Simple recipes for home fermentation

Fermentation is an ancient technique that transforms common foods into delicious treats full of flavor and health benefits. Fermentation not only preserves the food, but it also gives them unique properties that enrich our diet. In this article from Kuoko, we’ll share with you some simple recipes to ferment at home.

1. Homemade Pickles

Pickled cucumbers are one of the simplest and most satisfying ways to start fermenting. To make homemade pickles, you will need:

• Fresh cucumbers (preferably small)
• Water
• Salt (preferably non-iodized sea salt)
• White vinegar
• Garlic
• Fresh or dried dill
• Mustard seeds (optional)

Instructions:

1. Wash the cucumbers well and cut them if you prefer, either into slices or halves.
2. Boil water with salt to completely dissolve the salt, then let it cool.
3. In a clean jar, place the cucumbers, garlic, dill, and mustard seeds.
4. Fill the jar with the saltwater mixture, leaving some space at the top.
5. Add vinegar to taste and seal the jar.
6. Let it ferment at room temperature for 3-5 days. Taste the pickles after 3 days; if they suit your taste, store them in the fridge.

2. Kimchi

Kimchi, a Korean specialty, is a spicy mix of fermented vegetables that can be customized to your preferences. For this basic recipe, you will need:

• 1 Napa cabbage
• 1 carrot
• 4 green onions
• 2 tablespoons of sea salt
• 2 tablespoons of chili paste (gochujang)
• 2 garlic cloves
• A piece of fresh ginger
• 1 teaspoon of sugar

Instructions:

1. Cut the Napa cabbage into quarters and remove the stem. Slice each quarter into thin strips.
2. In a large bowl, mix the cabbage with the salt and let it sit for 1 hour, stirring occasionally to ensure the salt is evenly distributed.
3. Rinse the cabbage with cold water and drain well.
4. Grate the carrot and slice the green onions finely.
5. In a food processor, blend the garlic, ginger, chili paste, and sugar into a paste.
6. Mix this paste with the cabbage, carrot, and green onions.
7. Pack the mixture into a clean jar, pressing it down to remove any air bubbles.
8. Seal the jar and let it ferment at room temperature for 2-3 days. Once it reaches the desired flavor, transfer it to the fridge.

3. Sauerkraut

Sauerkraut is a classic dish from German cuisine, made from fermented cabbage. To prepare it, you will need:

• 1 white cabbage
• 1-2 tablespoons of sea salt

Instructions:

1. Wash and cut the cabbage into thin strips.
2. Place the cabbage in a large bowl and mix with the salt. Let it sit for 10 minutes so that the cabbage releases its juices.
3. Massage the cabbage with your hands to release more juice.
4. Transfer the cabbage to a jar, packing it tightly.
5. Ensure that the cabbage is submerged in its own juice. You can use a weight to keep it under the liquid.
6. Seal the jar and let it ferment at room temperature for 1-3 weeks, tasting occasionally until it reaches the desired flavor.

Benefits of Fermenting at Home

Fermenting food at home is not only a fun and creative way to prepare fermented dishes, but it also allows you to enjoy the benefits of probiotics, which are beneficial bacteria for digestive health. Additionally, you can experiment with different flavors and levels of fermentation based on your personal preferences.
Fermented vegetables, like those mentioned in these recipes, are an excellent way to incorporate probiotics into your diet. Fermentation also enhances the flavor and texture of foods, offering a variety of delicious options to enjoy.

Fermenting at home is an accessible and rewarding practice that transforms common foods into tasty and nutritious options. From pickles to kimchi and sauerkraut, these simple recipes will allow you to explore the world of fermentation without complications. So, give these recipes a try and enjoy the benefits of homemade fermented food. Your stomach and palate will thank you!