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Home > Recipes > Making the Most of Your Harvest

Making the Most of Your Harvest

Autumn is the time when we harvest the last crops in the garden. The question that often arises is what to do with excess vegetables and fruits. With fermentation, we extend their shelf life and also ensure that they are easier to digest and full of vitamins and minerals, which we need even more in the colder months.

Read on for some delicious recipes.

Hot sauce

For this recipe you will need:

  • 500 g hot peppers
  • 4 cloves garlic (minced)
  • 1 tbsp sea salt
  • 1-2 tbsp honey or sugar
  • 500 ml water
  1. Prepare the peppers.❗Wear the gloves to protect your hands from the heat of the peppers. Chop the stems. For the milder sauce remove the seeds and membranes.
  2. In a bowl dissolve salt in water. Place the chopped peppers and minced garlic in a glass jar. Pour the brine over them. Put the glass weight on top to keep them submerged during fermentation. Cover the jar with a lid and let it ferment for 1-2 weeks.
  3. Check the sauce every day or two. Store in the refrigerator for up to three months.

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Hobak Kimchi (Korean Spicy Fermented Zucchini)

Ingredients:

  • 2 medium-sized zucchinis
  • 2 green onions
  • 2 cloves of garlic
  • 1 teaspoon grated ginger
  • 1 tablespoon Korean red pepper flakes (Gochugaru)
  • 1 tablespoon fish sauce (or soy sauce)
  • 1 teaspoon sugar
  • 1 teaspoon salt
  1. Cut zucchinis into thin strips. Combine them with salt. Let it sit for about 15-20 minutes.
  2. In another bowl, mix together all other ingredients. Adjust the amount of red pepper flakes according to your spice preference.
  3. Drain the excess water from the zucchini. Add the zucchini strips to the spice paste mixture. Also, add chopped green onions.
  4. Transfer the seasoned zucchini into a glass jar. Press down the zucchini gently to release juices and to remove air pockets. Put a glass weight on top to keep the vegetables submerged. Cover with lid and pump out the air.
    Let ferment for 3 to 5 days. Once it finishes fermenting, store in the refrigerator. Keeps for weeks.

Fermented Green Tomato Relish

Ingredients:

  • 2 cups green tomatoes
  • 1/2 cup onions
  • 2-3 cloves garlic
  • 1 teaspoon dill seeds
  • 1 teaspoon mustard seeds
  • 1-2 teaspoons sea salt
  1. Combine the finely chopped green tomatoes, onions, and minced garlic in a clean bowl. Sprinkle dill seeds, mustard seeds, and sea salt over the mixture. Gently mix everything together to evenly distribute the salt and spices.
  2. Pack the mixture into a glass jar, pressing it down to release juices. Place a glass weight on top of the mixture to keep everything submerged in the brine. Close the jar with a lid and pump out the excess air.
  3. Ferment for 1-2 weeks. Taste the relish after a week or so to determine if it’s reached your desired level of fermentation.
  4. When it’s tangy and flavorful, move the jar to the refrigerator. Store for up to 3 months.

In addition to the recipes mentioned, here are some straightforward ideas to make the most of your surplus vegetables:

  • Pickled Beets: Preserve beets by fermenting them with sugar, salt and spices. Enjoy them as a zesty side dish or in salads.
  • Fermented Carrot Sticks: Slice fresh carrots into sticks and ferment them with garlic and dill for a crunchy and probiotic-rich snack.
  • Fermented Apple Chutney: Use surplus apples to make a sweet and tangy chutney with spices like cinnamon, cloves, and ginger. Perfect for pairing with cheese or roasted meats.
  • Fermented Squash: Cube and ferment winter squash with spices like cumin and coriander for a unique and delicious side dish.

By adopting fermentation techniques, you not only minimize food waste but also fortify your diet with essential nutrients, ideal for the upcoming colder months. Use any of the tips above to ensure the longevity and nutritional quality of your autumn harvest.

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SAŠKA KOLETNIK
SAŠKA KOLETNIK
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