The cooler temperatures have us thinking about apple cider, cozy blankets — and fermentation. Winter can be a little too cold, summer can be a little too hot, but mild autumn is just right for making crocks of healthy lacto-fermented pickles like kimchi and sauerkraut, or brewing your own beer, kombucha, or even vinegar. Whether you're a first-time fermenter or a yogurt-maker looking to expand your horizons, these nine recipes will get you started.
FRUITS & VEGETABLES
• 1 Preserved Lemons: Salt, fresh lemons, a jar and 30 days are all you need to produce preserved lemons, which add a savory brightness to everything from stews to salad dressings.
• 2 Kimchi: Pungent, garlicky kimchi can be divisive, but if you're in Camp Kimchi, making it from scratch means you can tailor it to your taste.
• 3 Sauerkraut: Making sauerkraut is a great introduction to lacto-fermentation, as the process is simple, the ingredient list is short and the results are so much better than store-bought.
DAIRY
• 4 Yogurt: The transformation of a pot of warm milk to a thick mass of creamy yogurt is nothing short of magical!
• 5 Crème Fraîche: Easy, quick, and doesn't even require a thermometer.
BEVERAGES, ETC.
• 6 Beer: Emma's adventures in beer brewing are inspiring, from brewing to fermenting to tasting.
• 7 Ginger Ale: Create your own carbonated soda without any special equipment.
• 8 Kombucha: This fermented tea is pricey in stores; make your own version for much less.
• 9 Vinegar: Wondering how to use up the opened bottles of post-party wine you'll inevitably collect over the holidays? Give them a second life as vinegar.
Related: The Complex World of Food Fermentation: Fish Sauce
(Images: See linked posts for full image credits)
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Is there meant to be a link to a ginger beer recipe? Thats the one I'm on the hunt for :)
How are the lemons different after fermentation? Some of these seem a little difficult but I the lemon one is definitely something I can tackle first. Just curious how they will be.
Ooh, yum! It's worth noting that you should not make vinegar in the same space as other ferments. Vinegar mothers can be quite aggressive and contaminate other ferments in the same space.
real ginger beer is made with something called a ginger beer plant, it's the same idea as the SCOBY you'd use to make kombucha, but it looks more like kefir grains (like loose cottage cheese curds). We ordered some online and have been experimenting; it smells way better than the stuff you can get at the grocery store.