Recipe makes 1 pint.

Ingredients for Fermented Peaches and Honey:

• 2 cups of chopped peaches.
• 1 cup of loosely packed purple basil.
• 1 tablespoon of Celtic Sea Salt (or other premium brand).
• 1 tablespoon of honey.

Directions for Fermented Peaches and Honey:

1. Chop your peaches into bite-sized chunks.  Remove the stems from the basil leaves.  Mix all your peaches, basil, and honey together and add them to the jar, tamping lightly until the mixture is about 2 inches from the jar lip.
2. Make a salt water brine solution. To do this, dissolve salt in filtered water at a ratio of 1 tablespoon of salt to 2 cups of water for this 1-pint batch.
3. Fill your jar with this brine solution until about 1 inch from the jar lip.
4. Use some sort of weighty object to hold the Peaches and Honey under the brine solution. Be sure to place the jar in your sink as you do this as there is sure to be spillage. We sell our brine overflow cup as a weight here: Brine “Catch” Cup – Wide Mouth
5. Remove the cup and wipe off any debris on the lip of the cup and the jar, then put the cup back in. Install a Lid Gasket inside a Wide Mouth Fermenter Lid. Tighten the lid until snug.
6. Add tap water to a ClearView Airlock to the max line. Now gently insert the airlock into the hole of the fermenter lid until snug. Make sure not to push too deeply into the lid. As the fermentation happens, the water should move back and forth, and bubbles should move through the airlock, this is correct and indicates a tight seal.
7. Write down the date you began fermentation on the lid using a Lid Marking Pen. After 4 days, check to see if the Peaches and Honey are sour enough for you. If they are not, just add a day and re-check.
8. After fermentation is complete, remove the fermenter lid, cup, and airlock and replace with a Storage Lid. Place the Peaches and Honey in the refrigerator for storage.

For even better and more delectable recipes, check out our Fermentation Recipe Booklet, where you will find many recipes, tips and tricks to brine pickling, and so much more!

The post Fermented Peaches and Honey appeared first on Perfect Pickler Home Vegetable Fermentation Kits And Probiotics.

– Makes 1 Pint

Ingredients for Fermented Green Beans:

• 1 1/2 tablespoons of Celtic Sea Salt or other premium brand for the brine.
• 3 cups of filtered water.
• 2 pounds of green beans.
• 1-pint wide mouth mason jar.

Directions for Fermented Green Beans:

1. Wash your green beans and snap off the stem ends and tips.
2. Lay your 1-pint mason jar on its side and lay in your green beans.  It is much easier get more green beans in the jar if it is laid on its side.  Make sure the green beans are about 2 inches from the lip of the jar.
3. Now make your brine by completely dissolving your salt in the filtered water.
4. Pour your salt-water brine into the jar, filling to about 1 inch from the jar lip.
5. Use some sort of weighty object to hold the green beans under the brine solution. Be sure to place the jar in your sink as you do this as there is sure to be spillage. We sell our brine overflow cup as a weight here: Brine “Catch” Cup – Wide Mouth
6. Remove the cup and wipe off any debris on the lip of the cup and the jar, then put the cup back in. Install a Lid Gasket inside a Wide Mouth Fermenter Lid. Tighten the lid until snug.
7. Add tap water to a ClearView Airlock to the max line. Now gently insert the airlock into the hole of the fermenter lid until snug. Make sure not to push too deeply into the lid. As the fermentation happens, the water should move back and forth, and bubbles should move through the airlock, this is correct and indicates a tight seal.
8. Write down the date you began fermentation on the lid using a Lid Marking Pen. After 4 days, check to see if the green beans are sour enough for you. If they are not, just add a day and re-check.
9. After fermentation is complete, remove the fermenter lid, cup, and airlock and replace with a Storage Lid.  Place the green beans in the refrigerator for storage.

For even better and more delectable recipes, check out our Fermentation Recipe Booklet, where you will find many recipes, tips and tricks to brine pickling, and so much more!

The post Fermented Green Beans appeared first on Perfect Pickler Home Vegetable Fermentation Kits And Probiotics.

Recipe makes 1 pint.

