Happy Friday!! Here are this weeks Fermented Food Friday Five.
The Five will include fermented food tips, seasonal recipes, discounts or general finds on fermentation that I think you’ll love.
Watch the Fermented Food Friday Video or read below.
Fermented Food Tip
Are your ferments slow to ferment this time of year?
During cold weather ferments like sauerkraut, pickles and kombucha can take much longer than usual. Sometimes it seems like they’re not fermenting at all.
The probiotic bacteria and yeasts slow down in colder temperatures, so to get the fermentation process moving along a little faster follow these tips.
- Move your ferments to a warmer spot in your house.
- Move to a higher spot in the house where the air temp tends to be warmer. Like on top of the fridge.
- Place it in the oven with just the light on.
- Use a heating pad like this one. (Especially great for kombucha).
Do you have any tips for fermenting in cold weather? Let me know in the comments below.
Fermented Food Shop Discount
This weekend I’m offering 37% off plus free shipping on my Small Batch Ceramic Fermentation Crocks. I need room for new inventory, so these got to go. I have a limited amount, so once these are gone, they’re gone for good.
Get yours here. No code needed to get the discount.
Fermented Food Of The Week
Carrots are in season this time of year. You can ferment them into carrot pickles for a crunchy, probiotic snack or add them to your cabbage when making sauerkraut to add a touch of sweetness and flavor.
Get My Thai Carrot Sticks Recipe Here.
What’s In My Fridge?
I didn’t make anything new this week, because my fridge is packed with 3 mason jars of Pineapple Turmeric Sauerkraut , Carrot Pickles and a few mystery jars that I seriously need to do something about.
It’s time to Spring clean my fridge.
Fermented Food I can’t get enough of…
I can’t get enough of this lacto-fermented dill relish. I’ve been putting it in tuna salad, deviled eggs and tartar sauce.
Happy Fermenting!
Danielle
Thanks for this it’s quite chilly in the UK at the moment and my current batch of pineapple and turmeric seems to be takin ages..
. Have you any ideas/hints on using fresh horseradish in a sauerkraut I’ve got one on the go with garlic and obvs cabbage but it doesn’t seem to be producing much liquid.. I’ve looked online for recipes there’s NOT much out there.
You’re welcome!
Try pounding the cabbage down to get more liquid out of it. The horseradish won’t provide liquid, because it’s on the dry side. If that doesn’t work, make a salt brine and add to it so it’s completely covered. Salt brine is 2 tablespoons of salt to 4 cups of water.
Thank you.. I love horseradish and I’m really hoping it works as a kraut 😊
I’m fermenting a pineapple, ginger, turmeric shrub. I spilled a little too much peppercorns and pieces and have tried to fish as much as I can out but still lots in there. It takes 5 to 7 days. Remains to be seen what I produce.
That sound delicious!
Hi Danielle – My ferments were going very slowly, so I put them out on the balcony which gets the afternoon sun. I covered them with a thick blanket, but this did the trick. After three days – beautiful fermented kumquats (from a bush in the garden), kumquat fermented jam (Oh yes!!!) and grated beetroot with caraway seeds and NO salt!!!
Hi Karen – When I lived in the UK I used to put my ferments (yoghurt) in an airing cupboard, but I guess nowadays most people have convection boilers, so no hot water cylinders. Even in the UK there are sunny days in winter, so put your bottles on a window sill in the sun, ensconced in a wool blanket and see what happens. Good luck. Fermented horseradish? Most certainly. Just think of Poland and all those Soviet Union countries where it is very common. Does a great job on eradicating parasites.
Great advice! Thank you for sharing :)