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Food Recipes

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Juniper Kraut

INGREDIENTS:

  • 2 Medium sized heads Organic Cabbage, shredded
  • 1 Tsp Caraway Seeds
  • 1 Tsp Dill Seeds
  • 1 Tsp Juniper Berrys
  • Real Salt, salt shredded cabbage to desired taste

DIRECTIONS:

  1. Chop or grate cabbage, with or without the hearts.
  2. Sprinkle salt on the cabbage as you go. Salt pulls water out of the cabbage to create brine that allows it to ferment without rotting. About 2 Tbsp per 3 pounds of cabbage is a rough guideline, but add more or less to your liking.
  3. Use a masher to help pull the water out faster if desired.
  4. Combine your ingredients in your food fermentation kit and pack the cabbage down tight on all sides with the wooden masher.
  5. If natural brine does not cover the sauerkraut fully, add you own brine until the cabbage is fully submerged. About 1 Tbsp of salt per cup of warm water.
  6. Cap with airlock lid and place on counter and ferment for a two weeks

City O' City Kimchi Recipe

City O’ City Kimchi Recipe

COMPLIMENTS OF CITY-O-CITY, DENVER, CO

  • KIMCHI

o   One Large Napa Cabbage (7.5#’s roughly), julienne

o   Diakon Radish (2#’s), julienne

o   ½ Cup Kosher Salt

  • KIMCHI MARINADE

o   2 Red Onions, minced

o   1/4 Cup Kosher Salt

o   5oz Sambel Oelek Chili Paste

o   2 Cups Mirin Rice Wine

o   ¼ Cups Ginger, minced

o   ¼ Cup Sugar

o   2 Limes, juiced

Kimchi is a fermented cabbage and best after a week or two of sitting. Start by cutting the cabbage in half lengthwise, remove the core, then starting top to bottom thinly julienne the cabbage. Peel and julienne the diakon about 4 fingers in length. Mix diakon and cabbage together and rinse thoroughly. Toss mixture in salt, place in colander, set in a larger bowl and set aside. You want to soak the cabbage in the salt for 4 hours to extract excess water. Stir the mixture around occasionally. After 4 hours, thoroughly rinse all the salt from the cabbage and squeeze to remove as much liquid as possible.

Meanwhile, mix all ingredients from the marinade. After rinsing salt and squeezing excess liquid from the cabbage, toss in the kimchi marinade till evenly distributed. Pack all mixed ingredients in your food fermentation kit. Once you put the kimchi in the kit, pack it down tight, and securely place your lid on. Fill the airlock with water, and plug it in the hole in the lid. This will allow gases to escape during fermentation, while keeping oxygen out- keeping your ferment mold free.

Container can then be placed safely away from direct sunlight for 1 to 3 weeks.

Curried Cauliflower Kraut

Ingredients:

1 medium cabbage, cored and chopped
1/2 head cauliflower or more, broken into small florets
3 carrots, chopped
1 small onion, chopped
4 cloves garlic, minced
1 tablespoons sea salt, sprinkle on cabbage as you chop
1.5 tablespoons curry powder
1 teaspoon cayenne pepper, optional

Directions:

1.) Chop cabbage and salt in large bowl. Massage or pound cabbage to begin ‘weeping’. Allow cabbage to ‘weep’ for at least 30 min; this allows natural brine to form.
2.) Prepare and mix other ingredients with cabbage in bowl.
3.) Use wooden muddler to and pack ingredients tightly in Fermentation Creations Food Fermentation Kit – ½ gallon mason jar, removing any air bubbles and bringing brine to the top. Add brine if necessary (1 cup to 1 tsp salt).
4.) Allow 2 inches of open space from lip of jar. Affix the airlock lid on the jar and ferment for 2 weeks at room temperature. When done fermenting replace airlock with cork, or use a wide mouth lid, and refrigerate.

Ferment will keep for 3+ months as long as food is kept submerged under brine.

Ginger-Chi

Ingredients:

-two medium-sized cabbages or one large (preferably Savoy or Napa)

-2 to 3 inches of freshly grated ginger root

-one onion

-one leek

-one to two Radishes (preferably Daikon)

-a couple of carrots

-a couple of garlic cloves

-one hot pepper

Instructions:

  1. Chop cabbage, with or without the hearts.
  2. Sprinkle salt on the cabbage as you go. Salt pulls water out of the cabbage to create brine that allows it to ferment without rotting. About 2 Tbsp per 3 pounds of cabbage is a rough guideline, but add more or less to your liking.
  3. Use a masher to help pull the water out faster if desired.
  4. Slice up and add the carrots, onions, leeks, garlic, pepper and radishes.
  5. Grate and add ginger
  6. Combine your ingredients in “Food Fermentation Kit” and pack the cabbage down tight on all sides with the wooden masher.
  7. If natural brine does not cover the gingered kimchi fully add you own brine until the cabbage is fully submerged. About 1 Tbsp of salt per cup of warm water.
  8. Cap with “Airlock Lid” and place on the counter for one to three weeks.

Dilly Beans

Dilly Beans:

Ingredients:

3 ½ Cups of Green Beans

Handful of Dill

1tsp of Mustard Seed

1 Tbsp of freshly grated Horseradish

2 Garlic cloves

2 Tbsp of Whey

3 Tbsp of salt

Fill mason jar with a quart of water and dissolve 3 Tbsp of salt and add whey. Add spices and herbs along with green beans and submerge in brine. Cap the dilly beans with your Fermentation Creation airlock lid, set on the counter for a week or two and enjoy!