Ingredients for Fermented Okra:

• 1 teaspoon of dried dill seed.
• 1/2 teaspoon of mustard seed.
• 1/2 teaspoon of whole black peppercorns.
• 12 to 16 fresh okra pods.  washed and tops trimmed
• 2 cloves of thinly sliced garlic.
• 1/4 cup of onion sliced into chunks.
• 2 teaspoons of Celtic Sea Salt or other premium brand for the brine.
• 1 cup of filtered water.

Directions for Fermented Okra:

1. Wash the okra and trim the tops (don’t cut them off completely).
2. Add all the spices to the bottom of a 1-pint mason jar.
3. Pack the okra vertically into the jar.
4. Stuff the garlic slices and onion chunks in-between the okra.
5. Now make a salt water brine solution. To do this, dissolve 2 teaspoons of salt in your 1 cup of water for this 1-pint batch.
6. Fill your jar with this brine solution until about 1 inch from the jar lip.
7. Use some sort of weighty object to hold the okra under the brine solution. Be sure to place the jar in your sink as you do this as there is sure to be spillage. We sell our brine overflow cup as a weight here: Brine “Catch” Cup – Wide Mouth
8. Remove the cup and wipe off any debris on the lip of the cup and the jar, then put the cup back in. Install a Lid Gasket inside a Wide Mouth Fermenter Lid. Tighten the lid until snug.
9. Add tap water to a ClearView Airlock to the max line. Now gently insert the airlock into the hole of the fermenter lid until snug. Make sure not to push too deeply into the lid. As the fermentation happens, the water should move back and forth, and bubbles should move through the airlock, this is correct and indicates a tight seal.
10. Write down the date you began fermentation on the lid using a Lid Marking Pen. After 4 days, check to see if the okra is sour enough for you. If it is not, just add a day and re-check.
11. After fermentation is complete, remove the fermenter lid, cup, and airlock and replace with a Storage Lid. Place the okra in the refrigerator for storage.

For even better and more delectable recipes, check out our Fermentation Recipe Booklet, where you will find many recipes, tips and tricks for brine pickling, and so much more!

The post Fermented Okra appeared first on Perfect Pickler Home Vegetable Fermentation Kits And Probiotics.

Recipe makes 2 quarts.

Ingredients for Lacto-Fermented Orange Marmalade:

• 8 medium oranges.
• 1/2 cup of water.
• 4 tablespoons of liquid whey.
• 1/2 teaspoon of powdered ginger.
• 1/3 cup of raw honey.
• 2 teaspoons of sea salt.
• 1 teaspoon of pectin (low sugar or no sugar).

Directions for Lacto-Fermented Orange Marmalade:

1. Quarter and peel the oranges.  Use a julienne peeler.
2. Place half of the quartered, peeled oranges in a medium saucepan along with half of the sliced peels.
3. Mince the remaining peel slices and place them in a bowl along with the rest of the orange quarters.
4. Add 1/2 cup of water to the saucepan with the oranges.  Bring the mixture to a gentle boil over medium heat.  Once it reaches a gentle boil, bring down to low heat and cook for 2 hours.
5. Meanwhile, chop the orange quarters in the bowl into thick chunks.  Mix in whey, ginger, and honey.  Sir and set aside.
6. After 2 hours on low heat, add the salt and pecin to the cooked mixture, mix well.
7. Bring the cooked orange mixture down to room temperature.  This is very important so we do not kill the live microbes in the raw mixture when they are added together.
8. Once the cooked mixture is cooled to room temperature, add it to the raw mixture and stir well.
9. Spoon the marmalade into a clean, two quart jar.  Add water if necessary to ensure the mixture is about one inch from the jar lip.
10. To seal the jar, add a Lid Gasket inside a Wide Mouth Fermenter Lid. Tighten the lid until snug.
11. Add tap water to a ClearView Airlock to the max line. Now gently insert the airlock into the hole of the fermenter lid until snug. Make sure not to push too deeply into the lid. As the fermentation happens, the water should move back and forth, and bubbles should move through the airlock, this is correct and indicates a tight seal.
12. Write down the date you began fermentation on the lid using a Lid Marking Pen. After 4 days, check to see if the marmalade is sour enough for you. If it is not, just add a day and re-check.
13. Remove the fermenter lid and airlock and replace with a Storage Lid. Place the marmalade in the refrigerator for storage.

