Preserves / July 5, 2017

DIY Fermentation

Lacto-Fermentation Kimchi Recipe

Hey guys! I am so excited to tell you about this class I took this weekend on lacto-fermentation!

Being of Russian-Jewish descent, I grew up on all sorts of fermented goodies including sauerkraut, fermented cucumbers and even fermented tomatoes!

I decided to call my grandpa and ask him what his secret family recipe is so that I can continue the tradition myself. His recipe was a little bit of salt some cabbage and a couple of carrots… yes my facial expression was the same as yours right now!

I realized that if I were to continue our family traditional fermented recipes, I needed to get formal training.

♥PIN THIS FOR LATER♥

vegetables-for-fermentation

That’s when the Tout-Cru! Fermentation Atelier came in! Pedro, the owner of the company Tout-Cru!, was so professional and great at explaining everything, sharing personal fermentation anecdotes and answering all questions.

lacto-fermentation-brochure

First, we got to see him make 2 recipes (carrot/ ginger and kimchi) and then we made our way to our own work stations and proceeded by making some fermented magic ourselves!

Before I give you guys the 2 incredible recipes we made, here’s some quick info on the incredible benefits of adding fermented foods to your diets.

According to the global healing center:

Sauerkraut

Traditional sauerkraut preparation uses water, salt, and cabbage, and very little heat is applied to the final product in order to prevent killing off beneficial microbes. The sour taste comes from lacto-fermentation, or the breakdown of lactose by the probiotic bacteria native to the cabbage. A serving gives you a powerful dose of healthy probiotics that aid digestion, and research has found raw sauerkraut prevents cancer cells from forming. Be sure to purchase raw sauerkraut, or better yet, make it yourself with organic cabbage and Himalayan salt.

Kimchi

This spicy Asian fermented cabbage, similar to sauerkraut, provides you with loads of probiotics. Extensive research indicates it contributes to colon health, lower cholesterol, better thinking, a stronger immune system, healthy skin, and weight loss. Additional research also shows it has anti-oxidative, anti-aging, and immune-supporting properties.

Probiotic rich foods help restore and keep the delicate balance in your intestinal ecosystem. This is why it is so important to include fermented foods to your daily diets.

As you all know by now, I (as my boyfriend likes to call me) am a medical mystery. I have intolerances to so many different foods it’s insane. One thing I have noticed lately is that by adding probiotic rich foods to my diet, I have helped my digestive system incredibly!

Also! Fermentation is an awesome source of probiotics for vegans as many fermented foods are plant based!

One important thing to note though (I learned this the hard way last night) is to make sure not to have a lot of fermented foods on an empty stomach. I forgot to have supper last night (yes I know…sigh) and went over to my grandfather’s to show him the fruits of my fermentation class labour and had several servings of his famous sauerkraut.

I kid you not…! There was a battlefield in my gut all night long. I mean the cramps!!!!! So yes…note to self… EAT SUPPER!!!!!

Anyways, in the fermentation class the most important thing I learned was that it’s SUPER important to weigh out your ingredients so that you know exactly how much salt to add.

DIY Fermentation - Now this is REAL food! Full of probiotic goodness, this easy DIY fermentation process is foolproof and a sure thing when it comes to tummy health! <3 |danisdiys.com.

According to Pedro, we had to weigh out our ingredients first. Above you see my carrot ribbons with grated ginger and to that I added 2% grey salt. Another element that’s really important to remember is that all ingredients should be organic.

carrots-after-adding-some-salt

After just 3 minutes or so we saw the coolest thing happen! The salt had begun to work it’s magic on the carrots and all the water had started coming out. Pedro said that this is the point when we know that our carrots are ready to be canned. So I massaged the carrots into my mason jar (which unfortunately happened to be green, yes I know it looks odd :/)

DIY Fermentation - Now this is REAL food! Full of probiotic goodness, this easy DIY fermentation process is foolproof and a sure thing when it comes to tummy health! <3 |danisdiys.com.

Pedro showed us a cool trick to make sure that the fermentation comes out great each time. He said that you can get a special kit which comes with a special rock and top bit (this he said can be found on amazon) that allows the CO2 to escape but doesn’t allow the oxygen to enter. I don’t have such fancy equipment yet so fingers crossed that my kimchi and fermented carrots come out right!

Tout Cru! has a whole line of awesome products! I can’t wait to get my hands on these bad boys!tout-cru-products


Fermented Carrots with Ginger

  • organic carrots either shredded or ribboned (they have to be thin for the salt to properly penetrate)
  • organic ginger (grated)
  • organic garlic (either roughly crushed whole with the side of your knife or chopped/grated to your liking)
  • 2% of veggie weight salt (grey salt or pink Himalayan preferably- NO ADDITIVES)

Mix all the veggies and add the 2% of the veggie weight in salt.

Wait about 3-4 minutes until you see that the water has begun to escape from the carrots and transfer to your mason jar which (if you can) you would have equipped with the stone to place on top of your mixture and the special top bit to allow CO2 to escape.

Taste your fermented veggies everyday to taste test. Keep in mind that as the fermentation continues the salt will get transformed and the final product will not be as salty.

This is an awesome recipe as it can be used as a base to so many different fermentations. Another thing is that I don’t list out quantities as those are completely up to you and your tastes. I love ginger and garlic so I added a bit more. Pedro also mentioned that you are free to add all the spices you like to this starter recipe and see what taste you like best!


Kimchi

  • organic nappa cabbage (quartered then roughly chopped)
  • organic carrots (they have to be thin for the salt to properly penetrate)
  • ginger (grated)
  • garlic (either roughly crushed whole with the side of your knife or chopped/grated to your liking)
  • Gochugaru, Korean hot pepper flakes (to your liking of spiciness)

  • 2% of veggie weight salt (grey salt or pink Himalayan preferably- NO ADDITIVES)

kimchi-fermentation-preperation

Mix all the veggies and add the 2% of the veggie weight in salt.

Wait about 3-4 minutes until you see that the water has begun to escape from the carrots and transfer to your mason jar which (if you can) you would have equipped with the stone to place on top of your mixture and the special top bit to allow CO2 to escape.

Taste your fermented veggies everyday to taste test. Keep in mind that as the fermentation continues the salt will get transformed and the final product will not be as salty.

Enjoy!

DIY Fermentation - Now this is REAL food! Full of probiotic goodness, this easy DIY fermentation process is foolproof and a sure thing when it comes to tummy health! <3 |danisdiys.com.

Lacto-Fermentation Kimchi Recipe