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COOK WITH ME! | How to Make the Best LACTO FERMENTED Vegetables | Sauerkraut | Holiday Recipes
This delicious probiotic rich vegetable ferment is a tasty and delicious side to any meal! Fermented foods are easy to digest and provide many health benefits including building your gut micro biome to help your immune system fight invading illness. Heres to your health!
Thank you for shopping for your Fermentation Equipment from the links below! It costs you nothing extra and I get a small commission when you shop from my Amazon Associate links :)
Complete Fermentation Kit: https://amzn.to/35jDE2v
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Lacto-Fermented Vegetable Recipe
3 tablespoons iodine-free sea salt, pickling salt, or kosher salt (see Recipe Notes)
1 quart water (see Recipe Notes)
1 cup small cauliflower florets
1 cup carrot chunks or slices
1 cup red bell pepper chunks or slices
1 clove garlic, smashed and peeled
1 bay leaf
1/2-1 teaspoon coriander seeds
1/2-1 teaspoon black peppercorns
1 to 2 grape leaves (optional, to help keep pickles crisp)
Combine the salt and water in a quart jar and stir until the salt is dissolved.
Place the remaining ingredients in a very clean, large jar (a half-gallon mason jar works well). Pour the salt water over the vegetables, leaving at least 1 inch of headspace at the top of the jar. If necessary, add more water to cover the vegetables. (Optionally, place a small bowl or jar on top of the vegetables to hold them under the brine.)
Cover the jar tightly and let it stand at room temperature. About once a day, open the jar to taste the pickles and release gases produced during fermentation. If any mold or scum has formed on the top, simply skim it off. (If using a jar fitted with an airlock, you don't need to "burp" it; just open occasionally to taste.)
When the pickles taste to your liking, transfer the jar to the refrigerator. They will continue to ferment very slowly, but cold storage will largely halt fermentation. As a fermented food, these pickles will last for quite some time, at least a month or longer.
RECIPE NOTES
Salt: Use salt that is free of iodine and/or anti-caking agents, which can inhibit fermentation.
Water: Chlorinated water can inhibit fermentation, so use spring, distilled, or filtered water if you can. It is also recommended to rinse the vegetables in un-chlorinated water rather than tap water.
...
https://www.youtube.com/watch?v=laih1P0Z-nA
Thank you for shopping for your Fermentation Equipment from the links below! It costs you nothing extra and I get a small commission when you shop from my Amazon Associate links :)
Complete Fermentation Kit: https://amzn.to/35jDE2v
Wide Mouth Quart Jars: https://amzn.to/37nUhw0
Wide Mouth Half Gal. Jars: https://amzn.to/2rfTah1
Wide Mouth Storage Tops for Glass Jars: https://amzn.to/2KFmoNv
Pink Himalayan Salt: https://amzn.to/2CXEAh1
Lacto-Fermented Vegetable Recipe
3 tablespoons iodine-free sea salt, pickling salt, or kosher salt (see Recipe Notes)
1 quart water (see Recipe Notes)
1 cup small cauliflower florets
1 cup carrot chunks or slices
1 cup red bell pepper chunks or slices
1 clove garlic, smashed and peeled
1 bay leaf
1/2-1 teaspoon coriander seeds
1/2-1 teaspoon black peppercorns
1 to 2 grape leaves (optional, to help keep pickles crisp)
Combine the salt and water in a quart jar and stir until the salt is dissolved.
Place the remaining ingredients in a very clean, large jar (a half-gallon mason jar works well). Pour the salt water over the vegetables, leaving at least 1 inch of headspace at the top of the jar. If necessary, add more water to cover the vegetables. (Optionally, place a small bowl or jar on top of the vegetables to hold them under the brine.)
Cover the jar tightly and let it stand at room temperature. About once a day, open the jar to taste the pickles and release gases produced during fermentation. If any mold or scum has formed on the top, simply skim it off. (If using a jar fitted with an airlock, you don't need to "burp" it; just open occasionally to taste.)
When the pickles taste to your liking, transfer the jar to the refrigerator. They will continue to ferment very slowly, but cold storage will largely halt fermentation. As a fermented food, these pickles will last for quite some time, at least a month or longer.
RECIPE NOTES
Salt: Use salt that is free of iodine and/or anti-caking agents, which can inhibit fermentation.
Water: Chlorinated water can inhibit fermentation, so use spring, distilled, or filtered water if you can. It is also recommended to rinse the vegetables in un-chlorinated water rather than tap water.
...
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00:00 Introduction
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05:02 Bedroom Refresh
08:34 Personalized Christmas Stockings
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22:12 Dairy Free Pumpkin Pie
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Adjusting to being a full time family has been a wonderful joy in my life with God showing me the many blessings in every day. We are all getting into a steady routine. Today I’m sharing what we ate this week as well as a delicious Dutch Baby Pancake recipe that is both gluten free and dairy free.
Dutch Baby Pancake Recipe
1/2 cup all-purpose flour or 1 to 1 GF flour
1/2 cup whole or 2% milk or Almond milk
2 large eggs
2 tablespoons granulated sugar
1 teaspoon vanilla extract
1/2 teaspoon kosher salt
1 teaspoon cinnamon
2 tablespoons unsalted butter or Coconut Oil
Powdered sugar, maple syrup, and jam, for serving
Preheat oven to 425’f and place in an 8-10 inch cast iron pan to preheat. Blend all ingredients in a high speed blender on high for 30 seconds. Allow batter to rest for 20 minutes. Take out your hot pan and add 2 tablespoons fat. Pour in your batter and place in the oven to bake for 15-20 minutes. Mine cooked in 15 minutes. Too with your favorite toppings and enjoy!
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