The Old Walsh Farm

Learn 52 homesteading skills in ONE year. Become more self sufficient.

  • About
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  • 52 Homestead Skills
  • Start a farm
    • How to raise sheep for milk – Dreamers to Dairy Sheep Farmers in 2 years!
    • How to start a farm – City slickers to profitable farmers
  • Animals
    • Chickens
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    • How to catch your bees – when they escape
    • How to find your Queen bee
  • Growing
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  • Recipes

Learn 52 new homesteading skills in one yearAt lunch one day a former colleague of mine once asked..."If you didn't have any bills to pay and could do anything you wanted, what would you do?"

What was my answer? You guessed it - I would start a farm.

Everyone at the table had a good chuckle including myself. Yeah, what a silly idea. Me, who knows nothing about farming.

"No, really," they asked. "What would you do? Wouldn't you want to move to the Bahamas, relax and sit on the beach all day?"

Actually, I would. For maybe 23 minutes. And then my fair skin would burn to a crisp and I'd be headed to the local real estate office to find out how I could purchase farm land in the Caribbean.

Despite my homesteading dreams, I likely would have stayed at my communications job forever. The work was enjoyable, the pay was good and the people I worked with were awesome.

But then I got pregnant. After my one-year maternity leave, I realized I couldn't go back full-time - I wanted to stay at home and raise my kids. It was during this time that I started to dream. To think about what I really wanted to do with my life.

watch-meWell, here I am, 7 years later, on the brink of bringing my silly idea to life. Of course, I do face some serious challenges and lack of knowledge is definitely one of them.

So I've decided to turn this obstacle into an adventure. You see, secretly I've always wanted to be like Frodo from Lord of the Rings - to embark on a great quest where I set out to battle evil and save the world. I suppose I could just play a video game, but I don't think I could sit still long enough. So instead I've decided to embark on a real world adventure.

Unfortunately, my homesteading quest does not involve saving the world - I am going to attempt to learn 52 new homesteading skills in one year.

When I first thought of the idea of creating a website, I imagined I'd just share some things we were learning. But as the weeks passed, I realized how much I enjoyed tackling these new projects and the idea of a challenge took root.beginner

I know this isn't going to be easy. With two kids who love to "help", a husband who works full-time off the farm and home renovation projects to complete, let's be honest - this is going to be challenging. But as they say, if you're doing something you love, it really doesn't matter.  Right? Well, actually, I prefer not to think about it for too long. Let's just get started!

If I can do this, so can you. Raise your pitchfork, shovel, trowel or whatever farming implement you have on hand and join me in my quest. Or just follow along. That's great too! And, as always, thank you for reading.


How to ferment vegetables: Top 10 essential tips & tricks

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How to ferment vegetables

I spent a year learning how to ferment vegetables as part of a 12-month fermentation challenge. From mushy vegetables and foul-smelling ferments to exploding glass bottles, I made many mistakes, Today, I’m going to share my top 10 fermentation tips and tricks so you can begin your fermentation journey on the right probiotic path.

How to ferment vegetables like a pro

1. Be like NIKE and just “ferment” it.

What is the number one lesson I learned after spending a year preparing countless ferments? You learn by doing. Sure, you’re going to have some failures. My fermented eggs were so disgusting no one in our family would even take a sample bite. My fermented radishes stunk so bad my husband said he felt like he was eating crunchy farts. I had a jar of water kefir explode all over my floor. But from each mistake, I learned what vegetables I truly enjoyed fermenting and eating, how to tell when my ferments were done and how to prevent spills, mold, and mushy vegetables. And you will too. But only if you get started.

Here are the tools, ingredients, and easiest, beginner recipes to try.

Fermented zucchini
One of my first successful experiments – fermented zucchini with dill and garlic. Click here for the step-by-step guide.

THE TOOLS TO GET STARTED

2. Don’t waste your money on fancy tools

Do I need to buy a fermentation weight? No.

Do I need to buy an airlock system? No.

Do I need to buy a starter? No.

Do I need to buy anything at all? Probably not.

Most people have some glass jars (I used mason jars for all my ferments), salt, and water. This is all you really need to get started. Now, that doesn’t mean you won’t want to buy a set of fermentation weights or an airlock system once you ferment a few vegetables but, as a beginner, I would suggest trying fermenting and seeing if it is something you enjoy, before investing in any fancy tools. I fermented nearly all the recipes on this blog without investing in any equipment. At the end of the challenge I bought these glass fermentation weights and I love them. This would obviously be the first purchase I would invest in.

THE INGREDIENTS

3. Not all salt is created equal

Salt is the key to any great ferment. The salty water (brine) that you ferment your vegetables in encourages good bacteria to flourish and inhibits the growth of bacteria and yeast that could make you sick. Salt also helps keep your vegetables crispy by hardening the pectin in the cells of the vegetables.

Although you can use any non-iodized salt (iodine is antimicrobial and inhibits the beneficial bacteria in cultured vegetables) to ferment, you can enrich your ferments with extra nutrition and flavor by using natural, mineral-rich salts such as Himalayan Pink Salt (amazon link), Redmond Real Salt, a fine rock salt (amazon link), or the Celtic sea salts (amazon link). These salts are all rich in trace minerals such as potassium, magnesium, and calcium, according to Medical News Today.

Another benefit to using natural salts is they haven’t been as heavily processed as table salt and don’t have any added ingredients such as anti-caking agents, which prevent clumping.

Pro tip: One mistake I made when I first began fermenting was choosing a coarse grain salt. Unfortunately, it takes too long to dissolve. Choose a fine grain salt or grind coarse salt in a blender, food processor or coffee grinder.

Fermented carrot sticks
These simple, lemon ginger carrot sticks are delicious. Check out my recipe here.

4. Tap Water Could Kill Your Ferment

I’d like to say you can use any water to ferment your vegetables, but chlorine can actually inhibit fermentation. Chlorine is added to municipal water to kill harmful bacteria. Unfortunately, it will also kill the good bacteria you’re trying to encourage in your ferment. I have told readers of this blog they could remove chlorine from their water by letting it sit out overnight, which would cause the chlorine to dissipate. Unfortunately, unbeknownst to me, some municipal water systems are now using a mixture of chlorine and ammonia, called chloramine, which does not evaporate, according to the book, Fiery Ferments.

PRO TIP: Distilled water or real spring water (check the label) may be your best bet if your tap water contains chloramine. They’re inexpensive and available almost everywhere.

THE EASIEST RECIPES

How to ferment vegetables - green beans
These spicy, fermented green beans with curry and ginger are incredibly easy to prepare.

5. Choose an easy recipe

You may be tempted to begin your fermentation journey with some of the most common ferments like sauerkraut. But sauerkraut is surprisingly tricky to ferment. I would suggest trying to ferment something incredibly simple like these carrot sticks or green beans. Honey ferments are also among some of the easiest ferments although these are usually reserved for fruit. I made a honey fermented cranberry sauce that was both easy and delicious if you want to give it a try.

Fermented salsa
This may look like traditional salsa but it is, in fact, a fermented green pepper and tomato leaf “mock” salsa. Check out the recipe here.

6. Oxygen is your mortal enemy

Nothing will turn you off faster from fermenting vegetables than a moldy, stinks-like-elephant-farts ferment. You can prevent this from happening by ensuring the salty water (brine) is covering your vegetables at ALL times. The brine creates an environment that’s inhospitable to bad bacteria so as long as your vegetables remain under the anaerobic safety of the brine, they’ll be fine. Any exposed portion may not be safe to eat.

How to ferment vegetables - sauerkraut
Saucerkraut is a popular vegtetable ferment. Here’s how to ferment the perfect, tangy sauerkraut.

7. Baby your ferment…and burp it too

If you can remember, I would highly suggest checking on your ferment on an almost daily basis while it is fermenting. I will admit I haven’t been very good at this. Once I make or plant something, I prefer it to take care of itself. This is why I struggle with watering indoor plants and keeping yogurt or kefir starters alive. Not checking on my ferment has resulted in vegetables sneaking out of the brine (see previous tip #6) and ferments bubbling over making a watery mess all over my counter.

I would suggest checking on your ferment every couple of days to ensure your vegetables have remained submerged under the brine and that your mason jar lid is not taut or bulging. A taut or bulging lid is a sure sign you need to burp your ferment baby. Simply unscrew the lid slightly and allow the fermentation gases to escape.

PRO TIP: In case you forget to check up on your ferment, place a plate underneath your jar to catch any overflow.

Fermented radishes
Fermented radishes have a special odor that I wasn’t prepared for. Check out my recipe here.

8. Fermenting is not an exact recipe

Sadly, there is no exact cut and dry date for when any kind of ferment is done. For example, when your house is a bit warmer, your ferment will be done faster. And, if like me, you live in the cold land of Canada, your ferments may go a little slower doing the cooler months. When your ferment is done also depends on many other things like how large your batch is and the number of good bacteria that were present on your vegetables.

This is why it’s important to just start fermenting (see tip #1). As you gain more experience, you’ll be better able to judge when your ferment is at its finest. First, you’ll look for bubbles of carbon dioxide gas in the salty water (brine), which means you’ve been successful and the brine has started to acidify. Over time, the mixture will become cloudy and the vegetables will lose their vibrant color. Finally, you’ll smell and taste your ferment. It should have a pleasantly sour smell and taste. Never eat fermented vegetables that smell bad. You may also want to avoid ferments that smell like alcohol (unless you want to get a bit tipsy). 

PRO TIP: When in doubt use a PH strip such as these. A finished ferment will have a pH below 4.6.

9. Date, label and take notes

My short-term memory is shorter than the length of a typical ferment so I always mark the date I begin fermenting on my calendar as well as the date I think it should be done. Once it’s finished fermenting, I label the ferment with its expected expiry date.

Fermented tomatoes
What is the fastest way to can tomatoes? Fermenting them, of course. Click here for the recipe.

10. Start Your Own Fermentation Challenge

This year challenge yourself to experiment with fermenting something new every month. This is how I learned to ferment vegetables. Copy my challenge or begin your own. Here is my 12-month Fermentation Challenge series:

Month #12 – FERMENTED GINGERBREAD COOKIES DIPPED IN DARK CHOCOLATE
Month #11 – HONEY FERMENTED CRANBERRIES – 3 WAYS!
Month #10 – FERMENTED TOMATOES – THE FASTEST WAY TO CAN TOMATOES
Month #9 – HONEY & PUMPKIN PIE SPICED FERMENTED APPLESAUCE
Month #8 – EASY FERMENTED BELL PEPPERS & TOMATO LEAF “SALSA”
Month #7 – SPICY FERMENTED GREEN BEANS WITH CURRY & GINGER 
Month #6 – SPICED LACTO-FERMENTED RHUBARB WITH ORANGES & CINNAMON
Month #5 – EASIEST FERMENTED SAUERKRAUT RECIPE
Month #4 – LACTO-FERMENTED RADISHES WITH DILL
Month #3 – FERMENTED GINGER CARROTS
Month #2 – FERMENTED ZUCCHINI WITH DILL AND GARLIC
Month #1 – LEMON GINGER WATER KEFIR

11. BONUS TIP – Geek out on fermentation

Humans have been fermenting since about 7000 BC, according to Wikipedia. So, as you can imagine, there are many excellent books written on this fascinating topic. Start with one of the classics such as Sandor Katz’s The Art of Fermentation or this excellent beginner’s book, Fermentation for Beginners: The Step-By-Step Guide to Fermentation and Probiotic Foods.

I also love Kirsten & Christopher Shockey’s books’ including Fermented Vegetables: Creative Recipes for Fermenting 64 Vegetables & Herbs in Krauts, Kimchis, Brined Pickles, Chutneys, Relishes & Pastes, and Fiery Ferments: 70 Stimulating Recipes for Hot Sauces, Spicy Chutneys, Kimchis with Kick, and Other Blazing Fermented Condiments.

Happy fermenting, my friend!

PIN IT FOR LATER!

how to ferment vegetables

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Disclosure: Some of the links above are affiliate links, and at no additional cost to you, I will earn a small commission if you decide to make a purchase after clicking through the link. Thank you for your support!  You can find the full disclosure here.

Filed Under: Fermentation, Preserves

Fermented Gingerbread Cookies Dipped in Dark Chocolate

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honey fermented gingerbread cookies

12-MONTH FERMENTATION CHALLENGE: Month #12 – HONEY FERMENTED GINGERBREAD COOKIES

Jump to Recipe

I wanted to end this fermentation challenge with a decadent dessert ferment – honey fermented gingerbread covered in a generous swirling layer of dark chocolate. Instead, I almost ended it with my death.

This centuries-old, fermented, Danish treat calls for some peculiar ingredients such as ammonium carbonate and potassium bicarbonate, which gives these delicate spicy cookies their unique lightness in texture and flavor. But instead of ordering potassium BIcarbonate, I accidentally ordered potassium carbonate. I have since learned there is a big difference.

Potassium bicarbonate is used in baking as an effective substitute for baking soda. Potassium carbonate is a fertilizer and flame retardant that can be toxic if it comes in contact with the skin and eyes or is swallowed or inhaled. Thankfully, I noticed the error before serving these “to-die-for” treats to my family.

I’d like to say my mistakes ended with the potassium carbonate mix-up, but alas, my bad luck continued. I’m going to blame it on the fact that my kids were home from Christmas break for almost two months thanks to an increase in Covid-19 cases in our area. This is also the reason why this post is coming out before Valentine’s Day instead of Christmas when these cookies are traditionally enjoyed in Denmark.