For even better and more delectable recipes, check out our Fermentation Instruction and Guidebook, where you will find many recipes, tips and tricks to brine pickling, and so much more!

The post Lacto-Fermented Orange Marmalade appeared first on Perfect Pickler Home Vegetable Fermentation Kits And Probiotics.

This recipe makes 1 pint.

Ingredients for Fermented Mango Salsa:

• 2 diced Roma tomatoes.
• 1 peeled and diced mango.
• 1-2 diced jalapenos (remove the seeds for a mild salsa).
• 3 tablespoons of plain water kefir.
• 1 juiced lime.
• 1 teaspoon of Celtic Sea Salt for making the brine (or salt from another premium brand).

Directions for Fermented Mango Salsa:

1. Dice all the veggies with the mango and mix them together in a bowl.
2. Add the kefir, lime juice, and salt.  Mix well.
3. Add the salsa mix to a clean 1 pint jar, pressing down as you go.  Make sure the salsa is below the liquid.
4. Use some sort of weighty object to hold the salsa under the brine solution. Be sure to place the jar in your sink as you do this as there is sure to be spillage. We sell our brine overflow cup as a weight here: Brine “Catch” Cup – Wide Mouth
5. Remove the cup and wipe off any debris on the lip of the cup and the jar, then put the cup back in. Install a Lid Gasket inside a Wide Mouth Fermenter Lid. Tighten the lid until snug.
6. Add tap water to a ClearView Airlock to the max line. Now gently insert the airlock into the hole of the fermenter lid until snug. Make sure not to push too deeply into the lid. As the fermentation happens, the water should move back and forth, and bubbles should move through the airlock, this is correct and indicates a tight seal.
7. Write down the date you began fermentation on the lid using a Lid Marking Pen. After 4 days, check to see if the salsa is sour enough for you. If it is not, just add a day and re-check.
8. After fermentation is complete, remove the fermenter lid, cup, and airlock and replace with a Storage Lid.  Then store your salsa in your refrigerator, because if you don’t, the fermentation process will continue.

For even better and more delectable recipes, check out our Fermentation Recipe Booklet, where you will find many recipes, tips and tricks to brine pickling, and so much more!

The post Fermented Mango Salsa appeared first on Perfect Pickler Home Vegetable Fermentation Kits And Probiotics.

This recipe makes 1 quart.

Ingredients for Fermented Tomatoes:

• 4 medium sized tomatoes.
• 12 tablespoons of freshly chopped coriander.
• 12 tablespoons of chopped parsley.
• 6 tablespoons of chopped dill.
• 3 garlic cloves.
• 1 tablespoon of salt for the brine.  We like to use Celtic Sea Salt, but any other premium brand works as well.

Directions for Fermented Tomatoes:

1. Cut a cross on top of all four tomatoes with a sharp knife.  Make sure the crosses are cut deep enough into the tomatoes to allow for the spices and other ingredients to be stuffed in.  Just make sure the cut doesn’t go through the tomato completely.
2. Mix the filling in a bowl: coriander, parsley, and dill.  Chop or press the garlic before mixing it in with the rest of the ingredients.
3. Fill your tomatoes with the herb mixture, then place them in a 1-quart jar.
4. Now make a salt water brine solution. To do this, dissolve salt in filtered water at a ratio of 1 tablespoon of salt to 2 cups of water for this 1-quart batch.
5. Fill your 1-quart jar with this brine solution until about 1 inch from the jar lip.
6. Use some sort of weighty object to hold the tomatoes under the brine solution. Be sure to place the jar in your sink as you do this as there is sure to be spillage. We sell our brine overflow cup as a weight here: Brine “Catch” Cup – Wide Mouth
7. Remove the cup and wipe off any debris on the lip of the cup and the jar, then put the cup back in. Install a Lid Gasket inside a Wide Mouth Fermenter Lid. Tighten the lid until snug.
8. Add tap water to a ClearView Airlock to the max line. Now gently insert the airlock into the hole of the fermenter lid until snug. Make sure not to push too deeply into the lid. As the fermentation happens, the water should move back and forth, and bubbles should move through the airlock, this is correct and indicates a tight seal.
9. Write down the date you began fermentation on the lid using a Lid Marking Pen. After 4 days, check to see if the tomatoes are sour enough for you. If they are not, just add a day and re-check.

