Here are two really easy recipes to make home made fermented food : sauerkraut and sriracha.
Sauerkraut is a mix of cabbages and carrot fermented in their own juice, You wan you them as pickles in a huge variety of dishes.
- Jalapenos (optional)
- Salt ( 3 tablespoon / 5Kg of cabbage )
Cut all the vegetables in tiny pieces Add the salt, and crush everything by hand in a container of your choice, until you like the texture. It’ll produce juice, and it’s in that juice that everything will ferment.
The texture won’t really change overtime so continue until you are happy with the result you got.
Put the result in a jar. At that point, you just need to ensure that everything stay submerged, no solid food must be in contact with the air.
For that, you can use full cabbage leaf.
That’s it, really. Wait from 5 days to 5 weeks and when you like the taste, put the jar in the fridge to cut the fermentation, or at least slow it, and enjoy !
Do I need to present sriracha ? One of the best hot sauce in the world, to be use to spice up your dishes like a chef.
- red hot chili peppers
Slice an deseed red hot chili peppers, mix them with some ginger garlic, salt, suger until you have a nice purée. Let it rest in a bowl for around 5 days, and then to it in a bottle with the vinegar.