The Probiotic Jar
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    • Quick Start Guide
    • Expanded Guide >
      • Introduction
      • Brine
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      • Pack The Jar
      • Assembly
      • Light & Temperature
      • What's Happening In The Jar
      • Handling Finished Ferments
      • Detecting Spoilage
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    • Click to See Alphabetized Recipe List on Right Side of Page > > >
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Dandelion Buds, Fermented!

5/2/2015

3 Comments

 
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Ingredients:
3 cups of Dandelion Buds, unopened, picked when sunny 
      (just in case of mold)
Peel and juice of one whole organic orange
3/4” cube of ginger, chopped/sliced/julienne
1-2” stick of cinnamon
2 tsp cardamom seeds
1-2 cloves garlic
1 fresh bay leaf

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3 Comments

Ginger ~ Pickled and Delicious!

2/12/2015

9 Comments

 
Ingredients: Young Ginger Root (not woody)
Jar: .5 to 1 Liter Probiotic Jar
Brine: 2% Brine
Temperature: 68-72ºF
Ferment: 5-7 Days
Preparation: 
1.  Scrape peel off of ginger root with the edge of a spoon or paring knife.  Young ginger peels very easily this way without taking too much off.  Break sections where necessary to get in to remove the peel.
2.  Cut off any tough spots, or "healed" ends from prior breakage.  Keep only the soft clean flesh of the ginger root.
3.  Use mandolin or vegetable peeler on very thin setting to slice the ginger root.  Food processors clog with the fiber, so a manual slicer works much better.

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9 Comments

Granola with Dates, Pecans, and Coconut

10/8/2014

12 Comments

 

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

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12 Comments

Berry Syrup

10/8/2014

13 Comments

 
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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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13 Comments

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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14 Comments

Ginger Bug (Lacto-Fermented)

10/7/2014

1 Comment

 
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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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1 Comment

Sauerkraut Juice (Cabbage Kvass)

8/13/2014

5 Comments

 
Ingredients:
4-5 lbs. Finely sliced, grated, or chopped (shredded) Cabbage
Optional:
(Suggestions for different flavors)
Caraway Seed (just a tablespoon), and/or
Onion (chunk up a whole onion, any type), and/or
Garlic (several cloves)
Jar:
5 Liter (or smaller-adjust amount of cabbage if using a smaller Jar)
Brine:
2% (20 grams of Himalayan Pink Salt per liter of water)
Ideal Temperature:
68-72ºF
Ferment:
7-9 days on counter, and another 12 weeks in the refrigerator, or another 6 weeks at 55ºF

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5 Comments

Garlic (Lacto-Fermented)

5/31/2014

11 Comments

 
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Ingredients:
Garlic cloves (organic or non-irradiated)
Jar: 1 Liter Jar (or smaller)
Brine: 2%
Ferment: 7 days at room temperature (68-72ºF)



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11 Comments

Salsa ~ Chunky Tomato

5/14/2014

11 Comments

 
This awesome fermented tomato salsa is so easy to make you won't believe it.  And delicious?  You bet!

Ready to Eat: two days

Ingredients:
3 medium ripe tomatoes
1 medium sweet onion
1 lime (juiced)
1-2 small jalapeños (or more)
2 garlic cloves, minced
1/2 cup fresh cilantro leaves
2 grams of Himalayan Pink salt (1/2 scant teaspoon if you must measure)

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

Green Beans

11/21/2013

3 Comments

 
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Ingredients: Freshly picked green beans
Optional:  1-2 medium sprigs of fresh rosemary,  basil, or 1 dill head (or 2 fresh sprigs of dill)

Jar: Recommend 1.5 to 2 Liter Jar

Brine: 2% Brine

Ferment: 7-10 days 
Temperature: 68-72ºF Ideal Range

These green beans were fermented a little more than two months ago.  They are delightfully crunchy and full flavored!


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3 Comments

Carrot Sticks Herbed (or Not!)

10/10/2013

2 Comments

 
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Carrots are possibly the easiest vegetable to prepare for fermenting, and is great place for beginners to get their feet wet.  Whether prepared as sticks or shredded (recipe here), it's an easy ferment to put together, and is ready to eat in a week or so!  One of the lovely things about fermenting vegetables is that any herb that is good with the vegetable when cooked or raw is also good with it when fermented.  Dill or ginger are also good with carrot sticks.  Carrots are even amazing without any herbs at all!

Ingredients:
    Carrots sliced lengthwise into quarters, trimmed to length desired    
Optional:
    A sprig of fresh chocolate mint (or sprig of dill or small slice of ginger [powerful and goes a long way])
Jar: 1.5 Liter Jar  (Or double the recipe in a 3 Liter Jar)
Brine: 2%

Ferment: 7-9 days


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2 Comments

Beets (Grated, Spiced with Clove, Cinnamon, & Allspice)

9/17/2013

9 Comments

 
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Ingredients: Cleaned, peeled beets with tops removed, and coarsely grated
Optional:  1 ~ 2 inch cinnamon stick, 2 whole cloves, and 1 allspice berry

Jar: 1 Liter Jar

Brine: Self-brining

Ferment: 5~7 days


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9 Comments

Traditional Dill Pickles

8/11/2013

26 Comments

 
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Ingredients: Freshly picked pickling cucumbers, all roughly the same size.  (Don't put big and small cukes in the same jar)
    2-3 heads of garlic, with cloves & separated, the roots trimmed, and peeled (smack-peeling is fine)
    2-3 dill heads (or 4-5 medium sprigs)
Suggested Spice Blend:  (Dill pickles with only garlic and dill are delightful; spices totally optional)
        5 tsp. coriander seeds
        1 tsp. whole cloves
        1 tsp. mustard seed
        1" of cinnamon stick
        1 tsp. allspice berries
        1 tsp. peppercorns
        1 tsp. fennel seeds
        1/2 tsp. red pepper flakes (if you like a little heat, or more, to taste)
        1 bay leaf
        OR
        3 TBS Frontier's Organic Original Spicy Pickling Spice
To promote crunchy pickles:
        2 grape leaves, OR 
        4-5 Raspberry, cherry, or blackberry leaves, OR
        2-3 white oak leaves (identifying a white oak tree)
Jar: 5 Liter Jar
 (For smaller jar, mix dry whole spices as listed above, then use appropriate portion of spices)
Brine: 3.5% Brine
 for half-sour, or 5% Brine for full sour pickles
Ferment: 7-12 days (Skinny pickles take less time, and large pickles take longer.  Also affected by temperature range.)
Temperature: 68-72ºF Ideal Range


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26 Comments

Ranch Dressing (Lacto-Fermented!)

6/19/2013

2 Comments

 
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Ingredients:
    1/2 cup Lacto-Fermented Whole Egg Mayonnaise    
    1/2 cup organic homemade plain yogurt or sour cream
    1/2 tsp. parsley
    1/2 tsp. dill (I find this too much; I use just a tad less)
    1 tsp. celery seed
    1/2 tsp. onion powder
    1 tsp. garlic powder
    1/4 tsp. Himalayan pink salt (or 1 tsp. Lemon Brine)
    5 drops (to taste) liquid stevia (optional)
Jar: Any sealing glass storage container.
Brine: None 
Ferment: None (Ingredients already cultured


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2 Comments


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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

    Categories

    All
    Beverages
    Condiments
    Dairy
    Deserts
    Gluten Free
    Grain
    Snacks

    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