For even better and more delectable recipes, check out our Fermentation Recipe Booklet, where you will find many recipes, tips and tricks to brine pickling, and so much more!

The post Fermented Tomatoes appeared first on Perfect Pickler Home Vegetable Fermentation Kits And Probiotics.

Recipes by Bill Hettig.

All additions are for 1-quart recipes.

Addition 1: Cherry-Almond Chutney

Ingredients:

• 2 cups of cherries (dried cherries works as well).
• 1 teaspoons of almond extract.
• 1/4 teaspoon of ground cardamom.
• 2 tablespoons of maple syrup.

Directions:

1. Before fermentation, add cherries, almond extract, and ground cardamom to the Fruit Chutney Base.  Mix well.
2. After fermentation, mix in your maple syrup.

Addition 2: Pina Aloha Fruit Chutney

Ingredients:

• 2 cups of diced pineapple.
• The zest and juice from one lime.
• 1/2 teaspoon of turmeric.
• 1/2 teaspoon of ground cardamom.
• 1/4 cup of shredded, unsweetened coconut.

Directions:

1. Before fermentation, add pineapple, lime zest, lime juice, turmeric, cardamom, and shredded coconut to the Fruit Chutney Base.  Mix well.
2. After fermentation, add simple syrup, pineapple juice, or other sweetener to taste.

Addition 3: Kiwi Nutmeg Fruit Chutney

Ingredients:

• 2 cups of diced kiwi.
• 1/2 teaspoon of nutmeg.
• Zest from one lime.

Directions:

1. Before fermentation, add your kiwi, nutmeg, and lime zest to the base.  Mix well.
2. After fermentation, add your favorite sweetener to taste.

Addition 4: Strawberry Root Beer Chutney

Ingredients:

• 2 cups of diced strawberries.
• 1/2 teaspoon of root beer extract.
• Strawberry Jam.

Directions:

1. Before fermentation, add your strawberries and root beer extract to the base.
2. After fermentation, add strawberry jam as sweetener to your personal taste.

Addition 5: Strawberries and Cream Froot Chutney

Ingredients:

• 2 cups of chopped strawberries.
• 1/2 teaspoon of ground cardamom.
• 1/2 teaspoon of almond extract.
• 1/4 cup of shredded coconut.
• 1/4 cup of coconut milk.
• 1/4 cup of strawberry jam.

Directions:

1. Before fermentation, add your chopped strawberries, ground cardamom, almond extract, and shredded coconut.  Mix well.
2. After fermentation, add the coconut milk and strawberry jam.

Addition 6: Mango Tango Fruit Chutney

Note: If you have unripe (green) mango, you can substitute it for the Jicama.

Ingredients:

• 2 cups of chopped, ripe, and dried mango.
• 1/4 cup of shredded coconut.
• 1/2 teaspoon each of cardamom, cinnamon, and turmeric.
• 1/4 teaspoon of freshly grated nutmeg.
• Honey (for after fermentation sweetening).

Directions:

1. Before fermentation, add your mango, coconut, cardamom, cinnamon, turmeric, and nutmeg to your Fruit Chutney Base.
2. After fermentation, sweeten to your prefered taste with honey.

Addition 7: Papaya Fruit Chutney

Note: Feel free to use green papaya in place of Jicama for equally good results.

Ingredients:

• 2 cups of ripe papaya.
• 1/2 teaspoon of almond extract.
• 1/2 teaspoon of cardamom.
• 2 tablespoons of simple syrup.

Directions:

1. Before fermentation, mix in your papaya, almond extract, and cardamom to your base.
2. After fermentation, add 2 tablespoons of simple syrup to sweeten.

Addition 8: Watermelon-Balsamic Vinegar

Ingredients:

• 2 cups of diced watermelon (drained of any juice).
• 1/2 cup of freshly chopped basil.
• 2 teaspoons of balsamic vinegar.
• 2 tablespoons of simple syrup.
• 1 extra cup of chopped basil for after fermentation.

Directions:

1. Before fermentation, mix into your base the watermelon and chopped basil.
2. After fermentation, add the balsamic vinegar, simple syrup, and the extra cup of chopped basil.

