Fermentation Cooking Class

1. Wash the lemons.
2. Quarter the lemons from the top to within 1/2 inch on the bottom. Sprinkle sea salt on the exposed flesh, then reshape the fruit.
3. Place 1 tablespoon of salt on the bottom of the mason jar. Pack in the lemons and push them down, adding more salt, and the optional spices between layers.
4. Press the lemons down to release their juices and make room for the remaining lemons. (If the juice released from the squashed lemons does not cover them, add freshly squeezed lemon juice - not chemically produced lemon juice and not water.) Leave some air space before sealing the jar.
5. Let the lemons ferment in a warm place, shaking the jar each day to distribute the salt and juice. Let ferment for 30 days. To use, rinse the lemons, as needed, under running water, removing seeds and discarding the pulp, if desired. There is no need to refrigerate after opening. Preserved lemons will keep up to a year.

Optional Add-Ins

• Sweet Kraut: add shredded apple when packing
• Funky Rainbow Kraut: add shredded carrots & beets when packing
• Spicy Kraut: add sliced jalapeno or chilis when packing

1. Core cabbage, then shred (by hand, shredder/mandolin, food processor, kraut board).
2. Add salt to taste (should taste a bit saltier than you would want to eat).
3. Massage or pound the cabbage until it is reduced by at least a 3rd and there is enough liquid you can pick up a handful, squeeze, and brine drips out.
4. Mix in other veggies, fruit, spices, and herbs.
5. Pack into the fermenting vessel, working in stages. Make sure to pound or push down each layer as you go. All cabbage should be below the brine. Cover cabbage with cabbage leaves and push down one last time. Wait. Cover. Wait. If you are sealing the jar, make sure to burp at least once a day. 
6. Ferment for 3 days up to 2 weeks (or more) depending on the level of sourness and crunch you like.

• Katie's hero Sandor Katz says to just add salt to water until it tastes like the sea, but she doesn't get to the ocean that much. So the rule of thumb is 3 tablespoons of salt (iodine and anti-caking agent free) to 1 quart of water (chlorine-free). Kosher, sea, or pickling salt works great. Filtered, distilled, or spring water works best.

Optional Add-Ins

• 1 clove garlic
• 1 tablespoon black peppercorn
• Crushed red pepper
• 1 sprig thyme

1. Make classic brine.
2. Place some seasonings, garlic, and herbs (if using), at the bottom of each jar. Fill the jar about halfway with cut-up veggies. Add in a bit more seasoning. Fill the rest of the jar with the cut-up veggies, leaving 1-2 inches of headspace.
3. Pour brine over veggies and seasonings until covered.
4. If necessary, weigh the veggies down under the brine to keep them submerged. Cabbage leaves can work well for this. Cover the jar with a tight lid, airlock lid, or coffee filter secured with a rubber band.
5. Ferment at room temperature (60-70 degrees F is preferred) until the desired flavor is achieved. If using an airtight lid, burp daily to release excess pressure.
6. Once the veggies are finished, put a tight lid on the jar and move to cold storage.

Optional Add-Ins

• Savory
  • Herbs (sprig of dill, fennel, bay leaf, thyme, or other herb)
  • Pickling spices (fennel seed, coriander seed, dill seed, peppercorns, celery seeds, caraway, etc.)
  • Sliced onion, shallots, and/or garlic 
• Sweet
  • Citrus slices
  • Apples
  • Fresh sliced ginger
  • Turmeric root

*Note: Kvass will ferment faster and have a more complex flavor if you use a starter culture from another ferment to get the fermentation happening faster. Just add a few tablespoons of brine from your finished sauerkraut or fermented veggies. Or from a fermented product from the Co-op!

1. Make classic brine.
2. Fill the jar with cut-up beets, leaving 1-2 inches of headspace.
3. Pour brine over veggies and seasonings until covered.
4. If necessary, weigh the beets down under the brine to keep them submerged. Cabbage leaves can work well for this. Cover the jar with a tight lid, airlock lid, or coffee filter secured with a rubber band.
5. Ferment at room temperature (60-70 degrees F is preferred) until the desired flavor is achieved, about 4 days. If using a tight lid, burp daily to release excess pressure.
6. Strain and serve immediately, or pour into bottles and store in the fridge for up to 1 month.