Fermentation at Home - or Bacteria is Actually Good for You!

Fermentation is one of the oldest ways of preserving food. The Kilner Fermentation Set makes it easy to ferment at home!

Check out the easy recipe, then stop in or find us online to purchase your own fermentation jar.

Fermented Red Cabbage and Apple

1 head of purple cabbage, thinly sliced
3 apples (1/2 lb), cored and grated
15 Juniper berries, crushed
22 Coriander seeds, crushed
2 Tbsp Sea Salt

1. Add all ingredients into a large bowl, sprinkle with the salt.

2. Using a muddler, wooden spoon, or clean hands mix the cabbage, apple and spices for about 10 minutes. This releases liquid and creates a natural brine for the cabbage to ferment in. Continue until you have enough liquid to cover the mixture.

3. Pack mixture into the Kilner Fermentation Jar leaving about 2 1/2  inches headspace. Add the liquid. The liquid should cover the mixture. If it doesn't, create a salt brine using 2 tbsp sea salt to 1 litre of water. The mixture should be completely covered by at least 1 cm of the salt brine.

4. Add the ceramic stones included with the Kilner Fermentation Set. The weight of the stones will ensure the cabbage mixture stays submerged below the liquid. Now the anaerobic process can begin.

5. Clean the rim of the jar to remove any debris. Seal the jar with the lid, air lock and bung. Fill the airlock with water and leave to ferment for 4 - 6 weeks at room temperature.

6. After 2 weeks, we recommend tasting your produce every few days until you've achieved the desired flavor and texture. It can take up to 6 weeks for the desired flavor to be achieved, and external factors like room temperature and thickness of the cabbage can make the progress longer.

7. Once you're happy with your ferment, store in the fridge or transfer to jars. Consume within one month. 


JoAnne Strandberg
JoAnne Strandberg

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