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Owed To The Probiotic Plethora Of
Fermenting Foods.

  For past edition of the Tip Of the Week visit my archive 

That’s right spring is here and as the warmer weather and clear sunshine hits our faces we start to dream of summery foods. Sandwiches, salads, co slaw, pickles, sauerkraut… Maybe? Do you? I do and the fermented foods are calling for me after all the fasting I did in Feb and March.  I have been thinking about Raw Apple Cider Vinegar for 2 weeks now. Owed to the Probiotic plethora of fermenting foods. Today I will tell you about fermented decadence. Today while visiting the local farmers market, I scored some raw Organic nappa cabbage Kimchi.

There is a Korean owned stand there that grows the best Organic greens. They also make their own Kimchi and tofu in chili sauce. They sometimes have other things but typically that is what I see their most often.
Any the stuff was just the way I wanted it. Really satisfying. So I began to think about all the other pickled things I wanted to eat. I had already made a salad this morning with just olive oil, black pepper and a ton of raw apple cider vinegar.
About 2 or 3 years ago we (Quintessence that is)  were doing cucumbers in vinegar to put on our burgers. That was awesome.
So if you let this go for a few days it will ferment and pickle.
Just make sure you are using active vinegar like Braggs Raw Apple Vinegar.

You need the living probiotics to do the fermenting.

So here is what we did. We sliced up a few pickles in the thickness I wanted the sliced for the burger to be; 1/4 to 1/8th inch. Then we put them in a small bucket slightly larger than a mason jar. Then in the blender, mixed: 1 cup vinegar, 1 tsp sea salt, 2 tbls raw agave nectar, ¼ cup chopped fresh dill, ½ tsp mustard powder and juice of ½ lemon. Then I poured that in the bucket over the cucumbers and toss to get all completely covered.  Then push them down to compress them. Now fill just below the top with filtered water. Lastly, using a small dish or other device, compress down and weight that down on the cucumbers pressing them into the vinegar mix (Brine) like the cabbage is in the pic bellow

Put this in a corner at room temp and don’t touch it for 2 days. The third day you can move them into the fridge and start eating them. You can let them ferment for 3 maybe even four days to really pickle them.

It really depends on how thick you sliced them. Two days is good for me. You can also play with the herbs and stuff all you want. Check out these recipes. Remember to substitute canning salt with sea salt and vinegar with Raw Apple Cider vinegar; also, no need for boiling.  You can make sauerkraut this way buy filling a bucket with shredded cabbage, and Salt a little water weighting it down and then waiting;  2 to 4 week for really active and tasty sauerkraut. That is really basic. If you want to know how check out this link.  
And of course I have to do a Kimchi. I use to make this in the winter and give it to customers as they come in out of the cold. Similar to sauerkraut but we are going to through some cayenne peppers in there along with some other stuff. I like my Kimchi a little zesty so adding some apple cider vinegar is my trick.
You will need to use nappa cabbage, scallions and if you can fresh cayenne chili peppers. If you can’t well just add cayenne powder till it’s nice and spicy.
I chopped 1 head nappa cabbage, 5 scallions, 2 Jalapeños (No Cayenne available) and mixed it all together. Put that in a container and covered it with a blend of: 1 cup water, ¼ cup raw apple cider vinegar, 1 ½ tbls sea salt, ½ sheet raw “sushi” nori sheet, 1 small clove garlic and a 1’ chunk of ginger.
Covered it, weighted it down and in 4 days it was ready, spicy and yummy!

So go ahead, Google some recipes or just wing it. These zesty treats are refreshing and great for you. Have fun!

Till Next Week
Raw Chef Dan



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