Turmeric Root, Fermented1/15/2016 27 Comments Turmeric (also correctly known as tumeric) root is a very powerful anti-inflammatory, and has many other health benefits. The very best results are achieved when drinking a bit of the brine, and chewing a bit of the root, along with a spoonful of organic oil and a dash of pepper on a daily basis. Read the full story below the directions. Ingredients:Fresh Turmeric Root
Jar:2 Liter Probiotic Jar
Brine:2% Brine
Temperature:68-72ºF
Ferment:5-7 Days | |
Dandelion Buds, Fermented!5/2/2015 3 Comments | Ingredients:
3 cups of Dandelion Buds, unopened, picked when sunny
(just in case of mold)
Peel and juice of one whole organic orange
3/4” cube of ginger, chopped/sliced/julienne
1-2” stick of cinnamon
2 tsp cardamom seeds
1-2 cloves garlic
1 fresh bay leaf
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Ginger ~ Pickled and Delicious!2/12/2015 9 Comments Ingredients: Young Ginger Root (not woody)
Jar: .5 to 1 Liter Probiotic Jar
Brine: 2% Brine
Temperature: 68-72ºF
Ferment: 5-7 Days
Preparation:
1. Scrape peel off ofginger root with the edge of a spoon or paring knife. Young ginger peels very easily this way without taking too much off. Break sections where necessary to get in to remove the peel.
2. Cut off any tough spots, or "healed" ends from prior breakage. Keep only the soft clean flesh of the ginger root.
3. Use mandolin or vegetable peeler on very thin setting to slice the ginger root. Food processors clog with the fiber, so a manual slicer works much better. | |
Brussel Sprouts with Optional Caraway Seed1/29/2015 5 Comments 
Ingredients:Brussel Sprouts to fill Probiotic Jar
Optional:1/2 tsp. caraway seed
Jar:1 Liter (recipe easily multiplied for larger size Jar)
Brine:2%
Temperature:68-72ºF on Countertop Phase, Below 55ºF for 6 weeks, or in refrigerator for 12 weeks.
Ferment:5-7 Days (Countertop), 6-12 Weeks (Cold)
This is a seriousrecipe for people who really want to feel better fast. It's powerful stuff; take it seriously and don't overuse it. A sip a few times a day is enough, and work your way up. Ready to Use:One week, but the longer, the better. The heat will mellow a bit over time. Ingredients:
Equal Amounts:
Hot Pepper, cleaned with or without seeds
Horseradish, peeled
Onion
Garlic, peeled and ends trimmed
Ginger, peeled
All ingredients sliced, chopped, or grated.
Carrots and Beets with Rosemary and Thyme11/17/2014 4 Comments
This recipe was inspired by a recent conversation with Lauren Temkin from Cultured and Saucy. Ingredients: 2 Lbs. Carrots
2 Lbs. Beets
1 sprig Rosemary
1 sprig Thyme Optional: This would also be delicious with cinnamon and clove, or ginger and garlic.
