Category: Fermentation

Basic Sauerkraut

• 2 lbs shredded cabbage
• 1 T Sea Salt

Basic Kimchi

• 2 heads Napa Cabbage, chopped
• 1-4 inches fresh ginger root, peeled
• Sirachi hot sauce to desired heat

Veggie Mix

• Cabbage
• Carrots
• Zucchini
• Garlic
• Turnip
• Broccoli
• Celery
• (any veggies you like, just shred)

Fermenting experiment and Free videos on how to make fermented veggies from Nourishing Treasures

Fermenting Supplies
1 Liter-

1 liter jar 12 pack-

 

1 liter 6 pack-

1 liter Boss pickler-

1 liter primal pickler-

1.5 liter primal pickler-

2 liter (half gallon)-

Case of 6 2 liter–

2 liter primal pickler-

3 liter-

4 liter (gallon)-

4 liter case of 6-

Caps and ferment lids-

Glass weights-

8 wide mouth lids with fermentation tubes and stoppers-

Plastic caps with silicone seals 4 pack-

Plastic caps 16 wide mouth-

Plastic Caps 8 regular and 8 wide mouth-

Chalk tops 8 pk wide mouth—would be good for water kefir-

Cooking God’s Way Fermentation pack-

Fermenting Book-

Milk and Water Kefir are great ways to build your probiotics in your gut and make some great homemade items at home.

Here is my Water Kefir Recipe

For Milk Kefir:

Put 3 Cups whole milk in quart jar and add 1 Tablespoon of “grains.”  Let sit on counter or shelf for 24 hours.  The curds will separate from the whey.  After 24 hours, pour contents of bottle into mesh strainer and gently move spoon back and forth across strainer being careful to not smash grains.  Milk kefir will drop into container/bowl.   Place grains in next quart jar of milk, repeating the process.  With the kefir in the bowl/container, stir to mix curds and whey. Pour milk kefir into quart jar.  Put the lid and ring on with the lid upside down so it does not seal tightly, and place in fridge for use.

Tip* When washing jars, just use water or use white vinegar and/or peroxide to clean with so the soap does not leave chemicals and bacteria in jar that will kill the grains.