Fermenting Guide

 

EcoJarz Fermenting Guide:  recipes for mason jars inside

 

About the EcoJarz Fermenting Lid

 

Thank you for purchasing an EcoJarz fermenting Lid.  It’s made out of 304 stainless steel and FDA approved silicone, so there is no need to worry about plastic or leaching.  We created it because we love fermenting and hate to see spoiled or moldy vegetables.  Using it with the airlock will help you create an anaerobic environment, which translates into more fermented food and less waste.  The airlock allows air to escape while keeping bugs and possible contaminants out.  The cloth will allow air in and out and keep bugs out as well.  It is designed for use with any wide mouth mason jar.  Common sizes of jars include, pint, quart, and half gallon.

 

To use with airlock:

 

Screw the stainless steel fermenting lid onto the jar.  Place the airlock into the rubber grommet in the center.  Add water into the airlock, about halfway full.  You want enough water to keep the vents on the movable piece submerged under water.  Depending on how long your food ferments, you may have to add more water to the airlock as it evaporates.

 

To use with cloth:

 

Screw on jar band over cloth or use a rubber band.

 

Tips for Success

 

Before starting, clean your jars well to avoid competition from the bacteria that might be living in the vessel.

 

Experimentation is the second best part! (...the first being eating it, of course.)

 

Use the freshest vegetables and herbs available for the best taste: caraway, dill, garlic, fresh ginger, and peppercorns are just a few herbs and spices you can add to any of these recipes.

 

Use kosher or sea salt instead of iodized salt.

 

Spoon away any scum that appears on the surface through-out the fermentation period.  Don’t worry if you can’t get it all.

 

Some brine evaporates during the fermentation process, keep the brine level above the veggies by adding some when needed.  Brine ratio is approximately 3 Tbsp salt to 1 qt water.

 

Cap and store your food creations in a cool dark place, and enjoy for many months!  Kombucha should be refrigerated when it’s done.

 

The Beet Goes On!  Sour Lacto-Fermented Beets

 

1. Wash & peel 6 or so medium-sized beets.
2. Discard tough stems & top parts.
3. Chop beets into ½ inch cubes, or cut into thin strips.
4. Transfer the beets into a quart size wide-mouth mason jar.
5. (Optional) Add any herbs or spices you like.
6. Prepare a brine by mixing 1.25 Tbsp of sea salt into 1 cup of water.
7. Pour the brine into the mason jar to cover the beets.
8. Place a smaller jelly jar filled with brine inside the quart jar to weigh down the beets below the brine surface.  You can also use a cabbage leaf or other weight.
9. Twist on your EcoJarz Fermenting Lid.
10. Let the jar sit for 1-4 weeks, testing as time goes along.  The longer the beets ferment, the stronger the flavor.

 

Crunchy Cuke - Sour Pickles

 

1. Wash 8 fresh, small size cukes & cut off the ends just a bit.
2. In your wide-mouth quart mason jar, place a dill flower head, a few peppercorns, and three cloves of garlic.
3. Add a grape leaf if available, to ensure enough tannins for crunchiness.  Oak, cherry, and currant leaves also work.
4. Add the cucumbers to the jar.
5. Prepare the brine solution by dissolving 3 Tbsp of salt in 4 cups of water.
6. Pour the brine over the cucumbers, stirring to get rid of any trapped air bubbles.
7. Place a smaller jelly jar filled with brine inside your quart jar to weigh down the cukes below the surface of the brine, adding more if necessary.
8. Twist on your EcoJarz Fermenting Lid.
9. Let the jar sit for 1-4 weeks, tasting as time goes along.

 

Classic Sauerkraut

 

1. Remove the tough outer leaves of the cabbage.
2. De-stem & cut 1 medium cabbage into thin strips.
3. Put in a mixing bowl & add 1.5 tablespoons of salt.
4. Massage the cabbage and salt together until cabbage becomes limp and water emerges.  You can let it sit in the bowl for a while to allow the cabbage to release more water.
5. (Optional) Add any herbs or spices, like caraway seeds.
6. Put the cabbage into a wide-mouth quart mason jar, pack it down, and add the water from the cabbage back into the jar.  The cabbage just made its own brine!
7. Place a smaller jelly jar filled with brine inside the quart jar to weigh down the shredded cabbage so it stays below the surface of the water.  Add more brine if needed.
8. Twist on your EcoJarz Fermenting Lid.
9. Let the kraut ferment from 3-20 days, tasting it along the way to get it just the way you want it.  When it satisfies your taste buds, dig in!

 

Mmmm Kombucha - Half Gallon Recipe

 

1. Steep just under 6 cups of tea (3 TBSP or bags)
2. Mix in ⅓ cup of sugar until fully dissolved, then let cool to room temperature.
3. Combine your sweet tea, ⅔ cup of starter tea, and SCOBY in a half gallon mason jar.
4. Cover the half gallon mason jar with included cloth and screw on the jar band.  Keep in a warm place.
5. Start tasting after 5-7 days.  When it reaches the desired flavor, remove the SCOBY and store it separately in ⅔ cup of kombucha.  This will become your starter tea for your next batch!

 

Don’t have a SCOBY?  Get one from a friend, or get a starter culture.  You can get a starter culture online or any store that sells fermenting supplies.