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Home / Ferment Blog / Ferment your own vegetables! Part 2: Developing Your Own Fermentation Recipes

Posted September 9, 2020 by Katie Korby

Ferment your own vegetables! Part 2: Developing Your Own Fermentation Recipes

Now that you’ve experimented with the basic recipes we shared in part 1, here are some ways to get creative and wow folks at your next neighborhood potluck!

Herbs and Spices

For both the brined and dry-salted method, a good guide is to use 1 Tbsp of fresh herbs or spices or 1 tsp of dried herbs or spices. For example, if you want to use fresh garlic and fresh ginger use a 1/2 Tbsp of each, for a total of 1 Tbsp fresh spices in the jar. Same goes for powdered spices or dried herbs: mix up as many spices as you like adding up to a total of 1 tsp/pint jar. Salt will stay the same at 1 1/2 tsp/pint jar.

Mix it Up!

For the brined method, consider adding whole fresh herbs to your jar, like flowering dill or whole peeled cloves of garlic. These flavors will infuse in the brine even if they aren’t chopped up. Plus, they look amazing! A mixed pickle with different vegetables, herbs, and spices is so easy and creates beautiful colors and fresh flavors.

For the dry-salted method, you can blend a wide variety of herbs and spices and vegetables. Try mixing chopped wild greens like dandelion or nettles (wear gloves!) into your krauts. Or experiment with making your own kimchi-style ferment with any number of ingredients like Napa cabbage, green cabbage, carrots, radishes, chives, scallions, garlic, ginger, or chile peppers.

Taste it!

Don’t wait until your ferments get going to taste them – you should taste your recipe when you are mixing all your ingredients together before packing it into the jar. Do you like the flavor? Could it use a little more of something? Add it! The flavors will meld and mellow during fermentation, but if you like how it tastes before it’s fermented then there’s a good chance you’ll like it when it’s finished too! Don’t worry if it tastes saltier than you’d like because the salty flavor will mellow too.

 
Extra Tips for Experimentation

Most veggies lend themselves quite well to fermenting, however there are a few we’d recommend taking extra care with. Onions and mushrooms don’t naturally have enough lactic acid bacteria to ferment well on their own. They are delicious when fermented with other veggies, like cucumbers with onions, or shredded cabbage with some thinly sliced mushrooms. You might also encounter veggies that seem like they would be delicious fermented but end up smelling so funky it’ll clear the room (asparagus!). Try mixing these in with other veggies for a more delicious result. Consider also that sometimes the smell of ferments is very different from the taste. If you are discouraged, say, by the sulfury smell from fermented onions, don’t give up on the ferment. Open it out on the porch and take a forkful – despite the smell, the taste could be delightful! Discovering what works and what you like to eat is part of the fun of home fermentation!

Pint-Size Kraut Recipe Ideas

1) Red & Green: 8 oz. red cabbage, 8 oz. green cabbage, 1 1/2 tsp salt

2) Golden Kraut: 10 oz. green cabbage, 3 oz. carrot, 3 oz. beet, 1 1/2 tsp salt

3) Ginger Pink: 12 oz. green cabbage, 4 oz. beet, 1 Tbsp ginger, 1 1/2 tsp salt

4) What’s that Smell?: 12 oz. green cabbage, 2 oz. onion, 2 oz. carrot, 1/2 tsp black pepper, 1 1/2 tsp salt

5) Simple Kraut: 16 oz. green cabbage, 1 tsp caraway, 1 1/2 tsp salt

Fermentation Resources and Inspiration

The Art of Fermentation by Sandor Katz (2012, Chelsea Green)

The Pickled Pantry by Andrea Chesman (2012, Storey)

Fiery Ferments by Kirsten & Christopher Shockey (2017, Storey)

Fermented Vegetables by Kirsten & Christopher Shockey (2014, Storey)

Cultured Foods for Your Kitchen by Leda Scheintaub (2014, Rizzoli)

Recipes from the Herbalist’s Kitchen by Brittany Wood Nickerson (2017, Storey)

How to Ferment Vegetables from CityHomesteads.com

Clay fermenting crocks:

https://www.claycrocks.com

https://www.dkaufmann.com

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Fermented foods make delicious, nutrient-rich snac Fermented foods make delicious, nutrient-rich snacks and bring a little vibrant color to these cold January days! Make a quick and easy treat by adding a healthy serving of your favorite Real Pickles ferment to avocado and your favorite toasted bread.
Garnish with sprouts, radish and sesame seeds like these beauties, or finish as you wish! #realpickles #packedwithamission #lactofermentation #avocadotoast #superbowlsnacks #organic #raw #pickles #kraut #recipeideas 

Photo by @clarebarboza
Bread by @riseabove_413
On the shortest and darkest day of the year, may y On the shortest and darkest day of the year, may you be cozy and warm with ferments aplenty, and may the light of the Winter Solstice shine on you! 

#wintersolstice #RealPickles #ferments #organic #kraut #sauerkraut #northeastgrown #fermentedandraw
Still looking for that perfect gift? How about som Still looking for that perfect gift?
How about something that supports regional organic farms, creates meaningful jobs in our community, and is super delicious?! Consider a few jars of Real Pickles ferments or a super cozy organic cotton tee! Check out the store locator on our website to find the Northeast store closest to you, or order a 4 jar sampler, some colorful merch, or a Real Pickles gift certificate on our webstore!
Link in profile. 

#RealPickles #PackedWithAMission
#FermentedAndRaw #organic #giftgiving #shoplocal #supportregionalfarms
It’s carrot day at Real Pickles and we’re havi It’s carrot day at Real Pickles and we’re having lots of fun processing these gorgeous, vibrant carrots from Brookford Farm! Such beauties! 
#organic #northeastgrown #carrots #ferments  @brookfordfarm
Looking for a new way to enjoy your favorite Real Looking for a new way to enjoy your favorite Real Pickles ferments? Check out this colorful, mouth watering post by @hawthorncleansebuds - 
and tag us with your recipe ideas! 

Posted @withrepost • 
Let the RAINBOW ROLLING begin 🌈🌈🌈🌈🌈💫😋👏

Check the goodness at last nights RR station: 

arugula, baked tofu, rice noodles with lemon and hemp seeds, sautéed lions mane/ cremini and caramelized onions, turmeric japanese sweet potatoes, cilantro, sesame seeds, avos, calendula flowers, lemon and chocolate mint. 

Fermented loves ginger carrots, red kraut and kimchi @realpickles 

Tahini lemon maple dressing 
Peanut soy honey allium dipping

#RealPickles #organic #fermentedandraw
Real Pickles is seeking a well-qualified individua Real Pickles is seeking a well-qualified individual to join our team as a Sales Representative. We are looking for someone with a strong interest in organic food, Real Pickles’ mission and a desire to explore worker-ownership in our co-op. See details on how to apply and full job description at realpickles.com/jobs - link in bio! 

#RealPickles #coopjobs #organic #sales #werehiring

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