THINGS I REGULARLY FERMENT, AND MORE:

Ginger Bug: 

  • 2 tsp sugar, raw cane sugar or similar
  • 2 tsp grated ginger (peel and all) 
  • 1 cup spring/filtered water
  • mason jar or similar
  • Tea towel, muslin or any similar tight weave cloth

      Combine and stir ingredients. Cover with tight weave cloth and rubber band. In a day or 2 bubbles will form- Use a few spoonfuls in any cool beverage, water, tea, whatever. You’re gonna be happy you did. You can also add cranberries or other gems to mix it up. To keep it going, add equal amounts sugar/ginger (daily or every 2nd day) and additional water as needed. If you don’t feed it and keep it active it will get a yeasty, yucky film (discard and start anew)- not to worry going forward, use your nose and your eyes to determine your new friends health and vitality.    A few notes: must be added to cool beverages to reap the probiotic benefits. If you would like to use the ginger bits in your other foods, you may want to peel the ginger, leaving the peel in large pieces so you can easily extract the grated gingery bits- add to smoothies or any recipe calling for ginger. I recommend getting the skin/peel into the ferment to get the process going effervescent and active.

 

Sauerkraut (many varied types)

 

Kimchi

 

Kombucha - Go here to learn more: www.kombuchakamp.com

 

Pickles

 

Peppers:  the following recipe via @ediblearia 

Naturally Pickled (lacto-fermented) Jalapeños

 

    1. 2-1/2 cups filtered water (there will be some leftover, keep or discard as you choose)

      1 ounce (by weight) sea salt

      1. 3-1/2 cups fresh jalapeño peppers

        1. 1/3 cup onions, chopped

          1. 4 cloves garlic, peeled & bashed

            1. 1/3 cup

              1. fresh oregano (stems & all), Mexican if available (optional)

                1. 1/2 teaspoon cumin seeds (optional)

                  1. 1 teaspoon coriander seeds (optional)

                    1. 1 teaspoon black peppercorns (optional)

                      1. 1 tablespoon raw cane sugar (optional)

                       

                       

                      NOTE: For food safety reasons, it is imperative that you maintain a 20:1 ratio of water to salt and keep the peppers submerged until consumed. Properly prepared and stored, the peppers should keep up to about 3 months.

                      Bring water to a boil then remove from heat.  Add salt and stir to dissolve. Set aside until cooled to room temperature.

                        Cut the stem end off the peppers and (optionally) scoop out the seeds and ribs with an old-fashioned vegetable peeler.

                          Using a sharp knife, slice the peppers about 1/8-inch thick and pack into a sanitized 1 quart mason jar. Leave about 2 inches of headroom. 

                            Add the herbs, spices and vegetables (and sugar, if using) then pack down, leaving about 1 inch of headroom.

                              Place a sterile weight inside the jar (I use a small ceramic disc) then fill with brine almost to the very top.

                                Lightly screw the top on the jar (leave it loose so that air can escape).

                                  Allow the jar to stand at room temperature (ideally between 72 and 78 degrees) for 5, days then transfer to refrigerator (the peppers will have turned from bright to pale green during this process).

                                    Salsa- Like I told @wtfudgecicle: 

                                    Make salsa, add some whey, set on countertop (covered with a cloth) for awhile. Serve chilled if you like.

                                     

                                     

                                    Yogurt

                                    Kefir

                                     

                                    Kefir Leban Cheese

                                     

                                    Sourdoughs

                                     

                                    Cultured Cream/Buttermilk/Butter