Jar:2 Liter
Brine:2%
Temperature:68-72ºF Ideal Range
Ferment:5-7 days
This recipe was invented by my mother, Catherine Endersby. She has really become excited about fermenting as part of her healing process, and is always looking for new exciting combinations to create. When I tried this one, I was surprised at the way the combination of flavors played out as Isavored the experience. Ingredients: Carrots, leeks, ginger & fresh baby dill
Jar: 1.5 Liter
Brine: 2%
Temperature:68-72ºF Ideal Range
Ferment: 5-7 days
Granola with Dates, Pecans, and Coconut10/8/2014 12 Comments Granola ~ Raw, Lacto-Fermented, Dehydrated & Gluten FreeJar:2 Liter Jar
Brine:None
Ferment:2-3 Days
Dehydrate:48-72 Hours
Ingredients:
5 1/2 cups raw or cooked gluten-free organic rolled oats
1 1/3 cups unsweetened organic coconut flakes or shreds
1 1/3 cups organic dried gluten-free fruit mixture (dates, raisins, any mix will do)
1 1/3 cups pecans (or slivered almonds or other nuts or seeds you love)
2 tea. Himalayan Pink Salt or sea salt
1 1/3 cup warm water (room temperature)
1 2/3 cup whole-fat grass-fed raw-milk yogurt (or kefir or cultured buttermilk)
1 1/2 tea. cinnamon
1/2 tea. nutmeg or cardamom
1/3 cup local rawhoney (or buy at www.alaskawildhoney.com)
1/3 cup butter
1/3 cup coconut oil | |
Berry Syrup10/8/2014 13 Comments
(adapted from Nourishing Traditions) A delicious, healthful substitute for pancake syrup and ice cream topping! Try with Probiotic Ice Cream! (coming soon!) Ready to Eat:two days Ingredients:
8 cups (2 lbs) fresh or frozen blueberries, raspberries, or
any berry except strawberries, or a mixture of berries
24 grams Himalayan Pink Salt (4 tsp)
100 grams of Rapadura, or other whole sugar Jar:1 Liter
Brine:not applicable
Ferment:48 hours
Temperature:68-72ºF
Ginger Soda (Lacto-Fermented)10/7/2014 14 Comments
To make Ginger Soda, you will need anongoing
Ginger Soda "starter" or "bug".
You can drink the starter,
but it tends to be very strongly flavored.Ingredients:
1/2 Pound Fresh Ginger root
Ginger Bug
Cane Sugar
Sucanat/Rapadura
Himalayan Pink Salt
Juice and zest of 2 lemons or limes
Jar: 5 Liter
Brine: Not Applicable
Temperature: 68º-72ºF
Ferment: 7 Days
Ginger Bug (Lacto-Fermented)10/7/2014 1 Comment
This Ginger Bug recipe is a great starting point for several different fantastically flavored drinks.
Recipe: Ginger Soda
Ingredients:
1/2 Pound Fresh Ginger root (organic)
Cane Sugar
Sucanat/Rapadura
Himalayan Pink Salt
Jar: 1 Liter
Brine: See Step #4 Below
Temperature: 68º-72ºF
Ferment: 7 Days
Sauerkraut Juice (Cabbage Kvass)8/13/2014 5 Comments Ingredients:
4-5 lbs. Finely sliced, grated, or chopped (shredded) Cabbage
Optional:
(Suggestions for different flavors)
Caraway Seed (just a tablespoon), and/or
Onion (chunk up a whole onion, any type), and/or
Garlic (several cloves)
Jar:
5 Liter (or smaller-adjust amount of cabbage if using a smaller Jar)
Brine:
2% (20 grams of Himalayan Pink Salt per liter of water)
Ideal Temperature:
68-72ºF
Ferment:
7-9 days on counter, and another 12 weeks in the refrigerator, or another 6 weeks at 55ºF
Beet Kvass ~ Orange Spiced5/31/2014 5 Comments Ingredients:
6-8 medium beets (with tops removed for one week)
3" stick of cinnamon
1" cube of ginger, thinly sliced 4 whole cloves
1 tsp. allspice berries
1 tsp. brown mustard seeds
1 tsp. peppercorns
1 tsp. cardamom seeds
zest of one orange (peel with vegetable peeler)
juice of one orange
Jar:3 Liter (halve recipe for 1.5 liter Jar or double for 5 Liter Jar) Brine:2% Brine: 40 grams Himalayan Pink Salt in 2 Liters water72º-78ºF (a little warmer than most)
Ferment:7-9 days
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Garlic (Lacto-Fermented)5/31/2014 11 Comments
Ingredients:
Garlic cloves (organic or non-irradiated)
Jar:1 Liter Jar (or smaller)
Brine:2%