So, back to my failures. After patiently fermenting the dough for over a month, I was so excited to finally roll it out and start cutting these cute, heart-shaped cookies. I normally roll out my gingerbread cookies in between two pieces of parchment paper. But this dough, which is made with 500 grams of honey, is incredibly sticky and I ended up with this.

dough stuck to parchment paper

I lost almost half my dough to the parchment paper. But, alas, my stupidity didn’t end here. I made the complete rookie mistake of placing the hearts too close together on the baking sheet and they all spread into one another.

cookies that have melded together during baking

I had to remake these cookies (which have to ferment for a month!) a second time just so I could take some appetizing photos for this post.

So, why did I want to make this time-intensive and tricky recipe in the first place? I was thinking of my Danish grandmother who passed away several years ago. She also made gingerbread cookies every “yula”. When I was old enough, I helped decorate and hang them on the tree along with strings of popcorn, candy canes, and vintage ornaments. Like many Danes, grandma also hung real lit candles on the tree. Fortunately, that risky tradition ended when she had kids of her own.

In Denmark, “Honninghjerter” (fermented gingerbread hearts) is a very special and traditional Christmas treat. The honey flour dough is prepared in early November so it can ferment for several weeks before it’s time to bake the gingerbread. This helps improve the quality of the dough and gives these special cookies their unique honey flavor.

Before I started this fermentation challenge, I never would have believed that I would leave dough sitting on my counter for several weeks and then make cookies with it. But I’m glad I did! These sweet and spicy, chocolate-covered cookies will become an annual tradition in our household.

What is fermented gingerbread?

Fermented gingerbread cookies were inspired by German monks who enjoyed baking spicy, nut-filled honey cakes called “Lebkuchen” as far back as the 13th century, according to Wikipedia.

They may have been among the first to discover that flour mixed with honey would naturally ferment when stored in a cool location for several weeks creating bubbles that would improve the quality of the bread. 

fermented gingerbread dough

Honninghjerter and Lebkuchen are both traditionally started in November and baked in December after fermenting for a month.

One of the reasons these fermented cakes and cookies became so popular is they would keep a long time without going stale. You can store this recipe in the fridge for at least a month.

What does fermented gingerbread taste like?

These sweet and spicy cookies taste a little different from a traditional gingerbread cookie. Not only is the dough fermented but instead of using molasses as a sweetener, honey – and a lot of it – gives them a unique and lighter flavor. I love the combination of lemon rind and cardamon in this recipe and the sweetness of the cookie mixed with the bitterness of the dark chocolate. I’m going to coat all my gingerbread cookies in chocolate from now on.

What are the strange chemical leaveners in this recipe?

I had never heard of ammonium carbonate (baker’s ammonia) or potassium bicarbonate before making this recipe and I almost poisoned our family when I accidentally ordered potassium carbonate instead of potassium bicarbonate.

Potassium bicarbonate is used in baking as an effective substitute for baking soda. Potassium carbonate is a fertilizer and flame retardant that can be toxic if it comes in contact with the skin and eyes or is swallowed or inhaled.

Ammonium carbonate helps to soften the dough in this recipe, which can become quite hard as it ferments. Using this ingredient is key to achieving the light texture of these cookies.

Honey Fermented Gingerbread Cookies

honey fermented gingerbread cookies

Ingredients

Pre-dough (made a month or more in advance)

500 g honey

250 g spelt flour


Gingerbread dough

250 g spelt flour

2 egg yolk

10 g ammonium carbonate (baker’s ammonia) – Amazon link

10 g potassium bicarbonate – Amazon link

2 tbsp water

1 tbsp cinnamon, ground

1 tbsp ginger, ground

2 tsp cloves, ground

2 tsp cardamom, ground

1 tbsp lemon peel, grated

Chocolate coating

1 cup dark chocolate chips

2 tsp coconut oil

Directions

fermented gingerbread dough

Pre-dough

In a bowl, mix together the honey and spelt flour.

Place in a sealable container and let it sit in a dark and cool location for at least a month.

fermented gingerbread dough

Baking the gingerbread hearts

Heat the oven to 350°F (or 180°C).

egg yolks mixed with baker's ammonia

Crack the egg yolks into a small bowl and mix in the baker’s ammonia.

potassium bicarbonate and water

In another small bowl, mix the potassium bicarbonate into 2 tbsps of cold water.

spices in a bowl

Stir together the egg mixture and the potassium bicarbonate along with the spices and lemon peel.

mixing dough

In a large mixing bowl (I used my mixer but you could also simply knead the dough by hand), add the pre-dough, the extra 250 grams of spelt flour along with the egg and spice mixture, and mix well.

cutting out heart shaped gingerbread cookies

Now you are ready to roll out the dough to a thickness of about 0.5 cm. This is where I made my first mistake. Instead of using a floured surface, I came up with the stupid idea to roll the dough out using parchment paper. This resulted in a giant sticky mess and I lost some of the precious dough I had been patiently fermenting for over a month.

Instead, roll out the dough on a well-floured surface. Don’t forget to sprinkle flour onto the surface of the rolled-out dough and your rolling pin as this mixture is very sticky due to the honey.

heart shaped fermented gingerbread cookies

Use a cookie cutter to cut out the heart shapes and place them on a cookie sheet covered in parchment paper. Be sure to leave enough space between the hearts as they will expand. I did not leave enough space and all the cookies spread into one another Amateur mistake! I had to remake these cookies (which have to ferment for a month!) a second time just so I could take some appetizing photos for this blog. After reading this post, I’m sure you’ll feel better about your own baking skills.

Re-roll the dough and cut out more hearts repeating the process until you don’t have any dough left.

Place the cookie sheets in the preheated oven and bake for about 10 minutes. They are done when you can lightly press your finger on the cookie without leaving an imprint.

Cool the hearts on a baking sheet.

dough in a bowl

Once cooled, the cookies will be too hard to eat. Place them in a container covered with a clean, wet cloth and store them in the fridge for a day or two. They will now be soft and ready to be dipped in chocolate. You can store the cookies in a sealed container in the fridge for several weeks and then take a few out when you are ready to cover them in chocolate.

Chocolate coating

chocolate chips and coconut oil

To make the chocolate, melt a cup of chocolate chips with 2 teaspoons of coconut oil in a double boiler, until the chocolate is completely smooth.

melted chocolate

Place the cookies on a wire rack and cover them with a thick layer of chocolate. Once the chocolate is set, the weeks and weeks of waiting will finally be over and you can take a delicious bite of these spiced, honey fermented gingerbread cookies.

Note: This recipe is adapted from Foodgeek’s “Fermented Danish Gingerbread Hearts” recipe.

honey fermented gingerbread cookies

CONCLUSION

Serving Size:
Time:
Difficulty:

Ingredients

Directions

These delicious honey fermented gingerbread cookies get a big thumbs up from everyone in our family for their decadent deliciousness but, because of the amount of time it takes to make them, they lose a few points. This ferment is a month-long! And, if you happen to mess up the recipe the first time you make it as I did, you have to wait another month before you can try again. Overall, this was a fun experiment that I’m going to try to make again in time for Christmas next year.

Honey Fermented Gingerbread Cookies

Honey Fermented Gingerbread Cookies Covered in Dark Chocolate

You won't be able to resist these decadent honey fermented gingerbread cookies covered in a generous swirling layer of dark chocolate. They are a traditional Danish Christmas treat but can be enjoyed any time of year.
Print Recipe Pin Recipe
Prep Time 30 mins
Cook Time 10 mins
Fermentation Time 30 d
Course Dessert, Snack
Cuisine Danish
Servings 40 cookies

Equipment

  • heart shaped cookie cutter
  • Rolling Pin

Ingredients
  

Pre-Dough (Made a month or more in advance)

  • 500 g honey
  • 250 g spelt flour

Gingerbread Dough

  • 250 g spelt flour
  • 2 egg yolk
  • 10 g ammonium carbonate baker’s ammonia
  • 10 g potassium bicarbonate
  • 2 tbsp water
  • 1 tbsp cinnamon ground
  • 1 tbsp ginger ground
  • 2 tsp cloves ground
  • 2 tsp cardamom ground
  • 1 tbsp lemon peel grated

Chocolate Coating

  • 1 cup dark chocolate chips
  • 2 tsp coconut oil

Instructions
 

Pre-Dough

  • In a bowl, mix together the honey and spelt flour.
  • Place in a sealable container and let it sit in a dark and cool location for at least a month.

Gingerbread

  • Heat the oven to 350°F (or 180°C).
  • Crack the egg yolks into a small bowl and mix in the baker’s ammonia.
  • In another small bowl, mix the potassium bicarbonate into 2 tbsps of cold water.
  • Stir together the egg mixture and the potassium bicarbonate along with the spices and lemon peel.
  • In a large mixing bowl (I used my mixer but you could also simply knead the dough by hand), add the pre-dough, the extra 250 grams of spelt flour along with the egg and spice mixture, and mix well.
  • Now you are ready to roll out the dough to a thickness of about 0.5 cm. This is where I made my first mistake. Instead of using a floured surface, I came up with the stupid idea to roll the dough out using parchment paper. This resulted in a giant sticky mess and I lost some of the precious dough I had been patiently fermenting for over a month.
  • Instead, roll out the dough on a well-floured surface. Don’t forget to sprinkle flour onto the surface of the rolled-out dough and your rolling pin as this mixture is very sticky due to the honey.
  • Use a cookie cutter to cut out the heart shapes and place them on a cookie sheet covered in parchment paper. Be sure to leave enough space between the hearts as they will expand. I did not leave enough space and all the cookies spread into one another. Amateur mistake! I had to remake these cookies (which have to ferment for a month!) a second time just so I could take some appetizing photos for this blog. After reading this post, I’m sure you’ll feel better about your own baking skills.
  • Re-roll the dough and cut out more hearts repeating the process until you don’t have any dough left.
  • Place the cookie sheets in the preheated oven and bake for about 10 minutes. They are done when you can lightly press your finger on the cookie without leaving an imprint.
  • Cool the hearts on a baking sheet.
  • Once cooled, the cookies will be too hard to eat. Place them in a container covered with a clean, wet cloth and store them in the fridge for a day or two. They will now be soft and ready to be dipped in chocolate. You can store the cookies in a sealed container in the fridge for several weeks and then take a few out when you are ready to cover them in chocolate.

Chocolate Coating

  • To make the chocolate, melt a cup of chocolate chips with 2 teaspoons of coconut oil in a double boiler, until the chocolate is completely smooth.
  • Place the cookies on a wire rack and cover them with a thick layer of chocolate. Once the chocolate is set, the weeks and weeks of waiting will finally be over and you can take a delicious bite of these spiced, honey fermented gingerbread cookies.

Notes

This recipe is adapted from the Foodgeek’s “Fermented Danish Gingerbread Hearts” recipe – https://foodgeek.dk/en/gingerbread-hearts-recipe/.
Keyword fermented gingerbread, honey ferment, fermentation, gingerbread, gingerbread cookies

PIN IT FOR LATER!

Fermented gingerbread cookies

Enjoyed these honey fermented gingerbread cookies? Check out my other recipes in the 12-month Fermentation Challenge series:

Month #11 – HONEY FERMENTED CRANBERRIES – 3 WAYS!
Month #10 – FERMENTED TOMATOES – THE FASTEST WAY TO CAN TOMATOES
Month #9 – HONEY & PUMPKIN PIE SPICED FERMENTED APPLESAUCE
Month #8 – EASY FERMENTED BELL PEPPERS & TOMATO LEAF “SALSA”
Month #7 – SPICY FERMENTED GREEN BEANS WITH CURRY & GINGER 
Month #6 – SPICED LACTO-FERMENTED RHUBARB WITH ORANGES & CINNAMON
Month #5 – EASIEST FERMENTED SAUERKRAUT RECIPE
Month #4 – LACTO-FERMENTED RADISHES WITH DILL
Month #3 – FERMENTED GINGER CARROTS
Month #2 – FERMENTED ZUCCHINI WITH DILL AND GARLIC
Month #1 – LEMON GINGER WATER KEFIR

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Disclosure: Some of the links above are affiliate links, and at no additional cost to you, I will earn a small commission if you decide to make a purchase after clicking through the link. Thank you for your support!  You can find the full disclosure here.

Filed Under: Fermentation, Sweet Treats

How to Make Honey Fermented Cranberries – 3 Ways!

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fermented honey cranberries

12-MONTH FERMENTATION CHALLENGE: Month #11 – HONEY FERMENTED CRANBERRIES / HOW TO FERMENT CRANBERRIES

Are you ready to make the most delicious cranberry sauce ever in under 5 minutes? Add a few cups of cranberries to a jar, pour in some honey and spices and you’re done! Now all you have to do is wait while the honey, beneficial bacteria, and berries do their fermenting work. These scrumptious honey fermented cranberries are the perfect gut-healthy treat to add to your holiday dinner. In fact, you may never make regular cranberry sauce again.

Personally, I’ve never liked cranberry sauce. Every Christmas I add about a teaspoon to my plate out of respect for tradition. But when I discovered you could ferment fruit in honey, I had to try it as part of this fermentation challenge. It turns out honey ferments are the absolute easiest method of fermenting so I should have started (and not ended) with this ferment. Doh!

cranberries in honey

How to Make Honey Fermented Cranberries – 3 Ways!

Since this was my first attempt at fermenting in honey, I decided to experiment. First, I fermented the cranberries using only honey, then I tried a spiced version, and finally, I made a cranberry-orange recipe. Spoiler alert: My favorite was the spiced cranberry sauce with cinnamon, cloves, and ginger. Absolutely delicious!

Jump to the recipes:

#1. Honey Fermented Cranberries (using whole berries)
This was my first experiment fermenting cranberries in honey. I used whole berries and kept the ingredients simple – honey and cranberries. But, I found it too bland for my liking. I enjoyed the spiced and orange versions more. I also found it way too time-consuming to puncture each individual berry. I prefer to make a relish or sauce-type cranberry ferment that I can blend in my Vitamix.

