When it gets too hot to cook and feels almost too hot to eat, I start to think about fermentation. It requires no heat, is a great way to preserve food (it can arguably enhance the nutritional benefits of food) and takes little time or energy. A prime example is yesterday’s recipe for fermented pickles which can be done in under two minutes.
In case you’re mired in the heat like we are this week, we thought we’d compile a round-up of some of our past fermenting recipes.
Today’s post is a list of 21 fermenting ideas!
Here’s a bunch of recipes for fabulous ferments that you can make in the heat of summer:
- From the cucumber family;
- Hot sauce isn’t the only condiment suited to fermenting. Fermented mustard is one of my all-time favorite things to make (and eat)
- All sorts of fermented hot pepper products:
- We fermented hot sauce in 2012 and fermented slices and hot sauce in 2011 as well. Sometimes I prefer fermenting whole slices of hot peppers.
- Although you can use whey in many ferments, my experiments when fermenting hot sauce with whey have been a lot of fun.
- You can even referment hot sauce
- I have a few tricks for fermented hot sauce as well
- You can dehydrate previously dried foods such as:
- If you’re thinking about fermentation you can also apply to to foraged goods like:
- Fermented pesto with mustard greens and roots
- When cabbage comes out you’ll have even more options like:
- Carrots have a lot of possibilities including:
- A quick pickled green tomatoes (though I normally do that in the fall)
- Fermentation also applies to sweeter fruit like fermenting apples – though the results aren’t for everyone 9in the future I think I’d use these as a seasoning)
- You could also ferment ginger beer but there’s some cooking (and heat) involved.
What would you ferment?