shape of a baguette.
8. Place the baguette on the prepared baking sheet. Set aside the
baking sheet until the dough has doubled in size.
9. Dip a brush in cold water and brush on top of the baguette.
Score the dough at a few places on top of the dough just before
placing it in the oven.
10.
To bake: Start preheating the oven during the last
15 – 20 minutes of rising, to 400° F.
11.
Fill a roasting pan with water and place it on the
bottom rack of the oven.
12.
Place the baking sheet in the middle rack of the
oven.
13.
Bake the baguette for 15 minutes or until golden
brown.
14.
Remove the baking sheet from the oven. Brush
melted butter over the baguette and bake for a few more
minutes until the top turns crispy; say another 5 – 6 minutes.
 15.
Let the baguette cool for a few minutes.
16.
Slice and serve.

Kimchi Sourdough
Makes: 2 loaves

Ingredients:
23 ounces water
3 tablespoons kimchi juice (the liquid in the jar of kimchi)
31.7 ounces strong white bread flour or white spelt flour
7 ounces wholegrain spelt flour
Rice flour or cornmeal to dust
5.3 ounces active starter
2 teaspoons salt

Equipment:
Mixing bowl
Bowl
Dutch oven
Oven
Banneton basket or bowl
Cotton cloth

Directions:
1. To make the dough: Add maple syrup, water, starter, and
kimchi juice into a bowl and whisk until smooth and well
 combined.
2. Add spelt flour, bread flour, and salt in a mixing bowl and stir
well.
3. Add the mixture of wet ingredients into the bowl of dry
ingredients and mix until well incorporated and free from
lumps.
4. Autolyze: Cover the bowl with a cotton cloth and place it on
your countertop for an hour.
5. Stretching and folding: Moisten your hands with water. Hold a
small portion of the dough from under the dough. Gently
stretch the dough upwards and fold it over the top of the dough.
Slightly rotate the bowl. Hold another small portion of the
dough, adjacent to the previous portion. Stretch the dough
gently upwards and fold it over the top of the dough. Repeat
this stretching and folding of dough until the bowl is fully
rotated once. Cover and set the bowl aside.
6. Repeat the previous step of stretching and folding every 15
minutes, 3 more times, 4 times in all. Make sure that the dough
is not punched anytime during the process.
7. Cover the bowl and place it on your countertop overnight for 8
– 10 hours if the room is not very warm or place it in the
refrigerator after placing it for 3 – 4 hours at room temperature.
8. The next morning, if you have placed it in the refrigerator,
remove the bowl and place it on your countertop for a couple of
hours.
9. Sprinkle cornmeal in the basket.
10.
Sprinkle some flour on your countertop.
11.
Divide the dough into 2 equal portions. Shape the
dough into balls. You can even make one large loaf instead of 2
smaller loaves.
12.
Gently pull some dough from the bottom, say right
side. Stretch it lightly and fold it towards the center of the
dough. Repeat this from the other side as well.
13.
Similarly, take out some more dough (nearby to
where you have just pulled the dough. Stretch it lightly and fold
it towards the center of the dough. Repeat this from the other
side as well.
14.
Do it once again with the last part of the dough.
15.
Repeat this process with the other ball of dough.
16.
Now fold the dough in half. Pinch the seams.
Gently move the dough on the countertop, between your hands,
and give it a round shape.
17.
Place the dough in the basket, leaving a sufficient
gap between the dough. Use a large basket or 2 smaller baskets.
Cover the basket. Set aside for a couple of hours or until it
doubles in size.
18.
Dust the bottom of the Dutch oven with some
cornmeal or rice flour. You can also place a sheet of parchment
paper.
19.
To bake: Prepare your oven by preheating it to
500° F, 30 minutes before placing it in the oven. Place the
Dutch oven in the oven, covered while preheating the oven.
 20.
After preheating the oven, reduce the temperature
to 420° F
21.
Take a knife and make a cross (X) on the top of
the dough; this is called scoring. Do this just before placing the
dough in the oven.
22.
Bake for 30 minutes and remove the lid. Bake for
another 10 – 15 minutes depending on the oven, until golden
brown on top. When you tap the bottom of the bread, it should
have a hollow sound. If you hear the sound, the bread is ready;
if not, bake for a few more minutes.
23.
Remove the bread from the oven. Place it on a
wire rack and let it cool for an hour.
24.
Cut into slices and serve.

Sourdough Beer Bread

Makes: 1 loaf

Ingredients:
6 ounces beer, at room temperature
¼ cup sugar
½ cup sourdough starter
2 ½ cups bread flour

Equipment:
Bowls
Oven
Directions:
1. To make the dough: Add beer and sourdough starter into a bowl
and whisk well.
2. Add sugar and stir until sugar dissolves completely.
3. Add flour and mix using your hands until dough is formed.
4. Dust your countertop with some flour. Place the dough on this
area. Knead for 9 – 10 minutes. Add more flour if required, a
tablespoon at a time, and knead well each time until the dough
is smooth.
5. Bulk fermentation: Grease a bowl with some oil. Transfer the
dough into the greased bowl and turn the dough around in the
bowl so that the dough is coated with oil.
6. Cover with plastic wrap and place in a warm area for about 2
hours or until it doubles in size.
7. Shape the dough: Dust your countertop with some flour. Place
the dough on it and knead the dough for 4 – 5 minutes.
8. Set aside on your countertop for a couple of hours or until well
risen.
9. Cover the bowl with parchment paper. Invert the dough onto
the parchment paper.
10.
Score the dough ball with a knife.
11.
To bake: Place 2 baking stones in the oven, one on
the bottom shelf of the oven, on which you will be placing the
dough for baking and the other on the top shelf of the oven.
Along with the baking stones, preheat the oven for about an
hour to 400° F. Once preheated, reduce the temperature to 350°
F.
12.
 Slide the dough (along with parchment paper) on
the bottom baking stone. Spray some water on the loaf. This is
optional.
13.
Place 5 – 6 ice cubes on the baking stone, around
the dough (don't keep it too close to the dough). Take a large
bowl or deep roasting pan and invert it over the dough. The ice
cubes should be around the inner edges of the bowl.
14.
Close the door of the oven and bake the bread for
45 minutes.
15.
In case the bread is not baked and is getting brown
on top, cover the dough with aluminum foil. When you tap the
bottom of the bread, it should have a hollow sound. If you hear
the sound, the bread is ready; if not, bake for a few more
minutes.
16.
Remove the bread from the oven and cool it
completely.
17.
Slice and serve.

Golden Italian Rosemary Sourdough Bread

Makes: 1 loaf

Ingredients:
½ cup active sourdough starter
½ cup water or more if required
¼ cup whole grain flour
1 cup unbleached all-purpose flour or bread flour
 ¾ teaspoon salt
1 – 2 tablespoons very finely chopped fresh rosemary
½ teaspoon sugar
½ tablespoon olive oil
Cornmeal or rice flour to dust

Equipment:
Oven
Bowls
Roasting pan
Electric hand mixer or stand mixer
Baking stone
Spray bottle with water

Directions:
1. To make the dough: Add starter into a bowl along with water
and mix well.
2. Add flours, rosemary, and salt into a mixing bowl and mix well.
Add starter mixture and stir. You can mix using an electric hand
mixer until a smooth dough is formed.
3. Bulk rise: Grease a bowl with some oil. Place dough in the
bowl. Cover the bowl with cling wrap and place the dough on
your countertop at about 70° F to 75° F for 12 – 24 hours. The
dough would have doubled in size.
4. Dust your countertop with some flour. Turn the dough on this
area. Let it sit for 30 minutes.
5. To stretch and fold: Moisten your hands with water. Hold a
small portion of the dough from under the dough. Gently
 stretch the dough upwards and fold it over the top of the dough.
Slightly rotate the bowl. Hold another small portion of the
dough, adjacent to the previous portion. Stretch the dough
gently upwards and fold it over the top of the dough. Repeat
this stretching and folding of dough until the bowl is fully
rotated once.
6. Dust your hands with some flour and shape the dough into an
oval or oblong shape.
7. Prepare a baking sheet by lining it with parchment paper.
Sprinkle cornmeal over it. Place the dough on the baking sheet.
8. Grease a cling wrap with some cooking spray and wrap the
baking sheet with cling wrap, with the sprayed side on the
dough.
9. Set aside on your countertop, at room temperature for 5 – 8
hours.
10.
Cover the bowl with parchment paper. Invert the
dough onto the parchment paper.
11.
Score the dough ball with a knife.
12.
To bake: Preheat the oven 450° F for an hour.
13.
Place a baking stone in the center of the oven and
roasting pan on the bottom shelf of the oven while preheating
the oven.
14.
Carefully slide the dough onto the baking stone,
along with the parchment paper.
15.
 Add 2 cups of hot water into the roasting pan.
Spray some water on the dough as well. Close the oven door
immediately and bake for about 25 minutes or until golden
brown on top. Spray the dough with water every 15 minutes
while baking.
16.
Remove the bread from the oven and let it rest for
15 minutes.

Slice and serve. Serve with butter if desired.

 CHAPTER 9
Sourdough Breakfast Recipes

Sourdough English Muffins

Makes: 6 muffins

Ingredients:
1 ¼ cups + 2 tablespoons all-purpose flour, divided
½ cup Greek yogurt
½ tablespoon honey
½ teaspoon baking soda
¼ cup active starter
2 tablespoons water
¼ + 1/8 teaspoon salt
Equipment:
Bowl
Cookie-cutter (about 2 ½ - 3 inches)
Griddle pan

Directions:
1. Previous night (before making them), combine yogurt, starter,
and water in a bowl.
2. Stir in 1 cup flour. Cover the bowl and place it on your
countertop at room temperature.
3. The following morning, add the rest of the flour, honey, baking
soda, and salt.
4. Mix well using your hands until dough is formed, kneading
lightly for a few minutes until soft and supple. You may need to
moisten your hands while working on the dough.
5. Dust your countertop with some flour. Roll the dough until it is
about ½ inch in thickness.
6. Cut out the muffins with the cookie cutter. Do not twist the
cookie cutter after cutting. Set them aside for about an hour or
so to rise. Make sure you keep them covered. You can also
place them in the refrigerator as well for 8 – 10 hours. Take it
out from the refrigerator 60 minutes before baking.
7. Place the griddle pan over medium flame and preheat it.
8. Place the muffins in the pan and cook until the underside is
golden brown. Turn the muffins over and cook the other side
until brown or the way you prefer it cooked. Press lightly with a
spatula so that you have a top that is flat.
9. The English muffins are now ready to use.

Sourdough Donuts with Cinnamon Sugar

Makes: 6 large donuts

Ingredients:
½ cup whole milk, warm 120° F
2 tablespoons unsalted butter, melted
1 ¾ cups unbleached all-purpose flour
½ teaspoon ground cardamom
½ teaspoon salt
½ large egg, at room temperature
½ cup active sourdough starter
¼ cup granulated sugar
½ teaspoon ground cinnamon
Cinnamon sugar, to dredge
Oil to fry, as required

Equipment:
Bowls
Stand mixer
4-inch biscuit cutter
1-inch biscuit cutter
Deep fryer pan

Directions:
1. First day: Beat a large egg and use half of it or use 1 small egg.
2. Add egg, butter, and warm milk into the mixing bowl of the
stand mixer.
3. Mix on medium speed until well combined. With the mixer
going on, add salt, 1 ¼ cups flour, sugar, cardamom, and
cinnamon. Keep mixing until you get a thick and smooth batter.
4. Now fix the dough hook attachment to the stand mixer. Set the
mixer on medium-low speed. Add the rest of the flour and
knead the dough for about 12 – 15 minutes until a smooth
dough is formed. Scrape the sides of the dough whenever
required.
5. Grease a bowl with some oil. Keep the dough in the bowl and
turn it around in the bowl so that the dough is coated with oil.
6. Cover the bowl and set aside in a warm area for about 1 – 2
hours.
7. Stretching and folding: Moisten your hands with water. Hold a
small portion of the dough from under the dough. Gently
stretch the dough upwards and fold it over the top of the dough.
Slightly rotate the bowl. Hold another small portion of the
dough, adjacent to the previous portion. Stretch the dough
gently upwards and fold it over the top of the dough. Repeat
this stretching and folding of dough until the bowl is fully
rotated once. Cover and set the bowl aside.
8. Repeat this process every hour for another 3 times. If the dough
does not look supple and aerated, repeat the process of folding
and stretching once or twice more.
9. Keep the bowl covered and chill overnight.
10.
The following morning, dust your countertop with
some flour.
11.
Prepare a baking sheet by lining it with parchment
paper.
12.
 Take out the dough from the refrigerator and
immediately start rolling the dough on your countertop until it
is about ½ inch thick.
13.
Take the 4-inch biscuit cutter and cut out the
donuts. Take the 1-inch biscuit cutter and cut a hole in the
center of each 4-inch circle. Place on the prepared baking sheet.
Make sure to leave a sufficient gap between the donuts.
14.
Collect all the scrap dough and re-roll into a ball.
15.
Repeat steps 12 – 14 and make donuts.
16.
Keep the baking sheet covered with plastic wrap.
Place the baking sheet on your countertop for about 2 hours or
until they rise well. The 1-inch hole in the middle will not
remain 1 inch anymore.
17.
Pour enough oil in the deep fryer pan to about 4
inches in height from the bottom of the pan. Heat the oil.
18.
While the oil is heating, place cinnamon sugar in a
shallow bowl.
19.
When the oil is well heated but not smoking, about
350° F, carefully add about 2 donuts into the hot oil. Cook until
golden brown all over.
20.
Remove the donuts with a slotted spoon and
dredge it right away in cinnamon sugar on both sides.
21.
 Place the donuts on a cooling rack.
22.
Fry the remaining donuts similarly in batches.
23.
Serve warm.

Blueberry Sourdough Muffins

Makes: 24

Ingredients:

For Dry Ingredients:

2 cups unbleached all-purpose flour
1 ½ teaspoons salt
3 teaspoons ground cinnamon
2 cups yellow cornmeal
2 teaspoons baking soda
Coarse sugar, to sprinkle

For Wet Ingredients:

½ cup milk
½ cup butter or vegetable oil
4 cups blueberries, fresh or frozen
2 cups active sourdough starter
2 large eggs
1 cup maple syrup

Equipment:
 2 muffins pans (12 counts each)
Oven
Bowls
Electric hand mixer

Directions:
1. Prepare 2 muffin pans by spraying with cooking spray and
lining it with disposable liners.
2. To mix dry ingredients: Add flour, cinnamon, baking soda,
cornmeal, and salt into a mixing bowl and stir until well
combined.
3. To mix wet ingredients: Add butter into a microwave-safe bowl
and place it in the microwave for a few seconds until it melts.
4. Add sugar, starter, eggs, and milk into the bowl of butter and
beat with an electric hand mixer until smooth.
5. Add the mixture of wet ingredients into the bowl of dry
ingredients and mix until well combined.
6. Add blueberries and fold gently. Divide the batter into the
prepared muffin pans. Make sure it is filled not more than 2/3
the cup.
7. Scatter coarse sugar on top.
8. Prepare your oven by preheating it to 425° F for about 30
minutes.
9. Place the muffin pans in the oven and bake for 25 minutes or
until a toothpick when inserted in the center of the muffin
comes out without any particles stuck on it.
10.
Take out the muffin pans and let it cool for 10
minutes. Now remove the muffins from the pan and place on a
 wire rack to cool.

Sourdough Granola
Makes: 10 – 12

Ingredients:

To Feed Starter:
7 ounces sourdough starter, chilled or at room temperature
2.1 ounces brown sugar
2.1 ounces water
2.1 ounces flour

For Granola:
11.3 ounces rolled oats
3.5 ounces mixed seeds of your choice like sunflower,
flaxseeds, chia seeds, etc.
1.8 – 2 ounces neutral oil of your choice
½ teaspoon kosher salt
4.9 ounces raw nuts of your choice, chopped only if bigger in
size
3 tablespoons honey or maple syrup

Mix-In:
1 tablespoon cacao nibs
2 -3 tablespoons chopped dried fruit
1 – 2 tablespoons crystallized ginger

Equipment:
 Bowl
Baking sheet
Oven

Directions:
1. To feed the starter: Add starter, sugar, flour, and water into a
bowl and stir until well combined and free from lumps. Set
aside for 15 minutes.
2. Add oil and honey and stir until well combined.
3. Add oats, seeds, salt, and nuts into another bowl and stir well.
Add the mixture of wet ingredients into the bowl of oats and
mix until well combined.
4. Prepare a baking sheet by lining it with parchment paper.
Spread the granola mixture on the baking sheet. Make sure it is
spread evenly.
5. Prepare your oven by preheating it to 300° F for about 30
minutes.
6. Place the baking sheet in the oven and bake for about 35
minutes. Rotate the baking sheet after about 20 minutes of
baking.
7. If at any time you feel that the granola is burning, lower the
temperature of the oven.
8. Take out the baking sheet from the oven and let it cool for 20 –
30 minutes. When cool enough to handle, break into smaller
pieces.
9. Place the baking sheet in the oven and let it cool.
10.
Once it is cooled, remove the baking sheet from
the oven and add cacao, dried fruit, and crystallized ginger.
Toss well and transfer into an airtight container.
 CHAPTER 10
Sourdough Dessert Recipes

Sourdough Chocolate Cake

Makes: 8 – 10 servings

Ingredients:

For Cake:
1 cup unbleached all-purpose flour
½ teaspoon salt
¾ teaspoon baking soda
½ teaspoon espresso powder (optional)
 6 tablespoons cocoa, unsweetened
½ cup vegetable oil
1 large egg
¾ cup white granulated sugar
1 teaspoon vanilla extract
½ cup active sourdough starter
½ cup milk or evaporated milk

For Icing:
3 cups confectioner's sugar, sifted
¼ cup plain yogurt or buttermilk
½ tablespoon hot water
6 tablespoons butter, at room temperature
3 teaspoons espresso powder

For Drizzle:
½ tablespoon milk
3 tablespoons semi-sweet chocolate chips
½ tablespoon corn syrup

Equipment:
Oven
Bowls
Electric hand mixer
2 baking pans

Directions:
1. Add starter, flour, and milk into a large bowl and whisk until
combined.
2. Keep the bowl covered and place on your countertop for about
2 – 3 hours.
3. Combine the rest of the dry ingredients in another bowl, i.e.,
flour, espresso powder, cocoa, salt, sugar, and baking soda. Add
oil and mix until well combined.
4. Add eggs, one at a time, and beat well each time, with an
electric hand mixer until well combined.
5. Whisk in the milk- sourdough starter mixture. Whisk until the
mixture is smooth.
6. Grease a baking pan (6 – 8 inches) with some oil. Line it with
parchment paper as well.
7. Pour the batter into the pan.
8. Prepare the oven by preheating it to 350° F.
9. Place the baking pan in the oven and bake for 25 – 30 minutes
or a toothpick, when inserted in the center, has no particles
stuck on it when you pull it out.
10.
Cool the cake in the pan for 15 – 20 minutes.
Remove the cake from the pan. Peel off the parchment paper
and place on a cooling rack to cool. Once cooled, place it on a
plate or cake stand.
11.
In the meantime, make the icing: Add butter into a
small pan. Place the pan over low flame. Once butter melts,
whisk in the buttermilk.
12.
Combine espresso powder and hot water in a bowl
and add into the saucepan and whisk well. Let it come to a boil.
 13.
Place confectioner's sugar in a bowl. As the
mixture in the saucepan begins to boil, turn off the heat and
pour the mixture over the confectioner's sugar.
14.
Whisk until well combined, smooth and free from
lumps.
15.
Drizzle the icing all over the cake. Drizzle on the
sides as well.
16.
To make the drizzle: Add milk, chocolate chips,
and sweet corn syrup into a microwave-safe bowl. Cook on
high until the chocolate chips melt, stir the chocolate every 20
seconds.
17.
Drizzle this melted mixture all over the icing.
18.
Cool for some more time. Slice and serve.

Sourdough Brownies
Makes: Around 30 – 32 servings

Ingredients:
10.6 ounces dark chocolate, chopped into chunks
½ cup vegetable oil
½ cup unsalted butter
2 egg whites (from extra-large eggs)
4 eggs
1 1/3 cups caster sugar or granulated sugar
 ¼ cup water
1 cup cocoa powder, unsweetened
2 teaspoons vanilla extract
1 cup light brown sugar
1 ¼ cups active sourdough starter
Flaky salt to sprinkle (optional)

Equipment:
Baking dish (9 x 13 inches)
Oven
Mixing bowl
Bowls
Pot
Electric hand mixer or stand mixer

Directions:
1. Add chocolate into a pot along with oil. Place the pot over a
low flame and cook until chocolate nearly melts completely,
stirring frequently.
2. Turn off the heat and continue stirring until chocolate melts
completely.
3. Add egg whites, salt, eggs, sugar, and brown sugar into the
mixing bowl of the stand mixer. Fix the whisk attachment and
whisk until the mixture turns very light yellow in color.
4. Whisk in the vanilla and water and keep whisking until most of
the sugar dissolves completely. It should take about 15 – 20
minutes of whisking.
 5. By now, the chocolate would have cooled slightly. Add
sourdough starter and cocoa into the melted chocolate and mix
until smooth. Pour into the bowl of the egg mixture. Fold
gently. Do not over-mix; just fold until just incorporated.
6. Prepare a baking dish by greasing with some oil. Place a sheet
of parchment paper in it.
7. Spoon the batter into the baking dish.
8. Prepare the oven by preheating it to 350° F.
9. Place the baking pan in the oven and bake for 35 – 40 minutes
or a toothpick, when inserted in the center, has a bit of particle
stuck on it when you pull it out.
10.
Cool the brownie in the pan for 15 – 20 minutes.
Scatter flaky salt all over the top of the brownie if desired.
11.
Cut into 30 – 32 equal squares and serve.

Treasure in the Middle Cookies

Makes: 25 – 30

Ingredients:
2 cups nut butter of your choice
½ teaspoon sea salt
2 pastured or organic eggs
2 teaspoons vanilla extract
1 raw cup sugar
½ teaspoon baking soda
2/3 cup sourdough starter
 Jam or dark chocolate for the center

Equipment:
Oven
Baking sheet
Mixing bowl

Directions:
1. Add salt and baking soda into a bowl. Mix well.
2. Add nut butter, eggs, vanilla, sourdough starter, and sugar and
stir well.
3. Line a baking sheet with parchment paper.
4. Divide the mixture into 25 – 30 portions and shape into balls.
Press the cookies and place them on the baking sheet. Press the
center of each of the cookies with your finger. Fill the
indentations with jam or chocolate. You can place jam in some
and chocolate in some.
5. Prepare the oven by preheating it to 350° F.
6. Place the baking sheet in the oven and bake for 10 – 12
minutes.
7. Remove the baking sheet from the oven and cool for 3-4
minutes. Remove the cookies carefully with a metal spatula and
cool on a wire rack.
8. Once the cookies are completely cooled, place the cookies in an
airtight container and store at room temperature. It can last for
12 – 15 days.

Vegan Sourdough Everything Cookies

Makes: 15 – 20
Ingredients:
½ ripe banana, mashed
½ cup sourdough starter
2 tablespoons brown sugar
1 tablespoon ground flaxseeds
3 tablespoons canola oil
½ teaspoon vanilla extract
1/8 teaspoon salt
1 cup rolled oats or quick cook oatmeal
2 tablespoons coconut flakes (optional)
¼ cup dried fruit (optional)
¼ cup vegan chocolate chips (optional)
¼ teaspoon baking soda
1/8 teaspoon ground cinnamon
¼ cup chopped nuts of your choice

Equipment:
Oven
Baking sheet
Mixing bowl

Directions:
1. Combine banana, sourdough starter, and flaxseeds in a bowl.
Let it sit for 3 minutes.
2. Add oil, vanilla, salt, cinnamon, sugar, baking soda, oatmeal,
and nuts.
 3. Add the optional ingredients if using. Mix until just
incorporated, making sure not to over-mix.
4. Line a baking sheet with parchment paper.
5. Drop the cookie batter (about 1 heaping tablespoon) all over the
baking sheet. Use 2 baking sheets if required.
6. Press the cookie lightly until it is slightly flat.
7. Prepare the oven by preheating it to 350° F.
8. Place the baking sheet in the oven and bake for 10 – 12
minutes.
9. Remove the baking sheet from the oven and cool for 3-4
minutes. Remove the cookies carefully with a metal spatula and
cool on a wire rack.
10.
Once the cookies are completely cooled, place the
cookies in an airtight container and store at room temperature.
It can last for 12 – 15 days.

Chocolate Peanut Butter Cookies

Makes: 10 – 12

Ingredients:
½ cup cocoa, unsweetened
½ cup creamy peanut butter
½ teaspoon kosher salt
2 pastured or organic eggs
2 teaspoons vanilla extract
½ raw cup sugar
½ teaspoon baking soda
 2/3 cup sourdough starter
Unsweetened shredded coconut, as required

Equipment:
Oven
Baking sheet
Mixing bowl

Directions:
1. Add salt, cocoa powder, and baking soda into a bowl. Mix well.
2. Add peanut butter, eggs, vanilla, coconut, sourdough starter,
and sugar and stir well.
3. Line a baking sheet with parchment paper.
4. Divide the mixture into 10 – 12 portions and shape into balls.
Press the cookies and place them on the baking sheet.
5. Prepare the oven by preheating it to 350° F.
6. Place the baking sheet in the oven and bake for 10 – 12
minutes.
7. Remove the baking sheet from the oven and cool for 3-4
minutes. Remove the cookies carefully with a metal spatula and
cool on a wire rack.
8. Once the cookies are completely cooled, place the cookies in an
airtight container and store at room temperature. It can last for
12 – 15 days.

Sourdough Cobbler
Makes: 8 – 10 servings

Ingredients:
For Sourdough Biscuit:
1 ½ cups flour or gluten-free flour
1 teaspoon baking soda
2 teaspoons baking powder
½ teaspoon salt
2 cups active sourdough starter or active gluten-free sourdough
starter
¾ cup butter

For Filling:
4 ½ pounds fruit of your choice
Spices and flavorings of your choice like cinnamon etc.
1 cup brown sugar or more if required

For Topping:
3 teaspoons sugar
4 tablespoons melted butter
Cream or custard to serve

Equipment:
Baking dish
Oven
Bowls

Directions:
1. To make biscuit dough: Add flour, salt, baking powder, and
baking soda into a bowl and mix well.
2. Add butter into the mixture and cut it into it using a pastry
cutter.
 3. Add sourdough starter and mix until you get a dough. The
dough will be sticky to touch. Do not over-mix.
4. Take a large baking dish. Add fruit (you can use one type of
fruit or a mixture of fruits), spices and sugar into the bowl and
mix well. Spread it evenly in the dish.
5. Scatter the biscuit dough all over the fruit. Brush the biscuit
dough with some butter. Sprinkle sugar over it.
6. Prepare the oven by preheating it to 375° F.
7. Place the baking dish in the oven and bake for 45 – 60 minutes
or until golden brown on top.
8. Remove the baking dish from the oven and cool for about 10
minutes.

This can be served with custard or cream or even with vanilla ice cream.
 CHAPTER 11
Sourdough Snack Recipes

Sourdough Drop Biscuits

Makes: 30 – 35 biscuits

Ingredients:
2 cups sourdough starter
1 ½ teaspoons baking soda
2 cups all-purpose flour
2/3 cup vegetable oil
½ teaspoon salt

Equipment:
Baking sheet
Oven
Bowls

Directions:
1. Add salt, flour, and soda into a large mixing bowl and stir until
well combined. You can also sift it if desired.
2. Combine oil and starter in another bowl and add it to the bowl
of dry ingredients.
3. Mix until well combined and free from lumps.
4. Take a large baking sheet (not to be greased). Drop
tablespoonfuls of the dough all over the baking sheet. Bake in
 batches if the biscuits are fitting on the baking sheet.
5. Prepare the oven by preheating it to 350° F.
6. Place the baking sheet in the oven and bake for 10 – 15
minutes.
7. Remove the baking sheet from the oven and cool for 10
minutes.
8. These can be served warm or at room temperature.