#2. Honey Orange Fermented Cranberry Sauce
This was my second experiment fermenting cranberries in honey and it was a delicious success. However, you can also try the spiced version below if you don’t like the taste of orange in your cranberry sauce.

#3. Spiced Honey Fermented Cranberry Sauce
This was my third experiment fermenting cranberries in honey and it was absolutely perfect. It was definitely my favorite of the three recipes.

cranberries in a mug

What is a honey ferment?

As a beekeeper, I consider honey to be a magical sweetener made by my little fairy bees. It is used to treat wounds, infections and bolster the immune system.  Thanks to a special enzyme created by the bees that lowers honey’s pH and suppresses bacterial growth, it doesn’t have a best before date. Its shelf life is basically “FOREVER”. In fact, honey, and objects immersed in honey, have been preserved for centuries.

But, the puzzling question is, how can you possibly use honey to ferment anything? Won’t raw honey’s anti-bacterial agents kill any beneficial organisms? The key is to add water to honey, which dilutes its antimicrobial properties. So, by adding berries and juice to this ferment, the naturally occurring wild yeasts and beneficial bacteria are allowed to take over. The result is a honey cranberry probiotic powerhouse full of beneficial lactic acid bacteria.

Normally, fermenting fruit is a tricky business due to its high sugar content. Fruit ferments have a tendency to spoil quickly and turn alcoholic, as a result of the yeasts consuming the sugars. Honey solves this problem! Unlike other fermented foods, such as fruit or vegetables, honey ferments do not immediately become alcoholic. It is extremely easy to ferment all kinds of fruit in honey including cranberries!

Why should I ferment cranberries?

cranberries growing on a bush

Honey ferments are the easiest to make

It turns out honey ferments are the easiest ferment to make so I should have started (not ended) this fermentation challenge with honey. Doh!

Fermented cranberries are tastier

I’ve never liked cranberry sauce. Every Christmas I add about a teaspoon (maybe less!) to my plate out of respect for tradition. But this holiday season I’m planning on having a lot more than a smidgen of cranberry sauce. You’ll find me loading up my plate with these sweet, probiotic, and delicious ruby red gems.

Honey fermented cranberries are healthier

Honey is a great source of antioxidants and has many medicinal properties including the ability to soothe sore throats. But fermented honey is even more potent. This ferment is rich in beneficial bacteria.

You may have heard that fermenting turns your food into natural probiotics. So, instead of popping a probiotic pill, you can eat fermented foods, which, according to Dr. Joseph Mercola of Mercola.com, actually contain 100 times more probiotics than a pricey supplement. In fact, one serving of fermented foods contains 1.5 billion to 10 trillion colony-forming units of bacteria compared to 50 million to 10 billion per pill.

One quick search on the Internet will result in tonnes of information on the health benefits of probiotics from boosting your immune system and improving digestion to reducing inflammation and detoxifying your body. I don’t know if it’s all true, but I think I feel better after eating a spoonful of honey fermented cranberries. I think you will too!

What do honey fermented cranberries taste like?

Unlike the other fermented foods I have made during this challenge, you won’t taste any fermented tanginess in this recipe. Honey fermented cranberries are sweet (with a little tartness from the berry), healthy, colorful, and delicious. However, the longer you let the cranberries ferment, the less sweet they will become.

fermented cranberries on top of pancakes

How do you eat honey fermented cranberries?

  1. Serve them with your turkey dinner like you would with regular cranberry sauce. But don’t heat them up. Serve them raw to get all the probiotic benefits.
  2. Add a cup to your morning smoothie. Cranberry orange and banana smoothie anyone?
  3. Add a few spoonfuls to your morning yogurt. This is especially delicious with the honey orange version.
  4. Use the liquid from this ferment in place of honey or maple syrup on top of your pancakes, waffles, or ice cream.
  5. Serve whole berries on a cheese platter or charcuterie board.
cranberries in a bowl

#1. Honey Fermented Cranberries (using whole berries)

This was my first experiment fermenting cranberries in honey. I used whole berries and kept the ingredients simple – honey and cranberries. But, I found it too bland for my liking. I enjoyed the spiced and orange versions more. I also found it way too time-consuming to puncture each individual berry. I prefer to make a relish or sauce-type cranberry ferment that I can blend in my Vitamix.

Supplies
A 500 ml/pint mason jar
A glass fermentation weight – I use these

Ingredients
2 cups fresh whole cranberries, punctured
1 cup honey

Step 1
Wash the cranberries and discard any soft or wrinkly berries.

Puncturing the cranberry skin

Step 2
Don’t skip this step! I know it’s time-consuming but be sure to puncture each of the cranberries with a fork so the honey can penetrate inside the fruit.

pouring honey into jar full of cranberries

Step 3
Add your cranberries to your jar and top with the honey, leaving about an inch or so of headspace.

glass fermentation weight

Step 4
Add a fermentation weight to ensure the cranberries remain submerged in the honey. Alternatively, you can turn over your jar daily to ensure all the berries remain coated in honey.

Step 5
Screw on the lid (but not too tightly) in order to let some of the fermentation gasses escape.

Tip: I’ve started placing all my ferments on plates in case there is any overflow as it ferments, which seems to always happen.

Step 6
Set aside out of direct sunlight at room temperature (60-70°F is preferred) for up to a week. You could leave it longer but it will become less sweet. If you aren’t using a fermentation weight, every day give the jar a few turns to coat the cranberries in honey or simply give them a stir.

Your ferment should start to bubble and froth, which means you’ve been successful and the cranberries have begun fermenting. This is the stage in which you will begin to “burp” your jar every couple of days if you are using a standard sealing lid. Simply unscrew the lid slightly and allow the gas to escape. Then retighten the jar lid.

Over time the honey will turn a pretty red color. It will also become runnier as the juices mix in with the honey. The cranberries will look a bit more wrinkled and taste less sour as the honey seeps inside them.

Step 7
Once the cranberry sauce is finished fermenting, tighten the lid, and store in the fridge or other cold storage. They will keep refrigerated for several months.

fermented honey cranberries

#2. Honey Orange Fermented Cranberry Sauce

This was my second experiment fermenting cranberries in honey and it was a delicious success. However, you can also try the spiced version below if you don’t like the taste of orange in your cranberry sauce.

Supplies
A 500 ml/pint mason jar
A glass fermentation weight – I use these

Ingredients
2 cups fresh cranberries, chopped
pinch of cinnamon
1 orange, juice, and rind
1 cup honey

Step 1
Wash, zest, and juice the orange.

chopped cranberries

Step 2
Wash the cranberries and discard any soft or wrinkly berries. Place them in a blender with the cinnamon, orange juice, and zest.

fermented honey orange cranberries

Step 3
Blend until you achieve your favorite relish-like consistency. I like mine roughly chopped with some whole berries.

Step 4
Scrape the cranberries into your mason jar and top with the honey, leaving about an inch or so of headspace.

Using an orange slice as a fermentation weight

Step 5
Add a fermentation weight to ensure the cranberries remain submerged in the honey. If you don’t have a glass weight, you can also use an orange slice (see photo above). Alternatively, you can turn over your jar daily to ensure all the berries remain coated in honey.

Step 6
Screw on the lid (but not too tightly) in order to let some of the fermentation gasses escape.

Tip: I’ve started placing all my ferments on plates in case there is any overflow as it ferments, which seems to always happen.

Step 7
Set aside out of direct sunlight at room temperature (60-70°F is preferred) for up to a week. You could leave it longer but it will become less sweet. If you aren’t using a fermentation weight, every day give the jar a few turns to coat the cranberries in honey or simply give them a stir.

Your ferment should start to bubble and froth, which means you’ve been successful and the cranberries have begun fermenting. This is the stage in which you will begin to “burp” your jar every couple of days if you are using a standard sealing lid. Simply unscrew the lid slightly and allow the gas to escape. Then retighten the jar lid.

Over time the honey will turn a pretty red color. It will also become runnier as the juices mix in with the honey. The cranberries will look a bit more wrinkled and taste less sour as the honey seeps inside them.

Step 8
Once the cranberry sauce is finished fermenting, tighten the lid, and store in the fridge or other cold storage. They will keep refrigerated for several months.

honey fermented cranberries

HONEY ORANGE FERMENTED CRANBERRY SAUCE

This was my second experiment fermenting cranberries in honey and it was a delicious success. But if you don’t like the taste of orange in your cranberry sauce, try my spiced version instead.
Print Recipe Pin Recipe

Equipment

  • A 500 ml/pint mason jar
  • A glass fermentation weight

Ingredients
  

  • 2 cups fresh cranberries chopped
  • pinch of cinnamon
  • 1 orange juice, and rind
  • 1 cup honey

Instructions
 

  • Wash, zest, and juice the orange.
  • Wash the cranberries and discard any soft or wrinkly berries. Place them in a blender with the cinnamon, orange juice, and zest.
  • Blend until you achieve your favorite relish-like consistency. I like mine roughly chopped with some whole berries.
  • Scrape the cranberries into your mason jar and top with the honey, leaving about an inch or so of headspace.
  • Add a fermentation weight to ensure the cranberries remain submerged in the honey. If you don’t have a glass weight, you can also use an orange slice (see photo above). Alternatively, you can turn over your jar daily to ensure all the berries remain coated in honey.
  • Screw on the lid (but not too tightly) in order to let some of the fermentation gasses escape.
  • Tip: I’ve started placing all my ferments on plates in case there is any overflow as it ferments, which seems to always happen.
  • Set aside out of direct sunlight at room temperature (60-70°F is preferred) for up to a week. You could leave it longer but it will become less sweet. If you aren’t using a fermentation weight, every day give the jar a few turns to coat the cranberries in honey or simply give them a stir.
  • Your ferment should start to bubble and froth, which means you’ve been successful and the cranberries have begun fermenting. This is the stage in which you will begin to “burp” your jar every couple of days if you are using a standard sealing lid. Simply unscrew the lid slightly and allow the gas to escape. Then retighten the jar lid.
  • Over time the honey will turn a pretty red color. It will also become runnier as the juices mix in with the honey. The cranberries will look a bit more wrinkled and taste less sour as the honey seeps inside them.
  • Once the cranberry sauce is finished fermenting, tighten the lid, and store in the fridge or other cold storage. They will keep refrigerated for several months.
fermented honey cranberries

#3. Spiced Honey Fermented Cranberry Sauce

This was my third experiment fermenting cranberries in honey and it was absolutely perfect. It was definitely my favorite of the three recipes.

Supplies
A 500 ml/pint mason jar
A glass fermentation weight – I use these

Ingredients
2 cups fresh cranberries, chopped
1 lemon, juice, and rind
1 cinnamon stick
pinch of cloves
1 knob of ginger
1 cup honey

STEP 1
Wash, zest, and juice the lemon.

STEP 2
Wash the cranberries and discard any soft or wrinkly berries. Place them in a blender with the cloves, lemon juice, and zest.

STEP 3
Blend until you achieve your favorite relish-like consistency. I like mine roughly chopped with some whole berries.

Adding ginger and cinnamon to a cranberry ferment

STEP 4
Scrape the cranberries into your mason jar and add the ginger and cinnamon stick.

pouring honey on top of cranberries

Step 5
Pour in the honey, leaving an approximately 1-inch headspace at the top of the jar.

glass fermentation weight

Step 6
Add a fermentation weight to ensure the cranberries remain submerged in the honey. Alternatively, you can turn over your jar daily to ensure all the berries remain coated in honey.

Step 7
Screw on the lid (but not too tightly) in order to let some of the fermentation gasses escape.

Tip: I’ve started placing all my ferments on plates in case there is any overflow as it ferments, which seems to always happen.

Step 8
Set aside out of direct sunlight at room temperature (60-70°F is preferred) for up to a week. You could leave it longer but it will become less sweet. If you aren’t using a fermentation weight, every day give the jar a few turns to coat the cranberries in honey or simply give them a stir.

Your ferment should start to bubble and froth, which means you’ve been successful and the cranberries have begun fermenting. This is the stage in which you will begin to “burp” your jar every couple of days if you are using a standard sealing lid. Simply unscrew the lid slightly and allow the gas to escape. Then retighten the jar lid.

Over time the honey will turn a pretty red color. It will also become runnier as the juices mix in with the honey. The cranberries will look a bit more wrinkled and taste less sour as the honey seeps inside them.

Once the cranberry sauce is finished fermenting, tighten the lid, and store in the fridge or other cold storage. They will keep refrigerated for several months.

spiced honey fermented cranberries

SPICED HONEY FERMENTED CRANBERRY SAUCE

This was my third experiment fermenting cranberries in honey and it was my favorite of the three. These delicious honey fermented cranberries are the perfect gut-healthy and scrumptious treat to add to your holiday dinner.
Print Recipe Pin Recipe

Equipment

  • A 500 ml/pint mason jar
  • A glass fermentation weight

Ingredients
  

  • 2 cups fresh cranberries chopped
  • 1 lemon juice, and rind
  • 1 cinnamon stick
  • pinch of cloves
  • 1 knob of ginger
  • 1 cup honey

Instructions
 

  • Wash, zest, and juice the lemon.
  • Wash the cranberries and discard any soft or wrinkly berries. Place them in a blender with the cloves, lemon juice, and zest.
  • Blend until you achieve your favorite relish-like consistency. I like mine roughly chopped with some whole berries.
  • Adding ginger and cinnamon to a cranberry ferment
  • Scrape the cranberries into your mason jar and add the ginger and cinnamon stick.
  • Pour in the honey, leaving an approximately 1-inch headspace at the top of the jar.
  • Add a fermentation weight to ensure the cranberries remain submerged in the honey. Alternatively, you can turn over your jar daily to ensure all the berries remain coated in honey.
  • Screw on the lid (but not too tightly) in order to let some of the fermentation gasses escape.
  • Tip: I’ve started placing all my ferments on plates in case there is any overflow as it ferments, which seems to always happen.
  • Set aside out of direct sunlight at room temperature (60-70°F is preferred) for up to a week. You could leave it longer but it will become less sweet. If you aren’t using a fermentation weight, every day give the jar a few turns to coat the cranberries in honey or simply give them a stir.
  • Your ferment should start to bubble and froth, which means you’ve been successful and the cranberries have begun fermenting. This is the stage in which you will begin to “burp” your jar every couple of days if you are using a standard sealing lid. Simply unscrew the lid slightly and allow the gas to escape. Then retighten the jar lid.
  • Over time the honey will turn a pretty red color. It will also become runnier as the juices mix in with the honey. The cranberries will look a bit more wrinkled and taste less sour as the honey seeps inside them.
  • Once the cranberry sauce is finished fermenting, tighten the lid, and store in the fridge or other cold storage. They will keep refrigerated for several months.