Ferment:7 days at room temperature (68-72ºF) Salsa ~ Chunky Tomato5/14/2014 11 Comments This awesome fermented tomato salsa is so easy to make you won't believe it. And delicious? You bet! Ready to Eat: two days Ingredients:
3 medium ripe tomatoes
1 medium sweet onion
1 lime (juiced)
1-2 small jalapeños (or more)
2 garlic cloves, minced
1/2 cup fresh cilantro leaves
2 grams of Himalayan Pink salt (1/2 scant teaspoon if you must measure) Jar: 1 Liter
Brine: not applicable
Ferment: 48 hours
Temperature: 68-72ºF
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Mayonnaise (Lacto-Fermented Whole Egg/Egg Yolk)3/3/2014 11 Comments
Before we get right into making Mayo, I want to point out a few safety-related ideas. In this recipe, I am using fresh fertilized pastured eggs that were plucked from under the free range healthy hen this very morning. If you are using store-bought eggs, you should have concerns about the safety of using raw eggs including the whites. If you must use store-bought eggs, go for organic eggs that are the freshest you can find, and use two or three yolks instead of one whole egg. Ingredients:
1 large room temperature egg (add water to make 1/4 cup total egg & water [critical for emulsifying]) or two XL yolks or 3 L yolks
1 tsp. dry or prepared mustard
1 Tbs. fresh organic squeezed lemon juice
8 fl.oz. oil total: Choose a nice neutrally-flavored oil such as organic sunflower oil, or a light olive oil, or my new favorite, avocado oil
1.5 fl.oz. of your oil can be Expeller Pressed Coconut Oil from Tropical Traditions ~ melted butnothot (which in the refrigerator later will make your mayo a little bit stiffer, which I like)
Salt to taste
Jar:1/2 Liter Jar holds 2 batches
Brine:Not applicable
Ferment:3-5 hrs. (if you're very brave, with very fresh eggs, up to 24 hours)
Temperature:68-72º F
Optional:Garlic brine1 tsp. (to taste) or Fermented Lemon (use just the liquid from the ferment if you mind tiny bits of lemon blended into the mayo), added after fermenting before moving to refrigerator Garden Medley Kvass1/2/2014 5 Comments
This recipe is adapted from Linda Cox of Bread to Perfection in North Canton, OH.
Used by permission. Thank you, Linda! Ingredients:
1 baseball sized tomato ~ quartered
100 g (grams) peeled cucumber (pickling or salad) chopped into 1" slices
65 g carrot ~ finely shredded
250 g fresh cabbage ~ finely shredded
25 g coarsely chopped Kale
25 g chopped Parsley
100 g cubed beets
Optional:Fresh stevia leaves (or you could add processed stevia to taste after ferment)
Jar:3 Liter Jar
Brine:2%
Ferment:5-7 days on counter, then into the refrigerator for 11 weeks
This recipe is adapted from Linda Cox of Bread to Perfection in North Canton, OH.Used by permission. Thank you, Linda! Ingredients:
25 g ginger ~ chopped into 1" pieces
250 g fresh cabbage ~ finely shredded
100 g coarsely chopped Kale
500 g cubed beets
Jar:3 Liter Jar
Brine:2%
Ferment:7-9 days Preserved (Fermented) Lemons12/10/2013 7 Comments
Ingredients:
12 organic lemons*
1/2 Cup Himalayan Pink Salt**
Jar:1 Liter Jar (or double the recipe in a 2 Liter Jar)
Brine:None
Ferment:14 days at room temperature (68-72ºF) Green Beans11/21/2013 3 Comments
Ingredients:Freshly picked green beans
Optional: 1-2 medium sprigs of fresh rosemary, basil, or 1 dill head (or 2 fresh sprigs of dill)
Jar:Recommend 1.5 to 2 Liter Jar
Brine:2% Brine
Ferment:7-10 days
Temperature:68-72ºF Ideal Range These green beans were fermented a little more than two months ago. They are delightfully crunchy and full flavored! Carrot Sticks Herbed (or Not!)10/10/2013 2 Comments
Carrots are possibly the easiest vegetable to prepare for fermenting, and is great place for beginners to get their feet wet. Whether prepared as sticks or shredded(recipe here), it's an easy ferment to put together, and is ready to eat in a week or so! One of the lovely things about fermenting vegetables is that any herb that is good with the vegetable when cooked or raw is also good with it when fermented. Dill or ginger are also good with carrot sticks. Carrots are even amazing without any herbs at all! Ingredients:
Carrots sliced lengthwise into quarters, trimmed to length desired
Optional:
A sprig of fresh chocolate mint (or sprig of dill or small slice of ginger [powerful and goes a long way])
Jar:1.5 Liter Jar (Or double the recipe in a 3 Liter Jar)
Brine:2%
Ferment:7-9 days
Ingredients:Cleaned, peeled beets with tops removed, and coarsely grated
Optional: 1 ~ 2 inch cinnamon stick, 2 whole cloves, and 1 allspice berry
Jar:1 Liter Jar
Brine:Self-brining
Ferment:5~7 days
Traditional Dill Pickles8/11/2013 25 Comments
Ingredients:Freshly picked pickling cucumbers, all roughly the same size. (Don't put big and small cukes in the same jar)
2-3 heads of garlic, with cloves & separated, the roots trimmed, and peeled (smack-peeling is fine)
2-3 dill heads (or 4-5 medium sprigs)
Suggested Spice Blend: (Dill pickles with only garlic and dill are delightful; spices totally optional)
5 tsp. coriander seeds
1 tsp. whole cloves
1 tsp. mustard seed
1" of cinnamon stick
1 tsp. allspice berries
1 tsp. peppercorns
1 tsp. fennel seeds
1/2 tsp. red pepper flakes (if you like a little heat, or more, to taste)
1 bay leaf
OR
3 TBS Frontier's Organic Original Spicy Pickling Spice
To promote crunchy pickles:
2 grape leaves, OR
4-5 Raspberry, cherry, or blackberry leaves, OR
2-3 white oak leaves(identifying a white oak tree)
Jar:5 Liter Jar
(For smaller jar, mix dry whole spices as listed above, then use appropriate portion of spices)
Brine:3.5% Brine
for half-sour, or 5% Brine for full sour pickles
Ferment:7-12 days (Skinny pickles take less time, and large pickles take longer. Also affected by temperature range.)
Temperature:68-72ºF Ideal Range
Sauerkraut (Original German Style)7/24/2013 49 Comments
A favorite addition to sauerkraut is caraway seed. Whole caraway seed adds a wonderful flavor to sauerkraut, but use sparingly ~ A little goes a long way! Be sure the seeds are whole and not powdered. Ground spices harbor more mold and can contribute to spoilage in a new ferment.Ingredients: Cored and finely sliced cabbage (food processor or mandolin on narrowest slicing setting)
Optional: ¼ tsp. whole caraway seed/pound cabbage
Jar: Recommend 2 to 5 liter Jar
Brine: Self-brining
Ferment: 8-10 days active, 2-3 months total Carrots with Chocolate Mint7/17/2013 5 Comments
This recipe is adapted from Linda Cox of Bread to Perfection in North Canton, OH.
Used by permission. Thank you, Linda! Ingredients:
Trimmed and grated carrots (or sliced or sticks)
Optional:
A sprig of fresh chocolate mint (or dill or small slice of ginger [powerful and goes a long way])
Jar:.75 or 1 Liter Jar (Or double or triple the recipe in a 2 or 3 Liter Jar)
Brine:2%
Ferment:7-9 days | RSS Feed Recipe ListHere you will find the most delicious, health-boosting concoctions on planet earth! You are sure to experience both a delightful sensation on your taste buds as well as a happy tummy!
Beet Kvass
Brussel Sprouts
Berry Syrup/Sauce
Carrots (Grated) with Chocolate Mint
Cabbage Juice
Carrots & Beets with Rosemary & Thyme
Carrot Sticks (Herbed or Plain)
Carrot (Grated) with ChocolateMint
Dandelion Buds
Dill Pickles (Traditional)
Fire Cider
Garden Medley Kvass
Garlic
Ginger Soda
Ginger Bug (Starter)
Granola
Green Beans
Lemons
Mayonnaise
Ranch Dressing
Salsa ~ Chunky Tomato
Sauerkraut
Sauerkraut Juice
Turmeric Root
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Deserts
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How ToThe success of every recipe shared on this site is dependent on the proper application of anaerobic pickling techniques. These recipes are designed specifically to work in The Probiotic Jar. Please follow the instructions in the Quick Start Guide when creating these recipes.
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