German Sourdough Sauerkraut Appetizer

Makes: 4 – 6 servings

Ingredients:

For Crust:
½ cup active sourdough starter
½ teaspoon salt
1 cup flour + extra to dust
½ tablespoon honey
3 tablespoons melted butter, cooled

For Topping:
¾ cup sour cream
¾ teaspoon caraway seeds
1/8 teaspoon pepper
4 slices thick-cut bacon, cut into bite-size pieces
2 eggs
¼ teaspoon salt
 1 ¼ cups sauerkraut + extra to serve

Equipment:
Bowls
Baking sheet
Oven

Directions:
1. To make the crust: Add sourdough starter, salt, ¾ cup flour,
honey, and melted butter into a bowl and stir until well
incorporated.
2. Add remaining flour, a little at a time, and mix well each time.
3. Dust your countertop with some flour. Place the dough on the
floured area and knead the dough until soft and supple. Add
more flour if required.
4. Grease a bowl with some oil. Place the dough in the bowl and
turn the dough around in the bowl to grease the dough.
5. Cover the bowl with plastic wrap. Place the bowl in a warm
area for 4 – 7 hours.
6. An hour before baking, place a skillet over medium flame. Add
bacon and cook until it turns crispy.
7. Take out the bacon from the pan with a slotted spoon and place
on a plate lined with paper towels. Turn off the heat.
8. Whisk eggs in a bowl. Add sour cream, salt, pepper, and
caraway seeds and whisk well.
9. Take a small baking sheet and place it on your countertop.
10.
Dust your countertop with a little flour. Place the
dough on the floured area and roll the dough with a rolling pin
 into the shape of a rectangle that can fit the baking sheet.
11.
Carefully lift the dough and place it in the baking
sheet. Press the edges of the dough on the baking sheet and
make sure to crimp it.
12.
Scatter bacon over the crust. Spread sauerkraut
over the crust as well.
13.
Trickle the egg mixture all over the sauerkraut
layer.
14.
Prepare the oven by preheating it to 350° F.
15.
Place the baking sheet in the oven and bake for 30
– 40 minutes or until the crust is brown on the edges.
16.
Remove the baking sheet from the oven and cool
for 10 minutes. Make square pieces and serve topped with some
more sauerkraut (drain the sauerkraut before topping).
17.
These can be served warm or at room temperature.

Sourdough Cheddar Crackers

Makes: 6 - 8 servings

Ingredients:

For Dough:
½ cup sourdough starter (stir and then measure)
¼ + 1/8 teaspoon sea salt
 3 – 4 tablespoons filtered water
1 cup unbleached all-purpose flour or more if required
2 tablespoons melted butter
4 ounces cheddar cheese, grated

Equipment:
Nonreactive bowl
Oven
Baking sheet

Directions:
1. To make the dough: Previous night to making the crackers, add
starter, salt, water, flour, butter, and cheese into the bowl. Mix
until well combined, and the dough is formed.
2. Cover the bowl with cling wrap and set aside on your
countertop to rise for about 15 – 16 hours.
3. Prepare a baking sheet by lining it with parchment paper.
4. The following day, dust your countertop with some flour. Place
the dough on the floured area.
5. Using your hands, flatten the dough into a rectangle.
6. Place the flattened dough on a sheet of parchment paper. Place
another sheet of parchment paper over the dough.
7. Roll with a rolling pin until the dough is 1/8 inch thick. Peel off
the top parchment paper.
8. Place the dough on the baking sheet along with the parchment
paper.
9. Prick the rolled dough all over with a fork. Cut the dough into 6
– 8 square pieces or cut them smaller if you please.
 10.
Prepare the oven by preheating it to 350° F.
11.
Place the baking sheet in the oven and bake for 30
minutes or until light brown on the edges.
12.
Switch off the oven and keep the oven door
slightly open. When the crackers are cooled completely,
remove the baking sheet from the oven.
13.
You can serve the crackers now or place them in
an airtight container. It can last for 8 – 10 days.

Sourdough Pizza Muffins

Makes: 12

Ingredients:
 1 egg
½ cup sourdough starter
1 cup grated cheese of your choice
1 teaspoon herbs of your choice
1 tablespoon pizza sauce
1 teaspoon spices or seasonings of your choice
½ cup milk
1 cup flour
1 tablespoon oil
1 cup mixed chopped vegetables of your choice

Equipment:
Muffin pan (12 counts)
Bowl
Hand whisk
Oven

Directions:
1. Whisk the egg in a bowl adding milk. Add pizza sauce, starter,
flour, and oil and whisk well.
2. Add herbs and seasonings and whisk well. Add cheese and
vegetables and mix well.
3. Divide the batter into the muffin pan.
4. Prepare your oven by preheating it to 425° F for about 30
minutes.
5. Place the muffin pan in the oven and bake for 25 minutes or
until a toothpick when inserted in the center of the muffin
 comes out without any particles stuck on it.

Take out the muffin pan and let it cool for 10 minutes. Now remove the
muffins from the pan and serve.
 CHAPTER 12
Miscellaneous Sourdough Recipes

Sourdough Waffles
Makes: 6 – 8 waffles

Ingredients:
1 cup all-purpose flour
½ teaspoon baking soda
1 teaspoon salt
1 tablespoon white sugar
4 tablespoons vegetable oil
¾ cup + ½ tablespoon water
½ teaspoon vanilla extract (optional)
1 large egg

Equipment:
Bowl
Waffle iron
Small bowl

Directions:
1. Add flour, sourdough starter, and ¾ cup water into a bowl and
mix well. The bowl should be loosely covered with cling wrap.
2. Place the bowl in a warm area for 4 – 8 hours.
 3. Add egg, sugar, and oil. Mix until well combined and smooth.
4. Combine baking soda and ½ tablespoon water in a small bowl.
When soda dissolves completely, pour the mixture into the
bowl of batter and mix well
5. Plug in your waffle iron and allow it to preheat, according to
the instructions manual.
6. Spray some cooking spray on the waffle plates.
7. Pour about 1/3 – ½ cup batter into the waffle iron. Close the lid
and set the timer for 3 – 4 minutes, depending on how you like
it cooked. Remove the waffle and place on a plate.
8. Cook the remaining waffles similarly.
9. Serve with toppings of your choice.

Sourdough Pizza
Makes: 1 pizza with 3 – 4 servings

Ingredients:
½ cup sourdough starter from the refrigerator (unfed, stir and
then measure)
1 ¼ cups unbleached all-purpose flour
¼ teaspoon instant yeast or active dry yeast
¼ cup lukewarm water
½ teaspoon salt
2 teaspoons pizza dough flavor by King Arthur (optional but
recommended)

To Top:
Pizza sauce
 Shredded cheese
Toppings of your choice

Equipment:
Bowls
Half sheet pan
Oven
Stand mixer

Directions:
1. Add sourdough starter, flour, water, pizza dough flavor, yeast,
and salt into a mixing bowl and mix well.
2. Fix the dough hook attachment to the stand mixer and knead
the dough for 7 minutes or form into a ball, leaving the sides of
the bowl.
3. Grease a bowl with some oil and place the dough in it. Turn the
dough around in the bowl so that the dough is coated with oil.
4. Keep the bowl covered with cling wrap and set it aside on your
countertop, in a warm area, until it nearly doubles in size, say 3
– 4 hours.
5. Take a half sheet pan and place the dough in the pan. Pat the
dough into a circle, to the desired thickness.
6. Cover the sheet pan and set aside for 15 minutes. Stretch the
dough on the sides of the pan and press it. If the dough comes
back to its original position (before stretching), cover the dough
once again and set it aside for another 15 – 30 minutes to rise.
7. Prepare your oven by preheating it to 425° F for about 15
minutes before baking.
 8. Spread sauce on top of the pizza crust. Place toppings of your
choice.
9. Place the sheet pan in the oven and bake for 10 minutes if the
crust is thick or for less time if the crust is thin.
10.
Sprinkle cheese on top and bake for a few more
minutes, until the cheese melts.
11.
Cut into wedges and serve.

Sourdough Skillet Pancake (Vegan)

Makes: 4 servings

Ingredients:
½ cup sourdough starter
½ tablespoon sugar
1 teaspoons apple cider vinegar
2 tablespoons applesauce
½ tablespoon vegan butter or oil
1 cup whole wheat pastry flour or unbleached all-purpose flour
1 cup nondairy milk of your choice
½ teaspoon baking soda
1 ½ flax eggs (1 ½ teaspoons ground flaxseeds mixed with 4 ½
tablespoons water) to be prepared before baking
3 ripe pears, peeled, cored, cut into thin slices

Equipment:
Cast iron pan (about 8 inches)
 Bowl
Oven

Directions:
1. Add sourdough starter, sugar, vinegar, milk, and flour into a
bowl and whisk until well combined and free from lumps.
2. Keep the bowl covered with cling wrap and place it somewhere
on your countertop all night.
3. Prepare your oven by preheating it to 425° F for about 15
minutes before cooking the pancake.
4. 30 minutes before baking, make the flax eggs. Set aside for 15
minutes.
5. Add flax eggs into the bowl of the sourdough mixture along
with applesauce and baking soda. Stir until well combined.
6. Place a cast iron pan over medium flame, 10 minutes before
baking. Let the pan heat. Add vegan butter and tilt the pan to
spread the butter.
7. Place the pear slices all over the pan without overlapping. Let
the pears cook undisturbed for about 1 ½ - 2 minutes. Remove
the pan from heat.
8. Pour the batter all over the pan, covering the pears. Shift the
pan into the oven immediately.
9. Cook until golden brown. Remove the pan from the oven.
Loosen the pancake with a metal spatula.
10.
Remove the pancake and place it on a plate. Cut
into 4 wedges and serve.

Sourdough Crumpets
Makes: 2 servings

Ingredients:
½ cup unfed sourdough starter (stir and then measure)
1/8 teaspoon salt
½ teaspoon sugar
¼ teaspoon baking soda
Butter, to fry

To Serve:
Butter
Jam

Equipment:
2 egg rings or muffin rings
Griddle pan
 Bowl

Directions:
1. Combine starter, salt, sugar, and baking soda in a bowl. Stir for
about a minute until bubbly.
2. Grease 2 egg rings with some cooking spray.
3. Place a griddle pan over a medium-low flame. When the pan is
heated, spray some cooking spray on the pan.
4. Add a little butter and let the butter melt. Place the rings on the
griddle. Pour half the batter into each ring.
5. In a while, bubbles will be visible on top of the batter when the
underside is golden brown, flip sides along with the rings.
6. Now slowly remove the rings and let the crumpets cook until
the underside is golden brown.
7. Remove the crumpets and serve topped with butter and jam.
8. If you would like to have savory crumpets, add a little of grated
zucchini and grated cheese along with chopped chives to the
batter in step 1. Continue with the procedure until step 6. Serve
with only butter.

Sourdough Crepes
Makes: 6 servings

Ingredients:
2 cups sourdough starter
4 tablespoons melted butter
½ - 1 cup milk
6 eggs, beaten
½ teaspoon salt
 Butter to fry

For Toppings:
Jam
Berries
Maple syrup or honey
Whipped cream
Any other toppings of your choice

Equipment:
10-inch skillet or griddle pan
Bowl

Directions:
1. To make the batter: Add eggs, starter, melted butter, salt, and
half the milk and whisk well.
2. Add more milk until you have a thin, flowing batter.
3. Place a skillet over medium flame. Add a little butter into the
pan and let it melt. Tilt the pan to spread the butter.
4. Pour 1/6 of the batter into the pan and swirl the pan to spread
the batter. In a minute, you can see the edges are coming away
from the pan. Turn the crepe over and cook for a minute.
Remove onto a plate.
5. Repeat steps 3 – 4 and cook the remaining pancakes similarly.

Serve with suggested serving options.

 CHAPTER 13
Sourdough Starter Discard Recipes

Biscuits
Makes: 16 – 20 biscuits

Ingredients:
4.2 ounces white whole wheat flour
14.1 ounces all-purpose flour
1 teaspoon baking soda
4 teaspoons baking powder
2 teaspoons sea salt
1 cup sourdough starter discard, chilled
 2 tablespoons melted butter, to brush
2 sticks cold unsalted butter, cut into cubes
1 cup cold whole milk + extra to brush
4 teaspoons granulated sugar

Equipment:
Oven
Baking sheet
Bowls
Biscuit cutter, round or square (2 ½ inches)

Directions:
1. To make the dough: Add the flours, baking soda, baking
powder, sugar, and salt into a bowl and stir until well combined.
2. Add butter and cut it into the mixture using a pastry cutter or
use a fork until well combined and literally mashed.
3. Stir in the sourdough starter discard and milk. Stir until well
combined. Add more milk if required, a tablespoon at a time,
and mix well each time. You should have a thick dough. Knead
the dough for a few minutes.
4. Dust your countertop with some flour. Roll the dough with a
rolling pin into a large rectangle. Fold the dough a few times.
5. Dust your countertop with some more flour. Now roll the dough
once again into a rectangle of about 1 ½ inches thick.
6. Dredge the biscuit cutter in some flour and press the dough
with the biscuit cutter. Once you cut it, simply lift the biscuit
cutter without twisting the dough. Collect the scrap dough and
form it into the dough again.
 7. Repeat the rolling process and cut the biscuits once again until
the scrap dough is used up. It is to be noted that the biscuits
made with scrap dough will not rise as high as the first set of
cut biscuits.
8. To bake: Prepare a baking sheet by lining it with a sheet of
parchment paper. Place the biscuits on the baking sheet. Leave
a sufficient gap between the biscuits. Brush some milk on top
of the biscuits.
9. Prepare your oven by preheating it to 400° F for about 15
minutes before baking.
10.
Bake the biscuits for 15 minutes or until golden
brown on top.
11.
Remove from the oven and let it cool for some
time.
12.
Serve hot or warm with melted butter.

Pancakes
Makes: 6 servings

Ingredients:
½ cup sourdough starter discard
1 tablespoon granulated sugar
½ teaspoon baking soda
1 teaspoon baking powder
1 tablespoon vegetable oil
1 cup all-purpose flour
 ¾ cup milk
1 small egg
½ teaspoon salt

Equipment:
Bowl
Griddle pan

Directions:
1. Add sugar, salt, baking soda, baking powder, and flour into a
bowl and stir well.
2. Add sourdough starter discard, milk, oil, and egg and whisk
until well combined and free from lumps.
3. Place a griddle pan over medium flame. Spray some cooking
spray over it. You can also cook it with butter if desired.
4. When the pan is heated, add ¼ cup batter into the pan. Soon
bubbles will be visible on top of the pancake.
5. Cook until the underside is golden brown. Turn the pancake
over and cook the other side as well. Remove onto a plate and
keep warm.
6. Repeat steps 3 – 5 and make the remaining pancakes.
7. Serve pancakes with butter, fresh fruit, and maple syrup or
honey.

Banana Muffins
Makes: 6 muffins

Ingredients:

For Wet Ingredients:

 4 tablespoons unsalted butter, melted
1 large egg
1 ½ tablespoons sour cream
¼ cup sourdough starter discard, refrigerated and at least 8 – 10
days old
½ cup dark brown sugar
½ cup mashed overripe banana

For Dry Ingredients:

1 cup all-purpose flour
¼ teaspoon baking soda
1 teaspoon baking powder
½ cup chopped walnuts
½ teaspoon fine sea salt

Equipment:
Muffin pan (6 counts)
Bowls
Oven

Directions:

1. To mix dry ingredients: Add flour, baking soda, baking powder,

and salt into a mixing bowl and stir until well combined.
2. To mix wet ingredients: Add sugar and butter into a bowl and
beat with a spatula until creamy.
3. Beat in the egg, banana, sourdough discard, sour cream, and
vanilla and stir until well incorporated.
 4. Add the mixture banana into the bowl of dry ingredients and
stir until just incorporated. Make sure that the batter is not over-
mixed.
5. Add 1/3 cup walnuts into the batter and fold gently.
6. Prepare the muffin pan by lining it with disposable paper liners.
7. Spoon the batter into the prepared muffin pan. Scatter the
remaining walnuts on top.
8. Prepare your oven by preheating it to 400° F for about 15
minutes before baking.
9. Bake at 350° F for 20 to 25 minutes or until light golden brown.
A toothpick, when inserted in the center of the muffins, should
not have any particles stuck on it when it is pulled out.
10.
Remove the muffin pan from the oven and let it
cool for some time.
11.
Run a knife all around the edges of the muffins
and invert onto a plate.
12.
Serve.

Granola Bars
Makes: 10 – 15 bars

Ingredients:
½ cup sourdough starter discard
3 tablespoons pumpkin seeds
1/3 cup chocolate chips
1 cup rolled oats
 ½ cup chopped dried fruits of your choice
3 tablespoons chopped walnuts
3 tablespoons maple syrup

Equipment:
Bowl
Baking sheet
Oven

Directions:
1. Combine sourdough starter discard, pumpkin seeds, chocolate
chips, oats, dried fruits, walnuts, and maple syrup into a bowl
and stir until well combined.
2. Prepare a baking sheet by lining it with parchment paper.
Spread the granola mixture on the baking sheet. Make sure it is
spread evenly.
3. Prepare your oven by preheating it to 350° F for about 20
minutes.
4. Place the baking sheet in the oven and bake for about 20
minutes. Rotate the baking sheet after about 10 minutes of
baking.
5. If at any time you feel that the granola is burning, lower the
temperature of the oven.
6. Take the baking sheet out of the oven and let it cool for 20 – 30
minutes. When cool enough to handle, cut into squares.
7. Store in an airtight container until use.

Scones
Makes: 4 scones
Ingredients:
¾ cup all-purpose flour
½ tablespoon baking powder
2 ½ tablespoons cold, unsalted butter, cut into small cubes
1 ½ tablespoons granulated sugar
½ cup sourdough discard
¼ teaspoon kosher salt
½ tablespoon Demerara or turbinado sugar
¼ cup mix-ins of your choice like nuts, seeds, dried fruit, etc.
¼ cup heavy cream + extra to brush

Equipment:
Food processor
Baking sheet
Bowl
Oven

Directions:
1. To make the dough: Add flour, sugar, baking powder, and salt
into the food processor bowl and process until mixed well.
2. Add butter and give short pulses until the mixture is crumbly.
3. Transfer into a mixing bowl. Add the mix-ins and mix well.
4. Add cream and sourdough, discard into a bowl and whisk well.
Pour into the bowl of the flour mixture and stir until just
combined. Do not mix for too long.
5. Dust your countertop with some flour. Turn the dough on this
area. Knead for 4 – 5 minutes. You should have a slightly sticky
 dough.
6. Now flatten the dough using your hands until it is 1 inch thick.
Cut into 4 wedges.
7. Prepare a baking sheet by lining it with a sheet of parchment
paper.
8. Place the scones on the baking sheet. Leave a sufficient gap
between the scones. Brush cream on top of the scones. Scatter
sugar on top.
9. Prepare your oven by preheating it to 425° F for about 20
minutes.
10.
Place the baking sheet in the oven and bake for
about 12 – 15 minutes or until golden brown.
11.
Remove from the oven and let it cool for some
time.
12.
The scones can be served warm or at room
temperature.

Pumpkin Bread
Makes: 2 loaves

Ingredients:

For Pumpkin Bread:

3 1/3 cups all-purpose flour
1 ½ teaspoons baking powder
2 teaspoons baking soda
6 teaspoons pumpkin pie spice
 ½ teaspoon salt
6 large eggs, at room temperature
2 cups sugar
2 cups canned pumpkin puree (not to be replaced with pumpkin
pie filling)
1 1/3 cups coconut oil or any other neutral oil
2 teaspoons vanilla extract
2 cups sourdough starter discard, at room temperature

For Candied Pepita Topping:

2 teaspoons honey
2/3 cup pepitas (pumpkin seeds)
1 teaspoon coconut oil or any neutral oil

Equipment:
2 loaf pans (9 x 5 inches)
Bowls

Directions:
1. Add flour, baking powder, baking soda, pumpkin pie spice, and
salt into a bowl and stir until well incorporated.
2. Add eggs into a large bowl and whisk well. Whisk in oil,
starter, sugar, and vanilla.
3. Once the mixture is well incorporated, add in pumpkin puree
and stir with a spatula.
4. Take 2 loaf pans and line it with parchment paper. Spray with
cooking spray as well.
5. Divide equally and pour the batter into the loaf pans.
 6. To make candied pepitas: Add honey into a microwave-safe
bowl and place it in the microwave. Cook for 10 seconds.
7. Add pumpkin seeds into the bowl of honey and mix well.
8. Divide the pumpkin seeds among the 2 loaf pans and scatter it
on top of the batter.
9. Prepare your oven by preheating it to 350° F for about 20
minutes.
10.
Place the loaf pans in the oven and bake for about
50 to 65 minutes or until a toothpick, when inserted in the
center of the bread, comes out without any particles stuck on it.
11.
While baking, if at any time you feel that the top is
getting too brown and the bread is not cooked inside, cover the
loaf pan with foil and continue baking.
12.
Remove the loaf pans from the oven and let it cool
for about 20 minutes.
13.
Take out the loves from the pan and let it cool on a
wire rack.
14.
Once cooled, slice, and serve.

Kimchi Sesame Sourdough Bannock

Makes: 4

Ingredients:
½ cup sourdough starter discard (2 days old, thawed)
½ small onion, thinly sliced
 ½ teaspoon salt or to taste
¼ teaspoon red chili flakes
3.5 ounces kimchi, squeezed of moisture
A handful fresh cilantro, chopped
2 small cloves garlic, peeled, minced
½ teaspoon pepper or to taste
Oil to fry, as required
Sesame seeds to sprinkle

Equipment:
Bowls
Oven safe pan

Directions:
1. Let the thawed sourdough starter discard remain on the
countertop for 3 – 4 hours.
2. Add starter discard, onion, salt, chili flakes, kimchi, cilantro,
garlic, and pepper into a bowl and mix well. You will have a
thick batter.
3. Prepare your oven by preheating it to 350° F for about 20
minutes.
4. Place an oven-safe pan over medium flame. Pour enough oil to
coat the bottom of the pan. Be generous with the oil.
5. Add the dough into the pan and press the dough with a spatula
until you get a circle of about 6 inches in diameter.
6. Sprinkle sesame seeds on top of the batter. Press the sesame
seeds into the dough with a spatula or spoon.
 7. When the bottom side turns brown, turn the bannock over and
cook the other side for 2 – 3 minutes. Turn off the heat.
8. Shift the pan into the oven. Bake for about 20 – 30 minutes or
until cooked.

Slice into wedges and serve with a dipping sauce of your choice.
 Conclusion

Fermentation is a metabolic process where the starch, sugar, and other

carbohydrates in the food are broken down into gas, alcohol, or acid. People
have used the process of fermentation for a long time, but they only did this
to preserve foods so they could eat them even when they were not in
season. They also used these methods to preserve different types of meat
and other ingredients. Fermented food has, however, gained popularity in
recent years because of the different flavors. These foods are also rich in
probiotics, which are known to improve health.
If you are new to fermenting, you are in the right place. This book has all
the information you need about fermentation. It introduces the concept of
fermenting and the different methods of fermenting. The book leaves you
with some benefits that should motivate you to include these foods to your
diet. The book also introduces you to different stages of fermentation and
some tips to help you get started.
This book has different fermentation recipes you can use to include a
variety of fermented products to your meals. The recipes are easy to follow.
What you must remember is to stick to the recipe. Make sure to follow
every step and stick to every measurement. If the ingredients are
incorporated incorrectly or leave the fermentation in the wrong
temperatures, the produce will spoil. If you eat this product, you may have
food poisoning. So, stick to the instructions in the book and use the tips to
ensure you do not have any trouble during the fermentation process.
 References

https://www.frontiercoop.com/community/how-to/introduction-to-
fermentation
https://www.healthline.com/nutrition/fermentation#bottom-line
https://www.masterclass.com/articles/what-is-fermentation-learn-about-the-
3-different-types-of-fermentation-and-6-tips-for-homemade-
fermentation#6-tips-for-starting-fermentation
https://pubmed.ncbi.nlm.nih.gov/17635382/
 FERMENTING

A Comprehensive Guide of Delicious Fermenting

Recipes of Fruits and Beverages

K AT H Y S M I T H
 Introduction

People across the world have always loved fermented food. They crave for
these types of food. If food was not fermented, we would never have had
wine or cheese, and I am sure we cannot live this way. We also would not
have bread, salami, sourdough or yogurt. Most of these fermented foods
have different textures – some are slippery while others are sticky. We love
pungent and sticky food. Most people love these foods for different reasons,
but the most common one is that they did not have a choice. In the past,
people could only eat fermented food during winter when it was difficult for
them to hunt or farm. Now, we crave for these foods because we love them.
The process of fermentation helps to preserve foods. Most people ate these
foods to sustain when they could not come across fresh food. During the
process of fermentation, various components in the food are broken down
into digestible components. When you increase your intake of fermented
food, you increase your intake of probiotics. Probiotics are good bacteria
present in the gut. These bacteria improve digestion making it easier for
your body to absorb the required nutrients.
If you are reading about fermentation, you must know that there are
different types of bacteria. Some of these bacteria are good for your body.
When the microbiome in your gut is balanced, the good bacteria keep the
system in check. If the system is disrupted, the harmful bacteria cause harm
to your body. This is the difference between a fine supply of wine, cheese or
yogurt, and spoiled curd or milk.
In this book, you will learn the basics of fermenting. You will also learn
more about the tips to keep in mind when you ferment food at home. The
book also has some delicious recipes you can use to start off with
fermenting food at home. Make sure to follow the recipes in the book to the
tee. If you use incorrect quantities of ingredients or leave the containers in
incorrect temperatures, then your end product will cause more harm to your
body. Therefore, make sure to stick to the instructions in the recipe.
The recipes in the book cover a variety of foods that everybody at home
will enjoy. If you love wine, you can try the different types of wine
mentioned in the book. There are different topping and side recipes you can
use to increase the variety of food at home. The instructions are easy to
follow, and also tell you the time it will take for the ingredients to ferment.
Thank you for purchasing the book. I hope you get all the information you
are looking for.
 CHAPTER ONE
Introduction to Fermentation

Fermenting beverages and food has become popular in recent times. You
may find sour bread, kombucha and different types of kimchi, yogurt and
sourdough in bars, supermarkets and cafes. Why do you think fermented
food has gained so much popularity? Should you also include fermented
food in your diet? Different types of fermented food have always been a
part of our diet. People used fermenting as a means to preserve food,
remove toxins and improve flavor. Now, people turn to these foods because
of their health benefits.

What are Fermented Foods?

Foods and beverages that undergo controlled fermentation and microbial
growth are termed as fermented foods. When you ferment food or
beverages, it leads to the growth of bacteria and yeast. These microbes,
such as glucose, break down the various components in food into products,
such as alcohol, organic acids or gases. It is for this reason fermented foods
have a desirable and unique taste, appearance, texture and aroma. Some
fermented foods include:
● Cider
● Cultured yogurt and milk
● Kimchi
● Beer
● Sauerkraut
● Miso
● Fermented sausage
● Wine
 ● Tempeh
You can ferment whole foods, such as fruit, vegetables, dairy, cereals, eggs,
meat, legumes, nuts, seeds and fish. These foods, in their original form, are
nutritious. They do carry more health benefits when they are fermented,
since they contain prebiotics and probiotics.

Probiotics and Prebiotics

Probiotics
Most people know that probiotics are the friendly and good bacteria for the
body. The most common probiotics are Bifidobacterium and lactobacillus.
Probiotics are bacteria or live microorganisms with various health benefits.
They are especially important to maintain gut health. Research shows that
the strains of Bifidobacterium and lactobacillus improve gut health by
creating a healthy environment in the gut. Experts believe that these
probiotics improve the immune system, and some strains of these bacteria
are better than the others.
There are several benefits of probiotics, such as improving your mood and
supporting organ health. There, however, is very little evidence to show that
probiotics have these effects on the body.
You can choose to add probiotics when you ferment food. These bacteria
also add color to the food. For instance, one of the common strains of
probiotics is lactobacillus, which is often found in yogurt. These bacteria
live on the surface of most foods, such as fruit and vegetables. This means
that some fermented foods may not contain probiotics, especially the ones
that are pasteurized. Most pasteurized foods kill the bacteria and the
benefits associated with it.

Prebiotics
The probiotics and other microorganisms in your body often live and feed
on prebiotics. Probiotics feed on these bacteria to live and grow. These
improve the health benefits of probiotics. The most researched and reported
prebiotics have documented health benefits are oligosaccharides glucans
and fructans. Some sources of these bacteria are:
 ● Jerusalem Artichokes
● Asparagus
● Honey
● Tomato
● Onions
● Wheat
● Rye
● Chicory
● Milk (Cow And Human Milk)
● Garlic
● Barley
Most vegetables, fruit and legumes contain some forms of prebiotics, and
these bacteria, like probiotics, are associated with gut health. They make the
gut a hospitable environment for prebiotics.

Benefits of Fermented Foods

There are numerous benefits associated with fermented foods, and these are
often more nutritious when compared to unfermented foods. Let us look at
some of the benefits of fermented foods.