Tips for a successful honey ferment (& lessons I learned)

  1. You must use raw honey, which has not been heated. I used the honey we harvested from our hives this year. It is full of beneficial bacteria and wild yeasts, which are activated when you make this recipe.
  2. I finally invested in glass fermentation weights (click here to see the weights I bought) and it was money well spent. Cranberries want to float and it’s difficult to keep them submerged in honey and safely fermenting. If you don’t have the money to invest in weights, you can turn over your jar daily to ensure the cranberries remain coated in honey. But don’t forget! You don’t want any mould growth.
  3. Discard any soft or wrinkly berries. Use only the freshest ones for this ferment.
  4. I’ve started placing all my ferments on plates in case there is any overflow as it ferments, which seems to always happen.
  5. If your sauce is too juicy, simply strain the excess liquid before serving and add it to your sparkling water.

FAQ – HOW TO FERMENT HONEY CRANBERRIES

WHAT IF THE HONEY DOESN’T COMPLETELY COVER MY CRANBERRIES?

The honey should cover the cranberries at all times or else they will start developing mold and your ferment may be ruined. The honey creates an environment that’s inhospitable to bad bacteria. As long as your cranberries remain under the honey, they are safe to eat.

HOW DO I KNOW IF MY CRANBERRIES HAVE FERMENTED? 

You will see bubbles of carbon dioxide gas in the honey, which means you’ve been successful and the ferment has started to acidify. Over time, the honey will become runny and the cranberries will soften and wrinkle a bit.

HOW OFTEN SHOULD I BURP MY FERMENTED CRANBERRIES?

If you are using mason jars, you will need to “burp” your fermented cranberries. When you screw on the lids of your ferments, don’t place them too tightly in order to let some of the fermentation gasses escape. Soon you’ll see bubbles of carbon dioxide gas in the honey, which means you’ve been successful and the honey has started to acidify. This is the stage in which you will begin to “burp” your jar every couple of days if you are using a standard sealing lid. Simply unscrew the lid slightly and allow the gas to escape.

WHAT TEMPERATURE SHOULD I KEEP MY FERMENTED FOODS AT?

Most recommendations are to ferment between 55°F and 75°F (13°C to 24°C), which is especially conducive to L. plantarum and L. brevis lactobacillus bacteria, according to the book, Fermented Vegetables.

HOW LONG WILL MY FERMENTED CRANBERRIES SIT ON THE COUNTER?

There isn’t a cut-and-dry date for when honey fermented cranberries are done. It depends on the temperature of your home and how sweet or sour you like your fermented cranberries. It takes about 1 to 2 weeks.

HOW LONG DO FERMENTED CRANBERRIES LAST?

Honey fermented cranberries will keep refrigerated for a few months.

HOW DO I STORE FERMENTED CRANBERRIES?

Store your fermented cranberries in jars with the lids tightened in the fridge or other cold storage. They will keep for a few months.

IS FERMENTED HONEY DANGEROUS?

No, but honey should not be given to babies under one year of age. I know some first-time fermenters are concerned about botulism but botulism will not survive in an acidic environment (below 4.6 on the PH scale). Not only is honey acidic but so are cranberries. If you’re still worried, you can test your ferments with a pH test strip.

Conclusion

This holiday season I’m planning on having a lot more than a smidgen of cranberry sauce. You’ll find me loading up my plate with these sweet, probiotic, gorgeous ruby red gems. And maybe even washing my face with the juice. Apparently, fermented skincare is all the rage for those looking to create a strong and healthy skin barrier.

How about you? Will you try fermenting cranberries? And which kind do you like best?

fermented honey cranberries

Enjoyed these honey fermented cranberries? Check out my other recipes in the 12-month Fermentation Challenge series:

Month #10 – FERMENTED TOMATOES – THE FASTEST WAY TO CAN TOMATOES
Month #9 – HONEY & PUMPKIN PIE SPICED FERMENTED APPLESAUCE
Month #8 – EASY FERMENTED BELL PEPPERS & TOMATO LEAF “SALSA”
Month #7 – SPICY FERMENTED GREEN BEANS WITH CURRY & GINGER 
Month #6 – SPICED LACTO-FERMENTED RHUBARB WITH ORANGES & CINNAMON
Month #5 – EASIEST FERMENTED SAUERKRAUT RECIPE
Month #4 – LACTO-FERMENTED RADISHES WITH DILL
Month #3 – FERMENTED GINGER CARROTS
Month #2 – FERMENTED ZUCCHINI WITH DILL AND GARLIC
Month #1 – LEMON GINGER WATER KEFIR

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Filed Under: Fermentation, Preserves

Drone Bee: 10 Weird & Fascinating Facts That Will Blow Your Mind

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A drone bee is born.

Did you know a male honeybee’s ejaculation is so strong, humans can hear it? Or that a drone bee (male honeybee) can’t sting? Or how about that male bees are fatherless…but yet they have a grandfather? Read on for the top 10 weird and utterly fascinating facts about male honeybees.

#1. Drones bee livin’ their best life

  • Male honeybees don’t clean.
  • Male honeybees don’t build honeycomb.
  • Male honeybees don’t forage for food.
  • Male honeybees don’t look after the baby bees.
  • Male honeybees don’t protect the hive from intruders.

Oh no. These incredibly idle insects spend their days buzzing lazily around the hive eating honey hand-fed to them by nurse worker bees. That’s right! Drone bees (male honeybees) can’t even feed themselves. Their main purpose in life is to get. it. on. with a virgin queen. Sounds like a pretty good gig, right? But if you’re thinking of becoming a drone bee in your next life, you may want to read to the end of this post.

Bee yard

#2. A drone bee can have sex in the air

You have to give the male honeybee some credit. He can’t build honeycomb or collect nectar, but he can get a lady pregnant while flying. That’s pretty impressive and perhaps why drone honeybees are endowed with some of the largest genitalia, in proportion to body size, in the animal kingdom, according to the excellent book, QueenSpotting.

Queen bee, drone bee and worker bee
From left to right: Queen bee, drone bee, and worker bee

#3. Drone honeybees baffle beekeepers and scientists alike

Here’s a fun unsolved mystery for you to ponder:

During mating season, roughly 25,000 male honeybees from up to 200 different colonies (hives) will gather together about 10 to 40 meters high in the air. When the virgin queen leaves for her nuptial flight, which lasts only about 30 minutes, her doting lovers are primed and ready to greet her. These males are driven wild by the sight and smell of the queen and it’s a race to be the first to penetrate her. Only the fastest drones (about 1 in 1000) will have the privilege of mating with the queen.

It’s important the queen mate with as many drone bees as possible to ensure genetic diversity in her offspring. In fact, it’s key to her colony surviving. Hives, where queens mated with at least 7 drone bees, were almost 3 times more likely to survive the working season, according to this study.

Now here is the mysterious part of the story. Drone bees only live on average 90 days and none (or very few) survive the winter months. And yet year after year (for up to a decade or more) they will return to the exact same “congregation areas” or mating sites. How does the drone bee know where to go? And how does the secret location get passed down to the drone bees born the following spring? It’s an unsolved mystery.

A drone bee

#4. The male honeybee’s ejaculation is so strong, humans can hear it

A drone bee’s ejaculation is so powerful, you can apparently hear a “popping” sound as his semen is blasted into the queen’s “sting chamber”. Now that’s an orgasm unlike any other. The drone bee contracts his abs so forcefully he is able to “inflate” his endophallus (the bee equivalent of a penis) via this pressure. As he ejaculates, the drone bee becomes paralyzed and performs a sort of backward flip down to the ground. This is all accomplished in 5 seconds or less. I’m not making this up! Check out the Wikipedia page on drones bees or watch this video to see the whole thing in action.

#5. A drone bee’s penis explodes after mating

Life as a male honeybee is bittersweet. You spend every one of your spring afternoons looking for love, watching and waiting for a queen bee to pass by. But when you finally find your beloved and are actually successful in mating with her…you die. A drone bee’s semen is released so forcefully his endophallus (the bee equivalent of a penis) is ripped from his abdomen along with his intestines. The queen, on the other hand, err ” other bee leg”, flies off, with the drone’s genitalia attached to her. Kinda gives new meaning to the saying, “love hurts”.

PS. If you’d like to learn more about queen bees and how to find the queen bee, check out my previous post.

A drone bee is escorted from the hive.
When mating season is over and the drone bees are no longer useful to their colony, worker bees will toss out any remaining drone bees from the hive as summer temperatures drop. The colony just can’t afford to feed and care for these now useless drone bees.

#6. Drone bees are starved and tossed out of the hive

If a drone bee is lucky enough to escape death by intercourse, he may not fare any better than his buddies. When mating season is over and the drone bees are no longer useful to their colony, worker bees will toss out any remaining drone bees from the hive as summer temperatures drop. The colony just can’t afford to feed and care for these now useless drone bees.

Here’s how it’s done: First, the worker bees will refuse to feed them. When the drone bees are weakened, the workers will escort them out of the hive refusing to allow them to reenter. The poor drone bees eventually die from starvation or the elements.

Female and male honeybees
How many drone bees can you spot?

#7. Drone bees are cheerleaders

No, they don’t carry around miniature pom-poms and kick their little bee legs in the air, but studies have shown drone honeybees do mysteriously raise the morale of their entire hive resulting in increased honey production and healthier and more active worker bees, according to the book, QueenSpotting.

Perhaps if we could understand their buzzing, it would sound something like:

“Honeybees! Honeybees! We’re you’re biggest fans. If you can’t gather the nectar, no one can. Goooooooooo bees!”

In fact, these drone bees are so good at cheerleading, they’re allowed to spend time in colonies that are not their own. If a worker bee were to enter another hive, it would instantly be killed by the guard bees, but drone bees (despite being a draw on honey supplies) are allowed to enter other hives.

A drone bee enters the hive.
Can you spot the male honeybee trying to enter the hive?

#8. A drone bee produces one and half times as much heat as worker bees

One of the most important jobs in the beehive is to regulate its temperature. If it gets too hot or cold, it can affect the developing baby bees. Although I stated at the beginning of this post that male honeybees were simply lazing around the hive all day, it’s not entirely true. Drone bees actually produce 1.5 times more heat than worker bees mostly due to their larger body size, according to this study. Perhaps this is another reason drone bees are allowed to enter other hives.

Male honeybee

#9. A drone bee can’t sting

Don’t be afraid to pick up a drone bee. Without a stinger, they’re great guinea pigs for practicing this beekeeping skill. Although they can’t hurt you, they will attempt to scare you by swinging around their useless tails.

bee puns
Pun from “80+ Bee Puns That Are Un-BEE-lievably Funny“

#10. Drone bees are fatherless…but they have a grandfather

Almost all the eggs in a beehive are fertilized except for…you guessed it…those of the male honeybees. Instead, these drone bees develop from unfertilized eggs. This means that a male honeybee has a mother (the queen bee who laid the egg), but no father. So, how does the drone bee have a grandfather? The queen bee was born from a fertilized egg, which means she has a father. Any drone bees produced by the queen will have a grandfather (the father of the queen).

So, now that you’ve read to the end of this post, do you still think you’d like to be a drone bee in your next life? Probably not, but I hope you were amazed and fascinated by these little creatures who, despite being a little lazy, play a vital role in the hive.

Want to read more about bees and beekeeping? Check out my previous posts…

  • The Bees are Coming…
  • Why You’d Make a Great Beekeeper (and the benefits of keeping bees)
  • Beeware: The Real Cost of Beekeeping and How to Save Money
  • The Best Free DIY Hive Insulation
  • The 7 Must-Have Hive Tools
  • How to Catch a Swarm of Honeybees
  • How to Find the Queen Bee or Where’s Waldo?
  • Healing Honey Hand Salve (and how to render beeswax)
Drone Honeybees

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Filed Under: Beekeeping, Farm Animals

Fermented Tomatoes: The Fastest Way to Can Tomatoes

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fermented tomato sauce

12-MONTH FERMENTATION CHALLENGE: Month #10 – FERMENTED TOMATOES RECIPE / HOW TO FERMENT TOMATOES / TOMATO FERMENTATION

If you’ve ever spent hours canning tomatoes, you’re going to be completely blown away by this “oh-so-incredibly-easy”, “I can’t believe it’s true” Lacto-fermented tomatoes recipe. Did you know you are able to can quarts and quarts of fresh tomatoes in just minutes – maybe even seconds? That’s because the tomatoes actually do the work themselves. It’s almost like magic. Now, if only I could find a way to make my tomatoes pick themselves from their vines and march into my ready canning jars.