Curtido

Ingredients:

  • 1 Large Cabbage (Red Cabbage for color), shredded
  • 2 Carrots, chopped or grated
  • 1-2 Shallots, chopped
  • 1 Jalapeno, seeded and chopped
  • 1 cup Pineapple, deseeded and chopped
  • 1 tablespoon Dried Oregano
  • ½-1 teaspoon Red Pepper Flakes
  • About 1 tablespoon of Mineral Salt (I use Redmond’s Real Salt)

Instructions:

  1. Chop or grate cabbage, with or without the hearts.
  2. Sprinkle salt on the cabbage as you go. Salt pulls water out of the cabbage to create brine that allows it to ferment without rotting.
  3. Use a masher or massage cabbage with hands to help pull the water out faster if desired.
  4. Combine the remaining ingredients with the salted cabbage and mix together. Omit or increase the amount of red pepper flakes and jalapeno to desired taste. Place mixed ingredients in your food fermentation kit and pack the cabbage down tight on all sides with the wooden masher.
  5. If natural brine does not cover the curtido fully, add you own brine until the cabbage is fully submerged. About 1 Tbsp of salt per cup of warm water.
  6. Fill airlock to fill line with water, cap the jar with the airlock lid and place on counter and ferment for 1 to 2 weeks.

Probiotic Salsa

INGREDIENTS:

  • 8 Tomatoes, chopped
  • 3 Jalapenos, diced
  • 1 Onion, diced
  • 1 Clove Garlic, diced
  • 3 Tbs Lemon Juice
  • 1 Tsp Cumin
  • 1 Tsp Oregano
  • 1 Tsp Cayenne, optional
  • 3 Tsp Real Salt

DIRECTIONS:

Prepare all ingredients in a mixing bowl. De-seed the jalapeno before dicing if you want your salsa to be less spicy.  Once all ingredients are mixed together, pour them in the food fermentation kit.  You can use a couple quart size wide mouth jars (if you have multiple airlock lids) or use a half gallon wide mouth jar. No starter culture is necessary as natural probiotics are already present in the veggies, however you can add one if you like (see starters). Assemble your lid on the jar. Take airlock and fill with water up to the fill line, recap airlock, and secure airlock in the lid. Allow the salsa to ferment for 3 to 5 days at room temperature.

Once done fermenting, cork the lid with a rubber cork, or use a wide mouth metal lid to maintain freshness. Refrigerate and enjoy.

Mango Pickle

Ingredients:

  • 5-6 small or medium sized raw mangoes
  • 1.5 tbsp split fenugreek seeds/methi dana
  • 1.5 to 2 tbsp split mustard seeds/rai dana (optional)
  • 2 tbsp fennel seed whole or coarsely ground
  • 1.5 tbsp nigella seeds/kalonji
  • 1 or 1.5 tbsp turmeric/haldi
  • 1.5 to 2 tbsp red chili powder/lal mirch powder
  • Salt to taste
  • Mustard oil as required
INSTRUCTIONS
  1. Rinse and wipe the mangoes dry.
  2. Dice the mangoes. discard, compost, or plant the seeds.:-)
  3. Mix all the spices, spice powders and salt with the diced mangoes.
  4. Mix well so that the spices get evenly coated on the mangoes.Kkeep the spiced mango mixture in the sunlight for 3-4 days.
  5. Cover with a thin muslin to protect from dust.
  6. After 3-4 days, add the mangoes to the food fermentation kit.
  7. Pour mustard oil till it just about covers the rim of the mangoes up to ½ inch or 1 inch.
  8. Stir and mix well.
  9. Store the pickle in the food fermentation kit for 3-4 days.
  10. After 3-4 days you can start having the mango pickle.
  11. Serve the mango pickle with your dal-rice, curd-rice, parathas & veggie dishes.
NOTES
1. You can choose to add more red chili powder if you want a spicy and hot pickle.
2. Keep the jar and the plates everything clean. You can make the mango pickle without sun.  Just mix everything and pour the mixed mango-spice powders in the food fermentation kit. In this case you heat the mustard oil till it starts smoking and once cool, you add it to the spiced mango pieces. Cover with a 1 inch layer of mustard oil. Always keep the mango pickle covered with a layer of mustard oil.  Allow the mango pickle ferment for 2-3 days. Just note there will be moisture in the mango pieces as they are not dried by the sunlight.

Fermented Cranberries

INGREDIENTS:

  • Cranberries – 12 ounce bag
  • 1 Orange – juiced
  • 2 inches of Ginger – grated
  • 2 Tbsp Honey
  • Redmond Real Salt
  • 1 Cinnamon Stick
  • 3 Cloves

DIRECTIONS:

Prep the Goods: halve cranberries and place in a bowl. Juice the orange over the cranberries and combine the remaining ingredients except salt until evenly mixed. Fill the Jar: Place the cranberry ferment mixture in a quart size mason jar. Prepare a brine (salt water) solution combining 1 Tbsp of Redmond Real Salt with 1 1/2 cups of non-fluridated water (distilled, spring, or well is a safe bet). Pour brine over the top of the cranberries until all the ingredients are submerged. Seal and Set: Fill airlock with water to fill line. Affix the airlock lid to jar and ferment for 5 days at room temperature. Then cap, refrigerate and enjoy!

 

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