Improves Digestive Health

When you ferment fruit and vegetables, the probiotics developed during the
process help to balance the gut environment. This improves your gut health
thereby alleviating some digestive problems. Studies show that probiotics
also help to the symptoms of common digestive disorders, including
irritable bowel syndrome (IBS). A study conducted on 274 adults showed
that fermented food, such as fermented milk and yogurt, improved IBS
symptoms. They also helped to reduce stool frequency and bloating. This
study also showed that fermented food helps to reduce the severity of gas,
constipation, diarrhea and bloating. It is for these reasons you must add
fermented food to your diet, especially if you have frequent issues with
your gut.

Improves your Immunity

As mentioned earlier, the bacteria in your gut improve your immune
system. Since fermented food contains large quantities of probiotics, they
improve your immune system. They help to reduce the risk of infections,
such as flu and common cold. When you consume probiotic-rich food, you
can recover faster when compared to eating regular food. Most fermented
foods are rich in iron, zinc and vitamin C. These nutrients are known to
strengthen your immune system.
Helps to Digest Food Easily
As mentioned earlier, fermentation helps to break the various components
and nutrients in the food. This makes it easier for your body to digest food
easily when compared to the unfermented compounds. For instance, during
fermentation, the natural sugar, lactase, found in milk is broken down in
galactose and glucose. These are simple sugars and are easy for your body
to digest. It is for this reason that people who have lactose intolerance are
often fine even when they eat fermented foods, such as yogurt and kefir.
Fermentation also helps your body break down and digest antinutrients,
such as lectins and phytates. These compounds are found in grains,
legumes, nuts and seeds, and often interfere with your body’s ability to
absorb nutrients. Therefore, when you consume fermented legumes or
beans increases your body’s ability to absorb nutrients. This makes
fermented foods more nutritious when compared to the unfermented
substitutes.

Other Potential Benefits

Studies show that fermented foods are also good for the following reasons:
● Improves mental health: Some studies show that the strains
Bifidobacterium longum and lactobacillus helveticus relieve some
symptoms of depression and anxiety. These probiotics are found in
most fermented food.
● Aids in weight loss: There is more research needed to confirm the
benefits of fermented food in reducing weight. Some studies show
that the probiotic strains in fermented food, such as lactobacillus
gasseri and lactobacillus rhamnosus, help in reducing weight and
belly fat.
● Improves Heart Health: Fermented foods help to lower the risk of
developing heart diseases. Studies show that probiotics lower the
levels of LDL or bad cholesterol and blood pressure.

How Can You Increase Your Intake of Fermented Food?

Fermented food may sound extremely fancy, and most people can ferment
foods easily at home since the process is affordable and simple. You only
need a few ingredients and can save a lot of money. You can also add a
variety of flavors and texture to the food. Vegetables such as beetroot,
cabbage, turnip, carrots and radish are the easiest foods to ferment since
these foods already have bacteria on the surface. These bacteria make the
fermenting process easier. You can make your own kimchi, pickled
seasoned vegetables and sauerkraut at home. You can include some
prebiotic-rich foods mentioned above, such as garlic or onion, to add more
flavor to the food.
This is one of the best ways to increase the benefits of fermented foods
thereby increasing your intake of vegetables. It is true that fermented foods
are good for health, but you cannot expect one type of food to improve your
health. Your overall diet helps to improve your health. Most people tend to
eat fermented foods to avoid legumes, refined grains, nuts, oily fish and
seeds.

Safety and Side Effects

Experts state that fermented foods are safe but remember that every person
is unique. Their bodies react differently to fermented foods. Since
fermented foods are rich in probiotics, when you eat fermented foods you
may experience an initial increase in bloating and gas. These symptoms
may worsen when you consume fermented and fiber-rich foods, such as
sauerkraut and kimchi.
You should also note that not every fermented food is created in the same
way. Some fermented foods may contain higher levels of fat, sugar and salt.
Therefore, it is important for you to read the labels if you are buying these
products in the supermarket. If you are making them at home, you can
reduce the quantity of these ingredients. That said, you must ensure you
follow the recipes closely to ensure you do not damage the food. Incorrect
fermentation times, unsterile equipment and temperatures often spoil the
food. This makes it unsafe to eat the food.
 CHAPTER TWO
Troubleshooting Tips

Now that we have looked at the fermentation process, the benefits and the
side effects, let us look at some tips to help you with the process.

Anaerobic Environment
This is one of the most important things you must understand if you want to
ferment foods at home. When you have an oxygen-free environment at
home, the food is free of impurities. When you create an oxygen-free
environment, the lactic acid bacteria in the food create a stable, healthy and
pure environment for the food to ferment. These bacteria thrive in an
oxygen-free environment. When you expose the food to oxygen, the good
bacteria do not thrive. This makes it easy for bad bacteria to grow, and you
may find yeast and mold on your food.
It is best to ferment your food in an airtight container. If you do not have an
airtight container, you can use a container with a bubble airlock since the
lock makes it easier to release the oxygen and excess carbon dioxide from
the container. The release of these gases keeps the lactic-acid bacteria
healthy.

Use the Right Quantity of Sea Salt

Use high-mineral and unrefined salt. It is safer to use sea salt since it
prevents the growth of mold, adds flavor and also adds important minerals
to the food. It is especially important to use the right amount of salt when
you want to ferment food. Most bad bacteria cannot tolerate salt, but the
healthy bacteria always can. When you use very little salt in your food, it
can lead to the growth of bad bacteria and mold. When you use too much
salt, the good bacteria cannot grow, and the food no longer ferments.
Most vegetables, such as cauliflower, green beans, garlic, ginger and
broccoli, need more than 2% brine. You can mix at least 19 grams of salt to
a cup of water and use that to ferment food. Some vegetables also release
salts and create brine when you ferment them. If you want to ferment beets,
daikon, cabbage and radishes, you need to use at least 19 grams of salt. It is
also a good idea to use a brine calculator.

Check the Temperature

When you ferment vegetables, you need to ensure the temperature is
between 68 and 72 degrees Fahrenheit. You can increase the temperature to
90 degrees Fahrenheit when you ferment milk products.

Cover the Ingredients

You should always cover the vessels when you ferment the products, so you
can block out any ultraviolet rays. The light kills the lactic acid bacteria.
One of the best ways to prevent this is to use a towel to cover the container
or even use an airtight container.

Use Clean Water

Always use filtered water without any chlorine or fluoride since both of
these kill the good bacteria. Experts suggest you use distilled water or
bottled spring water.

Use Whole Herbs and Spices

Try to avoid the use of powdered or dry herbs and spices. They can often
spoil the vegetables or fruit you want to ferment. This will leave a funky
smell in your final product.

Watch the Airlocks

Make sure the water from the container does not evaporate. If it does, then
oxygen will enter the container spoiling the ingredients in the containers.
You can always fill half the container with water and the other half with
glycerin if you want to prevent this from happening.

Use the Right Ingredients

You should always use pesticide-free and high-quality ingredients.
Herbicides and pesticides often prevent the growth of healthy bacteria.
These are extremely bad for us.

Let it Ferment
Do not, and I repeat, do not peak at the ingredients. You should never open
the lid of the containers, especially once the fermenting process of the
ingredients starts. When you begin the process of fermentation, various
gases are created during the first week. These gases are always at the top of
the container. These gases serve different functions, such as stabilizing
textures, protection, developing flavor, etc. When you open the jar, you let
bacteria, mold and yeast grow inside the container.

Few more tips

● Preferably use glass jars for fermenting. But definitely not in metal
containers.
● Adding a little sugar if the recipe calls for yeast, is helpful in
feeding the yeast.
● Once the fermentation is complete, it is advisable to place the jar in
the refrigerator else you may end up with a broken bottle due to the
 pressure built up inside the bottle. You can also use sulphides or
pasteurization methods to stop further fermentation.
● Once you think it is fermented, taste it and decide if you will like
to ferment it for a few more days.
● Sterilize or sanitize all the equipment that you are using while
fermenting.
● When using fermentation airlock lids, follow the instructions of the
manufacturer and use the lid.
● Preferably use organic fruits while fermenting.
If necessary, place fermentation weights while fermenting fruits.
 CHAPTER THREE
Fermented Juice Recipes

Apple Juice
Preparation time: 15 minutes
Fermentation time: 3 days
Makes: 2 quarts

Ingredients:
● 18 organic apples, cored, chopped into chunks
● ¼ teaspoon sea salt
● 2 teaspoons powdered culture starter or 4 tablespoons whey
Equipment:
● 2 Mason’s jars (1 quart each)

Directions:
1. Juice the apples in a juicer. Measure out 2 quarts of the juice. If
the juice doesn’t measure 2 quarts, juice some more apples.
Pour into the mason jars.
2. Stir in starter culture or whey and salt.
3. Tighten the lid of the jars. Keep the jars at room temperature
for 3 days. Make sure it is not under sunlight. Shake the jar a
couple of times every day.
4. Refrigerate until use. Make sure to label the jar with the date of
preparing and expiry date.
5. It can last for a month.
Orange Juice
Preparation time: 15 minutes
Fermentation time: 2 days
Makes: 2 quarts

Ingredients:
● 5 cups freshly squeezed orange juice
● 2 cups filtered water
● 1 teaspoon culture starter or 4 tablespoons whey
● ¼ teaspoon salt
Equipment:
● 2 Mason’s jars (1 quart each)

Directions:
1. Add orange juice into a 2 quarts glass jar. Stir in culture starter
or whey and salt.
2. Add water and stir. Fill up to the neck of the jar, making sure to
leave at least an inch of space. Tighten the lid of the jar.
3. Place the jar at room temperature for 2 days. Make sure it is not
under sunlight.
4. Shake the jar a couple of times every day.
5. Place in the refrigerator until use. Make sure to label the jar
with the date of preparing and expiry date.
6. It can last for a month.

Tepache
Preparation time: 10 minutes
Fermentation time: 2 – 3 days
Makes: 2 quarts

Ingredients:
● 2 whole, ripe pineapples, peeled, chopped (retain the peels)
● 10 whole cloves
● 2 quarts purified water or more if required
● 2 cups raw cane sugar
● 2 cinnamon sticks
● 1 – 2 teaspoons brewer’s yeast (optional)
Equipment:
● One gallon canning jar or 2 half-gallon canning jars or a clay pot
● Airlock fermentation lids
● Pitcher
● Glass jar
● Strainer

Directions:
1. Add pineapple peels and pieces into the canning jar.
2. Scatter cloves, sugar and cinnamon over it. Pour water and
brewer’s yeast. Stir well.
3. Close the jars with the fermentation lids. If you do not have
fermentation lids, cover the jar with cheesecloth.
4. Place the jar at room temperature for 2 - 3 days.
5. After 24 hours (on the 2nd day), open the jar and discard the
white colored froth that will be floating on top.
 6. Make sure it is not under sunlight.
7. Shake the jar a couple of times every day.
8. After another 24 hours (on the 3rd day), taste the liquid and
decide if you would like to store it or ferment for another day.
9. Place a strainer over a pitcher and pour the liquid into the
pitcher. Transfer the Tepache into the jar. Taste the tepache and
add more sugar if desired. Make sure to label the jar with the
date of preparing and expiry date.
10.
Pour into a glass jar and refrigerate until use.
11.
It can last for a year.
12.
You can serve it as it is or dilute with some water
and serve.

Simple Lacto-Fermented Beverage

Preparation time: 15 minutes
Fermentation time: 2 days
Makes: About 1 quart

Ingredients:
● 0.8 ounce Grainfields B.E. Wholegrain liquid
● 3 ¾ cups cranberry or blackberry or blackberry or grape juice

Equipment:
● Mason’s jar (1 quart)

Directions:
 1. Pour juice (any one of the suggested juice) and Grainfields into
the Mason’s jar and fasten the lid.
2. Shake the jar a couple of times. Invert the jar as well, a couple
of times to mix well.
3. Place the jar at 77 degree F. Let it ferment for 2 days. Remove
the lid after every 12 hours to check for fermentation.
4. Pour into a glass jar and refrigerate until use.

It can last for about a week.

 CHAPTER FOUR
Homemade Wine Recipes

Grape Wine
Preparation time: 45 minutes
Fermentation time: 28 days
Makes: About 1 quart

Ingredients:
● 1.1 pounds black grapes, washed
● 4 tablespoons wheat kernels
● 1 – 1.1 pounds sugar
● ½ teaspoon instant yeast
● 3 cups water, boiled, cooled completely
Equipment:
● Bowl
● 2 glass jars (1 quart) or earthen pots
● Fancy, colored, glass bottles
● Strainer

Directions:
1. Dry the grapes by patting with a towel. Make sure the grapes
are absolutely dry. Crush the grapes in a bowl, using your hand.
2. Transfer the grapes into the pot. Add wheat kernels, sugar,
instant yeast and water and stir until sugar dissolves
completely. Tighten the lid.
3. Store in a cool and dark place for 3 weeks. Remember to note
the day of making the wine.
4. Stir the wine with a wooden ladle every day at almost the same,
for the first 19 days. Do not stir on the 20th day.
5. On the 21st day strain the clear wine, making sure not to disturb
the deposits at the bottom of the jar. Pour the strained wine into
another jar. Fasten the lid and keep it in a cool and dark place
for another 7 days. Do not disturb the jar during this time.
6. Pour into fancy, colored glass bottles, making sure not to
disturb the deposits at the bottom of the jar. Put the corks on the
bottles.
7. You can add about a tablespoon of rum to the strained wine
before pouring into the bottles. This will prevent further
fermentation.
8. Make sure to label the bottles with the date of preparing and
name.
9. Place in the refrigerator, serve chilled.
White Wine
Preparation time: 45 minutes
Fermentation time: 38 days + 6 months maturing
Makes: About 3 quarts

Ingredients:
● 2.2 pounds white wine grapes, washed 4 times
● 6 cups water, boiled, cooled
● ½ tablespoon yeast
● ½ teaspoon sugar, to activate yeast
● 2.75 pounds sugar
● ¼ cup lukewarm water
Equipment:
● Bowl
● 2 glass jars (3 quarts) or earthen pots
● Fancy, colored, glass bottles

Directions:
1. Pour water into the glass jar. Add 2.75 pounds sugar and stir
with a wooden spoon, until sugar dissolves completely.
2. Dry the grapes by patting with a towel. Make sure the grapes
are absolutely dry.
3. Crust the grapes in a food processor or grinder and add into the
jar of sugar solution.
4. Add ½ teaspoon sugar and ¼ cup lukewarm water into a bowl
and stir until sugar dissolves completely.
 5. Stir in the yeast. Cover and set aside for 10 minutes. By the end
of 10 minutes the mixture should be frothy. Add this mixture
into the jar. Mix well. Tighten the lid.
6. Remember to note the day of making the wine. Place the jar in
a warm area.
7. In 12 – 15 hours, bubbles should be visible. Stir well once
again and keep the jar covered with cotton cloth. Place the lid
on the jar, very partially opened.
8. Stir once every day for 6 – 7 days.
9. Strain the mixture and place in another jar. Tighten the lid and
keep it in a cool and dark place for a month. Do not disturb the
jar during this time.
10.
Pour into fancy, colored glass bottles, making sure
not to disturb the deposits at the bottom of the jar. Put the corks
on the bottles.
11.
Make sure to label the bottles with the date of
preparing and name.
12.
Set aside the bottles for 6 months in a cool and
dark area to mature.

Christmas Wine
Preparation time: 45 minutes
Fermentation time: 40 – 45 days
Makes: About 1 ½ quarts

Ingredients:
● 1.1 pounds grapes, washed
 ● 8 tablespoons wheat kernels
● 1.1 pounds sugar
● ¾ teaspoon instant yeast
● 6 cups water, boiled, cooled completely
● 4 whole cloves
● 8 cardamom pods
● 1 stick cinnamon
● 1 ½ teaspoons rum
● ½ cup lukewarm water
Equipment:
● Bowl
● 2 glass jars (2 quart) or earthen pots
● Fancy, colored, glass bottles
● Strainer

Directions:
1. Dry the grapes by patting with a towel. Make sure the grapes
are absolutely dry. Crush the grapes in a bowl, using your hand.
2. Transfer the grapes into the pot. Scatter half the sugar over the
grapes. Scatter the whole spices and wheat kernels, rum, instant
yeast and water.
3. Keep the jar covered with a cotton cloth and place it in a cool
and dark area, for 21 days.
4. Stir once every day.
5. On the 21 st day strain the clear wine, making sure not to
disturb the deposits at the bottom of the jar. Pour the strained
 wine into another jar.
6. Taste the wine and add as much as required, the remaining
sugar to suit your taste. Fasten the lid and keep it in a cool and
dark place for another 15 - 20 days.
7. Pour the wine into another jar every 2 – 3 days (during these 15
– 20 days), without disturbing the sediments. Discard the
sediments. Do this until your wine is clear.
8. Pour wine into fancy, colored glass bottles, making sure not to
disturb the deposits at the bottom of the jar. Put the corks on the
bottles.
9. Make sure to label the bottles with the date of preparation and
name.
10.
Chill until use.

Strawberry Wine
Preparation time: 15 – 20 minutes
Fermentation time: 2 months + 3 – 6 months maturing
Makes: About 2 quarts

Ingredients:
● 2 – 2 ½ pounds strawberries
● ½ teaspoon acid blend
● ¼ teaspoon pectic enzyme
● ½ packet wine yeast
● 1 pound sugar
● 1/8 teaspoon tannin
● Water, as required
Equipment:
● Fermentation containers

● Airlock fermentation lids

● Fancy colored glass bottles

Directions:
1. Stir together sugar and strawberries in the fermentation
container. Set aside for 5 – 6 hours for the juices to release.
2. Stir in acid blend, pectic enzyme and tannin. Add about 6 – 8
cups of water. Stir well.
3. Combine yeast and about 2 tablespoons lukewarm water in a
bowl. Set aside for 5 minutes.
4. Pour into the strawberry mixture. Stir well.
5. Close the jar with the fermentation lid. If you do not have
fermentation lids, cover the jar with cheesecloth. Remember to
note the day of preparing.
6. Place the jar at room temperature for 14 days.
7. Strain the mixture into another fermentation container with a
fine wire mesh strainer. Do not strain the sediments.
8. Close the jar with the fermentation lid. Set aside in a cool and
dark place for 6 weeks.
9. Pour into fancy, colored glass bottles, making sure not to
disturb the sediments at the bottom of the jar. Put the corks on
the bottles.
10.
Make sure to label the bottles with the date of
preparation and name.
11.
 Set aside the bottles for 4 – 6 months in a cool and
dark area to mature.

Blackberry Wine
Preparation time: 15 minutes
Fermentation time: 3 – 4 months + 4 – 6 months maturing
Makes: About 1 ½ quarts

Ingredients:
● 2 ¼ pounds blackberries
● ½ package red wine yeast
● ½ tablespoon yeast nutrient
● 1 ½ pounds granulated sugar
● ½ tablespoon pectic enzyme
● 4 ½ cups boiling water
Equipment:
● Sterilized brew bin containers
● Demi-John bottles
● Strainer
● Fancy colored glass bottles

Directions:
1. Place blackberries in a sterilized brew bin and crush the berries
using a potato masher or with your hands. Do not over-mash
the berries.
2. Pour 2 cups boiling water into the brew bin and mix well. Once
it cools, stir in pectic enzyme. Keep the bin covered and set
aside on your countertop for 12 hours.
 3. Combine sugar and remaining boiling water in a bowl. Stir
until sugar dissolves completely. Pour the sugar solution into
the brew bin and stir. Let the mixture cool completely.
4. Stir in yeast nutrient and red wine yeast. Close the lid and place
the bin in a cool and dark area.
5. Stir the mixture every day. Do this for 4 to 5 days.
6. Place a strainer over another sterilized brew bin. Strain the
mixture into the bin.
7. Pour the strained mixture into a Demi-John. Seal the bottle and
place it in a cool and dark area.
8. After 6 weeks, pour into another Demi-john (do not add the
sediments) and place it in a cool and dark area.
9. After 6 – 8 weeks, pour into another Demi-John and place it in
a cool and dark area.
10.
After 2 – 6 weeks, when you are satisfied with the
fermentation, pour into fancy colored glass bottles. Put the
corks on the bottles.
11.
Make sure to label the bottles with the date of
preparation and name.
12.
Set aside the bottles for 4 – 6 months in a cool and
dark area, to mature.

Raspberry Wine
Preparation time: 20 minutes
Fermentation time: 63 – 65 days + 4 – 6 months for maturing
Makes: 2 – 3 quarts
Ingredients:
● 1 ½ - 2 pounds raspberries
● Juice of ½ lemon
● ½ tablespoon yeast nutrient
● 1 pound granulated sugar
● ½ packet wine yeast
● 8 cups water

Equipment:
● Sterilized brew bin containers
● Sterilized Demi-John bottles
● Strainer
● Fancy colored glass bottles

Directions:
1. Add water and sugar into a saucepan and place the saucepan
over medium flame. Boil the water and stir frequently until
sugar dissolves. Turn off the heat and let it cool completely.
2. Pour into a sterilized brew bin container. Stir in the raspberries.
Set aside for an hour.
3. Stir in lemon juice and yeast nutrient. Cover and set aside in a
cool and dark place.
4. After 24 hours, stir in white wine yeast and set aside for 24
hours.
5. Place a strainer over another sterilized brew bin. Strain the
mixture into the bin.
 6. Pour the strained mixture into a Demi-John. Seal the bottle and
place it in a cool and dark area.
7. After 6 to 7 days, when active fermentation has stopped, pour
into another Demi-john (do not add the sediments) and place it
in a cool and dark area.
8. After 6 – 8 weeks, pour into another Demi-John and place it in
a cool and dark area. If you are satisfied with the taste, pour
into fancy, colored glass bottles, making sure not to add
sediments. Go to step 10.Else pour it into a Demi-John bottle
set aside for 2 weeks.
9. After 2 weeks, when you are satisfied with the fermentation,
pour into fancy colored glass bottles.
10.
Put the corks on the bottles.
11.
Make sure to label the bottles with the date of
preparing and name.
12.
Set aside the bottles for 4 – 6 months in a cool and
dark area, to mature.

Blueberry Wine
Preparation time: 20 minutes
Fermentation time: 35 – 37 days + 3 – 4 months maturing
Makes: About 3 quarts

Ingredients:
● 1 ½ - 2 pounds blueberries
● ½ package red wine yeast
● ½ tablespoon yeast nutrient
 ● 1 ¼ pounds granulated sugar or more if required
● ½ teaspoon pectic enzyme
● ¼ teaspoon citric acid
● Potassium sorbate, ½ teaspoon per gallon
● 8 cups boiled, cooled water
Equipment:
● Sterilized brew bin containers
● Demi-John bottles
● Strainer
● Fancy colored glass bottles

Directions:
1. Place blackberries in a sterilized brew bin and crush the berries
using a potato masher or with your hands. Do not over-mash
the berries.
2. Add sugar and mix well. Pour water. Stir in yeast nutrient,
citric acid and pectic enzyme. Close the lid and place the bin in
a cool and dark area for 2 days.
3. Make sure to stir once both days. Place a hydrometer in the
mixture and check the gravity. If it shows 1.090, it is fine, else
add more sugar until it reaches 1.090. Set aside for another 24
hours.
4. Stir in the red wine yeast. After 6 to 7 days, when active
fermentation has stopped, add potassium sorbate.
5. Place a strainer over another sterilized brew bin. Strain the
mixture into the bin.
6. Pour the strained mixture into a Demi-John. Seal the bottle and
place it in a cool and dark area.
 7. After 4 weeks, pour into another Demi-john (do not add the
sediments) and place it in a cool and dark area for another 4
weeks.
8. If you are satisfied with the taste, pour into fancy, colored glass
bottles, making sure not to add sediments. Go to step 10. Else
pour it into a Demi-John bottle set aside for 2 weeks.
9. After 2 weeks, when you are satisfied with the fermentation,
pour into fancy colored glass bottles.
10.
Put the corks on the bottles.
11.
Make sure to label the bottles with the date of
preparation and name.
12.
Set aside the bottles for 3 – 4 months in a cool and
dark area, to mature.

Banana Wine
Preparation time: 15 minutes
Fermentation time: 34 days + 3 – 4 months for maturing
Makes: About 1 ½ quarts

Ingredients:
● 1 ½ pounds organic bananas, chopped with the peels
● ½ cup strong black tea
● ¼ ounce citric acid
● ½ tablespoon yeast nutrient
● 1 pound sugar
● 4 ounces golden raisin, chopped
 ● ½ package white wine yeast
● 4 cups hot water
Equipment:
● Sterilized brew bin containers
● Demi-John bottles
● Strainer
● Fancy colored glass bottles
● Pot

Directions:
1. Add bananas into a pot along with sugar and mix well.
2. Pour hot water and stir. Place the pot over low heat and cook
for about 35 minutes. As it cooks, crush the bananas with the
back of a spoon. You can use a potato masher as well.
3. Turn off the heat and let it cool for 10 minutes.
4. Add raisins into a sterilized brew bin.
5. Place a strainer over the bin and strain the banana mixture.
6. Add yeast nutrient, citric acid, white wine yeast, black tea and
pectic enzyme into the bin. Stir until well combined. Close the
lid and place the bin in a cool and dark area for 5 days.
7. Make sure to stir once on all the days.
8. Place a strainer over another sterilized brew bin. Strain the
mixture into the bin.
9. Pour the strained mixture into a Demi-John. Seal the bottle and
place it in a cool and dark area.
10.
 After 4 weeks, pour into another Demi-john (do
not add the sediments) and place it in a cool and dark area for 3
– 4 months.
11.
If you are satisfied with the taste, pour into fancy,
colored glass bottles, making sure not to add sediments. Go to
step 13. Else pour it into a Demi-John bottle set aside for 2
weeks.
12.
After 2 weeks, when you are satisfied with the
fermentation, pour into fancy colored glass bottles.
13.
Put the corks on the bottles.
14.
Make sure to label the bottles with the date of
preparation and name.
15.
Set aside the bottles for 3 – 4 months in a cool and
dark area, to mature.

Cherry Wine
Preparation time: 20 minutes
Fermentation time: 75 days + 4 to 6 months for maturing
Makes: About 2 quarts

Ingredients:
● 3 pounds cherries, pitted, stemmed
● ½ teaspoon citric acid
● ½ tablespoon yeast nutrient
● 1 ¼ pounds sugar
 ● ½ package red wine yeast
● 4 cups hot water
● Potassium sorbate, ½ teaspoon per gallon
Equipment:
● Sterilized brew bin containers
● Demi-John bottles
● Strainer
● Fancy colored glass bottles
● Pot

Directions:
1. Add water and sugar into a pot and place the pot over medium
flame. Boil the water and stir frequently until sugar dissolves.
2. Pour into a sterilized brew bin container. Stir in the cherries.
Set aside for 12 hours.
3. Stir in yeast nutrient, citric acid and wine yeast. Close the lid
and place the bin in a cool and dark area for 1 day (24 hours).
4. Make sure to stir once. If you think that the mixture is not
bubbling, add yeast nutrient from a different package else set
aside in a dark place for 7 days. Stir the mixture twice every
day.
5. After 6 to 7 days, when active fermentation has stopped, strain
and pour into another brew bin. Pour into the Demi-John (do
not add the sediments) and place it in a cool and dark area.
6. After 6 – 8 weeks, pour into another Demi-John and place it in
a cool and dark area. If you are satisfied with the taste, pour
into fancy, colored glass bottles, making sure not to add
 sediments. Go to step 8. Else pour it into a Demi-John bottle set
aside for 2 weeks.
7. After 2 weeks, when you are satisfied with the fermentation,
pour into fancy colored glass bottles.
8. Put the corks on the bottles.
9. Make sure to label the bottles with name and date of preparing.
10.
Set aside the bottles for 4 – 6 months in a cool and
dark area, to mature.