So, how does tomato fermentation work? Instead of pressure canning your tomatoes, you’ll save tonnes of time and energy by fermenting them instead. All you have to do is throw your fresh, clean tomatoes in a jar and cover them with a saltwater brine. You let them sit on your counter for several weeks and they do all the work of fermenting. When they’re done, you simply store the jars in your fridge or somewhere cool and these delicious and tangy fermented tomatoes will last for up to a year.

You can get fancy and add basil, oregano, garlic (or whatever spices you like), and then use these fermented tomatoes to make spaghetti, marinara, or even pizza sauce.

Pressure canning just can’t compete with the flavor of these fresh-from-the-garden fermented tomatoes. Of course, fermented foods are also packed with beneficial probiotic bacteria that may boost your immune system, improve your digestion, reduce inflammation and detoxify your body. What more could you ask for from a few simple tomatoes?

how to ferment tomatoes

HOW TO FERMENT TOMATOES: A STEP-BY-STEP GUIDE

SUPPLIES:

  • 1 quart mason jar
  • plastic Ziploc bag

Fermented Tomatoes

  • 1 lb medium tomatoes or enough to tightly fill your jar (I used Roma tomatoes)
  • 2 cloves garlic
  • A handful of basil and parsley
  • 3 tbsp unrefined sea salt in 2 cups of unchlorinated water

STEP 1

Wash your tomatoes and herbs.

Fermenting tomatoes

STEP 2

Mix the salt and water together and pour into your jar.

Fresh basil and parsley

STEP 3

Add the garlic and herbs to the jar.

Roma tomatoes for tomato fermentation

STEP 4

Pack in your tomatoes as tightly as possible so that you can’t possibly fit in one more (without breaking the tomatoes, of course), leaving an approximately 1-inch headspace at the top of the jar. You want to ensure the tomatoes are completely submerged under the brine.

Using a plastic bag as a fermentation weight

STEP 5

Top with a quart-sized ziplock bag. I gleaned this trick from the book, Fermented Vegetables. Simply press the plastic down onto the top of the ferment and then fill the bag with water and seal. The bag will act as both a follower and weight. No need to buy any fancy equipment. Then screw on the lid (but not too tightly) in order to let some of the fermentation gasses escape.

STEP 6

Set aside out of direct sunlight at room temperature (60-70°F is preferred) for 3 weeks. You may want to set this ferment on a plate to catch any brine overflow as the tomatoes ferment. Check every couple of days to ensure the tomatoes remains submerged. Soon you’ll see bubbles of carbon dioxide gas in the brine, which means you’ve been successful and the brine has started to acidify. This is the stage in which you will begin to “burp” your jar every couple of days if you are using a standard sealing lid. Simply unscrew the lid slightly and allow the gas to escape. Then retighten the jar lid.

STEP 7

Once the tomatoes are finished fermenting, remove the plastic bag, tighten the lid, and store in the fridge or other cold storage. They will keep refrigerated for up to a year.

FAQ – HOW TO FERMENT TOMATOES

Fermented tomato sauce

WHAT ARE LACTO-FERMENTED TOMATOES?

Lacto fermentation is the ancient art of pickling long before there was canning. Basically, vegetables are fermented by lactic-acid bacteria, which are found on the surface of all fruits and vegetables. How does it work? During fermentation, bacteria eat the vegetable’s sugars, which release lactic acid. This acid acts as a preservative and prevents the growth of harmful bacteria. The process doesn’t require heat so you retain all of the raw vegetable’s vitamins, minerals, and enzymes.

WHAT ARE THE BENEFITS OF LACTO-FERMENTED TOMATOES?

You may have heard that fermenting turns your food into natural probiotics. So, instead of popping a probiotic pill, you can eat fermented foods, which, according to Dr. Joseph Mercola of Mercola.com, actually contain 100 times more probiotics than a pricey supplement. In fact, one serving of fermented foods contains 1.5 billion to 10 trillion colony-forming units of bacteria compared to 50 million to 10 billion per pill.

One quick search on the Internet will result in tonnes of information on the health benefits of probiotics from boosting your immune system and improving digestion to reducing inflammation and detoxifying your body. I don’t know if it’s all true, but I think I feel better after eating a few fermented tomatoes. I think you will too!

WHAT DO FERMENTED TOMATOES TASTE LIKE?

Pressure canning just can’t compete with the flavor of these fresh-from-the-garden fermented tomatoes. They’re tangy and delicious on their own or you can add your favorite herbs to the recipe such as basil, oregano, garlic or thyme.

HOW MUCH SALT IS IN LACTO-FERMENTED TOMATOES?

Salt is the MOST crucial ingredient in this recipe. It is a preservative and can keep vegetables edible for months…maybe even years!!! Can I get a “hooray” for salt! In fermentation, the salt draws juices from the vegetable’s cells and creates that lovely, cloudy brine rich with health-boosting lactic-acid bacteria. The salinity of the brine encourages good-for-us bacteria to flourish and inhibits the growth of bacteria and yeast that could make us sick. Salt also helps keep your vegetables crispy by hardening the pectin in the cells of the vegetables.

WHY DO I NEED TO USE SO MUCH SALT? I’VE HEARD SALT IS BAD FOR ME.

Once again, health experts are changing their minds. Recent evidence suggests that for many, salt reduction has an overall negative impact on several aspects of health. Recent study, after study, after study, after study have found many negative effects of a low salt diet. Yikes! It turns out that salt not only makes our food taste better, but it prevents problems, like insulin resistance, plaque formation, increased stress hormones, worsened blood lipids, and elevated aldosterone.

WHAT IF THE BRINE DOESN’T COMPLETELY COVER MY FERMENTED TOMATOES?

The brine should cover the vegetables at all times or else they will start developing mold and yeast and your ferment may be ruined. The salty brine creates an environment that’s inhospitable to bad bacteria so as long as your tomatoes remain under the anaerobic safety of the brine, they are safe to eat. But any exposed portion will not be.

fermented tomatoes

HOW DO I KNOW IF MY TOMATOES HAVE FERMENTED? 

You will see bubbles of carbon dioxide gas in the salty water (brine), which means you’ve been successful and the brine has started to acidify. Over time, the mixture will become cloudy and the tomatoes will soften a bit.

HOW OFTEN SHOULD I BURP MY LACTO-FERMENTED TOMATOES?

If you are using mason jars, you will need to “burp” your fermented tomatoes. When you screw on the lids of your ferments, don’t place them too tightly in order to let some of the fermentation gasses escape. Soon you’ll see bubbles of carbon dioxide gas in the brine, which means you’ve been successful and the brine has started to acidify. This is the stage in which you will begin to “burp” your jar every couple of days if you are using a standard sealing lid. Simply unscrew the lid slightly and allow the gas to escape.

WHAT TEMPERATURE SHOULD I KEEP MY FERMENTED FOODS AT?

Most recommendations are to ferment between 55°F and 75°F (13°C to 24°C), which is especially conducive to L. plantarum and L. brevis lactobacillus bacteria, according to the book, Fermented Vegetables.

HOW LONG WILL MY FERMENTED TOMATOES SIT ON THE COUNTER?

There isn’t a cut-and-dry date for when fermented tomatoes are done. It depends on the temperature of your home and how tangy you like your fermented tomatoes. It takes about 3 weeks.

HOW LONG DO LACTO-FERMENTED TOMATOES LAST?

Fermented tomatoes will keep refrigerated for up to a year.

HOW DO I STORE FERMENTED TOMATOES?

Store your fermented tomatoes in jars with the lids tightened in the fridge or other cold storage. They will keep for about a year.

Fermented tomatoes

Fermented tomatoes – The fastest way to can tomatoes

If you’ve ever spent hours canning tomatoes, you’re going to be completely blown away by this “oh-so-incredibly-easy”, “I can’t believe it’s true” Lacto-fermented tomatoes recipe. Did you know you are able to can quarts and quarts of fresh tomatoes in just minutes – maybe even seconds?
Print Recipe Pin Recipe

Equipment

  • 1-quart mason jar
  • plastic ziploc bag

Ingredients
  

  • 1 lb medium tomatoes or enough to tightly fill your jar I used Roma tomatoes
  • 2 cloves garlic
  • A handful of basil and parsley
  • 3 tbsp unrefined sea salt in 2 cups of unchlorinated water

Instructions
 

  • Wash your tomatoes and herbs.
  • Mix the salt and water together and pour into your jar.
  • Add the garlic and herbs to the jar.
  • Pack in your tomatoes as tightly as possible so that you can’t possibly fit in one more (without breaking the tomatoes, or course), leaving an approximately 1-inch headspace at the top of the jar. You want to ensure the tomatoes are completely submerged under the brine.
  • Top with a quart-sized ziplock bag. I gleaned this trick from the book, Fermented Vegetables. Simply press the plastic down onto the top of the ferment and then fill the bag with water and seal. The bag will act as both a follower and weight. No need to buy any fancy equipment. Then screw on the lid (but not too tightly) in order to let some of the fermentation gasses escape.
  • Set aside out of direct sunlight at room temperature (60-70°F is preferred) for 3 weeks. You may want to set this ferment on a plate to catch any brine overflow as the tomatoes ferment. Check every couple of days to ensure the tomatoes remains submerged. Soon you’ll see bubbles of carbon dioxide gas in the brine, which means you’ve been successful and the brine has started to acidify. This is the stage in which you will begin to “burp” your jar every couple of days if you are using a standard sealing lid. Simply unscrew the lid slightly and allow the gas to escape. Then retighten the jar lid.
  • Once the tomatoes are finished fermenting, remove the plastic bag, tighten the lid, and store in the fridge or other cold storage. They will keep refrigerated for up to a year.

Enjoyed this fermented tomato sauce? Check out my other recipes in the 12-month Fermentation Challenge series:

Month #9 – HONEY & PUMPKIN PIE SPICED FERMENTED APPLESAUCE
Month #8 – EASY FERMENTED BELL PEPPERS & TOMATO LEAF “SALSA”
Month #7 – SPICY FERMENTED GREEN BEANS WITH CURRY & GINGER 
Month #6 – SPICED LACTO-FERMENTED RHUBARB WITH ORANGES & CINNAMON
Month #5 – EASIEST FERMENTED SAUERKRAUT RECIPE
Month #4 – LACTO-FERMENTED RADISHES WITH DILL
Month #3 – FERMENTED GINGER CARROTS
Month #2 – FERMENTED ZUCCHINI WITH DILL AND GARLIC
Month #1 – LEMON GINGER WATER KEFIR

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Disclosure: Some of the links above are affiliate links, and at no additional cost to you, I will earn a small commission if you decide to make a purchase after clicking through the link. Thank you for your support!  You can find the full disclosure here.

Filed Under: Fermentation, Preserves

Honey & Pumpkin Pie Spiced Fermented Applesauce

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fermented applesauce

12-MONTH FERMENTATION CHALLENGE: Month #9 – LACTO-FERMENTED APPLESAUCE RECIPE / HOW TO FERMENT APPLES

Searching for the fastest and healthiest homemade applesauce recipe ever? I’ve got it! Flavored with raw honey and pumpkin pie spice, this 5-ingredient fermented applesauce is my new favorite fall snack!

Not only is it lip-smacking delicious but it is so much quicker and easier to prepare than traditional homemade applesauce. Instead of cooking your apples, you simply blend them with the flavors of fall – pure honey and pumpkin spice. And voila! A fresh, probiotic-rich applesauce fit for the king and queen of your homestead.

Eat it straight out of the jar, pour it in a bowl, and mix it with yogurt and granola or drizzle it atop your pork chops. You can’t beat the fresh-from-the-orchard flavor of this apple ferment, which is much richer than that of cooked-down applesauce.

Why Should I Ferment My Apples?

Applesauce is a healthy treat no matter how you make it but by fermenting your applesauce, you’ll also get all the amazing probiotic benefits of fermented foods. Here are some of the miraculous powers of fermented foods. According to Harvard Medical School, fermented foods can help heal:

  • irritable bowel syndrome
  • ulcerative colitis
  • Crohn’s disease
  • vaginal infections
  • urinary tract infections
  • eczema in children

Wowza! All this just from eating some homemade applesauce!

A spoonful of fermented applesauce

HOW TO FERMENT APPLES: A STEP-BY-STEP GUIDE

SUPPLIES:

  • 500 ml mason jar
  • plastic Ziploc bag
  • Stainless steel knife
  • Apple corer/peeler

Pumpkin Spiced Lacto-Fermented Applesauce

INGREDIENTS:

  • 1 1/2 lbs apples (approximately 5 medium-sized apples)
  • 1.5 tbsp water kefir (I used this lemon ginger water kefir)
  • 1/2 tsp pumpkin pie spice
  • 1 tbsp honey
  • 1/2 tsp salt 
Peeling apples

INSTRUCTIONS:

STEP 1

Peel, core, and chop your apples into chunks.

Chopped apples

STEP 2

Add the apples to your blender along with the water kefir, pumpkin spice, honey, and salt.

Adding water kefir to chopped apples

Step 3

Process until you achieve a thin, slightly chunky texture or whatever consistency you desire.

Blending apples

Step 4

Transfer to your mason jar, leaving at least an inch of headspace.

A spoonful of fermented applesauce

Step 5

Cover your jar with a tight lid and set aside out of direct sunlight at room temperature (60-70°F is preferred) for 1 to 3 days. If using a tight lid, burp daily to release excess pressure.

Once the applesauce is finished fermenting, you can store it in the fridge or other cold storage. The flavor will continue to develop as it ages. It should keep for 1-3 months.

Warning: Taste test your fermented applesauce daily. It should have a fresh apple flavor with a bit of tang. If it tastes like alcohol, you’ve left your apple ferment at room temperature for too long. Because this ferment is made with fruit, the lactic acid bacteria can quickly convert the liquid to alcohol.

FAQ – HOW TO FERMENT APPLES

Apple fermentation

WHAT ARE LACTO-FERMENTED APPLES?

