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Carrots, Leeks, Ginger & Dill

10/12/2014

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Picture
This recipe was invented by my mother, Catherine Endersby.  She has really become excited about fermenting as part of her healing process, and is always looking for new exciting combinations to create.  When I tried this one, I was surprised at the way the combination of flavors played out as I savored the experience.


Ingredients: Carrots, leeks, ginger & fresh baby dill
Jar: 1.5 Liter
Brine: 2%
Temperature: 68-72ºF Ideal Range
Ferment: 5-7 days 


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Granola with Dates, Pecans, and Coconut

10/8/2014

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Granola ~ Raw, Lacto-Fermented, Dehydrated & Gluten Free

Jar: 2 Liter Jar
Brine: None 
Ferment: 2-3 Days
Dehydrate: 48-72 Hours
Ingredients:
5 1/2 cups raw or cooked gluten-free organic rolled oats
1 1/3 cups unsweetened organic coconut flakes or shreds
1 1/3 cups organic dried gluten-free fruit mixture (dates, raisins, any mix will do)
1 1/3 cups pecans (or slivered almonds or other nuts or seeds you love)
2 tea. Himalayan Pink Salt or sea salt
1 1/3 cup warm water (room temperature)
1 2/3 cup whole-fat grass-fed raw-milk yogurt (or  kefir or cultured buttermilk)
1 1/2 tea. cinnamon
1/2 tea. nutmeg or cardamom
1/3 cup local raw honey (or buy at www.alaskawildhoney.com)
1/3 cup butter
1/3 cup coconut oil

Picture

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Berry Syrup

10/8/2014

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(adapted from Nourishing Traditions)

A delicious, healthful substitute for pancake syrup and ice cream topping!  Try with Probiotic Ice Cream!  (coming soon!)

Ready to Eat: two days

Ingredients:
8 cups (2 lbs) fresh or frozen blueberries, raspberries, or 
any berry except strawberries, or a mixture of berries 
24 grams Himalayan Pink Salt (4 tsp)
100 grams of Rapadura, or other whole sugar

Jar: 1 Liter
Brine: not applicable
Ferment: 48 hours
Temperature: 68-72ºF


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Ginger Soda (Lacto-Fermented)

10/7/2014

14 Comments

 
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To make Ginger Soda, you will need an ongoing
Ginger Soda "starter" or "bug".  
You can drink the starter, 
but it tends to be very strongly flavored.

Ingredients:
1/2 Pound Fresh Ginger root
Ginger Bug
Cane Sugar
Sucanat/Rapadura
Himalayan Pink Salt
Juice and zest of 2 lemons or limes
Jar: 5 Liter
Brine: Not Applicable
Temperature: 68º-72ºF
Ferment: 7 Days


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Ginger Bug (Lacto-Fermented)

10/7/2014

1 Comment

 
Picture
This Ginger Bug recipe is a great starting point for several different fantastically flavored drinks.  
Recipe: Ginger Soda
Ingredients:

1/2 Pound Fresh Ginger root (organic)
Cane Sugar
Sucanat/Rapadura

Himalayan Pink Salt
Jar: 1 Liter
Brine: See Step #4 Below
Temperature: 68º-72ºF
Ferment: 7 Days


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    Recipe List

    Here you will find the most delicious, health-boosting concoctions on planet earth! You are sure to experience both a delightful sensation on your taste buds as well as a happy tummy!

    Beets, (Grated) with Clove,        Cinnamon & Allspice 
    Beet Kvass 
    Brussel Sprouts
    Berry Syrup/Sauce
    Carrots (Grated) with Chocolate Mint
    Cabbage Juice
    Carrots & Beets with Rosemary & Thyme
    Carrot Sticks (Herbed or Plain)
    Carrot (Grated) with Chocolate
    Mint 

    Carrots, Leeks, Ginger & Dill
    ​Dandelion Buds
    Dill Pickles (Traditional)
    Fire Cider
    Garden Medley Kvass
    Garlic
    Ginger, Shaved & Pickled
    Ginger, Beet & Kale Kvass
    Ginger Soda
    Ginger Bug (Starter)
    Granola 
    Green Beans
    Lemons 
    Mayonnaise
    Ranch Dressing
    Salsa ~ Chunky Tomato
    Sauerkraut
    Sauerkraut Juice
    ​Turmeric Root
    Tonic ~ Cold, Sinus & Flu

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    How To

    The success of every recipe shared on this site is dependent on the proper application of anaerobic pickling techniques.  These recipes are designed specifically to work in The Probiotic Jar.  Please follow the instructions in the Quick Start Guide when creating these recipes.

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  • HOME
  • Shop Now
    • PROBIOTIC JAR SYSTEMS
    • PACKAGE SPECIALS
    • SALT & ACCESSORIES
    • REPLACEMENT PARTS
    • International Delivery
  • How To Ferment
    • Quick Start Guide
    • Expanded Guide >
      • Introduction
      • Brine
      • Vegetables
      • Pack The Jar
      • Assembly
      • Light & Temperature
      • What's Happening In The Jar
      • Handling Finished Ferments
      • Detecting Spoilage
    • Free Videos
    • Fermenting I & II Classes
  • Recipes
    • Click to See Alphabetized Recipe List on Right Side of Page > > >
  • Subscribe
  • More
    • Events
    • About Us