Comprehensive resource for fermenting veggies?

[amcal]

I've been researching fermenting veggies and came across a great thread here on MDC.

There are lots of references to fermented green beans, fermented curried cauliflower, fermented salsa, fermented brussels sprouts etc.... but, I'm not finding any recipes.

So, I'm wondering if these recipes are included in some sort of book you all are using?

[Llyra]

You might want to check out the book Wild Fermentation. But darn it, I can't remember the author's name. He's the same guy who wrote The Revolution Will Not Be Microwaved... Off to look it up for you...

[amcal]

I saw the Wild Fermentation book but didn't seen anything in there about green beans, brussels sprouts, cauliflower, salsa etc....

I don't have the book yet but, just when I was searching and looking through the books recipe index, I didn't see those listed.

[Gale Force]

Good question and good point -- it's all a similar process, but recipes would be good.

Apparently Sandor Katz (Wild Fermentation) is working on a second fermentation book to fulfill requests such as this.

[tanyalynn]

I got the impression that a lot of people were making it up as they went along. I've done that some, mostly recipes work out better for me though.

[Magelet]

I usually just make it up as I go along. You can ferment pretty much any veggie by pouring a brine over it. (according to sandor katz, except ripe tomatoes. green tomatoes work though). many grated or fermented veggies don't need much brine, just salting and pounding. And if it's something that might go bad really quickly (like salsa) you can instead of using salt brine, use the brine from pickling something else, because it's already full of cultures. I imagine you can ferment any produce (even fruit) using that type of brine, it would be just like fermenting whey.

That said, the book preserving foods without freezing or canning has some really interesting recipes. One for fermented chard stems in a bottle that we're dying to try over here.

[amcal]

Originally Posted by tanyalynn

I got the impression that a lot of people were making it up as they went along. I've done that some, mostly recipes work out better for me though.

I agree - until I get the hang of something, I really like to follow a recipe.

Ok so, winging it...... I was going to try this recipe - any thoughts?
http://drbenkim.com/recipes-kim-chi.htm

Also - if I don't have a Korean market near me, what can I use for red pepper flake? When I think of red pepper flakes, I think of the red peppers that come in the shakers at the pizza parlor - is that the red pepper flakes we're talking about?

[Magelet]

yup, red pepper flakes would be the same as at the pizza parlor.

Seasonings wise, it sounds great, except the sweet stuff. method wise... it sounds a little wacky. I would shred the cabbage finely with a knife, then add in enough salt to make it taste saltier than you would want to eat it, but not so salty as to be inedible. I'd mix in the chili flakes, garlic, ginger, green onion, and a little bit of fish sauce, taste it to make sure the flavor is good (the flavor will change, but you want a nice taste), pound it until it's a little juicy (I use a heavy drinking glass in a thin metal bowl. I've never broken the glass), pack it in jars, add brine if needed to cover the cabbage, and let sit for at least a week in hot weather, maybe 3-4 weeks in cool weather.

[amcal]

Do I need the fruit or fish sauce? My husband won't eat it if I add fish sauce and if I don't need the fruit, I'd rather leave it out. Can I just do the cabbage, salt, ginger, daikon, ginger etc...

[tanyalynn]

Those ingredients, without the fruit and fish sauce, are pretty much what I use. I like the recipe in NT, but I ferment til it tastes good and just cover with cheesecloth and press down every day.

Do you have Nourishing Traditions? I typed up how I make it, which is quite similar, um, in the Allergies forum a while ago, if you search for my name and daikon you'll find it.

Yum... we keep running out of kimchee, I really need to make more. Friday, my goal will be Friday.

[Magelet]

oh no, you certainly don't need the fish sauce. It's not nearly as noxious as it sounds, or as you've heard (if you don't tell him there's fish sauce, I doubt he would notice), and adds important in your diet nutrients, but it is surely not nessicary, I've never made fermented veggies with it.

Neither is the fruit. Honestly, putting fruit in kimchee ("to sweeten it" like that recipe said) is just plain weird, though you could give it a try if you are feeling adventurous... Just do the other stuff, in proportions that taste good to you.


ETA: I wanted to add that I was just reading sandor katz's wild fermentation, which I just got from the library, and he says a method similar to that recipe is traditional to kimchee. soaking the veggies in a very salty brine (1/4 c. salt for a quart (4 c.) water). overnight then draining, if the veggies are too salty, rinsing them, if they aren't salty enough then adding a little more salt, packing them so the brine rises, and only adding more brine if needed. sorry for the bad info that the method was screwy.

[WuWei]

This thread is comprehensive: How about a fermented veggies thread?

Pat

[velcromom]

I like the ebook from Nourished Kitchen - http://nourishedkitchen.com/get-cultured/.

I've also found a few random recipes in food blogs here and there just googling.

[Smokering]

add brine if needed to cover the cabbage, and let sit for at least a week in hot weather, maybe 3-4 weeks in cool weather.

Oh, really? Whew! My sauerkraut's been out for about a week, and doesn't smell or taste like much has happened to it at all. I was getting worried by Sally Fallon's "sit for three days" thing. So I should just let it sit out until it goes... really stinky?

[Magelet]

let it sit out until it tastes good to you. (honestly, we sometimes just leave it on the counter until it's all been eaten, but not in the summer, only fall/winter/spring.)

[dogmom327]

I've been compiling links to fermented veggie recipes from across the internet (mostly blogs). It's only about 45 recipes including condiments, beverages, etc. PM me if you'd like the link to the page (not allowed to post it here )

[Gale Force]

I found a site that has complied fermentation recipes from the Internet: vegetable fermentation.

[Magelet]

I beleive that's dogmom's page

[WuWei]

Wow! those recipes look fascinating!

Sauerkraut
Cultured Carrots
Cultured Green Beans
Cultured Beets Recipe
Naturally Cultured Pickles
Fermented Salsa

Kimchi
Other Vegetables
Condiments
Fruits
Beverages
Wines, Meads, etc.

Plus,
Vegetable Fermentation FAQ
Comparison of Vegetable Fermentation Methods

thanks for sharing!

ETA: Oh my gosh, there is a Sampler Box! I think I might try this.



Pat

[tanyalynn]

Originally Posted by dogmom327

I've been compiling links to fermented veggie recipes from across the internet (mostly blogs). It's only about 45 recipes including condiments, beverages, etc. PM me if you'd like the link to the page (not allowed to post it here )

Originally Posted by Gale Force

I found a site that has complied fermentation recipes from the Internet: vegetable fermentation.

Originally Posted by Magelet

I beleive that's dogmom's page

And yay for recipes!