Pineapple Wine
Preparation time: 20 minutes
Fermentation time: 6 months + 6 – 12 months for maturing
Makes:

Ingredients:
● 1 ½ pounds fresh pineapple, peeled, cored, chopped
● ½ tablespoon yeast nutrient
● 1 pound sugar
● 8 ounces golden raisin, chopped
● ½ package white wine yeast
● 4 cups hot water
Equipment:
● Sterilized brew bin containers
● Demi-John bottles
● Strainer
 ● Fancy colored glass bottles
● Saucepan

Directions:
1. Add raisins and pineapples into a sterilized brew bin.
2. Add water and sugar into a saucepan and place the saucepan
over medium flame. Boil the water and stir frequently until
sugar dissolves. Turn off the heat.
3. After 10 minutes, pour into the brew bin, over the pineapple
and raisins.
4. Set aside for 12 hours.
5. Stir in yeast nutrient, citric acid and wine yeast. Close the lid
and place the bin in a cool and dark area for 1 day (24 hours).
6. Make sure to stir once. If you think that the mixture is not
bubbling, add yeast nutrient from a different package else set
aside in a dark place for 6 – 7 days, until active fermentation
stops. Stir the mixture twice every day.
7. After 6 to 7 days, when active fermentation has stopped, strain
and pour into another brew bin. Pour into the Demi-John (do
not add the sediments) and place it in a cool and dark area.
8. After 6 – 8 weeks, pour into another Demi-John and place it in
a cool and dark area. If you are satisfied with the taste, pour
into fancy, colored glass bottles, making sure not to add
sediments. Go to step 10. Else pour it into a Demi-John bottle
and set aside for 2 weeks.
9. After 2 weeks, when you are satisfied with the fermentation,
pour into fancy colored glass bottles.
10.
Put the corks on the bottles.
11.
 Make sure to label the bottles with the date of
preparation.
12.
Set aside the bottles for 6 – 12 months in a cool
and dark area, to mature.

Watermelon Wine
Preparation time: 10 minutes
Fermentation time: 5 months + 6 to 12 months for maturing
Makes: About 1 quart

Ingredients:
● ½ large watermelon, chopped into chunks, deseeded, discard green
and white part
● ½ teaspoon citric acid
● ½ teaspoon yeast nutrient
● 1 ½ pounds sugar
● ¼ teaspoon champagne yeast
Equipment:
● Sterilized brew bin containers
● Demi-John bottles
● Strainer
● Fancy colored glass bottles
● Hydrometer

Directions:
1. Place watermelon in sterilized brew bin containers.
 2. Using a potato masher, mash the watermelon. Stir in sugar.
3. Once sugar dissolves, stir in champagne yeast, citric acid and
yeast nutrient.
4. Close the lid and place the bin in a cool and dark area for about
12 hours.
5. Place a hydrometer in the mixture and check the gravity. It will
be around 1.100.
6. Place the bin in a cool and dark area. Check the gravity every
day. The day the hydrometer shows 1.050, place a strainer on
another sterilized Demi-John.
7. Place the bottle in a cool and dark area for 3 months.
8. Pour into another Demi-John (do not add the sediments) and
place it in a cool and dark area for 2 months.
9. Pour into another Demi-John (do not add sediments) and place
it in a cool and dark area for a month.
10.
Pour into fancy colored glass bottles.
11.
Put the corks on the bottles.
12.
Make sure to label the bottles with the date of
preparing.
13.
Set aside the bottles for 6 – 12 months in a cool
and dark area, to mature.

Apple Wine
Preparation time: 15 minutes
Fermentation time: 10 weeks + 6 to 12 months to mature
Makes: 2 – 3 quarts

Ingredients:
● 3 pounds apples
● 8 ounces golden raisin, chopped
● ½ package white wine yeast
● 8 cups hot water
● ¼ ounce citric acid
● ½ tablespoon yeast nutrient
● 1 ½ pounds sugar

Equipment:
● Sterilized brew bin containers
● Demi-John bottles
● Strainer
● Fancy colored glass bottles
● Pot
Directions:
1. Add raisins into a pot
2. Pour hot water and stir. Place the pot over low heat and cook
for about 10 minutes.
3. Turn off the heat and let it cool for 10 minutes. Stir in the sugar.
4. Pour the mixture into a sterilized fermenting bin. Core the
apples now. Peel and chop the apples right into the bin. Cover
the bin. Set aside for 8 hours.
 5. Add yeast nutrient, citric acid and white wine yeast into the bin.
Stir until well combined. Close the lid and place the bin in a
cool and dark area for 5 days.
6. Place a strainer over another bin and strain the apple mixture.
7. Pour into Demi-John. Set aside in a cool and dark area for 3
weeks.
8. Pour the mixture into another Demi-John; make sure not to add
the sediments. Seal the bottle and place it in a cool and dark
area for 3 weeks.
9. Pour the mixture into another Demi-John; make sure not to add
the sediments. Seal the bottle and place it in a cool and dark
area for 3 weeks.
10.
Pour into fancy colored glass bottles, making sure
not to add the sediments.
11.
Put the corks on the bottles.
12.
Make sure to label the bottles with the date of
preparation.
13.
Set aside the bottles for 6 – 12 months in a cool
and dark area, to mature.

Plum Wine
Preparation time: 20 minutes
Fermentation time: About 9 weeks
Makes: About 3 quarts

Ingredients:
 ● 2 ½ pounds pitted plums, chopped
● ¼ ounce citric acid
● ½ tablespoon yeast nutrient
● ½ package white wine yeast
● 1 ¼ pounds granulated sugar
● ¼ teaspoon pectic enzyme
● 8 cups water
Equipment:
● Sterilized brew bin containers
● Demi-John bottles
● Strainer
● Pot
● Fancy colored glass bottles

Directions:
1. Place plums in a pot along with sugar and water. Place the pot
over medium flame. When the mixture begins to boil, lower the
heat and cook for about 15 minutes. Turn off the heat.
2. Place a strainer over the bin and strain the plum mixture.
3. Add yeast nutrient, citric acid, white wine yeast and pectic
enzyme into the bin. Stir until well combined. Close the lid and
place the bin in a cool and dark area for 5 days.
4. Place a strainer over another sterilized brew bin. Strain the
mixture into the bin, leaving behind the sediments.
5. Pour the strained mixture into a Demi-John. Seal the bottle and
place it in a cool and dark area.
 6. After 2 weeks, pour into another Demi-john (do not add the
sediments) and place it in a cool and dark area for 3 more
weeks.
7. Pour into another Demi-john (do not add the sediments) and
place it in a cool and dark area for another 3 weeks.
8. Pour into fancy, colored glass bottles, making sure not to add
sediments.
9. Put the corks on the bottles.
10.
Make sure to label the bottles with the date of
preparation and name.
11.
The wine is ready to serve.

Elderflower Wine
Preparation time: 15 minutes
Fermentation time: 8 weeks and 5 days + 4 – 6 months to mature
Makes: About 1 ½ - 2 quarts

Ingredients:
● 15 elderflower heads, discard stems
● 1 ¼ ounce strong black tea
● ½ package white wine yeast
● ¼ ounce citric acid
● 1 pound sugar
● 3 ½ ounces sultanas, chopped
● 4 cups boiling hot water
 ● 2 cups cold water
Equipment:
● Sterilized brew bin containers
● Demi-John bottles
● Strainer
● Fancy colored glass bottles
● Pot

Directions:
1. Shake the elderflower buds to remove any hidden bugs and add
into a sterilized brew bin.
2. Scatter sultanas over the flowers.
3. Pour boiling hot water into a pot. Add sugar and citric acid and
stir until sugar dissolves completely.
4. Add it into the bin, all over the flowers. Close the lid and set
aside for 12 hours.
5. Add cold water, wine yeast and black tea and stir. Close the lid
and keep it in a cool and dark area for 5 days.
6. Place a strainer over another sterilized brew bin. Strain the
mixture into the bin, leaving behind the sediments.
7. Pour the strained mixture into a Demi-John. Seal the bottle and
place it in a cool and dark area for 6 weeks.
8. Pour into another Demi-john (do not add the sediments) and
place it in a cool and dark area for 2 weeks.
9. Pour into fancy, colored glass bottles, making sure not to add
sediments.
10.
 Put the corks on the bottles.
11.
Make sure to label the bottles with the date of
preparation and name.
12.
Place the bottles in a cool and dry area for 4 – 6
months to mature.

Sake (Rice Wine)

Preparation time: 15 minutes
Fermentation time: 14 – 15 days
Makes: About 1 ½ - 2 quarts

Ingredients:
● 4 cups Thai Jasmine rice, uncooked
● 6 cups water
● 4 Chinese yeast balls
Equipment:
● Large, wide mouth jar (about 2 ½ quarts)
● Large saucepan
● Cheesecloth
● Thermometer
● Swing top bottles
● Nylon bag
● Pitcher

Directions:
 1. Pour water into a large saucepan. When water comes to a boil,
stir in the rice.
2. Cook covered, on low flame until rice is cooked. Turn off the
heat and let the rice cool to about 85 degree F.
3. Meanwhile, place the yeast balls in a plastic bag and crush the
balls until it is powdered.
4. Spread some of the rice in the jar. Scatter a little of the yeast
over the rice. Repeat this layering of rice and yeast a few times
until all of it is added in the jar.
5. Take a large piece of cheesecloth and fold it a few times and
cover the top of the jar. Place the lid. Make sure that the lid is
not airtight.
6. Set aside on your countertop to ferment for 2 weeks. Stir once
every day. The topmost layer of the rice should not be dry so it
is necessary to stir daily.
7. Place the nylon bag in a pitcher. Add the fermented rice into the
bag and squeeze the bag to remove as much liquid as possible.
8. Pour into bottles. You can serve it now if desired but it will
look cloudy. If you want clear wine, place the bottles in the
refrigerator for a few days. It will become clearer with time.

Dandelion Wine
Preparation time: 15 minutes
Fermentation time: 9 months and 7 days
Makes: 2 quarts

Ingredients:
● ½ gallon dandelion flowers, discard the green parts

● Juice of 2 organic oranges

 ● Zest of 2 organic oranges, grated
● ½ gallon boiling water
● ½ packet yeast
● 2 pounds cane sugar
● Juice of 2 lemons
● Zest of 2 lemons, grated

Equipment:
● Large bowl
● Glass jars
● Strainer
● Fancy colored glass bottles

Directions:
1. Shake the flowers to dislodge any bugs from the flowers.
2. Place the flowers in the bowl. Pour boiling water over the
flowers.
3. Place a strainer over a jar. Pour the flower mixture into the
strainer. Discard the flowers.
4. Add lemon juice, orange juice, zests and sugar and stir with a
wooden spoon until sugar dissolves completely.
5. Scatter yeast in the jar. Place the lid on the jar, loosely.
6. Place it in a cool and dark area for 2 weeks.
7. Place a strainer over a jar. Pour the mixture into the strainer.
Discard the solids
8. Place it in a cool and dark area for 9 months.
 9. Pour into fancy, colored glass bottles, making sure not to add
sediments.
10.
Put the corks on the bottles.
11.
Make sure to label the bottles with the date of
preparation and name.
12.
You can set aside the bottles to mature for a
couple of months if desired. This is optional.

Elderberry Wine
Preparation time: 30 minutes
Fermentation time: 1 year and 2 months
Makes: 2 ½ gallons

Ingredients:
● 1 ½ gallons boiling water
● 1 ½ gallons black elderberries, remove stems
● 5 pounds cane sugar
● ½ packet champagne yeast
● Extra water
Equipment:
● Sterilized brew bin containers
● Demi-John bottles or carboy
● Strainer
● Fancy colored glass bottles
 ● Saucepan
● Fermentation airlock lid

Directions:
1. Place elderberries in the brew bin. Pour boiling water into the
jar.
2. Keep the bin covered loosely. Let it cool completely (about 8 –
9 hours).
3. Take out a cup of the liquid from the bin and sprinkle yeast
over it. Stir well.
4. Add this mixture back into the bin. Mix well.
5. Keep the bin covered loosely. Set aside on your countertop for
3 days. Make sure to stir the mixture 4 hourly.
6. Add sugar into a saucepan. Add little water so that the sugar
does not burn.
7. Place the saucepan over medium-low flame. Stir constantly
until syrup is formed. Turn off the heat. Cover the saucepan.
Let it cool completely.
8. Add the syrup into the brew bin and stir. Close the lid of the jar
and set aside to ferment for 5 days.
9. Make sure to stir the mixture 4 hourly.
10.
Strain the mixture into the Demi-John. Place the
strained berries in a bowl. Add a little water and mash the
berries. Strain once again into the Demi-John. Make sure to
leave some head space in the jar.
11.
Place the fermentation lid. Set aside in a cool and
dry area for 9 months.
Pour into fancy bottles, leaving behind the sediments. Set aside for 4 – 6
months to mature if desired.
 CHAPTER FIVE
Homemade Whey, Ginger Bug, etc.

These ingredients are used in making some of the fermented fruit and
beverages.

How to Make Whey

Preparation time: 2 minutes
Makes: ½ cup

Ingredients:
● 2 – 2 ½ cups plain yogurt
Equipment:
● Clean dish towel
● Bowl

Directions:
1. Spoon the yogurt onto the towel. Bring together the edges of
the cheesecloth and hold it over a bowl. Tie up the edges if
possible and hang it somewhere if possible.
2. Make sure to keep the bowl underneath the cheesecloth.
3. The dripped liquid is whey.
4. Measure out as much as required. You should get about ½ cup
whey.

How to Activate Kefir Grains

Preparation time: 5 minutes
Activating time: About 15 days
Makes: 1 ounce

Ingredients:
● A pinch baking soda
● 1 package dried Water kefir grains (about 1 teaspoon)
● 6.6 ounces non-chlorinated tap water
● 1 ounce sugar
Equipment:
● Glass jar with lid
Directions:
1. Combine water, sugar and baking soda in a glass jar.
2. Once sugar dissolves add kefir grains.
3. Fasten the lid and let it sit at room temperature for about 2
days.
4. Pour off all the water from the jar. Rinse the water kefir grains
and use the same kefir grains in the next step,
5. Use all the ingredients mentioned except kefir grains and glass
jar and follow steps 1 – 4 a few times (5 – 6 times that is about
14 – 15 days).
6. Once you see that the kefir grains are looking active, you need
not rinse the grains.
7. The active grains should be weighing around 1 ounce.
8. To check if the grains are active: There will be noticeable
change in the smell, which intensifies every day. Also bubbles
will be visible. Initially it will be sweeter and becomes less
sweet every day as it becomes active.
How to Make Ginger Bug
Preparation time: 10 minutes
Fermentation time: 6 days
Makes: 1 cup

Ingredients:
To start the bug:
● 1 teaspoon sugar
● 1 cup water
● ½ ounce fresh ginger, diced
To feed the bug:
● 1 ¼ ounces fresh ginger, diced
● 2 ½ teaspoons sugar
Equipment:
● Saucepan
● Mason’s jar (about 12 ounces)

Directions:
1. To start the bug: Combine water and sugar in a saucepan. Place
the saucepan over medium flame. Stir frequently until sugar
dissolves. Turn off the heat and cool completely.
2. Add ginger into the jar. Pour sugar solution into the jar. Fasten
the lid and let it sit on your countertop, at room temperature.
3. To feed the bug: After 24 hours, add ½ teaspoon sugar and ¼
ounce ginger into the jar. Fasten the lid and let it sit at room
temperature.
 4. Repeat step 3 for four more days (in all 5 days, you need to add
sugar and ginger, every 24 hours).

5. During this process, bubbles will be visible around the 3rd or 4th
day or may be the 5th day. You can get the aroma of yeast. Once
the bubbles are visible, you can use the bug.
6. Use as much as that is mentioned in the recipe.

How to Make Turmeric Bug

Preparation time: 10 minutes
Fermentation time: 6 days
Makes: 2 cups

Ingredients:
To start the bug:
● 2 teaspoons sugar
● 6 tablespoons water
● 2 tablespoons grated fresh turmeric
To feed the bug:
 ● 6 tablespoons grated fresh turmeric
● 6 teaspoons sugar
● 18 tablespoons water
Equipment:
● Saucepan
● Mason’s jar (about 12 ounces)
● Cheesecloth
● Rubber band

Directions:
1. To start the bug: Combine water, turmeric and sugar in a
saucepan. Stir frequently until sugar has dissolved completely.
2. Pour sugar solution into the jar. Fasten the lid and let it sit in a
cool and dark area.
3. To feed the bug: After 24 hours, add 2 teaspoons sugar, 6
tablespoons water and 2 tablespoons turmeric into the jar.
Fasten the lid and let it sit in a cool and dark area.
4. Repeat step 3 for two more days (in all 3 days, you need to add
sugar, water and turmeric, every 24 hours).

5. During this process, bubbles will be visible around the 3rd or 4th
day and you can get the aroma of yeast. Once the bubbles are
visible, you can use the bug.
6. Use as much as that is mentioned in the recipe. You can use this
starter bug if you do not like the taste of ginger bug.
7. Refrigerate the remaining bug.

How to Make Fruit Starter

Preparation time: 10 minutes
Fermentation time: 6 days
Makes: 2 cups

Ingredients:
● ½ cup canned pineapple tidbits in heavy syrup, drained

● ½ cup canned peaches in heavy syrup, drained, cut into pieces

● 4 Maraschino cherries, halved
● 1 ½ teaspoons active dry yeast
● 1 cup sugar

Equipment:
● Glass jar

Directions:
1. Add pineapple, peaches, cherries, yeast and sugar into a jar and
stir.
2. Cover the jar loosely and place on your countertop for about 14
days.

Tighten the lid and refrigerate until use. Use within 2 weeks.
 CHAPTER SIX
Homemade Kefir Recipes

Water Kefir with Fruit Juice

Preparation time: 10 minutes
Fermentation time: 2 – 4 days
Makes: 2 quarts

Ingredients:
For first fermentation:
● ½ cup unrefined cane sugar
● 8 cups water
● ¼ cup active water kefir grains
● 1 lime, halved
● 2 dried figs
For secondary fermentation: (optional)
● 2 cups fruit juice of your choice
Equipment:
● 2 Mason’s jars (1 quart each) or 1 large jar of 2 quarts
● Pot
● Plastic strainer
● Pitcher
● Flip-top bottles
Directions:
1. For initial fermentation: Boil 2 cups of water over high flame.
Turn off the heat. Add sugar to the boiled water. Stir until the
sugar is completely dissolved. Keep it aside to cool completely.
2. Pour the sugar solution into the jar / jars.
3. Place kefir grains in the jar or divide the grains equally among
the smaller jars. Add limes and figs to the large jar or divide
among the jars. Cover the jar loosely with a lid or with a
cheesecloth such that little air is entering the jar. Keep aside to
ferment for 1 - 3 days.
4. Place the strainer over a pitcher and pour the kefir into the
strainer. Discard the lime and figs. Retain the kefir grains to
make another batch. Place the kefir grains in sugar solution in
the refrigerator and use it within 2 weeks.
5. The kefir is now ready to serve. Pour kefir into flip-top bottles
and refrigerate until use.
6. If you want to have flavored kefir, proceed to the secondary
fermentation.
7. For secondary fermentation: Add fruit juice to the kefir in the
previous step (step 5) and transfer into flip-top bottles. Close
tightly. Keep aside for 2-3 days on your countertop.
8. Keep the bottles in refrigerator for at least 3 more days before
serving. Be careful in opening the bottles while serving as the
liquid might ooze out.
9. Note: You can use fresh fruit of your choice instead of fruit
juice. The fruits should be ripe. You can use berries, peach,
apples, pineapple, nectarine etc. if you are using fresh fruit,
place the fruit in a 3rd jar. Muddle the fruits until it releases
juice. You can add some whole spices if desired. Pour the ready
kefir over the fruit and set aside for 24 hours. Open the lid
every 8 hours to release built up gasses.
Milk Kefir
Preparation time: 5 minutes
Fermentation time: 1 – 2 days
Makes: 2 cups

Ingredients:
● 2 teaspoons active kefir grains
● 2 cups whole-fat milk
Equipment:
● 1 quart glass jar
● Storage container
● Cheesecloth
● Plastic strainer
● Rubber band

Directions:
1. Place kefir grains in the glass jar. Cover the jar with
cheesecloth and fasten it with a rubber band. Do not place the
lid.
2. Keep the jar at room temperature for 1 – 2 days. Make sure it is
not under sunlight. If the fermentation has not taken place,
discard the kefir grains and use new kefir grains.
3. Strain into the storage container using a strainer. It is ready to
serve now.
4. Refrigerate the kefir until use. It can last for a week.
5. Place the used kefir grains in a container with fresh milk and
refrigerate until use. It can last for a week.
Coconut Water Kefir
Preparation time: 5 minutes
Fermentation time: 1 – 2 days
Makes: 2 quarts

Ingredients:
● 8 cups coconut water
● ½ cup sugar (optional)
● ½ cup active water kefir grains
Equipment:
● 1 gallon jar
● Cheesecloth
● Rubber band
● Storage container
● Plastic strainer

Directions:
1. Combine sugar and coconut water in the jar. Stir until sugar
dissolves completely.
2. Drop the kefir grains in the jar.
3. Cover the jar with cheesecloth and fasten it with a rubber band.
Do not place the lid.
4. Keep the jar in a warm area for 1 – 2 days. Make sure it is not
under sunlight. If the fermentation has not taken place, discard
the kefir grains and use new kefir grains. It will take 24 hours
to ferment if you are not adding sugar. If you are adding sugar,
it will take 48 hours to ferment.
 5. Strain into the storage container using a strainer. It is ready to
serve now.
6. Refrigerate the kefir until use. It can last for a week.
7. You can add some flavors if desired. For this, the second
fermentation process should take place- refer to the Water kefir
recipe for 2nd fermentation.

Coconut Kefir
Preparation time: 10 minutes
Fermentation time: 18 – 24 hours
Makes: 2 quarts

Ingredients:
● 8 cups canned, full-fat coconut milk
● ½ cup prepared water kefir or coconut water kefir
● 2 teaspoons date paste or organic sugar
Equipment:
● 1 large Mason’s jar (2 ½ - 3 quarts)
● Blender

Directions:
1. Add coconut milk, sugar or date paste or use a mixture of both,
into a blender and blend until smooth and sugar dissolves
completely.
2. Stir in water kefir. Once the water kefir is just combined, close
the lid of the jar and place the jar on your countertop at room
temperature for 18 to 24 hours or until fermented to suit your
taste.

Refrigerate until use. It can last for a week.

 CHAPTER SEVEN
Fermented Soda Recipes

Water Kefir Soda

Preparation time: 5 minutes
Fermentation time: 2 days
Makes: 1 gallon

Ingredients:
● 1 gallon water, filtered and without chlorine
● ½ cup sugar
● ½ cup active water kefir grains
● 2 ounces fruit juice per jar (grape or apple or pomegranate or
cherry)
Equipment:
● 2 gallon jar
● Saucepan
● Cheesecloth
● Rubber band
● 4 jars (1 quart)
● Plastic strainer

Directions:
 1. Add sugar into the jar. Heat about a cup of water and pour into
the jar. Stir until sugar dissolves completely.
2. Stir in remaining water. Drop the kefir grains in the jar.
3. Cover the jar with cheesecloth and fasten it with a rubber band.
Do not place the lid.
4. Keep the jar in a warm area for 1 – 2 days. Make sure it is not
under sunlight.
5. Strain the mixture and pour into 1-quart jars (divide equally).
Retain the kefir grains to make another batch. Place the kefir
grains in sugar solution in the refrigerator and use it within 2
weeks.
6. Pour 2 ounces fruit juice into each jar. Tighten the lid and shake
the jar lightly to mix well.
7. Place on your countertop for 2 days.
8. It is ready to serve now. Chill and serve.
9. It can last for 2 weeks.

Pomegranate Punch Soda

Preparation time: 10 minutes
Fermentation time: 10 – 14 days
Makes: 2 quarts

Ingredients:
● 3 cups water
● 4 cups pomegranate juice
● 12 tablespoons sugar
● ½ cup ginger bug starter
Equipment:
 ● 2 plastic soda bottles with cap (1 quart each)
● Cheesecloth
● Nonreactive bowl
● Rubber band

Directions:
1. Add ginger bug, water, sugar and pomegranate juice into the
bowl and stir until sugar dissolves completely.
2. Keep the bowl covered with cheesecloth and fasten it with a
rubber band.
3. Place the bowl in a warm area, without direct sunlight. Stir the
mixture every day.
4. In a couple of days or may be 3 – 4 days, bubbles will be
visible when you stir the mixture.
5. Pour into the plastic bottles. Tighten the cap and place it on
your countertop for 5 – 7 days.
6. Chill until use.
7. It can last for 3 weeks.

Peaches ‘N’ Cream Soda

Preparation time: 10 minutes
Fermentation time: 2 – 7 days
Makes: About 1 quart

Ingredients:
● 2 ½ cups peaches, pitted, sliced
● 3 ½ cups water
● ¼ cup liquid whey
 ● ½ cup organic pure cane sugar
● 1 tablespoon vanilla extract
Equipment:
● Pot
● Fine wire mesh strainer
● Potato masher
● Pitcher
● Flip-top bottles

Directions:
1. Add peaches, water and sugar into a pot and stir. Place the pot
over medium flame.
2. When it begins to boil, lower the heat and simmer for about 15
minutes. Mash the peaches using a potato masher, while
cooking.
3. Place the strainer over a pitcher. Strain the peach mixture into
the pitcher.
4. Stir in vanilla extract and whey. Pour into flip-top bottles.
Tighten the caps/
5. Place the bottles in a warm place where there is no direct
sunlight. Allow it to ferment for 2-7 days. Open the bottles
after 2 days to check.
6. Taste and check if you like the taste else ferment it for 3 – 4
days, checking for the taste daily.
7. Place the bottles in the refrigerator until use.
8. It can last for 2 weeks.

Raspberry Soda
Preparation time: 15 minutes
Fermentation time: 3 days
Makes: 1 quart

Ingredients:
● 2 cups organic raspberries, fresh or frozen
● 2 – 4 tablespoons liquid whey or water kefir or sauerkraut juice
● ½ cup organic sugar or raw honey
● 4 cups water
Equipment:
● Sterilized fermentation bin
● Pot
● Fine wire mesh strainer
● Glass bowl
● Fermentation lids
● Flip-top bottles or Mason’s jars

Directions:
1. Add raspberries and sugar into a pot and stir. Place the pot over
medium flame.
2. When it begins to boil, lower the heat and simmer for about 15
minutes. Mash the raspberries using a potato masher, while
cooking.
3. Place the strainer over a fermentation bin. Strain the raspberry
mixture into the bin.
4. Stir in water and whey. Cover the bin with fermentation lids.
Set aside in a cool and dark area for 2 – 3 days. Pour into flip-
 top bottles. Tighten the caps.
5. Place the bottles in the refrigerator until use. Let it chill for at
least 24 hours before serving.
6. It can last for 2 weeks.

Orange Soda
Preparation time: 10 minutes
Fermentation time: 3 days
Makes: 1 gallon

Ingredients:
● 2 cups organic cane sugar
● 2 ½ cups fresh orange juice
● 12 cups water
● 1 cup liquid whey
Equipment:
● Pot
● Fine wire mesh strainer
● Flip-top bottles or Mason’s jars

Directions:
1. Combine 6 cups of water and sugar in a large pot. Place the pot
over medium flame and stir frequently. When sugar has
dissolved completely, turn off the heat.
2. Stir in 6 cups water, orange juice and whey.
3. Pour the mixture into flip-top bottles. Keep the bottles in a
warm place for about 3 days or until you are satisfied with the
fermentation.
 4. Chill until use.
5. It can last for 2 weeks.

Grape Soda
Preparation time: 10 minutes
Fermentation time: 4 – 5 days
Makes: ½ quart

Ingredients:
● ¼ cup ginger bug starter
● 1 ½ pounds red seedless grapes
Equipment:
● ½ quart plastic soda bottle with cap
● Cheesecloth
● Wire mesh strainer
● Nonreactive bowl
● Rubber band

Directions:
1. Blend the grapes in a blender until very smooth.
2. Place a strainer over the bowl. Pour the blended juice into the
strainer. Press the solids to remove as much juice as possible.
You should have around 2 cups of juice.
3. Add ginger bug into the bowl and stir well. Keep the bowl
covered with cheesecloth and fasten it with a rubber band.
4. Place the bowl in a warm area, without direct sunlight. Remove
the white scum like thing that will be floating on top, from time
 to time. In a couple of days or may be 3 – 4 days, bubbles will
be visible when you stir the mixture.
5. Now strain into the plastic bottle. Tighten the cap and place it
for one more day on your countertop.
6. Chill until use.
7. It can last for 2 weeks.

