· 2 BPA-free Lids
· 2 Latex-free Red Rubber Gaskets
· 1 Airlock
· 1 Weight Cup
· 1 Rubber Grommet
· Instructions & Recipe Packet
· 2 oz Pure Utah Salt
WHY YOU’LL LOVE IT
This kit contains everything you need to make pickles and other cultured / fermented foods at home easily, safely and economically. You"ll have fun while saving money by preserving your produce and making healthy probiotic gourmet goodies that taste amazing!
The Pickle-Biotic Kit is a home fermentation kit which allows easy, raw, traditional pickling at home in just 4 days! The Kit comes with everything you need to start making cultured foods except a wide-mouth canning jar and whatever veggies you want to make! The Pickle-Biotic Kit also includes simple instructions, delicious recipes, and helpful tips to start fermenting right away! It has never been easier to enjoy home-made cultured / fermented / brine-pickled foods.
Every ancient culture ate "cultured" foods as an integral part of their traditional diets. Fermented food is an age-old culinary art form which has been nearly lost in Western Society, but cultured foods have been cherished and eaten daily for more than 4,000 years!
Today, science has demonstrated the ability of fermented foods to enhance digestion, strengthen the immune system, increase mineral and vitamin absorption, increase energy, and cleanse the entire body. The secret is the high amounts of living beneficial probiotic cultures they contain. By supplementing your diet with live-cultured, fermented veggies, like the ones you can make easily with the Pickle-Biotic Home Fermentation Kit, you"ll never need to buy expensive probiotic supplements again!
RAW Healing Probiotic Noodle Soup
· 2 Large Carrots, julienne cut or simply chopped in long thin slices
· 2 Cups Broccoli, chopped into small florets
· 1/2 Purple Onion, chopped in long thin slices
· 1 16oz Package Sea Tangle Kelp Noodles, rinsed and drained, somewhat untangled
· 1/4 Cup Brine From a Previous Batch of Cultured Veggies
· 2 Tbsp. Salt
· 1 Tbsp. of your favorite Italian Seasoning Blend of Herbs
· Pinch Black Pepper
· 2-4 Cups Pure Water
Combine all ingredients including salt and spices in a large mixing bowl. You may have to untangle the kelp noodles a little in order to get them to mix well with the broccoli, onions, and carrots. Smash the veggies and noodles, effectively mixing them well with the salt and spices with your hands, a clean rock, a kraut pounder, or (in my case) a Vita-Mix tamper. You want to crush and pound the veggies with the salt in order to break down their cell walls a little, thereby allowing the salt a head-start in osmosis-ing out the water from the veggies. This makes for deliciously textured broccoli, onions, carrots, and noodles " they are soft like they had been steamed but they are totally raw! I myself have never liked raw broccoli, and this is the first time I"ve really been able to enjoy it!
Once your noodles and veggies have been stomped about quite a bit (5 minutes of pounding should do) and the salt, herbs, and pepper are thoroughly mixed throughout, put everything into a 1/2 gallon wide-mouth canning jar (that"s the extra big one!). Pour enough water over the noodles and veggies to cover them completely and the water goes up to 1 inch from the lip of the jar. Float the weight cup, apply the Pickle-Biotic lid and airlock system and seal tightly. Wait 4-5 days for fermentation to take place.
Serve these noodles in the brine for a rich healing broth-y soup, or drain out the brine and serve as a cool noodle dish. Warm it up or serve it cool. We added pine nuts, dulse (a high-mineral-content, anti-aging seaweed that has a delicious soft chewy texture). We also used some strips of sushi nori to add some more seaweed to the soup. It was so delicious!!
Spicy Korean Kimchi
This Kimchi is so spicy and delicious! It is a traditional Korean winter food, so it makes a great holiday gift because as the weather gets cooler, warming fermented foods like Kimchi are soothing and satisfying. They are also helpful with digestion of the heavier foods that are more fit for colder months. Making this recipe and thoroughly enjoying the resulting Kimchi inspired me to grow my own chinese cabbage and ferment it in mass quantities! If you have never sampled the delights of this health-giving Korean staple food, you have an AMAZING taste and health experience ahead of you!
Traditional Spicy Kimchi
· 4 Cups Warm, Pure Water
· 2 Tbsp. Salt
· 1 Head Chinese Cabbage, chopped in large, leafy pieces (table-cut)
· 1 Bunch Green Onions, minced
· 2 Tbsp. Ginger, minced
· 3 Cloves Garlic, minced
· 1 Tbsp. Paprika Powder
· 1 Tbsp. Chili Flakes
Mix the veggies and spices together, wearing gloves if your skin is sensitive to hot peppers. Pack the veggies and spices into a half-gallon size wide-mouth mason jar. Mix the salt and water together to make brine, and pour over the cabbage and spices to cover them completely and the water goes up to 1 inch from the lip of the jar. Press in the weight cup onto the surface of the kimchi, apply the Pickle-Biotic BPA-free anti-contamination lid and airlock system and seal tightly. Wait 4-5 days for fermentation to take place. Enjoy on a salad, as a side dish, or even as a quick probiotic snack that will wow you with its pungent and spicy Korean flavors!