Lacto fermentation is the ancient art of pickling long before there was canning. Basically, vegetables are fermented by lactic-acid bacteria, which are found on the surface of all fruits and vegetables. How does it work? During fermentation, bacteria eat the vegetable’s sugars, which release lactic acid. This acid acts as a preservative and prevents the growth of harmful bacteria. The process doesn’t require heat so you retain all of the raw vegetable’s vitamins, minerals, and enzymes.

WHAT ARE THE BENEFITS OF LACTO-FERMENTED APPLESAUCE?

You may have heard that fermenting turns your food into natural probiotics. So, instead of popping a probiotic pill, you can eat fermented foods, which, according to Dr. Joseph Mercola of Mercola.com, actually contain 100 times more probiotics than a pricey supplement. In fact, one serving of fermented foods contains 1.5 billion to 10 trillion colony-forming units of bacteria compared to 50 million to 10 billion per pill.

One quick search on the Internet will result in tonnes of information on the health benefits of probiotics from boosting your immune system and improving digestion to reducing inflammation and detoxifying your body. I don’t know if it’s all true, but I think I feel better after eating a few spoonfuls of fermented applesauce. I think you will too!

WHAT DO FERMENTED APPLES TASTE LIKE?

Fermented applesauce should have a rich apple flavor and taste a little tangier than regular applesauce.

HOW DO I KNOW IF MY APPLES HAVE FERMENTED? 

You will see bubbles of carbon dioxide gas in the applesauce, which means you’ve been successful and the liquid has started to acidify.

HOW OFTEN SHOULD I BURP MY FERMENTED APPLESAUCE?

If you are using mason jars, you will need to “burp” your fermented apples. When you screw on the lids of your ferments, don’t place them too tightly in order to let some of the fermentation gasses escape. Soon you’ll see bubbles of carbon dioxide gas in the applesauce, which means you’ve been successful and the liquid has started to acidify. This is the stage in which you will begin to “burp” your jar every day if you are using a standard sealing lid. Simply unscrew the lid slightly and allow the gas to escape.

WHAT TEMPERATURE SHOULD I KEEP MY FERMENTED APPLESAUCE AT?

Most recommendations are to ferment between 55°F and 75°F (13°C to 24°C), which is especially conducive to L. plantarum and L. brevis lactobacillus bacteria, according to the book, Fermented Vegetables.

HOW LONG WILL MY FERMENTED APPLESAUCE SIT ON THE COUNTER?

There isn’t a cut-and-dry date for when fermented apples are done. It depends on the temperature of your home and how tangy you like your applesauce. It can take 1 to 3 days.

HOW LONG DOES FERMENTED APPLESAUCE LAST?

Fermented applesauce will keep refrigerated for up to 3 months.

HOW DO I STORE FERMENTED APPLESAUCE?

Store your fermented applesauce in jars with the lids tightened in the fridge (or other cold storage). They will keep for about 3 months.

Fermented applesauce

PUMPKIN SPICED LACTO-FERMENTED APPLESAUCE

Searching for the fastest and healthiest applesauce recipe ever? I've got it! This fall-flavored fermented applesauce is not only quick to prepare but packed with gut friendly probiotics.
Print Recipe Pin Recipe
Servings 4

Equipment

  • 500 ml mason jar
  • plastic ziploc bag
  • stainless steel knife
  • Apple corer/peeler

Ingredients
  

  • 1 1/2 lbs apples approximately 5 medium-sized apples
  • 1.5 tbsp water kefir (See the notes below for the recipe I used to make water kefir)
  • 1/2 tsp pumpkin pie spice
  • 1 tbsp honey
  • 1/2 tsp salt

Instructions
 

  • Peel, core, and chop your apples into chunks.
  • Add the apples to your blender along with the water kefir, pumpkin spice, honey, and salt.
  • Process until you achieve a thin, slightly chunky texture or whatever consistency you desire.
  • Transfer to your mason jar, leaving at least an inch of headspace.
  • Cover your jar with a tight lid and set aside out of direct sunlight at room temperature (60-70°F is preferred) for 1 to 3 days. If using a tight lid, burp daily to release excess pressure.
  • Once the applesauce is finished fermenting, you can store it in the fridge or other cold storage. The flavor will continue to develop as it ages. It should keep for 1-3 months.
  • Warning: Taste test your fermented applesauce daily. It should have a fresh apple flavor with a bit of tang. If it tastes like alcohol, you’ve left your apple ferment at room temperature for too long. Because this ferment is made with fruit, the lactic acid bacteria can quickly convert the liquid to alcohol.

Notes

I used this lemon ginger water kefir recipe (https://theoldwalshfarm.com/how-to-make-water-kefir-in-4-easy-steps/).
Fermented applesauce recipe

Enjoyed this probiotic applesauce? Check out my other recipes in the 12-month Fermentation Challenge series:

Month #8 – EASY FERMENTED BELL PEPPERS & TOMATO LEAF “SALSA”
Month #7 – SPICY FERMENTED GREEN BEANS WITH CURRY & GINGER 
Month #6 – SPICED LACTO-FERMENTED RHUBARB WITH ORANGES & CINNAMON
Month #5 – EASIEST FERMENTED SAUERKRAUT RECIPE
Month #4 – LACTO-FERMENTED RADISHES WITH DILL
Month #3 – FERMENTED GINGER CARROTS
Month #2 – FERMENTED ZUCCHINI WITH DILL AND GARLIC
Month #1 – LEMON GINGER WATER KEFIR

Enjoyed this post? Sign up for more!


 
 


Disclosure: Some of the links above are affiliate links, and at no additional cost to you, I will earn a small commission if you decide to make a purchase after clicking through the link. Thank you for your support!  You can find the full disclosure here.

Filed Under: Fermentation, Preserves

Easy Fermented Bell Peppers & Tomato Leaf “Salsa”

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Fermented bell peppers

12-MONTH FERMENTATION CHALLENGE: Month #8 – LACTO–FERMENTED BELL PEPPERS RECIPE / HOW TO FERMENT BELL PEPPERS

Tomato leaves in salsa? Kimberlee, are you trying to poison me?” asked my husband accusingly. I had just revealed the secret ingredient in this delicious fermented bell pepper “salsa” and although I was experiencing slightly murderous feelings after he woke me the previous night with his loud, sonorous snoring, I assure you this recipe is not toxic.

But before I get into the details as to why this fermented salsa won’t kill you, you may be wondering why I’m making bell pepper salsa in the first place. The truth is I wanted to make tomato salsa but I had read in the book, Fiery Ferments, that fermented tomato salsa can resemble the flavor of something gone bad. Doesn’t that sound mouth-watering? No? Not to me either. Instead, the author suggested a “mock” tomato salsa recipe using peppers and tomato leaves. I was skeptical but I decided to give it a try and I’m so thankful I did. It exceeded my expectations! You can’t even tell the difference between these fermented bell peppers and traditional tomato salsa. My overly-suspicious husband couldn’t believe I hadn’t used a single tomato.

I have to add that this is one of the most delicious ways to get the probiotic benefits of fermented foods. Next to lemon ginger water kefir and spiced rhubarb with oranges and cinnamon, this is my favorite ferment to date.

Are tomato leaves poisonous?

I can 100% guarantee that you will not die from eating this salsa. We are all still alive over here at The Old Walsh Farm. But are tomato leaves toxic? Although all parts of the tomato plant contain varying amounts of the toxin, tomatine, it appears to be harmless, according to this New York Times article by Harold McGee, the American author who writes about the chemistry and history of food science and cooking. For example, for years, you may have enjoyed fried and pickled green tomatoes, which actually contain high levels of tomatine.

McGee adds that recent studies have shown tomatine may even improve our immune system and inhibit cancer. Who knows if this is all true? I wouldn’t eat pounds and pounds of tomato leaves but I wouldn’t be afraid to add a few snippets to my favorite pasta sauce or this fermented pepper recipe.

HOW TO FERMENT BELL PEPPERS

Peppers

Note: This recipe is adapted from the mock tomato salsa recipe in the book, Fiery Ferments by Kirsten K. & Christopher Shockey.

Easy Fermented Bell Peppers & Tomato Leaf “Salsa”

SUPPLIES:

  • 500 ml mason jar
  • plastic Ziploc bag
  • Stainless steel knife

INGREDIENTS:

3 sweet bell peppers, seeded and chopped

1 small hot pepper, seeded and chopped

1/2 onion, roughly chopped

1/4 cup cilantro, roughly chopped

5 sprigs (about 2 tbsp chopped) young tomato leaves

3 garlic cloves

Juice of 1 lime

1 tsp salt

1 tsp cumin

Chopped bell peppers

STEP 1

Wash and chop the peppers, onion, cilantro, tomato leaves, and garlic cloves.

Fermented bell peppers

STEP 2

Combine all the ingredients in a food processor and mix until it reaches the consistency of thick salsa.

STEP 3

Pack the mixture into your jar, pressing out any air pockets.

Fermented bell peppers

STEP 4

Top with a quart-sized ziplock bag. I gleaned this trick from the book, Fermented Vegetables. Simply press the plastic down onto the top of the ferment and then fill the bag with water and seal. The bag will act as both a follower and weight. No need to buy any fancy equipment. Then screw on the lid (but not too tightly).

STEP 5

Set aside out of direct sunlight at room temperature (60-70°F is preferred) for 5 to 7 days (I let mine sit for a full week).

STEP 6

Once the salsa is finished fermenting, remove the plastic bag, place a clean, small round of plastic or parchment directly on top of the paste. Screw on the lid and store in the fridge. It will keep refrigerated for up to a year.

FAQ – HOW TO FERMENT PEPPERS

Fermented bell peppers

WHAT IS LACTO-FERMENTATION?

Lacto fermentation is the ancient art of pickling long before there was canning. Basically, vegetables are fermented by lactic-acid bacteria, which are found on the surface of all fruits and vegetables. How does it work? During fermentation, bacteria eat the vegetable’s sugars, which release lactic acid. This acid acts as a preservative and prevents the growth of harmful bacteria. The process doesn’t require heat so you retain all of the raw vegetable’s vitamins, minerals, and enzymes.

ARE FERMENTED BELL PEPPERS GOOD FOR YOU?

You may have heard that fermenting turns your food into natural probiotics. So, instead of popping a probiotic pill, you can eat fermented foods, which, according to Dr. Joseph Mercola of Mercola.com, actually contain 100 times more probiotics than a pricey supplement. In fact, one serving of fermented foods contains 1.5 billion to 10 trillion colony-forming units of bacteria compared to 50 million to 10 billion per pill.

One quick search on the Internet will result in tonnes of information on the health benefits of probiotics from boosting your immune system and improving digestion to reducing inflammation and detoxifying your body. I don’t know if it’s all true, but I think I feel better after eating a few spoonfuls of fermented pepper sauce. I think you will too!

HOW MUCH SALT IS IN LACTO-FERMENTED PEPPERS?

Salt is the MOST crucial ingredient in this recipe. It is a preservative and can keep vegetables edible for months…maybe even years!!! Can I get a “hooray” for salt! In fermentation, the salt draws juices from the vegetable’s cells and creates that lovely, cloudy brine rich with health-boosting lactic-acid bacteria. The salinity of the brine encourages good-for-us bacteria to flourish and inhibits the growth of bacteria and yeast that could make us sick. Salt also helps keep your vegetables crispy by hardening the pectin in the cells of the vegetables.

WHY DO I NEED TO USE SO MUCH SALT? I’VE HEARD SALT IS BAD FOR ME.

Once again, health experts are changing their minds. Recent evidence suggests that for many, salt reduction has an overall negative impact on several aspects of health. Recent study, after study, after study, after study have found many negative effects of a low salt diet. Yikes! It turns out that salt not only makes our food taste better, but it prevents problems, like insulin resistance, plaque formation, increased stress hormones, worsened blood lipids, and elevated aldosterone.

WHAT IF THE BRINE DOESN’T COMPLETELY COVER MY FERMENTED PEPPER SALSA?

The brine should cover the vegetables at all times or else they will start developing mold and yeast and your ferment may be ruined. The salty brine creates an environment that’s inhospitable to bad bacteria so as long as your peppers remain under the anaerobic safety of the brine, it is safe to eat. But any exposed portion will not be.

HOW DO I KNOW IF MY PEPPERS HAVE FERMENTED? 

You will see bubbles of carbon dioxide gas in the salty water (brine), which means you’ve been successful and the brine has started to acidify. Now, you can start to taste test your salsa.

HOW OFTEN SHOULD I BURP MY LACTO-FERMENTED PEPPERS?

If you are using mason jars, you will need to “burp” your fermented peppers. When you screw on the lids of your ferments, don’t place them too tightly in order to let some of the fermentation gasses escape. Soon you’ll see bubbles of carbon dioxide gas in the brine, which means you’ve been successful and the brine has started to acidify. This is the stage in which you will begin to “burp” your jar every couple of days if you are using a standard sealing lid. Simply unscrew the lid slightly and allow the gas to escape.

WHAT TEMPERATURE SHOULD I KEEP MY FERMENTED FOODS AT?

Most recommendations are to ferment between 55°F and 75°F (13°C to 24°C), which is especially conducive to L. plantarum and L. brevis lactobacillus bacteria, according to the book, Fermented Vegetables.

HOW LONG WILL MY FERMENTED BELL PEPPERS SIT ON THE COUNTER?

There isn’t a cut-and-dry date for when fermented peppers are done. It depends on the temperature of your home and how sour you like your salsa. It can take 5 to 7 days.

HOW LONG DO LACTO-FERMENTED PEPPERS LAST?

This fermented pepper salsa will keep refrigerated for up to 12 months.

HOW DO I STORE MY FERMENTED BELL PEPPERS?

