Fermented Food Recipes

Remove outer leaves from cabbage and set aside one clean leaf. Quarter the cabbage and remove the core.

Slice cabbage thinly and place in a large bowl. Add salt and massage firmly for 5-10 minutes until cabbage becomes limp and releases liquid.

Pack cabbage tightly into a clean quart jar, pressing down after each handful. Pour any liquid from the bowl over the cabbage.

Place the reserved cabbage leaf on top and press down. Add a weight to keep cabbage submerged below the brine.

Cover loosely with a cloth or loose lid. Place in a cool spot (65-75°F) away from direct sunlight.

Check daily, pressing down to release bubbles and keep cabbage submerged. If needed, add a small amount of 2% salt brine.

Start tasting after 5 days. When it reaches your desired tanginess (1-4 weeks), seal and refrigerate.

Cut cabbage lengthwise into quarters, then into 2-inch pieces. Place in a large bowl.

Sprinkle salt over cabbage, massage lightly, and let sit for 1-2 hours, turning occasionally. Cabbage should wilt significantly.

Rinse cabbage 3 times under cold water to remove excess salt. Drain well in a colander for 15-20 minutes.

Make the paste: combine garlic, ginger, gochugaru, fish sauce, and sugar in a small bowl.

In a large bowl, combine drained cabbage, green onions, carrot (if using), and paste. Mix thoroughly with gloved hands.

Pack tightly into a clean jar, pressing down to remove air pockets. Leave 1 inch of headspace.

Cover loosely and let ferment at room temperature for 1-5 days, pressing down daily. Taste daily after day 2.

When tangy enough for your taste, seal and refrigerate. Flavor continues to develop over weeks.

Dissolve salt in water to create the brine. Set aside.

Wash cucumbers well, trim the blossom end (important for crispness), and pack into a clean quart jar.

Add garlic, dill, peppercorns, and leaf (if using) around the cucumbers.

Pour brine over cucumbers, making sure they're completely submerged. Leave 1 inch headspace.

Add a weight to keep cucumbers under brine. Cover loosely.

Place in a cool spot. Fermentation should begin within 1-3 days (you'll see bubbles).

Start tasting after 4-5 days. Half-sours are ready in about 1 week, full sours in 2-3 weeks.

When pickles reach desired flavor, seal and refrigerate to slow fermentation.

Combine tomatoes, onion, jalapeños, garlic, and salt in a bowl. Mix well.

Pack mixture into a clean pint jar, pressing down to release juices. Leave 1 inch headspace.

The salsa should release enough liquid to nearly cover itself. If not, add a tiny bit of 2% brine.

Press plastic wrap directly onto the surface of the salsa, then cover jar loosely.

Let ferment at room temperature for 2-3 days, pressing down daily.

When salsa tastes tangy and bright, stir in cilantro and lime juice.

Taste and adjust seasonings. Refrigerate and use within 2 weeks.

Combine cabbage, carrot, onion, oregano, and red pepper flakes in a large bowl.

Add salt and massage for 2-3 minutes until vegetables begin to soften and release liquid.

Add vinegar and mix well.

Pack into a clean quart jar, pressing down firmly. Vegetables should be submerged in liquid.

Cover loosely and let sit at room temperature for 1-3 days, depending on desired tanginess.

Taste daily. Curtido can be eaten after just a few hours but develops more flavor with fermentation.

Refrigerate when ready. Keeps for several weeks.