Fermented Spicy Cucumber 'Kraut' recipe
|Prep time||20 minutes|
|Total time||20 minutes|
|Misc||Pre-preparable, Serve Cold|
|Description||Lacto-fermentation is the process of fermentation using a fruit or vegetables natural enzymes to make a vinegar. The end product is a live probiotic that will aid in digestion of proteins and other hard to digest foods. Lacto-fermentation also helps to build your body's good flora and will assist in fighting off the bad bacteria that can make you sick.|
Please note: only the ingredient list has been updated, you will need to allow for different cooking times, temperatures and quantities in each step.
- 3 ½ cups cucumbers (finely grated in a food processor)
- 2 cloves garlic (minced)
- 1 tablespoon dried onion (or 1/4 cup fresh)
- 1 ½ teaspoons ginger (grated)
- 3 tablespoons liquid whey
- 1 heaped tablespoon sea salt
- filtered water (to cover)
- 4 pieces chili peppers (chopped - these are mini,but spicy, from the Asian store. Use more or less to taste)
Grate the cucumber and set aside. (Make sure you cut of the cucumber ends first. There is an enzyme in the ends that will make the cucumbers mushy if you don't)
In a quart mason jar add all the ingredients except water and cucumber.
Add grated cucumber to the jar and fill with water. Leaving 2.5cm (1") of air at the top. I usually add a lettuce leaf at the top to hold the ferment under the liquid.
Cover tightly. Leave at room temperature for 3 - 5 days. Test to see if it is slightly sour at day three if not keep fermenting.
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