Store your fermented pepper salsa in jars with the lids tightened in the fridge. It will keep for about 12 months.

fermented bell pepper salsa

EASY FERMENTED BELL PEPPER & TOMATO LEAF “SALSA”

How do you ferment bell peppers? You combine them with tomato leaves and make the most delicious homemade fermented bell pepper "salsa".
Print Recipe Pin Recipe

Equipment

  • 500 ml mason jar
  • plastic ziploc bag
  • stainless steel knife

Ingredients
  

  • 3 sweet bell peppers seeded and chopped
  • 1 small hot pepper seeded and chopped
  • 1/2 onion roughly chopped
  • 1/4 cup cilantro roughly chopped
  • 5 sprigs about 2 tbsp chopped young tomato leaves
  • 3 garlic cloves
  • Juice of 1 lime
  • 1 tsp salt
  • 1 tsp cumin

Instructions
 

  • Wash and chop the peppers, onion, cilantro, tomato leaves, and garlic cloves.
  • Combine all the ingredients in a food processor and mix until it reaches the consistency of thick salsa.
  • Pack the mixture into your jar, pressing out any air pockets.
  • Top with a quart-sized ziplock bag. I gleaned this trick from the book, Fermented Vegetables. Simply press the plastic down onto the top of the ferment and then fill the bag with water and seal. The bag will act as both a follower and weight. No need to buy any fancy equipment. Then screw on the lid (but not too tightly).
  • Set aside out of direct sunlight at room temperature (60-70°F is preferred) for 5 to 7 days (I let mine sit for a full week).
  • Once the salsa is finished fermenting, remove the plastic bag, place a clean, small round of plastic or parchment directly on top of the paste. Screw on the lid and store in the fridge. It will keep refrigerated for up to a year.

Notes

This recipe is adapted from the mock tomato salsa recipe in the book, Fiery Ferments by Kirsten K. & Christopher Shockey.

Enjoyed these fermented bell peppers? Check out my other recipes in the 12-month Fermentation Challenge series:

Month #7 – SPICY FERMENTED GREEN BEANS WITH CURRY & GINGER 
Month #6 – SPICED LACTO-FERMENTED RHUBARB WITH ORANGES & CINNAMON
Month #5 – EASIEST FERMENTED SAUERKRAUT RECIPE
Month #4 – LACTO-FERMENTED RADISHES WITH DILL
Month #3 – FERMENTED GINGER CARROTS
Month #2 – FERMENTED ZUCCHINI WITH DILL AND GARLIC
Month #1 – LEMON GINGER WATER KEFIR

Enjoyed this post? Sign up for more!


 
 


Disclosure: Some of the links above are affiliate links, and at no additional cost to you, I will earn a small commission if you decide to make a purchase after clicking through the link. Thank you for your support!  You can find the full disclosure here.

Filed Under: Fermentation, Learning the art of preserving, Preserves

Spicy Fermented Green Beans with Curry and Ginger

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chopped green beans

12-MONTH FERMENTATION CHALLENGE: Month #7 – SPICY FERMENTED GREEN BEANS RECIPE / HOW TO FERMENT GREEN BEANS

You may have eaten dilly beans, but have you tasted fermented CURRIED green beans? With a touch of curry powder, a tablespoon of ginger, and a dash of red pepper, this spicy fermented green bean recipe will have your taste buds tap dancing to its lively Asian flavor.

If you’ve ever canned beans the traditional way — ie slaving over a hot stove for hours upon hours, you’ll also find this recipe incredibly simple and easy to prepare. You won’t have to spend your whole day prepping and boiling cans of food. These beans are simply packed into jars and covered in a salt brine. You let them sit at room temperature for a few days and they preserve themselves!

And unlike water-bath canned foods which lose nutrients, foods preserved by fermentation actually increase in nutritional value.

Have I convinced you yet? These spicy fermented green beans are not only downright delicious, but they’re easy to prepare and packed with gut-friendly probiotics. So, what are you waiting for? Head out to the garden and gather up some beans!

spicy fermented green beans

HOW TO FERMENT GREEN BEANS: A STEP-BY-STEP GUIDE

SUPPLIES:

  • 500 ml mason jar
  • plastic Ziploc bag
  • Stainless steel knife

SPICY FERMENTED GREEN BEANS WITH CURRY AND GINGER

  • 400 g (about 4 cups) green beans
  • 1 tsp minced garlic (or 2 cloves)
  • 1/2 tsp curry powder
  • 1/2 tbsp grated ginger
  • 1/4 tsp crushed red pepper flakes
  • 1 tbsp unrefined sea salt in 2 cups of unchlorinated water
  • grape leaf to top the jar (optional)
chopped green beans

STEP 1

Wash the green beans and cut off the ends.

spices for fermented green beans

STEP 2

Add the garlic and spices to your jar and then pack the green beans in so tightly that you can’t possibly fit in one more. This will prevent the beans from floating up and out of the brine.

Salt brine

STEP 3

Mix 2 cups of water with 1 tbsp of salt and pour over your green beans so they are completely covered.

A grape leaf placed on top of ferment

STEP 4

Place the grape leaf or a piece of plastic wrap over the top of the beans to help them stay submerged. Cover loosely.

Top ferment with a quart-sized ziplock bag.

STEP 5

Top with a quart-sized ziplock bag. I gleaned this trick from the book, Fermented Vegetables. Simply press the plastic down onto the top of the ferment and then fill the bag with water and seal. The bag will act as both a follower and weight. No need to buy any fancy equipment. Then screw on the lid (but not too tightly).

STEP 6

Set aside out of direct sunlight at room temperature (60-70°F is preferred) for 6 to 10 days (I let mine sit for a full week). Check daily to ensure the beans remains submerged. You’ll notice that the beans will lose color over time and the brine will become cloudy.

STEP 7

Once the beans are finished fermenting, remove the plastic bag, tighten the lid, and store in the fridge. They will keep refrigerated for up to a year.

FAQ – HOW TO FERMENT GREEN BEANS

spicy fermented green beans

WHAT ARE LACTO-FERMENTED GREEN BEANS?

Lacto fermentation is the ancient art of pickling long before there was canning. Basically, vegetables are fermented by lactic-acid bacteria, which are found on the surface of all fruits and vegetables. How does it work? During fermentation, bacteria eat the vegetable’s sugars, which release lactic acid. This acid acts as a preservative and prevents the growth of harmful bacteria. The process doesn’t require heat so you retain all of the raw vegetable’s vitamins, minerals, and enzymes.

WHAT ARE THE BENEFITS OF LACTO-FERMENTED GREEN BEANS?

You may have heard that fermenting turns your food into natural probiotics. So, instead of popping a probiotic pill, you can eat fermented foods, which, according to Dr. Joseph Mercola of Mercola.com, actually contain 100 times more probiotics than a pricey supplement. In fact, one serving of fermented foods contains 1.5 billion to 10 trillion colony-forming units of bacteria compared to 50 million to 10 billion per pill.

One quick search on the Internet will result in tonnes of information on the health benefits of probiotics from boosting your immune system and improving digestion to reducing inflammation and detoxifying your body. I don’t know if it’s all true, but I think I feel better after eating a few fermented green beans. I think you will too!

WHAT DO FERMENTED GREEN BEANS TASTE LIKE?

Fermented green beans are deliciously crunchy, tangy, and salty. In this recipe, you’ll taste the curry and ginger with a hint of red pepper.

HOW MUCH SALT IS IN LACTO-FERMENTED GREEN BEANS?

Salt is the MOST crucial ingredient in this recipe. It is a preservative and can keep vegetables edible for months…maybe even years!!! Can I get a “hooray” for salt! In fermentation, the salt draws juices from the vegetable’s cells and creates that lovely, cloudy brine rich with health-boosting lactic-acid bacteria. The salinity of the brine encourages good-for-us bacteria to flourish and inhibits the growth of bacteria and yeast that could make us sick. Salt also helps keep your vegetables crispy by hardening the pectin in the cells of the vegetables.

WHY DO I NEED TO USE SO MUCH SALT? I’VE HEARD SALT IS BAD FOR ME.

Once again, health experts are changing their minds. Recent evidence suggests that for many, salt reduction has an overall negative impact on several aspects of health. Recent study, after study, after study, after study have found many negative effects of a low salt diet. Yikes! It turns out that salt not only makes our food taste better, but it prevents problems, like insulin resistance, plaque formation, increased stress hormones, worsened blood lipids, and elevated aldosterone.

WHAT IF THE BRINE DOESN’T COMPLETELY COVER MY FERMENTED GREEN BEANS?

The brine should cover the vegetables at all times or else they will start developing mold and yeast and your ferment may be ruined. The salty brine creates an environment that’s inhospitable to bad bacteria so as long as your green beans remain under the anaerobic safety of the brine, it is safe to eat. But any exposed portion will not be.

spicy fermented green beans

HOW DO I KNOW IF MY GREEN BEANS HAVE FERMENTED? 

You will see bubbles of carbon dioxide gas in the salty water (brine), which means you’ve been successful and the brine has started to acidify. Over time, the mixture will become cloudy and the green beans will lose their color and soften a bit (but will still keep some crunch). Now, you can start to taste test your green beans.

HOW OFTEN SHOULD I BURP MY LACTO-FERMENTED GREEN BEANS?

If you are using mason jars, you will need to “burp” your fermented green beans. When you screw on the lids of your ferments, don’t place them too tightly in order to let some of the fermentation gasses escape. Soon you’ll see bubbles of carbon dioxide gas in the brine, which means you’ve been successful and the brine has started to acidify. This is the stage in which you will begin to “burp” your jar every couple of days if you are using a standard sealing lid. Simply unscrew the lid slightly and allow the gas to escape.

WHAT TEMPERATURE SHOULD I KEEP MY FERMENTED FOODS AT?

Most recommendations are to ferment between 55°F and 75°F (13°C to 24°C), which is especially conducive to L. plantarum and L. brevis lactobacillus bacteria, according to the book, Fermented Vegetables.

HOW LONG WILL MY FERMENTED GREEN BEANS SIT ON THE COUNTER?

There isn’t a cut-and-dry date for when fermented green beans are done. It depends on the temperature of your home and how sour you like your green beans. It can take 6 to 10 days.

HOW LONG DO LACTO-FERMENTED GREEN BEANS LAST?

Fermented green beans will keep refrigerated for up to a year. Once opened, keep them covered in brine.

HOW DO I STORE FERMENTED GREEN BEANS?

Store your fermented green beans in jars with the lids tightened in the fridge. They will keep for about a year.

Spicy fermented green beans

SPICY FERMENTED GREEN BEANS WITH CURRY AND GINGER

With a touch of curry powder, a tablespoon of ginger, and a dash of red pepper, you'll love these spicy lacto-fermented green beans.
Print Recipe Pin Recipe

Ingredients
  

  • 400 g about 4 cups green beans
  • 1 tsp minced garlic or 2 cloves
  • 1/2 tsp curry powder
  • 1/2 tbsp grated ginger
  • 1/4 tsp crushed red pepper flakes
  • 1 tbsp unrefined sea salt in 2 cups of unchlorinated water
  • grape leaf to top the jar optional

Instructions
 

  • Wash the green beans and cut off the ends.
  • Add the garlic and spices to your jar and then pack the green beans in so tightly that you can’t possibly fit in one more. This will prevent the beans from floating up and out of the brine.
  • Mix 2 cups of water with 1 tbsp of salt and pour over your green beans so they are completely covered.
  • Place the grape leaf or a piece of plastic wrap over the top of the beans to help them stay submerged. Cover loosely.
  • Top with a quart-sized ziplock bag. I gleaned this trick from the book, Fermented Vegetables. Simply press the plastic down onto the top of the ferment and then fill the bag with water and seal. The bag will act as both a follower and weight. No need to buy any fancy equipment. Then screw on the lid (but not too tightly).
  • Set aside out of direct sunlight at room temperature (60-70°F is preferred) for 6 to 10 days (I let mine sit for a full week). Check daily to ensure the beans remains submerged and burp every couple of days to release excess pressure. You’ll notice that the beans will lose color over time and the brine will become cloudy.
  • Once the beans are finished fermenting, remove the plastic bag, tighten the lid, and store in the fridge. They will keep refrigerated for up to a year.

Enjoyed these spicy fermented green beans? Check out my other recipes in the 12-month Fermentation Challenge series:

Month #6 – SPICED LACTO-FERMENTED RHUBARB WITH ORANGES & CINNAMON
Month #5 – EASIEST FERMENTED SAUERKRAUT RECIPE
Month #4 – LACTO-FERMENTED RADISHES WITH DILL
Month #3 – FERMENTED GINGER CARROTS
Month #2 – FERMENTED ZUCCHINI WITH DILL AND GARLIC
Month #1 – LEMON GINGER WATER KEFIR

Enjoyed this post? Sign up for more!


 
 


Disclosure: Some of the links above are affiliate links, and at no additional cost to you, I will earn a small commission if you decide to make a purchase after clicking through the link. Thank you for your support!  You can find the full disclosure here.

Filed Under: Fermentation, Preserves

Spiced lacto-fermented rhubarb with oranges and cinnamon

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Lacto fermented rhubarb is the perfect topping for yogurt.

12-MONTH FERMENTATION CHALLENGE: Month #6 – LACTO FERMENTED RHUBARB RECIPE / HOW TO FERMENT RHUBARB

Did you know you can cure your sweet tooth with just a spoonful of the most delicious lacto-fermented rhubarb? Maybe you’re rolling your eyes with skepticism. But hear me out. I was an eye-rolling skeptic not so long ago…

2 years ago – It was lunchtime at the Mother Earth News Fair and I was sitting across from Kirsten Shockey, co-author of several best-selling fermenting books. She caught my attention when she said fermented foods helped cure her husband’s sugar cravings. I didn’t know whether to believe her or not because the moment I eat something sugary, I can’t help but reach for a second serving. I couldn’t imagine that a few bites of fermented foods would help me resist my favorite pumpkin spice cake or chocolate chip cookie.

