We are only just starting to understand how much fermented foods play a part in maintaining a healthy gut and immune system. Not only do we need the healthy bacteria fermentation provides to help us break down our food and destroy bad bacteria, it also makes our food taste great. And it is not only pickles and sauerkraut: fermentation is all around us in the every day foods we eat: in bread, in chocolate, coffee, cheese, wine and cured meats to name a few.
Much of the fermented foods that are store bought are pasteurised, meaning the beneficial micro flora of beneficial bacteria are destroyed. But we can easily boost our fermented food intake by doing it at home ourselves.
The Mortier Pylon Fermentation Kit makes it simple, mess free and perfect for beginners. The jar is just the right size and shape for fermenting. It takes up less space than a big bowl yet has a 2L capacity. The kit comes with a weight to hold down the contents and the rim of the jar is vented from the inside, meaning gasses can be released but nothing can get in to contaminate the food. I found using the crock very self-explanatory and it comes with a recipe book to help start you on your fermentation journey.
To view more on the Mortier Pilon Fermentation Crock, click here
Fermentation Beginner’s Kimchi
This is a light version of kimchi – it doesn’t require any hard to find ingredients nor will it blow your socks off with garlic or chili. This is a good recipe to try for a first go at fermentation and is a little more exotic and flavorsome than a typical basic sauerkraut.
Makes: 2 1L jars
Ingredients:
- 2 heads Chinese cabbage
- 1 daikon radish (optional) and/or 3 carrots
- 1 onion, sliced
- 6 green onions, sliced thin on an angle
- 4 cloves garlic
- 1 thumb sized piece of ginger
- 1 tbsp sesame oil
- 1 tbsp fish sauce
- 1 tbsp dried red chili flakes
- 2 Tbsp sugar
- 4 tbsp sea salt
Instructions:
Cut the cabbage into medium sized pieces and wash in some cold water. I find this easiest to do in a clean sink. Drain on a large tea towel.
Sterilize the crock and lid by pouring in very hot water with ½ cup white vinegar. Allow to sit for 10 minutes, then pour out.
In the meantime, make a paste by grating the garlic and ginger with the fish sauce, sugar, chillies, sesame oil and salt.
Slice the radish/carrot into disks and place along with the pieces of cabbage and onions into the fermentation crock. Along the way, add in drizzles of the paste as the crock is getting filled up. Using gloves, massage this paste into the cabbage mixture. It is easiest to do this in parts as you are filling up the crock.
Place the weighted disk on top of the cabbage mix and press down. Tighten the vented lid around the crock and store in a warm place for 4 days. Every day, check on the kimchi and give it a stir to make sure the top pieces are being turned to the bottom.
If after 24hrs not enough liquid has appeared to cover the cabbage, add some water and press down.
Taste after 4 days. The flavor should be sour and tangy. Let ferment a couple of days longer for a stronger taste.
Decant into jars and store in the fridge.
About the Author:
Becky Gilhespie is a food writer and former Masterchef semi-finalist. She is currently working part time as a chef, having chosen to do on the job training instead of enrolling at culinary school. Becky is a recipe writer and product tester for many household name brands via Everten and her own food blog,
www.eatwhatweeat.com focuses on family friendly meals with the wow factor that are healthy, fast and simple to prepare.
Becky is originally from the US but lived in London for 15 years and now resides in Sydney with her husband and two little boys. Her food is inspired a lot by her travels (and desire to travel more).