Addition 9: Dried Fig and Maple Syrup

Ingredients:

• 2 cups of dried figs, coarsely chopped.
• 1/2 teaspoons each of cardamom and nutmeg.
• 2 tablespoons of maple syrup.

Directions:

1. Before fermentation, add your figs, cardamom, and nutmeg to the base.
2. After fermentation, mix in the maple syrup as sweetener.

Addition 10: “Gingerbread” Fruit Chutney

“Combine this warm spice blend with apple, pear, or banana to enjoy a “cookie” chutney.” – Bill Hettig

Ingredients:

• 1 tablespoon of molasses.
• 1 teaspoon of ground ginger.
• 1 teaspoon of cinnamon.
• 1/2 teaspoon of nutmeg.
• 1/2 teaspoon of almond extract.

Directions:

1. Mix all the ingredient into the Fruit Chutney Base before fermenting.
2. Enjoy!

For even better and more delectable recipes, check out our Fermentation Recipe Booklet, where you will find many recipes, tips and tricks to brine pickling, and so much more!  Also make sure to take a look at Bill Hettig’s website, Cook Share!  He is the original founded and creator of Perfect Pickler, so make sure to show him some support!

The post Fruit Chutney Additions appeared first on Perfect Pickler Home Vegetable Fermentation Kits And Probiotics.

Makes 1 quart.

– Recipe by Bill Hettig

Ingredients for Grapefruit Chutney:

• All ingredients in Fruit Chutney Base.
• 2 cups or 1 pound of grapefruit.
• 2 tablespoons of grapefruit zest.

Directions for Grapefruit Chutney:

1. Peel and grate the Jicama.
2. Create the Fruit Chutney Base.
3. Zest the grapefruit, then add to the chutney base.
4. Section the grapefruit and slice into dices, then add to the chutney base.
5. Mix well.
6. Load your chutney mixture to a 1-quart jar, tamping lightly as you go until about 2 inches from the jar lip.
7. Now make a salt water brine solution. To do this, dissolve salt in filtered water at a ratio of 1 tablespoon of salt to 2 cups of water for this 1-quart batch.
8. Fill your 1-quart jar with this brine solution until about 1 inch from the jar lip.
9. Use some sort of weighty object to hold the chutney under the brine solution. Be sure to place the jar in your sink as you do this as there is sure to be spillage. We sell our brine overflow cup as a weight here: Brine “Catch” Cup – Wide Mouth
10. Remove the cup and wipe off any debris on the lip of the cup and the jar, then put the cup back in. Install a Lid Gasket inside a Wide Mouth Fermenter Lid. Tighten the lid until snug.
11. Add tap water to a ClearView Airlock to the max line. Now gently insert the airlock into the hole of the fermenter lid until snug. Make sure not to push too deeply into the lid. As the fermentation happens, the water should move back and forth, and bubbles should move through the airlock, this is correct and indicates a tight seal.
12. Write down the date you began fermentation on the lid using a Lid Marking Pen.  After 4 days, check to see if the Grapefruit Chutney is sour enough for you. If it is not, just add a day and re-check.  Also keep in mind if the chutney isn’t sweet enough for you, just add any sweetener of your choice.

For even better and more delectable recipes, check out our Fermentation Recipe Booklet, where you will find many recipes, tips and tricks to brine pickling, and so much more!  Also make sure to check out Bill Hettig’s website, Cook Share!  There, you will find many more fermentation recipes just like this one.

The post Grapefruit Chutney appeared first on Perfect Pickler Home Vegetable Fermentation Kits And Probiotics.

Fruit Chutney’s main ingredient is JICAMA ROOT [HEE-ca-ma].  Jicama is normally eaten peeled and raw.  The texture and taste of Jicama is much like that of an apple or pear.

So try out Fruit Chutney for yourself using this easy-to-make Fruit Chutney Base!  This base includes everything except the fruit and spices you will add later.

Recipe makes 1 quart.