Six months into this challenge and I’m a believer. The more fermented foods I eat, the easier it is to keep my inner sugar monster at bay. Not only will fermented rhubarb help kill your sugar cravings but so will any fermented food. Why is this? When we eat those sugary foods we love, we feed the bad bacteria in our gut that thrive on sugar. Fermented foods (and drinks) contain the good bacteria that will restore your gut health and curb your sugar cravings. But that’s not all, according to this study, fermented foods can also help maintain your blood sugar levels, moderate insulin spikes and boost your metabolism.

So, let’s do something good for your gut! This month I made lacto-fermented rhubarb spiced with cinnamon, nutmeg, cardamom, and a slice of orange. I also made the most refreshing strawberry rhubarb water kefir infused with ginger (you can check out that recipe here).

Because of the rhubarb, I was expecting an extremely sour ferment, but instead, I was pleasantly surprised to discover that fermented rhubarb is less sour than cooked rhubarb. And it is absolutely delicious. The perfect dessert ferment to serve over yogurt, porridge, pancakes, granola, or just devoured on its own.

It’s also a great way to preserve your rhubarb for a few extra months. So, if you don’t already have your own little patch of rhubarb (and if you don’t, what are you waiting for?), head to the market and grab some while it’s still in season.

Did you know?
Rhubarb is actually a vegetable. The leaves are poisonous, but the stalk is edible and can be eaten raw.

Lacto fermented rhubarb

HOW TO FERMENT RHUBARB: A STEP-BY-STEP GUIDE

SUPPLIES:

  • 500 ml mason jar
  • plastic Ziploc bag
  • Stainless steel knife

Lacto fermented rhubarb spiced with cinnamon, nutmeg, cardamom and orange

  • 1lb rhubarb stalks, sliced
  • 1 tsp sea salt
  • 1 orange slice
  • 1 cinnamon stick
  • 1/4 tsp nutmeg
  • 1/2 tsp ground cardamom
Sliced rhubarb

Step 1

Cut the rhubarb lengthwise and then slice it into small pieces.

Chopped rhubarb

Step 2

Place the rhubarb in a bowl and sprinkle the salt on top. Massage the salt into the rhubarb and then let sit, covered, for 10 minutes and massage again. It should now be quite wet and a pool of liquid (your brine) should have formed at the bottom of the bowl.

Salt

Step 3

Add the nutmeg and cardamom and mix in.

Brine

Step 4

Add the cinnamon stick and orange slice to your jar and then add the rhubarb mixture. Press the rhubarb down to remove any air pockets. The brine should rise to the top and cover the mixture.

Use a Ziplock bag as a weight and follower.

Step 5

Top with a quart-sized ziplock bag. I gleaned this trick from the book, Fermented Vegetables. Simply press the plastic down onto the top of the ferment and then fill the bag with water and seal. The bag will act as both a follower and weight. No need to buy any fancy equipment. Then screw on the lid (but not too tightly).

A jar of lacto fermented rhubarb

Step 6

Set aside out of direct sunlight at room temperature (60-70°F is preferred) for 5 to 7 days (I let mine sit for a full week). Check daily to ensure the rhubarb remains submerged and burp every couple of days to release excess pressure. You’ll notice that the rhubarb will lose its color over time.

Step 7

Once the rhubarb is finished fermenting, remove the plastic bag, tamp down the rhubarb so it remains submerged under the brine, tighten the lid, and store it in the fridge. It will keep refrigerated for up to 2 months.

FAQ – HOW TO FERMENT RHUBARB

Lacto fermented rhubarb loses its color over time.

WHAT IS LACTO-FERMENTED RHUBARB?

Lacto fermentation is the ancient art of pickling long before there was canning. Basically, vegetables are fermented by lactic-acid bacteria, which are found on the surface of all fruits and vegetables. How does it work? During fermentation, bacteria eat the vegetable’s sugars, which release lactic acid. This acid acts as a preservative and prevents the growth of harmful bacteria. The process doesn’t require heat so you retain all of the raw vegetable’s vitamins, minerals, and enzymes.

IS FERMENTED RHUBARB GOOD FOR YOU?

You may have heard that fermenting turns your food into natural probiotics. So, instead of popping a probiotic pill, you can eat fermented foods, which, according to Dr. Joseph Mercola of Mercola.com, actually contain 100 times more probiotics than a pricey supplement. In fact, one serving of fermented foods contains 1.5 billion to 10 trillion colony-forming units of bacteria compared to 50 million to 10 billion per pill.

One quick search on the Internet will result in tonnes of information on the health benefits of probiotics from boosting your immune system and improving digestion to reducing inflammation and detoxifying your body. I don’t know if it’s all true, but I think I feel better after eating a few spoonfuls of fermented rhubarb. I think you will too!

Holding stems of rhubarb

HOW MUCH SALT IS IN LACTO-FERMENTED RHUBARB?

Salt is the MOST crucial ingredient in this recipe. It is a preservative and can keep vegetables edible for months…maybe even years!!! Can I get a “hooray” for salt! In fermentation, the salt draws juices from the vegetable’s cells and creates that lovely, cloudy brine rich with health-boosting lactic-acid bacteria. The salinity of the brine encourages good-for-us bacteria to flourish and inhibits the growth of bacteria and yeast that could make us sick. Salt also helps keep your vegetables crispy by hardening the pectin in the cells of the vegetables.

WHY DO I NEED TO USE SO MUCH SALT? I’VE HEARD SALT IS BAD FOR ME.

Once again, health experts are changing their minds. Recent evidence suggests that for many, salt reduction has an overall negative impact on several aspects of health. Recent study, after study, after study, after study have found many negative effects of a low salt diet. Yikes! It turns out that salt not only makes our food taste better, but it prevents problems, like insulin resistance, plaque formation, increased stress hormones, worsened blood lipids, and elevated aldosterone.

Mom and son holding rhubarb

WHAT IF THE BRINE DOESN’T COMPLETELY COVER MY FERMENTED RHUBARB?

The brine should cover the vegetables at all times or else they will start developing mold and yeast and your ferment may be ruined. The salty brine creates an environment that’s inhospitable to bad bacteria so as long as your rhubarb remains under the anaerobic safety of the brine, it is safe to eat. But any exposed portion will not be.

HOW DO I KNOW IF MY RHUBARB HAS FERMENTED? 

You will see bubbles of carbon dioxide gas in the salty water (brine), which means you’ve been successful and the brine has started to acidify. Over time, the mixture will become cloudy and the rhubarb will lose its color and soften a bit (but will still keep some crunch). Now, you can start to taste test your rhubarb.

HOW OFTEN SHOULD I BURP MY LACTO-FERMENTED RHUBARB?

If you are using mason jars, you will need to “burp” your fermented rhubarb. When you screw on the lids of your ferments, don’t place them too tightly in order to let some of the fermentation gasses escape. Soon you’ll see bubbles of carbon dioxide gas in the brine, which means you’ve been successful and the brine has started to acidify. This is the stage in which you will begin to “burp” your jar every couple of days if you are using a standard sealing lid. Simply unscrew the lid slightly and allow the gas to escape.

WHAT TEMPERATURE SHOULD I KEEP MY FERMENTED FOODS AT?

Most recommendations are to ferment between 55°F and 75°F (13°C to 24°C), which is especially conducive to L. plantarum and L. brevis lactobacillus bacteria, according to the book, Fermented Vegetables.

Lacto fermented rhubarb served with yogurt

HOW LONG WILL MY FERMENTED RHUBARB SIT ON THE COUNTER?

There isn’t a cut-and-dry date for when fermented rhubarb is done. It depends on the temperature of your home and how sour you like your rhubarb. It can take 5 to 7 days.

HOW LONG DOES LACTO-FERMENTED RHUBARB LAST?

Fermented rhubarb will keep refrigerated for up to 2 months. Once opened, keep it covered in brine.

HOW DO I STORE FERMENTED RHUBARB?

Store your fermented rhubarb in jars with the lids tightened in the fridge. It will keep for about 2 months.

Lacto fermented rhubarb

Lacto-fermented rhubarb spiced with cinnamon, nutmeg, cardamom and orange

Lacto-fermented rhubarb spiced with cinnamon, nutmeg, and orange is the perfect dessert ferment to serve over yogurt, porridge, or pancakes.
Print Recipe Pin Recipe

Equipment

  • 500 ml mason jar
  • plastic ziploc bag
  • stainless steel knife

Ingredients
  

  • 1 lb rhubarb stalks sliced
  • 1 tsp sea salt
  • 1 orange slice
  • 1 cinnamon stick
  • 1/4 tsp nutmeg
  • 1/2 tsp ground cardamom

Instructions
 

  • Cut the rhubarb lengthwise and then slice it into small pieces.
  • Place the rhubarb in a bowl and sprinkle the salt on top. Massage the salt into the rhubarb and then let sit, covered, for 10 minutes and massage again. It should now be quite wet and a pool of liquid (your brine) should have formed at the bottom of the bowl.
  • Add the nutmeg and cardamom and mix in.
  • Add the cinnamon stick and orange slice to your jar and then add the rhubarb mixture. Press the rhubarb down to remove any air pockets. The brine should rise to the top and cover the mixture.
  • Top with a quart-sized ziplock bag. I gleaned this trick from the book, Fermented Vegetables. Simply press the plastic down onto the top of the ferment and then fill the bag with water and seal. The bag will act as both a follower and weight. No need to buy any fancy equipment. Then screw on the lid (but not too tightly).
  • Set aside out of direct sunlight at room temperature (60-70°F is preferred) for 5 to 7 days (I let mine sit for a full week). Check daily to ensure the rhubarb remains submerged and burp every couple of days to release excess pressure. You’ll notice that the rhubarb will lose its color.
  • Once the rhubarb is finished fermenting, remove the plastic bag, tamp down the rhubarb so it remains submerged under the brine, tighten the lid, and store it in the fridge. It will keep refrigerated for up to 2 months.

Enjoyed this post? Check out my other recipes in the 12-month Fermentation Challenge series:

Month #5 – EASIEST FERMENTED SAUERKRAUT RECIPE
Month #4 – LACTO-FERMENTED RADISHES WITH DILL
Month #3 – FERMENTED GINGER CARROTS
Month #2 – FERMENTED ZUCCHINI WITH DILL AND GARLIC
Month #1 – LEMON GINGER WATER KEFIR

Enjoyed this post? Sign up for more!


 
 


Disclosure: Some of the links above are affiliate links, and at no additional cost to you, I will earn a small commission if you decide to make a purchase after clicking through the link. Thank you for your support!  You can find the full disclosure here.

Filed Under: Fermentation, Preserves Tagged With: lacto fermented rhubarb

Strawberry Rhubarb Water Kefir Infused With Ginger

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Strawberry rhubarb water kefir

This sweet and bubbly strawberry rhubarb water kefir is so delicious I had to make my husband promise not to drink it all until I had taken a photo for this post. Yes, my friends, this thirst-quenching rhubarb soda is that good. You won’t be disappointed.

I had never thought of using rhubarb to make this naturally fermented soda pop until an Instagram follower (@healthymaritimemama) suggested it after reading my previous post on how to make water kefir. She first tried experimenting with stewed and strained rhubarb but, sadly, it was a flop. The second time she used rhubarb syrup and it was a success although not as fizzy as some of the other flavors she had tried. I took a different twist and added chopped rhubarb, strawberries, and a chunk of ginger for a sweet and spicy kick. I think you’ll love it!

water kefir grains
Water kefir grains are not grains. They are actually a symbiotic culture of bacteria and yeast, which is gluten and dairy-free.

WHAT IS WATER KEFIR?

Water kefir (also known as tibicos or Japanese Water Crystals) is made with what are called kefir grains. It’s a strange name because these “grains” are not grains. They are actually a symbiotic culture of bacteria and yeast that look like translucent caviar.

Kefir grains may have originated centuries ago in Mexico where the grains “tibicos” were harvested from the paddles of the prickly pear cactus and later used to create this fruit-infused drink.

Although kefir can be made from milk, water kefir, as the name suggests, is completely dairy-free! It’s made with water and sugar. When you add the magic grains to the sugar water mixture and let it sit for 24 to 48 hours, the grains consume the sugar. You are left with a low-sugar, carbonated beverage filled with beneficial bacteria.    

WHAT’S SO GREAT ABOUT WATER KEFIR?

Instead of popping expensive probiotic pills, pour a glass of this probiotic sparkling drink. Clean Eating Magazine recently did a test to discover which fermented foods contained the most probiotics. Water kefir came out as the probiotic heavyweight champion with 27.7 billion CFU (colony forming units) per 1 cup serving.

But that’s not all, according to this research study, kefir grains may contain up to 56 different bacterial and yeast strains. Let’s hear it for water kefir and happy, healthy guts!

strawberry rhubarb water kefir

Strawberry Rhubarb Water Kefir Infused With Ginger

The perfect sweet, refreshing and bubbly probiotic-rich soda to enjoy on a summer’s day.

MAKES: about 4 cups

INGREDIENTS:

4 cups first ferment

4 strawberries, quartered

1 stalk of rhubarb, sliced and diced

one-inch chunk of ginger, peeled

Note: This recipe uses four cups of liquid from your first water kefir ferment. If you haven’t made water kefir before, here’s how to make the first ferment.

INSTRUCTIONS:

chopped strawberries and rhubarb

Step 1

Strain and pour the liquid from your first ferment into a swivel top bottle and add the chopped rhubarb, strawberries, and ginger.

chopped ginger