Strawberry Soda
Preparation time: 20 minutes
Fermentation time: 2 days
Makes: 1 quart

Ingredients:
● 4 cups filtered water
● ½ cup ginger bug
● ½ pound strawberries
● ¾ cup dehydrated cane juice
Equipment:
● Cheesecloth
● Heavy bottomed pan
● Plastic flip-top bottles

Directions:
1. To make wort: Take a large, square piece of cheesecloth and
place the strawberries on it. Bring all the edges of the cloth
together and tie it tightly with twine that is used in cooking,
with some extra twine to hang it on the pot.
2. Place a heavy bottomed pot over medium heat. Pour water in it.
 3. Tie the cheesecloth bag to the handle of the pot with the extra
twine and drop the bag in the pot, it should immerse in the
water.
4. When the water begins to boil, lower the heat and cook covered
for 20-30 minutes.
5. Stir in the sugar. Once sugar is completely dissolved, turn off
the heat. Let the pot rest for about 30minutes. The pot should
be covered while resting.
6. Remove the strawberry cheesecloth bag. Let the strawberry
wort cool to room temperature.
7. Add ginger bug liquid and stir until well combined. Pour the
mixture into bottles with lids tightly fastened.
8. For fermenting: Place the jar at room temperature. Make sure
that there is no sunlight falling on the bottles. Set the bottles
aside on your countertop for 2 days.
9. Place in the refrigerator until use.
10.
It can last for 3 weeks.

Apple Soda
Preparation time: 10 minutes
Fermentation time: 4 – 5 days
Makes: ½ quart

Ingredients:
● ¼ cup ginger bug starter
● 2 cups unpasteurized apple juice
● 1 teaspoon apple pie spice
Equipment:
 ● ½ quart plastic soda bottle with cap
● Cheesecloth
● Wire mesh strainer
● Nonreactive bowl
● Rubber band

Directions:
1. Add ginger bug, apple pie spice and apple juice into the bowl
and stir well. Keep the bowl covered with cheesecloth and
fasten it with a rubber band.
2. Place the bowl in a warm area, without direct sunlight. Remove
the white scum like thing that will be floating on top, from time
to time. In a couple of days or may be 3 – 4 days, bubbles will
be visible when you stir the mixture.
3. Strain the mixture and pour into the plastic bottle. Tighten the
cap and place it for one more day on your countertop.
4. Chill until use.
5. It can last for 3 weeks.

Tea Ginger Soda Pop

Preparation time: 10 minutes
Fermentation time: 10 – 14 days
Makes: 2 quarts

Ingredients:
● 7 cups brewed black tea or green tea, cooled
● 12 tablespoons sugar
● 1 inch piece ginger, peeled, minced
 ● ½ cup ginger bug starter
Equipment:
● 2 plastic soda bottles with cap (1 quart each)
● Cheesecloth
● Wire mesh strainer
● Nonreactive bowl
● Rubber band

Directions:
1. Add ginger bug, ginger, sugar and tea into the bowl and stir
until sugar dissolves completely.
2. Keep the bowl covered with cheesecloth and fasten it with a
rubber band.
3. Place the bowl in a warm area, without direct sunlight for 3 – 4
days. Stir the mixture every day.
4. In a couple of days or may be 3 – 4 days, bubbles will be
visible when you stir the mixture.
5. Strain the mixture and pour into the plastic bottles. Tighten the
cap and place it on your countertop for 5 – 7 days.
6. Chill until use.
7. It can last for 3 weeks.

Cranberry Soda (Immunity Booster)

Preparation time: 10 minutes
Fermentation time: 10 – 14 days
Makes: 2 quarts
Ingredients:
● 6 cups water
● 1 cup cranberry juice
● ¼ cup grated, fresh turmeric
● Juice of 2 lemons
● Zest of 2 lemons, grated
● 12 tablespoons sugar
● ½ cup ginger bug starter
Equipment:
● 2 plastic soda bottles with cap (1 quart each)
● Cheesecloth
● Nonreactive bowl
● Rubber band
● Wire mesh strainer

Directions:
1. Add ginger bug, water, sugar, lemon juice, turmeric, lemon zest
and cranberry juice into the bowl and stir until sugar dissolves
completely.
2. Keep the bowl covered with cheesecloth and fasten it with a
rubber band.
3. Place the bowl in a warm area, without direct sunlight for 3 – 4
days. Stir the mixture every day.
4. In a couple of days or may be 3 – 4 days, bubbles will be
visible when you stir the mixture.
 5. Strain the mixture and pour into the plastic bottles. Tighten the
cap and place it on your countertop for 4 – 5 days.
6. Chill until use.
7. It can last for 3 weeks.

Blueberry Soda
Preparation time: 15 minutes
Fermentation time: 3 days
Makes: 1 quart

Ingredients:
● 2 cups organic blueberries, fresh or frozen
● 4 tablespoons liquid whey
● ½ cup organic sugar or dehydrated cane juice or rapadura
● 4 cups filtered water
Equipment:
● Sterilized fermentation bin
● Pot
● Fine wire mesh strainer
● Glass bowl
● Fermentation lids
● Flip-top bottles or Mason’s jars

Directions:
1. Add blueberries and sugar into a pot and stir. Place the pot over
medium flame.
 2. When it begins to boil, lower the heat and simmer for about 20
minutes. Mash the blueberries using a potato masher, while
cooking.
3. Place the strainer over a fermentation bin. Strain the raspberry
mixture into the bin.
4. Stir in water and whey. Cover the bin with fermentation lids.
Set aside in a cool and dark area for 2 – 3 days. Pour into flip-
top bottles. Tighten the cap of the bottles.
5. Place the bottles in the refrigerator until use. Let it chill for at
least 24 hours before serving.
6. It can last for 2 weeks.

Vanilla Cream Soda

Preparation time: 15 minutes
Fermentation time: 3 days
Makes: 1 quart

Ingredients:
● 1 cup prunes
● 4 tablespoons kombucha
● ¼ cup organic sugar or dehydrated cane juice or rapadura
● 4 – 5 tablespoons vanilla syrup
● 4 cups filtered water
Equipment:
● Sterilized fermentation bin
● Fine wire mesh strainer
● Glass bowl
 ● Fermentation lids
● Flip-top bottles or Mason’s jars

Directions:
1. Add prunes, water and sugar into a brew bin and stir until sugar
dissolves completely.
2. Stir in kombucha and vanilla syrup. Cover the bin with
fermentation lids. Set aside in a cool and dark area for 2 – 3
days. Pour into flip-top bottles. Tighten the cap of the bottles.
Place on your countertop for 2 – 3 days or until you are
satisfied with the fermentation.
3. Place the bottles in the refrigerator until use. Let it chill for at
least 24 hours before serving.
4. It can last for 2 weeks.

Turmeric Bug Sodas

Preparation time: 10 minutes
Fermentation time: 3 days
Makes: 1 quart

Ingredients:
● 7 cups water
● ½ cup turmeric bug starter
● 6 – 12 tablespoons sugar
● ½ cup finely grated fresh turmeric
Equipment:
● Large jar (2 quart)
● Cheesecloth
 ● Rubber band
● Storage bottles like soda bottles
● Strainer

Directions:
1. Add water, turmeric bug, sugar and fresh turmeric into the jar.
Stir until sugar dissolves completely.
2. Cover the jar with cheesecloth and fasten with a rubber band.
3. Keep the jar in a warm and dark area where there isn’t sunlight
falling on the jar.
4. Bubbles should be visible around the 3rd day through
fermentation.
5. When bubbles are visible, pour the mixture into bottles after
straining.
6. Place the bottles in a cool and dark area for 10 – 15 days.
7. Refrigerate until use. Use within a month.

Lemonade Soda
Preparation time: 10 minutes
Fermentation time: 10 – 14 days
Makes: 2 quarts

Ingredients:
● 6 cups water
● 1 cup lemon juice
● Zest of 4 lemons, grated
● 12 tablespoons sugar
 ● ½ cup ginger bug starter
Equipment:
● 2 plastic soda bottles with cap (1 quart each)
● Cheesecloth
● Nonreactive bowl
● Rubber band
● Wire mesh strainer

Directions:
1. Add ginger bug, water, sugar, lemon juice and lemon zest into
the bowl and stir until sugar dissolves completely.
2. Keep the bowl covered with cheesecloth and fasten it with a
rubber band.
3. Place the bowl in a warm area, without direct sunlight for 3 – 4
days. Stir the mixture every day.
4. In a couple of days or may be 3 – 4 days, bubbles will be
visible when you stir the mixture.
5. Strain the mixture and pour into the plastic bottles. Tighten the
cap and place it on your countertop for 4 – 5 days.
6. Chill until use.

It can last for 3 weeks.

 CHAPTER EIGHT
Fermented Beer, Brandy etc. Recipes

Mango Beer
Preparation time: 50 minutes
Fermentation time: 9 days
Makes: 5 quarts

Ingredients:
● 1.1 pounds fresh, overripe mangoes
● 1 teaspoon fruit ale yeast
● 0.018 ounce potassium meta bi sulphite
● ½ teaspoon ground ginger or to taste
● ½ tablespoon gelatin
● 1.7 pounds dry malt extract
● 0.035 ounce pectic enzyme
● 1 tablespoon sugar
● 0.05 ounce bentonite
● Herbs of your choice (optional)
● Boiled, cooled and chilled water, as required
Equipment:
● Sterilized brew bin containers
● Fermentations airlock lids
 ● Storage container
● Strainer
● Pot

Directions:
1. Remove pulp from the mangoes. Rinse the skin of the mangoes
and the stones in 2-½ quarts water and use the water to make
wort.
2. Make a solution of potassium Meta bi sulphite and place it in
an airtight jar along with mango pulp and pectic enzyme. Mix
well. Set aside for 24 hours.
3. To make wort: Add mango rinsed water into a pot and place the
pot over medium flame. Stirring constantly, add dry malt
extract. Keep stirring else you will end up with lumps.
4. Stir in ground ginger and herbs if using and remove the pot
from heat.
5. Stir in mango pulp. Pour enough boiled and chilled water such
that the mixture is 5 quarts.
6. Transfer the mixture into the brew bin. Add half the fruit ale
yeast and stir. Also add bentonite solution and stir.
7. Close the bin with fermentation lids. Set aside in a dry area for
4 days. Check for active fermentation. If active fermentation
has stopped, go to step 8 else keep the bin aside for one more
day.
8. Taste and add sweetener if desired.
9. Stir in gelatin and set aside for a day.
10.
Combine priming sugar and remaining yeast in a
bowl.
 11.
Pour the beer into the storage container, after
straining. Stir in priming sugar mixture. Place the container in a
cool and dry area for 3 days.
12.
Chill and serve.

Pineapple Beer
Preparation time: 15 minutes
Fermentation time: 3 days
Makes: About 4 quarts

Ingredients:
● 1 pineapple, peeled, chop the peels as well as the pulp
● 2 ½ cups white sugar
● 1 ¼ teaspoons instant dry yeast
● 12 cups lukewarm water
● ½ cup raisins, slightly smashed
Equipment:
● Sterilized brew bin containers
● Tulle fabric
● Storage containers
● Strainer

Directions:
1. Add pineapple peel, pulp, sugar, raisins and lukewarm water
into the fermentation brew bin.
2. Scatter yeast on top and let it sit for a minute, undisturbed.
 3. After a minute, mix until well combined.
4. Cover the bin with tulle fabric. Set aside on your countertop for
3 days. Stir it once in the morning and once in the evening on
all the 3 days.
5. Strain the beer and pour into storage containers. Fasten the cap
of the containers after 12 hours.
6. Chill until use.

Ginger Beer
Preparation time: 10 minutes
Fermentation time: 10 – 14 days
Makes: 2 quarts

Ingredients:
● 2 quarts filtered water or well water, at room temperature or
slightly lukewarm
● ¼ cup fresh lemon juice
● 10 tablespoons organic cane sugar
● ½ cup ginger bug starter
● 3 tablespoons freshly grated ginger
Equipment:
● Glass storage containers
● Cheesecloth
● Sterilized fermentation bin
● Rubber band

Directions:
 1. Add ginger bug, water (make sure not to use tap water), sugar,
ginger and lemon juice into the fermentation brew bin and stir
until sugar dissolves completely.
2. Keep the bowl covered with cheesecloth and fasten it with a
rubber band.
3. Place the bowl in a cool and dark area for 8 – 10 days. Stir the
mixture 2 times, every day. After 5 – 6 days, taste it every 2
days to check for sweetness. Add 1 – 2 tablespoons of sugar
(only if necessary and do not add more than this amount at a
time) and stir.
4. In a few days, white foamy kind of thing surrounding the
ginger and bubbles will be visible when you stir the mixture.
5. Taste and check for sweetness. Add 1 – 2 tablespoons if
required (only if it does not taste sweet) and a little more ginger
6. Pour into storage containers. Tighten the cap and place it in the
refrigerator.
7. Chill until use.

Root Beer
Preparation time: 10 minutes
Fermentation time: 2-6 days
Makes: About 1 ½ quarts

Ingredients:
● ¼ cup sassafras root bark
● ½ cup unrefined, organic cane sugar (such as rapadura)
● 1 inch stick cinnamon
● 1 ½ quarts filtered water
● 6 tablespoons ginger bug or whey
 ● ¼ teaspoon wintergreen leaf
● 2 tablespoons molasses
● A pinch ground coriander (optional)
● A pinch allspice (optional)
● 2 tablespoons lime juice (optional but recommended)
● 1 teaspoon pure vanilla extract
Equipment:
● Pot
● Fine wire mesh strainer
● Jars with fitting lids or grolsch style bottles

Directions:
1. Combine water, sassafras root bark, wintergreen leaves,
cinnamon, allspice and coriander in a pot.
2. Place the pot over high flame. When it begins to boil, lower the
heat and simmer for 12 – 15 minutes.
3. Strain the mixture into a pitcher using the strainer. Let it cool
for 10 minutes.
4. Stir in sugar and molasses. Once it dissolves completely, set it
aside for some more time to cool.
5. When the mixture is warm stir in lime juice. Once it is well
combined, stir in ginger bug.
6. Pour into bottles. Fasten the cap and set aside to ferment, at
room temperature.

After 2 days, check out if it is fermented to suit your taste. If you are
satisfied, place the bottles in the refrigerator else let it ferment until it gets
the taste you desire.
Belgium Wild Beer

Preparation time: 45 minutes

Fermentation time: 10 days
Makes: About 2 quarts

Ingredients:
● 64 ounces water
● 0.1 ounce common yarrow
● 0.15 ounce chopped, dried dandelion roots
● 0.1 ounce wormwood
● 0.25 ounce fresh ground ivy
● 2 – 3 crushed stems (4 inches each) bitter dock or juice of a lemon
● ½ teaspoons yeast
● 12 ounces brown sugar
● Extra brown sugar for the bottles
Equipment:
● Pot
 ● Flip-top bottles
● Sterilized fermentation brew bins
● Fermenting airlock lids

Directions:
1. Combine brown sugar, water, wormwood, dandelion, yarrow
and bitter dock stems or lemon in a pot.
2. Place the pot over medium flame. When it begins to boil, lower
the heat and simmer for about 20 minutes.
3. Stir in ground ivy after about 12 – 15 minutes of simmering.
Turn off the heat after adding ground ivy.
4. Strain the mixture into the brew bin. Add yeast. Close the lid
and set aside for 10 days.
5. Pour into flip top bottles. Add ½ teaspoon brown sugar into
each bottle. Fasten the lid and store in a dry area for about 3
weeks.
6. The beer is now ready to serve.
7. Chill until use.

Mead
Preparation time: 10 minutes
Fermentation time: 28 days
Makes: 2 quarts

Ingredients:
● 1 – 1 ½ pounds honey, to suit your taste
● ½ orange, cut into slices (do not peel)
● ¼ package champagne yeast
 ● Filtered water or non-chlorinated water, as required
● ½ cup berries or fruit of your choice, fresh or frozen
● 5 raisins
Equipment:
● Pot
● Sterilized ½ gallon glass jug with airlock
● Sterilized flip top bottles
● Thermometer

Directions:
1. Add water into a pot and place the pot over medium flame. As
the water gets warm, stir in the honey. Once honey dissolves
completely, remove the pot from heat.
2. Place berries, raisins and orange slices in the glass jug. Pour the
honey solution into the jug. Pour enough water to fill the jug
but leave 2 inches of space on top.
3. Fasten the lid and swirl the jug to mix the ingredients.
4. When the temperature of the mixture is less than 90 degree F,
stir in champagne yeast.
5. Tighten the lid. Swirl the jug for about a couple of minutes to
mix well.
6. Add a bit of water into the airlock and let the rubber stopper
end be in the jug. Place the jug in a cool and dark place for
about 4 to 6 weeks.
7. When active fermentation stops, pour into flip-top bottles and
set aside for 4 – 6 months for maturing.

Fermented Plum Brandy

Preparation time: 30 minutes
Fermentation time: 14 days
Makes: About 2 – 3 cups

Ingredients:
● 2 pounds ripe plums, pitted, sliced
● Brandy, as required
● 1 cup sugar
Equipment:
● Wide mouth glass jar
● Fermenting airlock lid
● Strainer
● Glass bottles

Directions:
1. Add plum and sugar in the glass jar and stir until the plum is
well coated with the sugar.
2. Close the jar with the fermentation lid. Place the jar aside for 2
weeks, at room temperature.
3. Strain the juice and measure it. Add equal quantities of brandy
(as much as the measured juice) and pour into bottles.
4. Chill until use. It can last for a month.

Elderflower Champagne
Preparation time: 15 minutes
Fermentation time: 10 days
Makes: 2 quarts
Ingredients:
● 3 – 4 large elderflowers or 6 – 8 clusters of small elderflowers, do
not rinse, discard tough stalks
● 6 cups cold, filtered water
● 2 tablespoons cider vinegar
● 2 cups filtered boiling water
● ½ pound honey or ¾ pound sugar
Equipment:
● Large bowl
● Kitchen towel
● Pitcher
● Strainer
● Plastic soda bottles with screw top caps (do not use bottles with
cork)

Directions:
1. Shake the elderflowers to remove any bugs that may be hidden.
2. Add honey or sugar into a bowl. Pour boiling water over it and
stir until sugar dissolves completely. The fermentation process
by using honey will take longer than by using sugar.
3. Add cold water, elderberry flowers and vinegar and mix well.
4. Cover the bowl with a kitchen towel and place it on your
countertop for 2 days. Stir 2 – 3 times on each day.
5. Few bubbles in the mixture should be visible when you are
done by the end of 2 days. If you do not see bubbles, add a very
tiny pinch of baking yeast and cover it again. Set aside for
another 2 days, stirring 2 – 3 times daily.
 6. Strain the mixture into a pitcher and discard the solids. Pour the
mixture into bottles. Do not fill up to the top. Leave about an
inch space below the neck of the bottle.
7. Place the bottles on your countertop for 6 – 7 days. Open the
bottle once every day for a few seconds and close it again.

When you are satisfied with the taste, shift the bottles into the refrigerator
until use.
 CHAPTER NINE
Fruit Kvass Recipes

Fruit Kvass with Apple and Raspberries

Preparation time: 10 minutes
Fermentation time: 4 days
Makes: About 2 quarts

Ingredients:
● 4 organic apples, cored, sliced
● 1 cup raspberries
● 2 tablespoons honey (optional)
● 2 teaspoons grated fresh ginger
● 1 cup whey liquid
● Water, as required
Equipment:
● 2 quart jar
● Wire mesh strainer

Directions:
1. Add apples, raspberries, honey, ginger and whey into a 2 quart
jar. Pour enough water to fill the jar. Leave about 2 inches from
the top. Tighten the lid.
2. Place the jar at room temperature without any sunlight falling
on the jar. Let it ferment for 2-3 days. Shake the jar 2-3 times
every day.
3. Open the lid every other day. Push the fruits down and close the
lid tightly again. When the kvass is ready, lots of bubbles will
be visible in the jar. The kvass is ready when it has a pleasant
taste or the taste you prefer is achieved.
4. Strain and pour into bottles with a plastic lid.
5. Place in the refrigerator until use.
6. To serve: Dilute with chilled water and serve.
Fruit Kvass with Mint and Berries
Preparation time: 15 minutes
Fermentation time: 3 – 7 days
Makes: 2 quarts

Ingredients:
● 3 – 4 cups mixed berries (a mixture of raspberries, blueberries and
blackberries)
● 1 teaspoon sea salt
● 1 lime, cut into slices
● 2 tablespoons raw honey
● 8 cups purified or filtered water
● 8 mint leaves
● ½ cup kombucha or water kefir (optional but suggested to use)
Equipment:
● 4 Mason’s jars (1 quart)
● Storage bottles
● Strainer

Directions:
1. Divide equally the berries, salt, lime slices, honey, water, mint
leaves and kombucha if using into the Mason’s jars.
2. Tighten the lids and shake the jars to combine the ingredients.
3. Place on your countertop for 2 to 7 days.
4. The day bubbles are visible; unscrew the lid to release some air.
5. Strain the mixture into a pitcher and pour into storage bottles.
 6. Place the bottles on your countertop for a couple of days if
desired.
7. Refrigerate until use. It can last for a week.

Fruit Kvass with Peach and Blackberries

Preparation time: 15 minutes
Fermentation time: 3 days
Makes: 1 quart

Ingredients:
● 1/8 jar ripe fresh peaches
● 1/8 jar blackberries
● ½ inch fresh ginger, peeled
● ½ tablespoon raw honey
● Purified water or filtered water, as required
Equipment:
● 1 large glass jar (about 1 ½ quarts)
● Storage bottles
● Strainer

Directions:
1. Add peaches, blackberries, ginger and honey into the jar. Pour
enough water to fill up the jar, leaving about 2 inches space on
top.
2. Fasten the lid of the jar and keep it on your countertop, at room
temperature for 2 to 3 days, shaking the jar 2 – 3 times.
3. The day bubbles are visible; unscrew the lid to release some air.
If there seems no fermentation even after 2 to 3 days, it is
 advisable to add whey or yeast to speed up the fermentation.
You can also use kombucha.
4. Strain the mixture into a pitcher and pour into storage bottles.
5. Place the bottles on your countertop for a couple of days if
desired.
6. Refrigerate until use. It can last for a week.

Apple Kvass
Preparation time: 15 minutes
Fermentation time: 2 – 3 days
Makes: 2 quarts

Ingredients:
● 2 quarts water
● 1.8 ounces sugar
● 0.5 ounce yeast
● 1.1 pounds Antonov apples or any apples that have high tannin
● 3.5 ounces honey
● ½ teaspoon ground cinnamon
Equipment:
● A large saucepan
● Strainer
● Storage bottles
● A large jar

Directions:
 1. Add water and apples into a saucepan. Place the saucepan over
medium heat.
2. When the mixture comes to a boil, turn off the heat. Set aside
the mixture for about 3 hours.
3. Strain the mixture into a jar. Stir in honey, sugar, cinnamon and
yeast. Tighten the lid and keep it in a warm place for 2 – 3
days.
4. Strain the mixture and pour into bottles. Refrigerate for 3 – 4
days before using.
5. It can last for about 5 days (after chilling for 4 days before
using).

Fruit Kvass with Cherries and Raspberries

Preparation time: 15 minutes
Fermentation time: 2 – 3 days
Makes: 1 quart

Ingredients:
● 1/8 jar ripe fresh cherries
● 1/8 jar fresh raspberries
● 2 pods cardamom
● ½ tablespoon raw honey
● Purified water or filtered water, as required
Equipment:
● 1 large glass jar (about 1 ½ quarts)
● Storage bottles
● Strainer
Directions:
1. Add cherries, raspberries, cardamom and honey into the jar.
Pour enough water to fill up the jar, leaving about 2 inches
space on top.
2. Fasten the lid of the jar and keep it on your countertop, at room
temperature for 2 to 3 days, shaking the jar 2 – 3 times.
3. The day bubbles are visible; unscrew the lid to release some air.
If there seems no fermentation even after 2 to 3 days, it is
advisable to add whey or yeast to speed up the fermentation.
You can also use kombucha.
4. Strain the mixture into a pitcher and pour into storage bottles.
5. Place the bottles on your countertop for a couple of days if
desired.
6. Refrigerate until use. It can last for a week.

Fruit Kvass with Lemon, Apricot and Ginger

Preparation time: 15 minutes
Fermentation time: 3 days
Makes: 1 quart

Ingredients:
● 2 cups chopped dried apricots
● 5 – 6 lemons, sliced
● ½ inch fresh ginger, peeled
● ½ tablespoon raw honey
● Purified water or filtered water, as required
Equipment:
● 1 large glass jar (about 1 ½ quarts)
 ● Storage bottles
● Strainer

Directions:
1. Add apricots, lemon, ginger and honey into the jar. Pour
enough water to fill up the jar, leaving about 2 inches space on
top.
2. Fasten the lid of the jar and keep it on your countertop, at room
temperature for 2 to 3 days, shaking the jar 2 – 3 times.
3. The day bubbles are visible; unscrew the lid to release some air.
If there seems no fermentation even after 2 to 3 days, it is
advisable to add whey or yeast to speed up the fermentation.
You can also use kombucha.
4. Strain the mixture into a pitcher and pour into storage bottles.
5. Place the bottles on your countertop for a couple of days if
desired.
6. Refrigerate until use. It can last for a week.

Lemon-Mint Kvass
Preparation time: 10 minutes
Fermentation time: 1 day
Makes: About 2 quarts
Ingredients:
● 2 quarts water
● 1 ½ tablespoons sugar
● Juice of a lemon
● Zest of a lemon, chopped
 ● 4.4 ounces rhubarb, chopped
● 4 tablespoons honey
● A handful fresh mint leaves
● 2 tablespoons currants
Equipment:
● A large saucepan
● Strainer
● Storage bottles
● A large jar

Directions:
1. Add water and rhubarb into a saucepan. Place the saucepan
over medium heat.
2. When the mixture comes to a boil, turn off the heat. Set aside
the mixture until the temperature of the mixture is about 60 to
7o degree F.
3. Pour the mixture into a jar. Stir in honey, sugar, mint, lemon
zest, lemon juice and currants. Stir until honey and sugar are
dissolved completely.
4. Tighten the lid and keep it in a warm place for 1 day.
5. Strain the mixture and pour into bottles. Place the bottles in a
cool and dry area.

7. Chill and serve. It can last for a week.

Cranberry or Lingonberry Kvass

Preparation time: 20 minutes
Fermentation time: 16 hours
Makes: 2 quarts

Ingredients:
● 1.1 pounds cranberries or lingonberries
● 2 quarts water
● 1 ½ tablespoons sugar
● 0.18 ounce yeast
● 1 lemon, sliced
Equipment:
● A large saucepan
● Strainer
● Storage bottles
● A large jar

Directions:
1. Add water and the berries into a saucepan. Set aside for 20
minutes.
2. Mash the berries well to squeeze out as much juice as possible.
3. Place the saucepan over medium heat.
4. When the mixture comes to a boil, turn off the heat. Set aside
the mixture until it cools completely.
5. Pour the mixture into a jar. Stir in sugar, lemon slices and yeast.
Stir until sugar dissolves completely.
6. Tighten the lid and keep it aside for 16 hours.
7. Strain the mixture and pour into bottles. Place the bottles in the
refrigerator.
 8. Chill and serve. It can last for a week.

Black Raspberry Kvass

Preparation time: 15 minutes
Fermentation time: 3 days
Makes: 2 quarts

Ingredients:
● 2 cups black raspberries
● ½ cup whey liquid
● 2 tablespoons raw honey
● 2 quarts purified water or filtered water
Equipment:
● 1 large glass jar (about 2 ½ quarts)
● Storage bottles
● Strainer
● Pitcher

Directions:
1. Add raspberries, water and honey into the jar. Stir until honey
dissolves completely.
2. Fasten the lid of the jar and keep it on your countertop, at room
temperature for 2 to 3 days, shaking the jar 2 – 3 times.
3. The day bubbles are visible; unscrew the lid to release some air.
If there seems no fermentation even after 2 to 3 days.
4. Strain the mixture into a pitcher and pour into storage bottles.
5. Refrigerate until use. It can last for a week.
Mango Kvass
Preparation time: 15 minutes
Fermentation time: 2 – 3 days
Makes: 2 quarts

Ingredients:
● 2 quarts water
● 1.8 ounces sugar
● 0.5 ounce yeast
● 1.1 pounds mangoes, peeled, chopped
● 3.5 ounces honey
● 2 teaspoons chai spices
Equipment:
● Strainer
● Storage bottles
● A large jar
● Pitcher

Directions:
1. Add mango and water into a jar. Stir in honey, chai spices and
yeast. Tighten the lid and keep it in a warm place for 2 – 3
days.
2. Strain the mixture into a pitcher and pour into bottles.

Refrigerate until use. It can last for a week.

