Fermentation recipes (50)

cabbage, canning salt, water I used about 1-1/2 cups, fermentation jar, long rolling pin

Enoki Mushrooms , Wakame Seaweed , Japanese soup stocks (KATSUOBUSHI) , Green onions, Organic miso paste

sweet onion, celery, carrot, garlic cloves, hot pepper flake, salt, fish sauce, (or soy sauce), sugar

fresh Okra, sweet long pepper or hot pepper, sea salt, sugar (optional), Korean hot pepper flakes, fish sauce (optional)

For salt brining, Organic Collard green, filtered water, Fine Sea salt, For paste making, Julianned carrots, garlic, minced, green onion, optional, Korean hot pepper flakes, fish sauce, non-refined sugar or honey

Tea (or flavored tea), Water (tap or filtered, Whole wheat flour (or bread flour), Honey

whole pickles no longer then 8 inches, canning salt see note below in step 5, oak leaves, large bay leaves, saffron threads, purple garlic whole, horseradish root, yellow mustard seeds, dill, fermentation jar, water

large ripe quinces, 8 lbs. after being destemmed, depitted and cored, skin polished with kitchen towel to remove fuzz, cups, 612 grams, cane sugar or less to ferment quince juice into quince wine, yeast, 7 grams wine yeast or use 7 grams Dr. Oetker instant yeast to start fermentation, water, simple syrup (612 grams sugar dissolved in 2 liters boiling water)

Gai Choi, water, rice-washed water, rice wine, salt, soybeans, soaking water, water for soy milk, solid Nigari (bittern), warm water, tofu molds, If you choose deep fry then prepare oil

green tomatoes (diced), jalapeños peppers (diced / optional), green cabbage (grated), red cabbage (for color & grated), red bell sweet peppers (diced), garlic (diced) (Optional), sea salt, Warm 6 to 7 quart jars in hot water. After jars have warmed approximately 10 minutes, place fermented chow chow (with juice) in quart jars. A 20.8L pot should make 6 to 7 quarts for canning, Fill jars to a half inch from the top. Wipe top edges of jars and place lids on finger tight. Place jars in a pot at a medium boil for ten minutes. Jars will seal after removing them from pot, The water level must be just above your jar lids when boiling

To make cashew milk:, raw cashews, water, himalayan sea salt, To make the blue cheese curd:, cashew milk, cashew or dairy blue cheese, molten coconut oil to feed the fermentation, fresh Meyer lemon juice, To make the regular cheese curd:, cashew milk, coconut oil to feed the fermentation

roasted lovage root or stalks, chopped, (or Tbs dried root on Amazon $6), for beef flavor, celery stalks, chopped, for veggie flavor, italian parsley, chopped, for veggie flavor, wintercarrots, chopped, for sweet veggie flavor, over ripe tomatoes, chunked, for veggie flavor, dried woods ear mushrooms sliced (amazon) for beef flavor, fresh watercress, chopped, for peppery flavor, fermented celeriac root, sliced thin (see lacto-fermentation recipe in here), for beef flavor booster, roasted red onion, sliced, for sweet flavor, fermented red beets, sliced thin (see lacto-fermentation recipe in here) for general flavor booster, fermented radishes (see lacro- fermentation recipe in here) for peppery flavor booster, vinegar for fermentation

water, seasalt, whole soybeans, latest crop, whole wheat berries, latest crop, koji fermentation starter or make your own (see below)

For the brine:, spring water, white distilled vinn, picking canning salt, white sugar, crushed red pepper, For the jar:, Fresh dill (3 to 4 sprigs), Mustard seed, calcium chloride (this is what keeps them super crunchy during fermentation), ripe habanero quartered with seeds, Serrano sliced

Koji yeast, Shanghai rice wine yeastballs, Nishiki sushi rice, water, cane sugar, bleach

> 50.3 % Sponge (2-hr fermentation):, water, 100F/37C, instant yeast, keto flour (see link), vital wheat gluten, > 15.1% Water Roux, water, keto flour (see link), > Final Dough, water, 100F/37C, instant yeast, (1 large, lightly beaten) egg, room temp; reserve for wash

of Thai Birdseye chili Peppers, garlic cloves, salt, toothpicks, bamboo skewer, salt, water, cloth, rubber bands, distilled white vinegar

An airtight jar (sterilized by boiling), Raisins (not coated with oil), Water (filtered water), Sugar (If fermentation is slow...)

A container that can be hermetically sealed (sterilize in boiling water), Tea leaves (Earl Grey etc.), Water (filtered water preferred), Sugar, Starter liquid (it will hasten the fermentation), Added sugar (if the fermentation is slow...)

An airtight jar (sterilized by boiling), apple's worth Apple peel and core, Water (filtered water preferred), Fermentation liquid (this will speed up fermentation), Sugar (if fermentation is slow)