Ingredients for Fruit Chutney Base:

• 3 1/2 cups of Jicama Root, peeled and grated.
• 1/4 teaspoon of pepper, freshly ground is best.
• 2 teaspoons of vanilla extract.
• 1 tablespoon of finely grated ginger.
• 1 tablespoon of Celtic Sea Salt or other premium brand for the brine.
• NOTE: [Exchange bosc pear or Asian pear for the jicama if jicama is hard to source. Same amount and technique]. These base fruits are not prebiotic, but in a pinch no one will know!

Directions for Fruit Chutney Base:

1. Load your Jicama Root, pepper, vanilla extract, and grated ginger into a clean, 1 quart jar.  Tamp lightly until about 2 inches from the jar lip.
2. Make a salt water brine solution. To do this, dissolve salt in filtered water at a ratio of 1 tablespoon of salt to 2 cups of water for this 1-quart batch.
3. Fill your jar with this brine solution until about 1 inch from the jar lip.
4. Use some sort of weighty object to hold the Fruit Chutney Base under the brine solution. Be sure to place the jar in your sink as you do this as there is sure to be spillage. We sell our brine overflow cup as a weight here: Brine “Catch” Cup – Wide Mouth
5. Remove the cup and wipe any debris on the lip of the cup and the jar, then put the cup back in. Install a Lid Gasket inside a Wide Mouth Fermenter Lid. Tighten the lid until its snug.
6. Add tap water to a ClearView Airlock to the max line. Now gently insert the airlock into the hole of the fermenter lid until snug. Make sure not to push too deeply into the lid. As the fermentation happens, the water should move back and forth, and bubbles should move through the airlock, this is correct and indicates a tight seal.
7. Write down the date you began fermentation on the lid using a Lid Marking Pen. After 4 days, check to see if the Fruit Chutney Base is sour enough for you. If it is not, just add a day and re-check.  Also keep in mind if the chutney isn’t sweet enough, you can add a couple tablespoons of sweetener if you like.
8. After fermentation is complete, you can add 1 pound of shredded or small diced fruit of your choice [2 cups].  Note: you can use minced or dried fruit.

For even better and more delectable recipes, check out our Fermentation Recipe Booklet, where you will find many recipes, tips and tricks to brine pickling, and so much more!  Also be sure to check out Bill Hettig’s website, Cook Share!  There you will be able to find many more recipes just like this one!  https://cookshare.net/

The post Fruit Chutney Base appeared first on Perfect Pickler Home Vegetable Fermentation Kits And Probiotics.

Recipe makes 2 quarts.

Ingredients for Fermented Apples:

• 5-7 small/medium apples.
• 2 tablespoons of Celtic Sea Salt or another premium brand for the brine.
• 3 1/2 tablespoons of white sugar.
• 3-4 cherry and black currant leaves (optional).

Directions for Fermented Apples:

1. Rinse your apples (and leaves if using), and place them in a 2-quart jar.
2. Next, make your brine.  To do this, dissolve salt in filtered water at a ratio of 2 tablespoons of salt to 4 cups of water for this 2-quart batch.
3. Fill your 2-quart jar with this brine solution until about 1 inch from the jar lip.  Make sure to include your white sugar in this brine.
4. Use some sort of weighty object to hold the apples under the brine solution. Be sure to place the jar in your sink as you do this as there is sure to be spillage. We sell our brine overflow cup as a weight here: Brine “Catch” Cup – Wide Mouth
5. Remove the cup and wipe any debris on the lip of the cup and the jar, then put the cup back in. Install a Lid Gasket inside a Wide Mouth Fermenter Lid. Tighten the lid until it’s snug.
6. Add tap water to a ClearView Airlock to the max line. Now gently insert the airlock into the hole of the fermenter lid until snug. Make sure not to push too deeply into the lid. As the fermentation happens, the water should move back and forth, and bubbles should move through the airlock, this is correct and indicates a tight seal.
7. Write down the date you began fermentation on the lid using a Lid Marking Pen. After the apples have fermented for 10 days, move them to the fridge and let them sit for another 30 days.  Afterwards, your Fermented Apples are ready for consumption!

I hope you enjoy this unique take on apples!  For even better and more delectable recipes, check out our Fermentation Recipe Booklet, where you will find many recipes, tips and tricks to brine pickling, and so much more!

The post Fermented Apples appeared first on Perfect Pickler Home Vegetable Fermentation Kits And Probiotics.