 CHAPTER TEN
Miscellaneous Fermented
Beverage Recipes

Pulque
Preparation time: 10 minutes
Fermentation time: 28 – 30 days
Makes: About 2 ½ gallons

Ingredients:
● 4 ounces coriander seeds, crushed
● ½ pound champagne yeast
● 4 pounds dark agave nectar
● 2 gallons spring water
Equipment:
● Large pot
● Sterilized fermenting brew bins
● Pitcher
● Strainer

Directions:
1. Make sure that the yeast is primed a day before brewing
pulque.
 2. Pour water into the pot and place the pot over high flame.
When it starts boiling, turn off the heat.
3. Stir coriander and agave nectar into the water. Place the pot
once again over medium flame.
4. Stir constantly for about 15 – 18 minutes. Turn off the heat and
cool completely.
5. Transfer the mixture into the brew bin. Add champagne yeast
and stir. Close the lid and set aside for 2 – 3 weeks.
6. Transfer into another brew bin and set aside for a week.
7. Strain into a pitcher.
8. Refrigerate until use. It can last for 2 weeks.
9. Serve with ice and lemon slices.

Kombucha Tea
Preparation time: 15 minutes
Fermentation time: 10 days
Makes: 2 quarts

Ingredients:
● 1 ¾ quarts water
● 4 black tea bags or green tea bags or a 2 green tea bags and 2 black
tea bags or 1 tablespoon loose tea
● 1 scoby for each fermentation jar
● ½ cup granulated sugar
● 1 cup starter tea from last batch of kombucha tea or store bought
kombucha (unpasteurized, neutral flavored)
Optional flavoring for bottling: Use any one or more
 ● ½ - 1 cup chopped fruits of your choice
● 1 tablespoon flavored tea of your choice
● 1-2 tablespoons fresh herbs or spices
● 1-2 cups fruit juice
● 2 tablespoons honey
Equipment:
● 1 large glass jar (2 quarts) or 2 smaller glass jars (1 quart each)
● Stock pot
● Storage bottles with plastic lid or swing-top bottles or soda bottles
● Tightly woven cloth or coffee filters

Directions:
1. To make tea base: Boil water in the stockpot. Turn off the heat.
2. Add sugar and stir until it dissolves completely. Add the tea
bags or loose tea. Let the tea infuse until the water has cooled
completely.
3. Discard the tea bags. Strain the tea if using tea leaves.
4. Add starter tea and stir until well combined.
5. Pour into the glass jars. Carefully add the scoby into the jar.
Make sure that your hands are clean and dry.
6. Place layers of tightly woven cloth at the mouth of the jar. You
can also cover with coffee filters. You can also use paper
towels.
7. Fasten with a rubber band.
8. Place the jar at room temperature for 7 – 10 days. Make sure
that there is no sunlight falling on the jar.
9. Keep a check on the kombucha and scoby every other day
initially and after 5-6 days, check it daily.
10.
The scoby generally tends to float at the top or
bottom or sideways. A new scoby will begin to form on the
surface of the kombucha. It should be cream in color. It
generally tends to attach to the old scoby.
11.
In a few days through fermentation, you will begin
to see bubbles in the jar around the scoby especially. You may
also see some sedimentation at the bottom of the jar. It’s
perfectly normal.
12.
Taste a little of the kombucha daily, after 7 days.
When you find the taste is pleasant, your kombucha is ready. It
should have a sweet as well as pungent sour taste.
13.
Remove the scoby. Remove some of this
kombucha tea and use it as a starter for the next batch of
kombucha tea.
14.
If you are using any of the optional flavorings, add
them to the glass jar. Set aside the jar for a day for the flavors
to infuse. Keep the jar covered.
15.
Pour the kombucha tea into bottles.
16.
Place the bottled kombucha at room temperature
for 1-3 days, without any sunlight falling over the bottles.
17.
Shift the bottles into the refrigerator.
 18.
Use within a month.

Apple Cinnamon Kombucha

Preparation time: 5 minutes
Fermentation time: 3 – 7 days
Makes: 1 quart

Ingredients:
● ½ medium apple, diced or use 1/3 cup apple juice
● Kombucha, as required
● 1 teaspoon cinnamon chips
Equipment:
● Quart size glass jar
● Strainer
● Storage bottles

Directions:
1. Place apples and cinnamon into the jar. Pour enough kombucha
to fill up the jar.
2. Fasten the lid and place on your countertop for 3 – 7 days.
3. Strain and pour into storage bottles.
4. Refrigerate until use.

Sparkling Bubble Tea

Preparation time: 5 minutes
Fermentation time: 3 – 7 days
Makes: 1 quart

Ingredients:
● 4 tablespoons chia seeds
● 1 quart kombucha
Equipment:
● Quart size glass jar
●

Directions:
1. Add kombucha and chia seeds into the jar
2. Fasten the lid and place on your countertop for 2 – 3 days.
3. Refrigerate until use.

Citrus Tea

Ingredients:
● 1 lemon, sliced
● 1 lime, sliced
● 1 orange, sliced
● ¼ grapefruit, sliced
● Kombucha, as required
Equipment:
● Quart size glass jar
● Strainer
● Storage bottles
Directions:
1. Slice the citrus fruits along with the peel and place in the jar.
Pour enough kombucha to fill up the jar.
2. Fasten the lid and place on your countertop for 2 – 3 days or
until you are satisfied with the fermentation.
3. Strain and pour into storage bottles.
4. Refrigerate until use.

Peach Pie Kombucha

Preparation time: 5 minutes
Fermentation time: 3 – 10 days
Makes: 1 quart

Ingredients:
● 1 quart kombucha
● 1 tablespoon maple syrup
● ½ ripe peach, pitted, finely chopped
● ¼ teaspoon vanilla, divided
Equipment:
● Quart size glass jar
● Strainer
● Pitcher

Directions:
1. Add kombucha, maple syrup, peach and vanilla into the jar and
stir well.
 2. Fasten the lid and place on your countertop for 3 – 10 days,
depending on how much you want it fermented.
3. Strain the mixture into a pitcher. Discard the solids and pour
strained liquid back into the jar.
4. Refrigerate until use.

Rosemary Grape Kombucha

Preparation time: 10 minutes
Fermentation time: 3 days
Makes: 1 quart

Ingredients:
● 1 quart kombucha
● 1 sprig rosemary
● ½ cup red grapes or ¼ cup grape juice
Equipment:
● Quart size glass jar
● Strainer
● Pitcher
● Blender

Directions:
1. Blend the grapes in a blender until smooth.
2. Add kombucha, rosemary and grape juice into the jar. Stir well.

3. Fasten the lid and place on your countertop for 3 – 10 days

depending on how much you want it fermented.
4. Refrigerate until use.
 5. Strain the mixture into a pitcher just before serving. Discard the
solids and serve.
6. It can last for 4 – 5 weeks.

Turmeric Kombucha
Preparation time: 5 minutes
Fermentation time: 3 days
Makes: 1 quart

Ingredients:
● 1 quart kombucha
● 1/8 teaspoon ground cinnamon or 1 teaspoon grated ginger
● ¼ teaspoon turmeric powder or 1 teaspoon fresh grated turmeric

● 1 teaspoon honey or 2 tablespoons carrot juice

Equipment:
● Mason’s jar (1 quart size)

Directions:
1. Add kombucha, turmeric, cinnamon and honey into the jar. Stir
well.
2. Fasten the lid and place on your countertop for 3 – 10 days
depending on how much you want it fermented.
3. Refrigerate until use.
4. Strain the mixture if desired.
5. It can last for 4 – 5 weeks.

Bonfire Cider (The Natural Flu Remedy)

Preparation time: 15 minutes
Fermentation time: 30 days
Makes: 10 – 12 ounces

Ingredients:
● 1 cup peeled, sliced fresh ginger
● 1 cup peeled, sliced horseradish root (optional)
● 2 heads garlic, peeled, sliced
● 2 tablespoons Echinacea root (optional)
● 2 organic lemons, sliced
● 4 sticks cinnamon
● 10 ounces raw apple cider vinegar (ACV)
● 1 cup peeled, sliced fresh turmeric root
● 1 white onion, chopped
● 2 jalapeño peppers, sliced
● 2 sprigs fresh rosemary
● Raw honey to taste
Equipment:
● Mason’s jars (½ quart)

Directions:
1. Add ginger, horseradish, lemon slices, cinnamon, turmeric,
onion, jalapeño and rosemary into a Mason’s jar. Press it well.
2. Pour apple cider vinegar over it. The vinegar should completely
cover all the ingredients in the jar. So add more ACV if
required.
 3. Place a piece of parchment paper on the top of the jar (on the
rim) and close the lid tightly.
4. Place in a warm place, without any sunlight falling on the jar,
for about a month.
5. Strain the mixture and discard the solids. Pour the strained
mixture into another jar. Add honey and stir until well
combined.
6. Refrigerate until use. It can last for about 3 to 4 months.
7. Take a teaspoon of it when you are down with the flu. You can
also add it to soups or smoothies to increase your immunity.

Rejuvelac
Preparation time: 3 days
Fermentation time: days
Makes: 2 quarts

Ingredients:
● 2 quarts water
● 1 cup wheat berries
Equipment:
● Sprouting jar
● Large jar (2 quarts)

Directions:
1. To sprout wheat berries: Soak the wheat berries in water, in the
sprouting jar for about 8 – 9 hours.
2. Cover the jar with a mesh sprouting lid.
3. Drain off the water from the jar and rinse well.
 4. Set aside to sprout. Rinse a couple of times every day until the
sprouts are visible. It should take 2 – 3 days.
5. Drain well and use. Store unused, sprouted wheat berries in an
airtight container in the refrigerator. It can last for 3 to 4 days.
6. To make rejuvelac: Add wheat berries and water into a jar.
Close the lid and keep it in a warm area for 1 – 2 days, making
sure there is no sunlight falling on the jar. When the drink is
ready, it will have a little fizz in it and the liquid will look
cloudy.
7. Pour only the liquid into bottles and refrigerate until use.
8. It can last for a week.
9. The same used wheat berries can be used to make another batch
but use it within 24 hours.

Natural Ginger Ale

Preparation time: 5 – 8 minutes
Fermentation time: 2 – 3 days
Makes: 1 quart

Ingredients:
● ½ - 1 inch piece fresh ginger, peeled, minced, or use more to suit
your taste
● ¼ cup fresh lemon juice or lime juice
● 4 cups non-chlorinated filtered water
● ¼ cup organic sugar or Rapadura or plain sugar mixed with ½
tablespoon molasses
● ¼ teaspoon sea salt or Himalayan salt
● ¼ cup ginger bug
Equipment:
● Glass jar (1 quart)
● Saucepan
● Strainer
● Storage bottles with plastic lid

Directions:
1. For wort: Combine 1 ½ cups water, salt, ginger, sugar in a
saucepan.
2. Place the saucepan over medium flame. Stir occasionally until it
comes to a boil.
3. Cook on low heat until the sugar is completely dissolved and the
solution has the fragrance of ginger. Turn off the heat.
4. Add remaining water and stir. The mixture should cool completely.
If it does not cool completely, set it aside until it cools.
5. Once it cools completely stir in lemon juice and ginger bug. Close
the lid of the jar tightly.
6. Place the jar at room temperature for 2-3 days making sure that
there is no sunlight falling on the jar. When you open the lid, the
liquid should be slightly fizzy with bubbles all over and the
fragrance of ginger. You may also hear a hissing sound.
7. Strain and pour the ginger ale into the storage bottles.
8. Refrigerate until use.

Turkish Boza
Preparation time: 8 – 9 hours
Fermentation time: 3 days
Makes: 4 – 6 cups
Ingredients:
● 2 cups bulgur
● 1 teaspoon vanilla extract
● 1 cup warm water
● Filtered water, as required
● 1 ¾ cups sugar, divided
● ½ ounce yeast
To serve:
● Ground cinnamon
● A handful roasted chickpeas
Equipment:
● Pan
● Strainer
● Glass bowls
● Cheesecloth

Directions:
1. Place bulgur in a pan. Pour enough water to cover the bulgur. The
water should be at least 2 – 3 inches over the bulgur.
2. Add more water into the pan. Place the pan over low flame and
cook until soft. It can take a couple of hours. Stir frequently. Turn
off the heat.
3. Place a strainer over a bowl. Add a little of the cooked bulgur into
the strainer. Press the bulgur with the back of a spoon to remove as
much liquid as possible. Press well. Discard the pressed bulgur.
 4. Repeat the previous step a few times, adding a little of the cooked
bulgur each time.
5. Add sugar, yeast and warm water into another bowl and stir well.
Set aside for 10 minutes. Pour this mixture into the bowl of pressed
liquid. Stir well.
6. Cover the bowl with cheesecloth and set aside on your countertop
for about 2 to 3 days, stirring a few times daily.
7. When you are satisfied with the fermentation, add vanilla and
some more water (to the preferred consistency) and stir until well
combined. It should be slightly thicker than tomato sauce.
8. Cover and chill until use. Sprinkle cinnamon on top. Scatter
roasted chickpeas on top and serve.

Probiotic Lemonade
Preparation time: 5 minutes
Fermentation time: 2 – 3 days
Makes: About 1 ½ quarts

Ingredients:
● Juice of 5 lemons or limes
● ½ cup whey
● 6 tablespoons sugar or sucanat
● 1 ¼ - 1 ½ quarts filtered water
Equipment:
● ½ gallon size glass jar or 2 one quart glass jars
● Saucepan

Directions:
 1. Add sugar into the glass jar. Heat about 2 cups of the water and
add into the jar. Stir until the sugar dissolves completely.
2. Add lemon juice and remaining water. Stir until well combined.
Cool completely.
3. Add whey and stir.
4. Tighten the lid of the jar. Place the jar at room temperature for
2-3 days. Make sure that there is no sunlight falling on the jar.
5. Once it is fermented to your liking, place in the refrigerator
until use.

Sima (Finnish Fermented Lemonade)

Preparation time: 10 minutes
Fermentation time: About 2 days
Makes: About 2 quarts

Ingredients:
● 1 organic lemon, thinly sliced
● 10 raisins
● 8 tablespoons + 2 teaspoons white sugar
● 8 tablespoons brown sugar
● 7 cups filtered water
● A large pinch yeast (less than 1/8 teaspoon)
Equipment:
● 2 one quart glass jars
● Saucepan
● Storage bottles
 ● Strainer

Directions:
1. Boil water in a saucepan. Add brown sugar, 8 tablespoons
white sugar Stir until the sugar dissolves completely.
2. Pour into the glass jar. Drop the lemon slices and cool until it is
lukewarm
3. Partially cover the jar. Place the jar at room temperature 8 – 10
hours. Make sure that there is no sunlight falling on the jar.
4. Strain and divide the lemonade into the jars. Add a teaspoon of
white sugar into each jar. Also add 5 raisins into each jar.
5. Tighten the cap of the bottles. Place the jar at room temperature
for a couple of days or until the raisins will begin to float on
top of the liquid. Stir a couple of times every day.
6. Chill until use. Open the cap briefly every other day to remove
extra pressure from the bottles.

Sima with Fruits (Finnish Fizzy Fermented Fruit Coolers)

Preparation time: 45 minutes
Fermentation time: 15 - 21 days
Makes: 2 ½ gallons

Ingredients:
● 1 gallon water
● 1 can (16 ounces) cranberry sauce
● 1 ½ - 2 cups mulberries
● 1/3 cup pitted dates
● 3 ½ pounds white sugar or more to taste
 ● 1 ½ teaspoons ground ginger
● 1 ¼ pounds limes, thinly sliced
● ½ - 2/3 cup lemon juice
● 3 – 4 tablespoons raisins
To activate yeast:
● ¼ cup water
● ½ tablespoon + 1/8 tablespoon brewer’s yeast
● 5 – 8 raisins
Equipment:
● Large pot
● Sterilized fermentation brew bin or bucket
● Thin plastic sheet
● Large rubber band
● Small pot
● Plastic soda bottles with caps

Directions:
1. Add water, cranberry sauce, mulberries, dates, ground ginger,
sugar, lime slices, lemon juice and raisins into a large pot.
2. Stir well and place the pot over high flame.
3. Let the mixture come to a boil. Stir often. Turn off the heat and
pour into the brew bin.
4. Boil some more water (about 2 – 3 cups) and add into the bin.
Keep the bin covered with a plastic sheet. Fasten with a rubber
band. Set aside for a few hours until it cools completely.
 5. To activate yeast: Add water and raisins into a small pot. Place
the pot over medium flame. As the water begins to boil, turn off
the heat.
6. Cover the pot with a fitting lid and set aside to cool completely.
7. Add the brewer's yeast and stir. Cover the pot once again and
set aside for 6 – 12 hours.
8. Add activated yeast mixture into the bin and mix well. Bubbles
should be visible and it should be foamy.
9. Keep the bin covered with a plastic sheet. Fasten with a rubber
band. Place a sheet of newspaper and place a small sheet of
plywood over it.
10.
Set aside in a cool and dry place for up to 3 weeks.
The fermentation can take place in 2 days or it can take even 3
weeks.
11.
When you are satisfied with the fermentation,
pour into storage bottles. Tighten the caps and set aside on your
countertop for a few more hours.
12.
Chill and serve.

Wild Black Cherry Cordial

Preparation time: 20 minutes
Fermentation time: 5 – 7 days
Makes: About 1 quart

Ingredients:
● 2 ½ cups ripe wild black cherries, discard stems, rinsed
● 2 ½ cups organic cane sugar
 ● 7 ½ cups cold water
● 1 tablespoon citric acid or 4 tablespoons lemon juice
Equipment:
● 1 gallon glass jar

Directions:
1. Add cherries into the glass jar and mash the cherries using your
hands.
2. Add sugar, water and citric acid and stir until sugar dissolves
completely.
3. Cover the jar with cheesecloth. Do not cover the lid.
4. Place the jar in a cool and dry area.
5. Stir the mixture at the same time, every day. In a few days you
will see bubbles in the mixture. Once you see the bubbles, taste
a bit of the mixture every day. When you think it is the taste
you desire, it is time you store it. It should take 5 to 7 days in
all.
6. Strain the mixture into a container and pour into jars. Label the
jars with name and date.
7. Fasten the lids and refrigerate until use. It can last for about 3
months.

Sweet Potato Fly

Preparation time: 15 minutes
Fermentation time: 3 days
Makes: About 2 quarts

Ingredients:
● 1 large sweet potato, coarsely grated
 ● 1 cup sugar
● Juice of a lemon
● Zest of a lemon, grated
● Juice of a lemon
● ½ teaspoon ground nutmeg
● ½ egg shell, cleaned, crushed
● ½ gallon water
● ¼ cup whey liquid
● 1 teaspoon ground cinnamon
● ¼ teaspoon ground ginger
Equipment:
● Sieve
● Sterilized fermenting brew bin
● Cheesecloth
● Storage bottles
● Pitcher

Directions:
1. Place the sweet potatoes in a sieve and rinse it under cold,
running water.
2. Add sweet potatoes, sugar, lemon juice, lemon zest, water,
whey, egg shell and spices into the brew bin and stir.
3. Close the lid and set aside at room temperature for 3 days or
until you are satisfied with the fermentation.
 4. Line the sieve with cheesecloth and strain the mixture into a
pitcher.
5. Pour into storage bottles and refrigerate until use.

Lacto- Fermented Herbal Tea Drink

Preparation time: 5 minutes
Fermentation time: 2 – 3 days
Makes: 2 quarts

Ingredients:
● 2 quarts fresh water
● 6 tablespoons honey or unrefined cane sugar
● ½ cup loose herbal tea of your choice
● 2/3 cup whey or kefir or ¼ teaspoon powdered starter culture
Equipment:
● Saucepan
● Large jar (2 quart size)
● Strainer
● Pitcher
● Cheesecloth
● Rubber band

Directions:
1. Pour water into a saucepan. Place the saucepan over high flame
and let it come to a boil. Turn off the heat.
2. Place herbal tea in the saucepan and stir. Place a plate on the
saucepan to cover it and let it sit for 10 minutes.
 3. Strain the mixture into a pitcher and pour into the jar. Stir in
honey and let it cool completely. Make sure that honey has
dissolved completely.
4. Add whey and mix well using a wooden spoon. Cover the jar
with cheesecloth and fasten it with a rubber band.
5. Keep the jar in a warm area for about 2 days. Make sure that
there is no sunlight falling on the jar.
6. If you are not satisfied with the fermentation, add a little more
honey or sugar and fasten the lid of the jar. Let it ferment for
one more day.
7. It is ready to serve now. Serve at room temperature or chill and
serve.

Ryazhenka, Russian Cultured Baked Milk

Preparation time: 10 minutes
Fermentation time: 12 hours
Makes: About ½ quart

Ingredients:
● 1 quart fresh milk
● 1 tablespoon sour cream for every 2 cups of baked milk
Equipment:
● Slow cooker or Dutch oven
● Strainer
● Glass jar

Directions:
1. Pour milk into the slow cooker or Dutch oven.
 2. If you are using the slow cooker, let the lid of the slow cooker
be partially open. Set the slow cooker on low setting and timer
for about 8 – 9 hours or until a golden crust is visible on top.
3. If you are using the Dutch oven, place a rack in the center of
the oven and place the Dutch oven on the rack. Do not cover
the pot.
4. Bake at 225 degree F for 6 – 8 hours or until a golden crust is
visible on top.
5. Take out the golden crust and you can eat it. It is very tasty.
6. Place a strainer over a glass jar and strain the baked milk into it.
Measure the baked milk and add sour cream accordingly.
7. Keep the jar covered with a tight fitting lid and place it on your
countertop undisturbed until thick. It can take 4 – 12 hours.
8. Chill until use. It can last for 2 – 3 weeks. You can eat it with a
spoon, as it will be very thick. If you want to drink it, spoon it
into a shaker and shake it vigorously for about a minute. Pour
into a glass and serve.

Makgeolli (Korean Rice Liquor)

Preparation time: 10 minutes
Fermentation time: days
Makes: 2 quarts

Ingredients:
● 2 ½ cups short grain rice, rinsed, soaked in water for 2 – 3 hours,
drained
● ½ package dry yeast
● 2 tablespoons sugar (optional)
● ¾ cup nuruk (starter culture)
● 10 – 12 cups water
Equipment:
● 3 ½ - 4 quart size earthenware crock
● Electric food dehydrator
● Heavy pot
● Cotton cloth
● Nylon bag
● Pitcher
● Plastic storage bottles

Directions:
1. Add rice and 4 cups of water into the pot. Place the pot over
medium-high flame.
2. Cover the pot and cook for 15 minutes. Mix up the rice using a
wooden spoon.
3. Cover the pot once again and cook on low for 15 minutes.
 4. Turn off the heat and add the rice into the electric dehydrator’s
baskets.
5. Cover the dehydrator and dry for 3 hours at 160 degree F. The
rice grain should be hard outside. In case you do not have a
dehydrator, place the rice in baskets and dry it in the sun where
there is lots of breeze.
6. Transfer the rice into the earthenware crock along with 4 cups
of water and nuruk yeast and stir well using a wooden spoon.
7. Place cotton cloth on top of the crock and close the lid. Set
aside for 10 – 15 hours.
8. Stir once again and cover the pot back, along with the cloth. Set
aside on your countertop all night.
9. Stir once again in the morning with the wooden spoon. The
mixture will be having more liquid than the previous day. Set it
aside for 4 – 5 days, making sure to stir 3 – 4 times daily. As
the days go by, the mixture will be thinner than the previous
day.
10.
Place the nylon bag in a pitcher. Add the
fermented rice into the bag and squeeze the bag to remove as
much liquid as possible.
11.
Pour into bottles. Place the bottles in the
refrigerator for a couple of days.

Serve chilled. It can last for 2 – 3 weeks.

 CHAPTER ELEVEN
Fermented Fruit Recipes

Fermented Blueberries with Salt

Preparation time: 15 minutes
Fermentation time: 4 - 8 days
Makes: About 21 ounces

Ingredients:
● 21.2 ounces blueberries
● 0.4 ounce 2% salt
Equipment:
● Glass bowl
● Jar
● Fermentation weights

Directions:
1. Crush the blueberries lightly if desired.
2. Combine blueberries and salt in a bowl. Transfer into the jar.
3. Place fermentation weights in the jar. Loosely cover the jar
with the lid. Set aside on your countertop.
4. Taste a bit of the blueberries daily. When you are satisfied with
the taste, fasten the lid and refrigerate until use. This method
can be used for any other berries as well.
Fermented Blueberries in Sugar Brine
Preparation time: 15 minutes
Fermentation time: 2 – 4 days
Makes:

Ingredients:
● 4 cups blueberries
● 1 ½ teaspoons salt
● 18 tablespoons filtered water
● 12 tablespoons kombucha or whey or water kefir
● 12 tablespoons organic cane sugar
Equipment:
● Saucepan
● Large Mason’s jar
● Fermentation weights

Directions:
1. Pour water into a saucepan and place the saucepan over
medium flame. When the water is slightly heated, turn off the
heat.
2. Combine salt and sugar in the jar. Add water into the jar and
stir until sugar dissolves completely. Let it cool to room
temperature.
3. Add blueberries and kombucha and stir.
4. Place fermentation weights in the jar. Loosely cover the jar
with the lid. Set aside on your countertop.
 5. Taste a bit of the blueberries daily. When you are satisfied with
the taste, fasten the lid and refrigerate until use. This method
can be used for any other berries as well.

Fermented Strawberries
Preparation time: 10 minutes
Fermentation time: 2 – 4 days
Makes: 1 quart

Ingredients:
● 4 cups sliced strawberries
● 2 tablespoons sugar (optional)
● ½ cup culture (ginger bug or kombucha or water kefir)
● 4 tablespoons filtered water
Equipment:
● Jar (1 quart size)
● Cheesecloth
● Fermentation weights

Directions:
1. Add strawberries and culture into the jar and stir. Stir in sugar if
using. You can use honey as well. If you are using honey, do
not add the culture.
2. Add water and stir. The strawberries should be covered with
water, when you place fermentation weights over the
strawberries. Add more water if required.
3. Keep the jar covered with cloth. Place the jar on your
countertop or kitchen cupboard for 2 – 4 days. Make sure that
there is no sunlight falling on the jar.
 4. Place in the refrigerator until use. It can last for 3 weeks.

Lacto-Fermented Peaches with Honey and Purple Basil

Preparation time: 15 minutes
Fermentation time: 6 days
Makes: About a quart

Ingredients:
● 4 cups chopped peaches
● 1 tablespoon Himalayan pink sea salt
● 2 cups loosely packed purple basil, discard stems
● 2 tablespoons honey
● Spices of your choice (optional)
Equipment:
● Glass jar

Directions:
1. Combine peaches, honey, basil and salt in the jar. Add spices if
using. Close the lid and set aside in a warm area for 4 – 6 days.
Make sure that there is no sunlight falling on the jar.

2. Taste for fermentation on the 4th day. If you are satisfied, shift
the jar into the refrigerator. Else continue fermenting, tasting it
daily for fermentation.

Fermented Mixed Berries

Preparation time: 5 minutes
Fermentation time: 1 – 2 days
Makes: About 1 quart
Ingredients:
● 4 cups mixed berries of your choice
● 1 teaspoon packaged starter culture or 4 tablespoons fresh whey
liquid
● ½ teaspoon fine ground salt
● 4 tablespoons honey
● Filtered water, as required
Equipment:
● Glass jar
● Fermentation weights

Directions:
1. Place berries in the jar. Combine honey and whey if using in a
bowl and pour over the berries.
2. Pour enough water to fill up the jar, about 1 ½ inches below the
top of the jar. Press the berries onto the bottom of the jar with a
wooden spoon. Pour more water if required.
3. Place fermentation weights over the berries.
4. Keep the jar covered with the lid. Place the jar on your
countertop or kitchen cupboard for 2 – 4 days. Make sure that
there is no sunlight falling on the jar.
5. Place in the refrigerator until use. It can last for 4 – 8 weeks.

Spiced Probiotic Apples

Preparation time: 15 minutes
Fermentation time: 1 – 2 days
Makes: 2 quarts
Ingredients:
● 6 sweet, crunchy apples, cut into ¼ inch thick slices
● ½ teaspoon ground cloves
● 2 teaspoons ground cinnamon
● 2 teaspoons fresh grated ginger
● Purified water, as required
● 1 packet starter culture
Equipment:
● Bowl
● Large jar (2 quart size)
● Fermentation weights

Directions:
1. Add a little warm water and starter in a bowl and mix until it
dissolves completely. Set aside to cool completely.
2. Place apples and all the spices in a jar and stir. Pour the starter
mixture and stir.
3. Pour enough water to fill up the jar, about 1 ½ inches below the
top of the jar. Stir until well combined.
4. Place fermentation weights over the apples.
5. Keep the jar covered with the lid. Place the jar on your
countertop or kitchen cupboard, in a cool and dry place, for 1 to
2 days. Make sure that there is no sunlight falling on the jar.
6. Place in the refrigerator until use. It can last for about 2 weeks.

Fermented Cranberries
Preparation time: 15 minutes
Fermentation time: 5 days
Makes: About 2 quarts

Ingredients:
● 24 ounces whole cranberries
● 2 inches ginger, grated
● 2 tablespoons whey liquid or brine from another ferment
● 6 whole cloves
● 2 sticks cinnamon
● Juice of 4 tangerines or 2 oranges
● 4 tablespoons raw honey or maple syrup
● 1 teaspoon salt, non-iodized
● Non-chlorinated water, as required
Equipment:
● Potato masher
● Jar (2 quart size)
● Bowl
● Fermentation lid

Directions:
1. Place cranberries in a bowl and mash them with a potato
masher. Add the mashed cranberries into the jar. Add whey,
salt, ginger, cloves and cinnamon.
2. Stir well. Stir in tangerine juice and honey.
3. Place fermentation weights over the apples.
 4. Keep the jar covered with the fermentation lid. Place the jar on
your countertop or kitchen cupboard, in a cool and dry place,
for 4 to 5 days. Make sure that there is no sunlight falling on
the jar.
5. Place in the refrigerator until use. It can last for about 2 weeks.

Fermented Sweet Plums

Preparation time: 20 minutes
Fermentation time: 4 days
Makes: About 2 quarts

Ingredients:
● 2 teaspoons sea salt
● 20 – 25 organic firm plums, pitted, cut into wedges
● 3 – 4 teaspoons spices like juniper berries, cardamom, dried
lavender etc. (optional)
● 4 cups filtered water
Equipment:
● Fermentation airlock lids
● Mason’s jar (2 quart size)

Directions:
1. Combine salt and water in the jar. Let the salt dissolve
completely. This is the brine.
2. Add plums and spices and stir well. The plum should be
covered in brine. Tap the jar lightly on the countertop.
3. Close the jar with the fermentation lid. Place the jar at room
temperature to ferment for about 4 days.
 4. Taste and decide if you are satisfied with the fermentation. If
you are satisfied, remove the fermentation lid and tighten the
original lid of the jar and refrigerate until use, else continue
fermenting until you are happy with it.

Fermented Oranges
Preparation time: 15 minutes
Fermentation time: 1 – 2 days
Makes: ½ quart

Ingredients:
● 1 ½ pounds organic oranges, cut into quarters along with skin but
leave it intact at one of the ends (either stem side or bottom)
● 1 inch ginger, peeled, thinly sliced
● ¼ cup salt
● 1 tablespoon whey liquid
● Filtered water, as required
Equipment:
● Glass bowl
● Jar (1 quart size)
● Fermentation lid
● Fermentation weights (optional)

Directions:
1. Scatter ½ tablespoon salt on the bottom of the jar. Scatter some
salt inside the cut part of the orange. Place ginger slices in
between the orange quarters and place the oranges in the jar.
 2. Drizzle whey over it. Pour enough water to fill up the jar. Leave
about 1 ½ inches space on top of the jar.
3. Place fermentation weights in the jar if desired. Cover the jar
with the fermentation lid. Set aside on your countertop to
ferment for 1 – 2 weeks.
4. Once active bubbling stops remove the fermentation lid, fasten
the original lid of the jar and refrigerate until use.
5. It can last for a year. The longer it is refrigerated, the better it
tastes.

Fermented Cherries
Preparation time: 20 minutes
Fermentation time: 2 days
Makes: About 1 quart

Ingredients:
● 1 pound cherries, pitted (do not use overripe cherries)
● 1 cup filtered water
● ¾ tablespoon kosher salt
Equipment:
● Saucepan
● Large Mason’s jar
● Fermentation weights
● Fermentation lid

Directions:
1. Combine salt and cherries in the jar.
 2. Place fermentation weights in the jar. Add water into the jar.
Cover the jar with a fermentation lid. Tighten the lid. Set aside
on your countertop for 1 – 2 days.

3. Taste it on the 2nd day. When you are satisfied with the taste,
fasten the lid and refrigerate until use.
4. It can last for a week.

Spicy Fermented Pineapple

Preparation time: 15 minutes
Fermentation time: 2 – 4 days
Makes: About ½ quart

Ingredients:
● ½ whole pineapple, peeled, cut into wedges
● ½ tablespoon whey liquid
● Water, as required
● ½ small jalapeño, thinly sliced

● 1 teaspoon sea salt

Equipment:
● Mason’s jar (2 pint size)

Directions:
1. Scatter jalapeños in the jar. Place pineapple wedges as well.
Sprinkle salt over it.
2. Drizzle whey and water. Pour enough water to fill up to about
½ inch below the neck.
3. Fasten the lid. Set aside on your countertop for 2 – 4 days.
Make sure there is no sunlight falling on the jar.
Refrigerate until use. It can last for a week.
 CHAPTER TWELVE
Fermented Fruit Salsa Recipes

Apple Salsa
Preparation time: 15 minutes
Fermentation time: 1 – 2 days
Makes: ½ quart

Ingredients:
● 1 – 2 large, crisp apples, cored, cut into bite size cubes, peel if
desired
● ½ jalapeño, sliced
● ¼ teaspoon allspice
● ½ teaspoon salt
● ¼ cup packed, finely chopped red onion
● 1 teaspoon grated ginger (optional)
● 1 tablespoon lemon juice
● About a cup water
Equipment:
● Jar (½ quart) Mason’s or Fido
● Bowl

Directions:
1. Scatter ginger on the bottom of the jar.
 2. Combine apples, jalapeño, salt, allspice, onion and lemon juice
in a bowl. Transfer into the jar.
3. Place the fermentation weights on the apples. Add water if
required. The liquid should cover the apples.
4. Tighten the lid of the jar and set aside on your countertop to
ferment for 1 – 2 days.
5. If you are satisfied with the fermentation, shift the jar into the
refrigerator.
6. Chill until use.

Summer Fruit Salsa

Preparation time: 15 minutes
Fermentation time: 2 – 3 days
Makes: 1 quart

Ingredients:
● 1 pound Roma tomatoes, finely chopped
● 1 peach, pitted, diced
● 1 pear, peeled, cored, diced
● ½ cup finely chopped green bell pepper
● ½ cup finely chopped onion
● ½ hot pepper, deseeded, sliced (optional)
● 1 tablespoon tomato paste
● ½ tablespoon salt or to taste
● 1 clove garlic, peeled, minced
● ¼ teaspoon ground cumin
 ● 1 tablespoon kombucha
Equipment:
● Mason’s jar (1 quart size)
● Fermentation weights
● Cheesecloth
● Rubber band

Directions:
1. Add tomatoes, pear, peach, bell pepper, onion, hot pepper,
tomato paste, salt, garlic, cumin and cider vinegar with mother
into the jar and stir well.
2. Place fermentation weights in the jar. Cover the jar with
cheesecloth and fasten with a rubber band. Set aside on your
countertop to ferment for 2 – 3 days. You can drain off the
liquid from the jar if desired else stir well and use it.
3. Now close the lid of the jar. Refrigerate until use. It can last for
4 weeks.

Fermented Pineapple Salsa

Preparation time: 10 – 15 minutes
Fermentation time: 8 – 12 hours
Makes: 1 quart

Ingredients:
● 4 cups chopped pineapple
● 4 green onions, thinly sliced
● Pepper to taste
● 2 jalapeño peppers, finely chopped
 ● Salt to taste
● 4 tablespoons whey liquid
Equipment:
● Jar (1 quart size)
● Cheesecloth
● Rubber band

Directions:
1. Add pineapple, green onion, jalapeño, salt, pepper and whey
into the jar and stir until well combined.
2. Cover the jar with cheesecloth and fasten with a rubber band.
Set aside on your countertop to ferment for 8 to 12 hours.
3. Refrigerate until use. It can last for a week.

Tomato Salsa

Preparation time: 10 minutes

Fermentation time: 2 – 3 days
Makes: 1 quart
Ingredients:
● 1 ½ pounds Roma tomatoes, finely chopped
● ½ cup finely chopped green bell pepper
● ½ cup finely chopped onion
● ½ hot pepper, deseeded, sliced (optional)
● 1 tablespoon tomato paste
● ½ tablespoon salt or to taste
● 1 clove garlic, peeled, minced
● ¼ teaspoon ground cumin
● 1 tablespoon cider vinegar with mother
Equipment:
● Mason’s jar (1 quart size)
● Fermentation weights
● Cheesecloth
● Rubber band

Directions:
1. Add tomatoes, bell pepper, onion, hot pepper, tomato paste,
salt, garlic, cumin and cider vinegar with mother into the jar
and stir well.
2. Place fermentation weights in the jar. Cover the jar with
cheesecloth and fasten with a rubber band. Set aside on your
countertop to ferment for 2 – 3 days. You can drain off the
liquid from the jar if desired else stir well and use it.
3. Now close the lid of the jar. Refrigerate until use. It can last for
4 weeks.
Lacto-Fermented Salsa with Aronia Berries
Preparation time: 10 minutes
Fermentation time: 2 – 3 days
Makes: About 3 cups

Ingredients:
● 2 cups diced tomatoes
● ½ teaspoon sea salt
● ¼ cup diced bell pepper
● ½ cup whole Aronia berries
● ½ tablespoon minced garlic
● ¼ cup diced onion
● 2 tablespoons whey liquid (optional)
● 1 tablespoon lemon juice
● 1 mild pepper, finely chopped
Equipment:
● Jar (1 quart size)

Directions:
1. Add tomatoes, bell pepper, onion, mild pepper, salt, garlic,
whey liquid and lemon juice into the jar and stir well.
2. Tighten the lid. Set aside on your countertop to ferment for 2 –
3 days. You can drain off the liquid from the jar if desired else
stir well and use it.
3. Now close the lid of the jar. Refrigerate until use. It can last for
about 2 weeks.
Tropical Salsa
Preparation time: 10 minutes
Fermentation time: 2 – 3 days
Makes: 1 quart

Ingredients:
● 1 large ripe mango, peeled, diced
● 1 ½ pounds Roma tomatoes, finely chopped
● ½ hot pepper, deseeded, sliced (optional)
● 1 tablespoon tomato paste
● ½ tablespoon salt or to taste
● 1 clove garlic, peeled, minced
● ¼ teaspoon ground cumin
● 1 tablespoon whey liquid
Equipment:
● Mason’s jar (1 quart size)
● Fermentation weights
● Cheesecloth
● Rubber band

Directions:
1. Add tomatoes, mango, hot pepper, tomato paste, salt, garlic,
cumin and cider vinegar with mother into the jar and stir well.
2. Place fermentation weights in the jar. Cover the jar with
cheesecloth and fasten with a rubber band. Set aside on your
countertop to ferment for 2 – 3 days. You can drain off the
liquid from the jar if desired else stir well and use it.
 3. Now close the lid of the jar. Refrigerate until use. It can last for
4 weeks.

Lacto-Fermented Peach Salsa

Preparation time: 15 minutes
Fermentation time: 3 – 5 days
Makes: About 1 ½ quarts

Ingredients:
● 4 cups peeled, pitted, chopped very ripe peaches
● 2/3 cup chopped purple onion
● ¾ cup fresh lemon juice
● 2 teaspoons red pepper flakes
● Freshly ground pepper to taste
● 2 large very ripe tomatoes, finely chopped
● 10 mint leaves, chopped
● ¼ cup chopped cilantro
● ¼ teaspoon cayenne pepper
● 2 teaspoons sea salt
Equipment:
● Jar (1 quart size)

Directions:
1. Add tomatoes, onion, peaches, mint leaves, cilantro salt, garlic,
red pepper flakes, pepper, cayenne pepper and lemon juice into
the jar and stir well.
 2. Tighten the lid. Set aside on your countertop to ferment for 3 –
5 days. You can drain off the liquid from the jar if desired else
stir well and use it.

Now close the lid of the jar. Refrigerate until use. It can last for about 4
weeks.
 CHAPTER THIRTEEN
Fermented Fruit Preserve and
Jam Recipes

Lacto-Fermented Raspberry Preserves

Preparation time: 10 minutes
Fermentation time: 2 days
Makes: About 3 quarts

Ingredients:
● 12 cups fresh raspberries
● 3 teaspoons sea salt
● 6 teaspoons Pomona’s pectin
● ¾ cup palm sugar or Rapadura
● 12 tablespoons whey liquid
● 6 teaspoons calcium water (which comes along with the pectin)
Equipment:
● Large jar (3 quarts size)
● Large bowl
● Potato masher

Directions:
1. Add raspberries, salt, pectin, sugar, whey liquid and calcium
water into a bowl and mash with the potato masher until
 raspberries are crushed. Let a few remain chunky.
2. Transfer into the jar. Make sure that there is at least an inch of
headspace on top.
3. Fasten the lid and place the jar at room temperature for a couple
of days.
4. You might find some scum on top. Remove it if it is there.
5. When active fermentation stops, place the jar in the refrigerator.
6. It can last for 2 months. To make it last longer, transfer the
berries into a freezer safe container and freeze. It can last for 6
– 8 months.
7. Make sure to label the jar with name and date.

Fermented Strawberry Preserves

Preparation time: 20 minutes
Fermentation time: 2 – 3 days
Makes: 2 quarts

Ingredients:
● 8 cups sliced strawberries
● 2 small green apples, grated
● Juice of a lemon
● 1 cup honey
● 1 teaspoon Himalayan pink salt
● 4 tablespoons whey liquid
Equipment:
● Wide bottomed pot
 ● Mason’s jar (2 quarts size)
● Fermentation lids

Directions:
1. Add strawberries, apples, lemon juice and honey into the pot
and mix well, mashing slightly with the back of a spoon.
2. Place the pot over low heat and cook until thick. Turn off the
heat and let it cool completely.
3. Add whey and salt and mix well.
4. Fasten the fermentation lid and place the jar at room
temperature for a 2 – 3 days or until you are satisfied with the
fermentation.
5. Remove this lid and place the original lid of the jar and fix it
tightly.
6. Chill until use.
7. Make sure to label the jar with name and date.

Strawberry Chia Jam

Preparation time: 15 minutes
Fermentation time: 2 days
Makes: About 1 quart

Ingredients:
● 4 cups organic strawberries
● 4 tablespoons chia seeds
● ½ cup kombucha or whey liquid or water kefir
● 4 tablespoons sugar or honey
● 4 teaspoons sea salt
Equipment:
● Glass or stainless steel bowl
● Heavy bottomed pan
● Jam jars

Directions:
1. Add strawberries into a bowl. Scatter sugar and salt over it.
Chill overnight.
2. Transfer the strawberries into the pan. Place the pan over
medium flame. Stir constantly until sugar dissolves.
3. Increase the heat and let it come to a rapid boil. Let it boil for 5
minutes. Turn off the heat and let it cool for about 10 – 12
minutes.
4. Stir in chia seeds and kombucha. Let it cool for another 10
minutes.
5. Spoon the mixture into jam jars. Tighten the lids and place on
your countertop for 2 days. Open the jar on the 2nd day to
remove any built up gasses.
6. Refrigerate the jam until use. It can last for 2 months.
7. Make sure to label the jars with name and date.

Chia Plum Jam

Preparation time: 20 minutes
Fermentation time: 3 days
Makes: 4 – 5 ounces

Ingredients:
● 1 pound red, ripe, firm plums, pitted, chopped
 ● ½ tablespoons kombucha or whey liquid or sauerkraut juice
● ¼ cup chia seeds + 1 – 2 tablespoons extra if required
● 2 – 4 mint sprigs
● ¼ cup raw honey
● ¼ teaspoon salt
● A tiny pinch ground cardamom (optional)
● A tiny pinch ground cloves (optional)
Equipment:
● Mason’s jar or jam jars
● Glass or stainless steel bowl

Directions:
1. Combine plum, salt, honey, kombucha, mint and ¼ cup chia
seeds into a bowl.
2. Add spices if using and mix well.
3. Spoon the mixture into jam jars. Tighten the lids and place it in
a cool and dark area for 3 days. Open the jar on the 2nd and 3rd
day and stir the jam. Do this at least twice daily.
4. Discard the mint sprigs.
5. If you think that the jam is not thick enough, add 1 – 2
tablespoons of chia seeds and mix well. Tighten the lid of the
jar.
6. Refrigerate the jam until use. It can last for 2 months.
7. Make sure to label the jars with name and date.

Blueberry Jam
Preparation time: 10 minutes
Fermentation time: 2 days
Makes: About 2 cups

Ingredients:
● 1 pound blueberries
● ½ teaspoon sea salt
● 6 tablespoons honey or sucanat
● 3 tablespoons whey or water kefir
Equipment:
● Saucepan
● Jam jars

Directions:
1. Add strawberries, salt and honey into the saucepan and mix
well, mashing slightly with the back of a spoon.
2. Place the saucepan over low heat and cook for 5 minutes. Turn
off the heat and let it cool completely.
3. Add whey and mix well.
4. Spoon the mixture into jam jars. Tighten the lids and place on
your countertop for 2 days. Open the jar on the 2nd day to
remove any built up gasses.
5. Refrigerate the jam until use. It can last for 2 months.
6. Make sure to label the jars with name and date.

Rhubarb & Blood Orange Jam

Preparation time: 15 minutes
Fermentation time: 4 – 5 days
Makes: About 1 quart

Ingredients:
● 1 ½ pounds rhubarb, thinly slice
● Juice of 1 blood orange
● Zest of 1 blood orange, grated
● 5.3 ounces agave nectar or honey or maple syrup
● 2 star anise
● 2 bay leaves, torn
● Seeds of 4 pods cardamom
● 2 teaspoons raw apple cider vinegar with mother
● ½ teaspoon Himalayan pink salt
Equipment:
● Saucepan
● Jam jars

Directions:
1. Add rhubarb, bay leaves, cardamom, star anise, orange juice,
orange zest salt and honey into the saucepan and mix well.
2. Place the pot over low heat and cook until rhubarb is soft
mashing slightly with the back of a spoon as it begins to soften.
3. Turn off the heat and let it cool completely.
4. Add apple cider vinegar and mix well.
5. Spoon the mixture into jam jars. Tighten the lids and place on
your countertop for 4 – 5 days.
 6. Refrigerate the jam until use. It can last for 2 months unopened.
If you open the jar, use it within 12 – 13 days.
7. Make sure to label the jars with name and date.

Cranberry Relish
Preparation time: 10 minutes
Fermentation time: 1 – 2 days
Makes: About 1 quart

Ingredients:
● 24 ounces cranberries
● ¼ cups diced shallot
● 2 tablespoons chopped rosemary
● 2 oranges, quartered with peel, deseeded
● 2 teaspoons salt
● 2 tablespoons balsamic vinegar
● ½ cup sugar or honey
● 1 cup finely chopped raisins or currants
● 2 – 4 tablespoons ground chia seeds (optional)
Equipment:
● Food processor
● Jar (1 quart size) preferably Fido jar

Directions:
1. Add oranges, shallots, cranberries, salt and rosemary into the
food processor and give short pulses until chopped into smaller
pieces. Do not blend for long.
 2. Transfer into the jar. Tighten the lid and place in a cool and
dark area for 24 hours. If you are satisfied with the
fermentation, add raisins and vinegar and mix well. If you are
not satisfied, ferment it for a couple of days. Stir a couple of
times daily.
3. If you want to thicken the relish, add ground chia seeds and
mix well. Tighten the lid and chill until use.
4. It can last for a month.

Make sure to label the jar with name and date.

 CHAPTER FOURTEEN
Fermented Fruit Chutney Recipes

Five Spice Apple Chutney

Preparation time: 10 minutes
Fermentation time: 2 – 3 days
Makes: 1 quart

Ingredients:
● 3 cups cored, coarsely chopped apples
● ½ cup chopped pecans
● ¼ cup lemon juice
● ½ cup pure water
● ½ cup raisins
● ½ teaspoon sea salt
● 2 – 4 tablespoons whey liquid
● 2 tablespoons sucanat or rapadura or any other natural sweetener
of your choice
● 2 teaspoons 5 spice blend
Equipment:
● Food processor
● Mixing bowl
● Jar (1 quart size) or crock
Directions:
1. Add apples, pecans, lemon juice, water, raisins, salt, whey,
sweetener and 5 spice blend into the mixing bowl and mix well.
2. Spoon the mixture into the jar. Tighten the lids and place on
your countertop for 2 – 3 days.
3. Stir daily. If you see any mold on top, remove it off.
4. Chill until use. Use within 2 – 3 weeks.
5. Make sure to label the jar with name and date.

Spicy Pear Chutney

Preparation time: 15 minutes
Fermentation time: 2 – 3 days
Makes: ½ quart

Ingredients:
● 1 ½ - 2 pears, cored, chopped
● ¼ cup chopped cashews or pecans
● Juice of ½ - 1 lemon
● ½ tablespoon grated ginger
● ¼ cup filtered water
● ¼ cup raisins
● 1 teaspoon sea salt
● ½ leek or onion, chopped
● 1 hot chili pepper, fresh or dried, chopped
Equipment:
● Mason’s jar (½ quart size)
 ● Bowl

Directions:
1. Add pears, cashews, lemon juice, ginger, water, raisins, salt,
onion and chili pepper into a bowl and stir well.
2. Spoon the mixture into the jar. Press the fruits down so that the
water comes up. Tighten the lids and place on your countertop
for 2 – 3 days.
3. Stir daily. If you see any mold on top, remove it off.
4. Chill until use. It can last for 2 – 3 weeks.
5. Make sure to label the jar with name and date.

Curried Mango Ginger Chutney

Preparation time: 15 minutes
Fermentation time: 2 – 3 days
Makes: About 1 ½ quarts

Ingredients:
● 6 cups peeled, diced ripe mango
● 4 cloves garlic, minced
● ½ cup minced fresh cilantro
● 4 teaspoons curry powder
● 6 tablespoons whey liquid
● 1 teaspoon red pepper flakes or crushed peppercorns
● 5 teaspoons minced fresh ginger
● 1 sweet red onion, minced
● 4 tablespoons lemon juice
 ● 2 teaspoons sea salt
● 4 basil leaves, chopped
Equipment:
● Mason’s jars (½ quart size)
● Bowl

Directions:
1. Add mango, garlic, cilantro, curry powder, red pepper flakes,
onion, lemon juice, ginger, salt and basil into a bowl and stir
well.
2. Spoon the mixture into the jars. Tighten the lids and place on
your countertop for 2 – 3 days.
3. Stir daily. If you see any mold on top, remove it off.
4. Chill until use. Use within 2 – 3 weeks.
5. Make sure to label the jar with name and date.

Mixed Fruit Chutney

Preparation time: 15 minutes
Fermentation time: 2 – 3 days
Makes: About ½ quart

Ingredients:
● 2 cups chopped mixed fruit of your choice
● ½ red pepper, chopped
● 2 small cloves garlic, minced
● ¼ cup raisins
● Juice of a lemon
 ● Zest of a lemon, grated
● ½ teaspoon mustard seeds
● Salt to taste
● ½ cup chopped red onion
● ½ jalapeño, minced (optional)
● 1 tablespoon minced fresh ginger
● 2 tablespoons ginger bug
● ¼ teaspoon ground cinnamon
● ½ tablespoon sugar
Equipment:
● Bowl
● Mason’s jar (½ quart)

Directions:
1. Add fruits, onion, sugar, onion, ginger, garlic, mustard, ginger
bug, salt, red pepper, cinnamon, salt, lemon juice and zest into
a bowl. Mix until well combined. Add more seasonings if
required.
2. Transfer into a jar.
3. If there isn’t sufficient liquid in the jar, (the liquid in the jar
should cover the fruits) pour 3 – 4 tablespoons of water in the
jar.
4. Tighten the lids and place on your countertop for 2 – 3 days.
5. Stir daily. If you see any mold on top, remove it off.
6. Chill until use. Use within 2 – 3 weeks.
7. Make sure to label the jar with name and date.
Peach Chutney
Preparation time: 15 minutes
Fermentation time: 2 – 3 days
Makes: About 2 quarts

Ingredients:
● 8 peaches, pitted, chopped
● 1 cup chopped pecans
● ½ cup lemon juice (about 5 lemons)
● 1 cup raisins
● 1 ¼ tablespoons sea salt or to taste
● 2 onions, chopped
● 2 hot peppers, sliced
● 2 tablespoons grated fresh ginger
● 2 cups water
Equipment:
● Mason’s jar (2 quart size)

Directions:
1. Add peaches, pecans, lemon juice, raisins, onion, hot pepper,
and ¼ tablespoon salt and ginger into the mixing bowl and mix
well.
2. Spoon the mixture into the jar. Tighten the lids and shake the
jar.
3. Add water and 1 tablespoon salt into a bowl and stir until salt
dissolves completely.
 4. Pour the brine into the jar, all over the mixture. Press the
vegetables with a spoon so that the liquid comes up. Place the
jar in a warm place, without any sunlight falling on it.
5. Taste after 2 days and decide if you want to ferment it for a
couple of more days.
6. If you are happy with the fermentation, place the jar in the
refrigerator until use. Use within 2 – 3 weeks.
7. Make sure to label the bottles with name and date.

Apple Cranberry Chutney

Preparation time: 20 minutes
Fermentation time: 2 days
Makes: About 1 quart

Ingredients:
● ½ cup cored, coarsely chopped Granny Smith apple
● 1 ½ cups cranberry
● ½ cup raisins
● 2 tablespoons honey (optional)
● 2 stalks celery, thinly sliced
● ¼ cup apple cider vinegar
● ¾ teaspoon ground ginger
● 2 tablespoons whey liquid or water kefir
● ½ cup pitted, chopped dates
● ½ cup chopped onion
● ½ cup pure water
 ● 1 teaspoon ground cinnamon
● 1/8 teaspoon ground cloves
Equipment:
● Saucepan
● 2 mason’s jars (8 ounce size)

Directions:
1. Add fruits, raisins, honey, dates, onion, spices, vinegar and
water into a saucepan.
2. Place the saucepan over medium flame. When the mixture
begins to boil, lower the heat and cook until a little thick.
3. Turn off the heat. Let the mixture cool completely.
4. Divide the chutney into 2 Mason’s jars. Add a tablespoon of
whey into each jar and stir well.
5. Tighten the lids and place on your countertop for 2 days.
6. Stir daily.
7. Chill until use. It can last for 2 months.
8. Make sure to label the jars with name and date.

Cherry Chutney
Preparation time: 10 minutes
Fermentation time: 2 days
Makes: ½ quart

Ingredients:
● 2 cups very ripe black cherries, pitted, coarsely chopped
● Zest of ½ small orange, grated
 ● 2 tablespoons whey liquid
● ¼ cup filtered water, at room temperature
● 6 – 7 whole cloves
● ¼ cup sucanat or rapadura
● 1 teaspoon sea salt
Equipment:
● Bowl
● Mason’s jar (1 pint size)
● Towel

Directions:
1. Add cherries, orange zest and cloves into a bowl and stir. Mash
it as you stir.
2. Keep the bowl covered with a towel. Set aside on your
countertop for 15 minutes for the flavors to blend in.
3. Spoon the mixture into the jar. Add whey, water, sucanat and
salt and stir until well combined. Press the mixture with a
spoon so that the liquid is above the cherries.
4. Tighten the lid and place on your countertop for 2 – 3 days.
5. Stir daily.
6. Chill until use. It can last for about 2 months.
7. Make sure to label the jar with name and date.

Apricot Chutney
Preparation time: 15 minutes
Fermentation time: 3 – 4 days
Makes: About 3 cups

Ingredients:
● 2 cups chopped dried apricots
● 2 small cloves garlic, minced
● 1 inch fresh ginger, peeled, cut into strips
● ½ teaspoon red pepper flakes
● ¼ cup water
● ½ teaspoon whey liquid
● 3 tablespoons raisins
● ¼ teaspoon dried mustard
● ¼ teaspoon salt or to taste
● 3 tablespoons apple cider vinegar
● ½ apple, cored, peeled, finely chopped
● ½ cup finely chopped red onion
Equipment:
● Bowl
● Mason’s jar (1 quart)
● Potato masher
● Fermentation lid

Directions:
1. Add apricot, apple, onion, onion, garlic, whey, salt, red pepper
flakes, apple cider vinegar, raisins, salt and water into a bowl.
Mix until well combined. Mash it as you combine with a potato
 masher. Let the bowl be covered with a lid and set it aside for
15 minutes for the flavors to blend in.
2. Transfer the mixture into a jar. Press the mixture down with a
wooden spoon. Carefully place the ginger strips, around the
inner edges of the jar, at the level of the fruit.
3. Place the fermentation lid on top and fasten the lid.
4. Place the jar on your countertop for 3 – 4 days.
5. When active fermentation stops, discard the ginger strips.
6. Place the original lid of the jar and tighten the lid.
7. Chill until use. It can last for a couple of months.
8. Make sure to label the jar with name and date.

Pineapple Chutney
Preparation time: 15 minutes
Fermentation time: days
Makes: ½ quart

Ingredients:
● 2 cups coarsely chopped fresh pineapple
● ½ tablespoon grated fresh ginger
● ¼ cup sweet whey
● ¼ cup filtered water
● ½ cup finely chopped fresh cilantro
● 1 tablespoon lime juice
● 1 teaspoon sea salt
Equipment:
 ● Bowl
● Mason’s jar (1 pint size)
● Fermentation lid

Directions:
1. Combine pineapple, ginger and cilantro in a bowl and toss well.
Cover and set aside for a while for the flavors to meld.
2. Mash the mixture lightly with the back of a wooden spoon.
Transfer the pineapple mixture into the jar.
3. Rinse the bowl and add water, whey, lime juice and salt and
mix well. Drizzle this mixture over the pineapples. The
pineapples should be covered with liquid by about an inch. If it
does not, pour some water.
4. Place the fermentation lid on top and fasten the lid.
5. Place the jar on your countertop for 2 – 3 days.
6. When active fermentation stops, remove the fermentation lid.
7. Place the original lid of the jar and tighten the lid.
8. Chill until use. It can last for a couple of months.

Make sure to label the jar with name and date.

 CHAPTER FIFTEEN
Vinegar Recipes

Apple Cider Vinegar

Preparation time: 15 minutes
Fermentation time: 42 – 45 days
Makes: 1 ½ quarts

Ingredients:
● 12 cups chopped apples (use all of the apple- core, peel and pulp)
● 14 cups purified water, warm
● 12 tablespoons sugar or honey
Equipment:
● Large Mason’s jar
● Wire mesh strainer
● Storage jars or bottles
● Pitcher

Directions:
1. Add apples into the jar.
2. Add honey into the warm water and stir. Make sure that water
is just warm and not hot.
3. Add water mixture into the jar. Tighten the lid of the jar. You
can also cover the jar with cheesecloth and fasten with a rubber
band.
 4. Place the jar in a warm and dark area, away from sunlight, for
about 2 weeks.
5. Pour the mixture into a strainer placed over a pitcher. Press the
apples to remove as much juice as possible. Discard the solids.
6. Pour into storage bottles. Tighten the caps. Place the bottles in a
warm and dark area for 4 weeks or until you are satisfied with
the fermentation. With time, you may notice a mother culture
on top. It is perfectly ok.
7. Make sure to label the bottles with name and date.

Fruit Peel Vinegar

Preparation time: 15 minutes
Fermentation time: 30 – 90 days
Makes: About ½ quart

Ingredients:
● 2.2 pounds fruit peels (mixture of peels of apple, pineapple, pear
and melon or any other peels of your choice)
● 9.5 ounces vinegar with live mother
● 5.6 ounces sugar
Equipment:
● Kilner jar (4 quart size)
● Muslin cloth
● Rubber band
● Fine sieve
● Jug
● Storage
Directions:
1. Place all the fruit peels in the jar. Add sugar and stir. Pour
enough water to cover the peels.
2. Add vinegar with the mother. Mix well. Cover the jar with
muslin cloth. Fasten with a rubber band.
3. Place the jar on your countertop for 7 days, stirring once every
day. Set it aside for 7 more days, stirring a few times every day.
4. The mixture should have bubbles by the end of 14 days.
5. Place sieve over a jug and strain the mixture. Discard the peels.
6. Add the liquid back into the jar. Cover with muslin cloth. Set it
aside to ferment for 1 – 3 months.
7. When the vinegar is well fermented, remove the mother and
save it to use in any other recipe.
8. It is now ready to use. It can last for a year. Make sure to label
the bottles with name and date.

Peach Vinegar
Preparation time: 10 minutes
Fermentation time: 35 – 40 days
Makes: About 3 quarts

Ingredients:
● 4 – 6 cups peaches or any other fresh fruit of your choice, chopped
along with peels
● 3 cups sugar
● 8 cups water
● Oak chips (optional)
Equipment:
 ● Bowl
● Cheesecloth
● Kilner jar
● Storage glass bottles
● Rubber band
● Sieve
● Jug

Directions:
1. Place the peaches in the jar. Add sugar and stir. Pour water to
cover the peaches.
2. Cover the jar with cheesecloth. Fasten with a rubber band.
3. Place the jar on your countertop for 7 days or until it becomes
dark in color, stirring once every day.
4. Place sieve over a jug and strain the mixture. Discard the
solids.
5. Pour the liquid into storage bottles. Drop a couple of oak chips
in the bottles. Set it aside to mature 1 – 3 months, in a cool and
dark place.
6. It is now ready to use. It can last for a year. Make sure to label
the bottles with name and date.

Orange Vinegar
Preparation time: 5 minutes
Fermentation time: 14 days
Makes: About 2 quarts

Ingredients:
 ● White vinegar, as required
● Peels of 4 oranges
Equipment:
● Jar (2 quart size)
● Storage glass bottles
● Sieve
● Jug

Directions:
1. Place orange peels in the jar. Pour enough vinegar to fill the jar,
leaving about 1 inch head space.
2. Fasten the lid and place the jar in a cool and dark area for about
14 days.
3. Place sieve over a jug and strain the mixture. Discard the
solids.
4. Pour the liquid into storage bottles.
5. It is ready to use now. Make sure to label the bottles with name
and date.
6. You can use this vinegar for cleaning purposes. For this, dilute
it with equal parts of water and pour into a spray bottle. Clean
the desired surface.

Jamun Vinegar
(Also called as Indian blackberry or its botanical name is Syzygium cumini)
Preparation time: 20 minutes
Fermentation time: 90 days
Makes: 2 quarts
Ingredients:
● 8 cups water
● 4 cups jamun, deseeded
● 2 teaspoons brown or organic white sugar (optional)
Equipment:
● Large Mason’s jar or any glass jar (3 quart size)
● Wire mesh strainer
● Storage glass bottles
● Jug
● Muslin cloth
● Rubber band
● Layers of cheesecloth

Directions:
1. Place jamuns in the jar. Add sugar and stir. Pour water and stir.
2. Cover the top of the jar with muslin cloth.
3. Place the jar in a warm area for 2 months. Make sure that there
is no sunlight falling on the jar. The jar should not be disturbed
as well.
4. Scum will be floating on top of the liquid. This is normal.
5. Place a strainer over a jug. Place layers of cheesecloth in the
strainer and strain the mixture. Discard the solids.
6. Pour into storage bottles. Set the bottles aside for 1 month.
7. Strain the vinegar once again and pour it back into the bottles.
Make sure to label the bottles with name and date.
Herbal Vinegar
Preparation time: 10 minutes
Fermentation time: 1 – 3 weeks
Makes: 1 quart

Ingredients:
● 2 cups fresh herbs of your choice or 1 cup dried herbs
● 4 cups red wine vinegar or white wine vinegar or champagne
vinegar or apple cider vinegar
Equipment:
● Glass jar (1 ½ quart size) with non-metal lid
● Strainer
● Mortar and pestle
● Storage glass bottles
● Pitcher

Directions:
1. Rinse the herbs well if you are using fresh herbs.
2. Place the herbs in the mortar and pound with a pestle until
slightly smashed.
3. Add the herbs into the jar. Add vinegar into the jar and stir.
4. Place the jar in a dark area, at room temperature for 7 days to
21 days depending on how strong you want the flavor of the
herbs.
5. Place sieve over a pitcher and strain the mixture. Discard the
herbs.
6. Pour the liquid into storage bottles.
 7. It is ready to use now. Make sure to label the bottles with name
and date.

Sugarcane Vinegar
Preparation time: 5 minutes
Fermentation time: 60 days
Makes: 2 quarts

Ingredients:
● 2 quarts sugarcane juice
Equipment:
● Large glass jar (2 quart size)
● 2 non-rusted nails
● Storage glass or good quality plastic bottles
● Cotton cloth
● Pitcher

Directions:
1. Pour sugarcane juice into the jar. Drop 2 nails in the jar. Fasten
the lid and place the jar in your cupboard. Let it ferment for 2
months.

Strain the vinegar through the cloth and pour into bottles.
 CHAPTER SIXTEEN
Fruit Sauce and Syrup Recipes

Apple Sauce
Preparation time: 10 minutes
Fermentation time: 1 – 3 days
Makes: 2 – 3 cups

Ingredients:
● 3 – 4 medium apples, cored, peel if desired, chopped into chunks
● ¾ teaspoon ground cinnamon
● 1 tablespoon whey liquid or water kefir recipes
● ½ teaspoon salt (optional)
Equipment:
● Food processor
● Glass jar (1 quart size)
● Fermentation lid (optional)

Directions:
1. Place apples in the food processor and process until the texture
you desire is achieved.
2. Add the processed apples into the jar. Add cinnamon, whey and
salt and stir.
3. Fasten the fermentation lid on the jar. Place the jar on your
countertop at a warm area for 1 – 3 days depending on how
 fermented you prefer. You can use the lid of the jar as well but
open the jar briefly every day to release gasses.
4. It is now ready to use. It can last for about 2 months. Make sure
to label the bottles with name and date.
5. Refrigerate until use.

Berry Sauce
Preparation time: 10 minutes
Fermentation time: 2 – 3 days
Makes: 1 quart

Ingredients:
● 4 cup berries of your choice (you can use only one type of berry or
a mixture of berries)
● 2 tablespoons non-chlorinated water or more if require
● 4 teaspoons chia seeds (optional)
● 4 tablespoons whey liquid or kombucha or water kefir
● 2 tablespoons honey or sugar (optional)
Equipment:
● Blender or potato masher
● Glass jar (1 quart size)
● Fermentation weights

Directions:
1. If you want smooth sauce, add the berries into a blender and
blend until smooth.
2. If you want chunky sauce, mash the berries with a potato
masher to the desired texture.
 3. Add berries into the jar. Add culture and water and stir. You can
make this recipe using blackberries and raspberries instead of
blueberries.
4. Place fermentation weights in the jar. Fasten the lid and place
the jar in a cool and dark area for 2 – 3 days.
5. Taste and add some sugar if desired. If you want thicker sauce,
add chia seeds and stir.
6. It is now ready to use. It can last for about 2 months. Make sure
to label the bottles with name and date.
7. Refrigerate until use.

Strawracha Sauce
Preparation time: 20 minutes
Fermentation time: 30 – 90 days
Makes: About ½ quart

Ingredients:
For fermentation:
● 1 teaspoon salt
● ½ cup filtered or distilled water
● 2.6 ounces Thai red peppers or Tabasco pepper
● 2 ounces strawberries, chopped
● ½ pound jalapeños or red Fresno’s, deseeded, discard stems
● ½ small red bell pepper, deseeded, chopped into pieces
Post ferment:
● 6 ounces strawberries, chopped
● ½ tablespoon garlic powder
 ● 2 tablespoons white vinegar
● ½ teaspoon sugar
Equipment:
● Mason’s jar (½ quart size)
● Fermentation lids
● Saucepan
● Storage bottles

Directions:
1. Place jalapeño and Thai peppers in the jar. Scatter strawberries
over the peppers.
2. Combine salt and water in a bowl. When salt dissolves
completely, pour the brine into the jar.
3. Place the red bell pepper over the strawberries. Close the jar
with the fermentation lid.
4. Place the jar on your countertop at room temperature for 1 – 3
months. The longer the more flavorful.
5. Transfer the ingredients of the jar into a blender. Also add post
fermentation ingredients i.e. strawberries, garlic powder,
vinegar and sugar and blend until smooth.
6. Pour the sauce into a saucepan. Place the saucepan over
medium flame and let it come to a boil.
7. Lower the heat and cook covered for about 10 minutes. Turn
off the heat and cool for 15 minutes

8. Pour into storage bottles. Cool completely and tighten the caps.
It can last for about 5 – 6 months. Make sure to label the bottles
with name and date.
9. Refrigerate until use.
Vintage Fruit Sauce
Preparation time: 15 minutes
Fermentation time: 7 days
Makes:

Ingredients:
● ½ cup fruit starter
● ½ cup sugar
● ¼ cup canned pineapple tidbits in heavy syrup, drained
● ¼ cup canned peaches in heavy syrup, drained, chopped

● 3 maraschino, halved

Directions:
1. Add fruit starter, pineapple, peaches, cherries, yeast and sugar
into a jar and stir.
2. Cover the jar loosely and place on your countertop for about 14
days. Stir the mixture once in a day.
3. Tighten the lid and refrigerate until use. Use within 2 weeks.

Mixed Berry Maple Syrup

Preparation time: 5 minutes
Fermentation time: 2 days
Makes: ½ quart

Ingredients:
● 1 cup fresh blackberries
● 1 cup fresh red raspberries
 ● 1 teaspoon sea salt
● 2 tablespoons sucanat or sugar

● 2 tablespoons whey
● 6 – 8 tablespoons maple syrup
Equipment:
● Potato masher
● Mason’s jar (½ quart)
● Bowl

Directions:
1. Add berries, whey, salt and sucanat into a bowl and mash with
a potato masher.
2. Transfer the berry mixture into the jar. Fasten the lid and place
on your countertop for 2 days, undisturbed.
3. Add maple syrup and stir. Fasten the lid and refrigerate until
use.
4. It can last for 2 months.

Blueberry Syrup
Preparation time: 2 minutes
Fermentation time: 5 – 7 days
Makes: 1 quart

Ingredients:
● 4 cups wild blueberries
● ½ cup maple syrup
● 1 tablespoon grated fresh ginger
 ● ½ teaspoon ground cloves
● ½ teaspoon ground cardamom
● 2 star anise
● ½ teaspoon sea salt
● 1 cup water
● Juice of an orange
● Zest of an orange, grated
● ½ cup apple cider vinegar
Equipment:
● Mason’s jar (1 quart size)
● Fermentation lids
● Saucepan
● Storage bottles

Directions:
1. Add blueberries, maple syrup, ginger, spices, salt, water, orange
juice and zest into a saucepan.
2. Place the saucepan over medium flame. When it begins to boil,
lower the heat and simmer for 10 minutes or until slightly
thick. Mash the berries as you cook, with the back of a spoon.
Turn off the heat.
3. Set aside to cool for about 30 minutes.
4. Add apple cider vinegar and mix well. If you want it chunky
leave it as it is else blend with an immersion blender until the
texture you desire is achieved.
5. Fasten the lid and place the jar in a cool and dark area for 5 – 7
days.
 6. It is now ready to use. It can last for about 2 months. Make sure
to label the bottles with name and date.
7. Refrigerate until use.

Mango Habanero Fermented Hot Sauce

Preparation time: 15 minutes
Fermentation time: 15 - 21 days
Makes: About ½ quart

Ingredients:
● 8 – 10 habanero peppers, deseeded, discard membranes
● ½ sweet bell pepper, chopped
● 1 inch fresh ginger, peeled, chopped into pieces
● ½ quart water
● 1 mango, peeled, pitted, cubed
● ½ onion, chopped
● 1 ¼ tablespoons water
● ½ - 1 cup apple cider vinegar or white vinegar
Equipment:
● Mason’s jar (1 quart size)
● Fermentation weights
● Storage bottles
● Fermentation lids

Directions:
 1. Place mango, onion, pepper and ginger into the jar. Stir
together salt and water in a bowl.
2. Place fermentation weights in the jar
3. When salt dissolves completely, pour the brine into the jar.
4. Close the jar with the fermentation lid.
5. Place the jar on your countertop at room temperature for 2 – 3
weeks, without sunlight falling on the jar. The longer the more
flavorful.
6. Transfer the ingredients of the jar into a blender (use less of the
fermented liquid if you want a thicker sauce) and blend until
smooth. Add vinegar and blend until smooth.
7. Pour into storage bottles. Cool completely and tighten the caps.
It can last for about 2 months. Make sure to label the bottles
with name and date.
8. Refrigerate until use.

Pineapple Habanero Fermented Hot Sauce

Preparation time: 15 minutes
Fermentation time: 15 - 21 days
Makes: About ½ quart

Ingredients:
● 8 – 10 habanero peppers, deseeded, discard membranes
● ½ sweet bell pepper, chopped
● ½ quart water
● ¼ pineapple, peeled, cored, cubed
● 1 small onion, chopped
 ● 1 ¼ tablespoons salt
● ½ - 1 cup white vinegar
Equipment:
● Mason’s jar (1 quart size)
● Fermentation weights
● Storage bottles
● Fermentation lids

Directions:
1. Place pineapple, onion, pepper and ginger into the jar. Stir
together salt and water in a bowl.
2. Place fermentation weights in the jar
3. When salt dissolves completely, pour the brine into the jar.
4. Close the jar with the fermentation lid.
5. Place the jar on your countertop at room temperature for 2 – 3
weeks. The longer the more flavorful. Make sure that there is
no sunlight falling on the jar.
6. Transfer the ingredients of the jar into a blender (use less of the
fermented liquid if you want a thicker sauce) and blend until
smooth.
7. Add vinegar and blend until well combined.
8. Pour into storage bottles. Cool completely and tighten the caps.
It can last for about 2 months. Make sure to label the bottles
with name and date.

Refrigerate until use.

 CHAPTER SEVENTEEN
Miscellaneous Fermented
Fruit Recipes

Fermented Fruit Topping

Preparation time: 15 minutes
Fermentation time: 12 – 15 hours
Makes: 1-½ quarts

Ingredients:
● ¾ cup packed brown sugar
● ½ cup water

● 2 medium nectarines or peaches, peeled, pitted sliced or ½ package

(from a 16 ounces package) frozen, unsweetened peaches, thawed
● ½ medium pineapple, peeled, cored, cubed
● 1 cup seedless, halved red grapes
● 2 large pears, cored, peeled, cubed

● 1 ¼ - 1 ½ cups rum
Equipment:
● Saucepan

● Mason’s jar (1 ½ quarts size)

Directions:
 1. Add brown sugar and water into a saucepan. Place the saucepan
over medium-low flame and stir until sugar dissolves
completely.
2. Add all the fruits into the glass jar and drizzle the sugar
solution over the fruits.
3. Drizzle the rum as well and stir until well combined. Fasten the
lid.
4. Place the jar on your countertop at room temperature for 12 –
15 hours.
5. Shift the jar into the refrigerator. It can last for 4 months.

Brandied Fruit
Preparation time: 60 minutes
Fermentation time: 30 – 40 days
Makes: About 1 quart

Ingredients:
● 4 ½ cups diced fruits (use any one type of fruit or mixture of fruits)
of your choice
● 2 ½ cups firmly packed light brown sugar
● 2 ½ cups sugar

● 2 cups brandy
Equipment:
● Bowl
● Mason’s jar

Directions:
 1. Add fruits, brown sugar and sugar into a bowl and mix well.
Cover the bowl and place it on your countertop for an hour.
Toss the fruit mixture after every 15 minutes.
2. Transfer the mixture into the jar. Add brandy and stir. The fruits
should be covered in brandy. Fasten the lid.
3. Place the jar in a cool and dry area for about 40 days.
4. This jar is to be placed at room temperature. It can last for 4
months.
5. When you use some of the fruits, add more fruits to replace the
used fruits. If you add a cup of fruit, add ¼ cup white sugar and
¼ cup brown sugar and some brandy so that the fruits are
covered.

Rumtopf (Marinated Fruit in Rum - Traditional German

Christmas Dessert)
Preparation time: 30 minutes
Fermentation time: 4 – 6 months
Makes: 4 – 6 quarts

Ingredients:
To start Rumtopf:
● 1 pound mixture of soft fruits like cherries, raspberries, plums,
berries, peaches, red and black currants
● 4 cups strong dark rum
● 6 ounces sugar
To add later:
● Dark rum, if required
 ● ½ pound seasonal fruit of your choice (to be added every month
for 4 – 5 months)
● 3 ounce sugar (to be added each time ½ pound of fruit is added)
Equipment:
● Rumtopf jar or any stoneware jar or tall glass jar
● Bowl

● Fermentation weights

Directions:
1. Start making this recipe 4 – 6 months before Christmas.
2. If the fruits that you are using have pits or stone, remove them
and add into a bowl.
3. Add sugar and toss well. Stir in the rum.
4. Once well combined, cover and set aside for 8 – 9 hours.
5. Transfer the fruit mixture into the jar.
6. Place fermentation weights in the jar. Fasten the lid. Place the
jar in a cool and dry place.
7. Every 3 – 4 weeks, add seasonal fruit and sugar and mix well.
Add rum if necessary to cover the fruits. Place fermentation
weights in the jar. Fasten the lid. Place the jar in a cool and dry
place each time.

Figs with Onions & Cardamom Ferment

Preparation time: 10 minutes
Fermentation time: 5 – 6 days
Makes: About 2 quarts

Ingredients:
 ● 4 tablespoons sea salt
● 16 – 20 whole, firm figs

● 2 sticks cinnamon
● 10 – 12 cardamom pods, slightly crushed
● 1 tablespoon organic green tea leaves
● 7 cups boiled water

● 1 small red onion or shallot, thinly sliced

Equipment:
● Fermentation lid like kraut source

● Large glass jar or Mason’s jar (about 2 quart size)

Directions:
1. Combine salt and boiling water in a bowl.
2. Add onion, green tea leaves and spices into the jar. Place the
figs in the jar. There should be enough figs to fill the jar up to
the top, leaving 2 inches headspace.
3. Place the fermentation lid on the jar, without using the spring.
Fasten the moat and mason ring. The moat is to be filled and
cap placed on the bottle.
4. Set aside the jar on your countertop for 5 to 6 days. Now
remove the fermentation lid and place the original lid of the jar.
5. Place the jar in the refrigerator for 2 to 3 days.
6. The figs are ready to use now.
7. Keep the jar refrigerated. It can last for about a month.

Spiced Pickled Cherries

Preparation time: 20 minutes
Fermentation time: 7 – 30 days
Makes: 2 quarts

Ingredients:
● 2 pounds cherries, discard stems, rinsed, pat dried
● 2 cups water
● 4 teaspoons black peppercorns

● 1 teaspoon red pepper flakes (optional)

● 2 cups cider vinegar
● 2/3 cup sugar
● 2 teaspoons coriander seeds

● 1 stick cinnamon, broken into 4 pieces

● 4 – 6 whole cloves
● 4 pods cardamom
Equipment:
● Saucepan
● 4 Mason’s jars (1 pint each)

Directions:
1. Pour vinegar and water into a saucepan. Add sugar and spices
and place the saucepan over medium flame.
2. When it begins to boil, lower the flame and simmer for 10 – 12
minutes.
 3. Meanwhile, make sure that the cherries are well dried. Remove
the pit from the cherries. It can be done easily with a cherry
pitter.
4. Add the cherries along with the juice into the jars. Add equal
quantity in each jar.
5. Drizzle equal amounts of the vinegar mixture into the jars,
making sure that there is a piece of cinnamon, a cardamom and
a clove in each jar.
6. Fasten the lid and place the jar on your countertop to cool
completely.
7. Place the jar in the refrigerator for 1 -4 weeks depending on
how you like it.
8. It can last for 2 – 3 months.

Umeboshi (Pickled Ume Plum)

Preparation time: 15 minutes
Fermentation time: 30 – 60 days
Makes: 2 quarts

Ingredients:
● 2 pounds unripe ume plums or apricots, remove stems
● ½ cup neutral alcohol like vodka
● 4 ounces salt
● 10 – 20 red shiso (preilla) leaves (optional)
Equipment:
● Glass jar (2 quart size)
● Screen
 ● Large bowl

Directions:
1. Add plums into a large bowl. Pour enough water to cover the
plums. Let it soak for 9 – 10 hours.
2. Place a layer of plums in the jar. Sprinkle a little salt over it.
Repeat this layering of plums and salt until all of it is added.
3. Fasten the lid and place the jar on your countertop. Let it
ferment for 3 weeks.
4. Now take out the plums from the jar and retain the liquid from
the jar.
5. Place the plums on a screen, without overlapping, in the sun
during the day. Take it back to your countertop during the
night. Do this (drying in the sun) for 3 days.
6. By the end of 3 days, the plums would have shrunk and salt
will be visible on the plums.
7. Now add the plums back into the jar. Also add the red shiso
leaves. Mix well.
8. Fasten the lid of the jar and place it at room temperature for 1 –
2 months.
9. It is now ready to use.

Pineapple Ginger Kompot

Preparation time: 10 minutes
Fermentation time: 2 days
Makes: ½ quart

Ingredients:
● 6 ounces pineapple, chopped into ½ inch cubes
 ● 2 teaspoons raw honey
● 1 inch fresh ginger, peeled, sliced
Equipment:
● Mason’s jar (1 quart size)

Directions:
1. Add pineapple, ginger and honey into the jar.
2. Fasten the lid and shake the jar until well combined.
3. Place the jar on your countertop for 2 – 3 days or until you are
satisfied with the fermentation.
4. Refrigerate until use.
5. It can last for 8 – 10 days.

Fruit Kimchi
Preparation time: 20 minutes
Fermentation time: 2 – 3 days
Makes: About 2 quarts

Ingredients:
● ½ pineapple, peeled, cored, cubed
● 4 pears, cored, cubed
● 4 plums, pitted, cut into bite size pieces
● 2 small bunches grapes, stemmed
● 2 apples, cored, cut into bite size pieces
● Any other fruit of your choice (optional)
● 1 cup cashews or any other nuts of your choice
 ● 2 small bunches cilantro, chopped
● 3 – 4 hot red chilies, chopped
● 6 – 8 cloves garlic, peeled, finely chopped
● 4 teaspoons sea salt
● 3 – 4 jalapeño peppers, finely chopped
● Juice of 2 lemons

● 2 leeks or onions, finely chopped

● 6 tablespoons grated ginger
Equipment:
● Mason’s jars (1 quart size)
● Large bowl

Directions:
1. Combine all the fruits and nuts in a bowl.
2. Add salt, red chilies, garlic, and jalapeño pepper, cilantro,
ginger and lemon juice and toss well.
3. Divide the mixture into the jars. Press the fruits so that the
liquid from the jar rises above the fruits.
4. Pour some water if required (if there is less liquid in the jar).
5. Fasten the lid and place the jar in a cool and dry area at room
temperature.
6. Check after 2 days. If you are satisfied with the fermentation,
transfer the bottle into the refrigerator. Otherwise ferment or 1
– 2 days, until you are happy with the fermentation.

Cultured Coconut Mango Popsicles

Preparation time: 10 minutes
Fermentation time: 1 day
Makes: 6 Popsicles

Ingredients:
● ¾ cup full-fat coconut milk
● ½ packet Body Ecology Kefir Starter Culture
● ½ teaspoon vanilla extract
● ½ cup coconut water
● 1 tablespoon coconut nectar
● 1 ½ Ataulfo mangoes, peeled, pitted, cut into ½ inch cubes
Equipment:
● Saucepan
● Mason’s jar (1 quart size)

● Popsicle molds

Directions:
1. Pour coconut milk and coconut water into a saucepan. Place the
saucepan over medium flame.
2. When the mixture shows a temperature of nearly 90 degree F,
turn off the heat.
3. Add starter culture and whisk well. Pour the mixture into the
Mason’s jar.
4. Fasten the lid and place the jar in a warm area on your
countertop for 1 day (24 hours).
5. Add vanilla and coconut nectar and stir well.
 6. Add mangoes and fold gently.
7. Spoon the mixture into Popsicle molds. Freeze until firm.

Serve.
 Conclusion

If you have always liked the idea of fermented food, then you are not alone.
Most people across the globe have begun to eat more fermented food since
they know the benefits of these foods. If you are new to fermenting, you
can use this book as your guide. This book has all the information you need
about fermenting. It introduces the concept of fermenting and the benefits
of fermented food. This book also sheds some light on the side effects of
fermented foods. It is important to know this, especially if you want to
begin fermenting food at home.
The book also has different recipes you can use at home. These recipes are
simple and give you the right quantities of ingredients you need to use.
Ensure to follow the recipes to the tee since incorrect measurements and
temperatures spoil the food. These foods harm your body. I hope you find
the recipes easy and enjoy the process of fermenting.
 References

https://www.heartfoundation.org.nz/about-us/news/blogs/fermented-foods-
the-latest-trend
https://www.healthline.com/nutrition/fermentation#benefits
https://www.savorylotus.com/9-tips-for-successful-fermentation/