I received this complimentary product through the Homeschool Review Crew.
I like to add fermented foods to my family’s diet as there are many health benefits. This is the time of year I can begin fermenting vegetables from my own garden. A starter kit from Fermentools makes the job easy.
Fermented foods contain probiotics that support the immune system, improve gut health, and much more. Making a fermented recipe can feel intimidating but is simple with the right tools.
Starter Kit Contents:
- Wide mouthed stainless steal lid designed to work with the air lock system
- Glass fermentation weight
- Air lock
- Rubber stopper
- Rubber lid gasket
- Himalayan powered salt with a conversion chart to determine how much to use
- Instruction guide that includes a basic sauerkraut recipe
The Himalayan salt is a fine powder and will dissolve in cold water. It is a sea salt with over 80 trace minerals. There is a conversion chart on the package to help make the solution needed for a recipe.
The airlock system is designed to allow good bacteria to grow by keeping the oxygen out and allowing the carbon dioxide to escape. The kit can be used with any wide mouthed mason jar. A jar and ring are not included with the kit.
Setting Up A Fermentation:
Select and prepare a ferment recipe. In addition to a sauerkraut recipe included with the kit instructions, there are a number of recipes available on the Fermentools website.
- Fill the jar with what you are making, leaving about one inch of space at the top.
- Place the glass weight on top of the food to keep it under the liquid brine.
- Add the gasket and lid to the jar. Secure them with a ring that you provide.
- Place the stopper into the hole on the lid.
- Fill the air lock with non-chlorinated water to the fill line, about half full, and install it on the stopper.
The ferment period takes about one week. During that time, the jar should be kept out of direct sunlight as it will kill the good bacteria you want to cultivate.
How I used this product:
I previously reviewed Fermentools, so I knew I would like the product. Last year I followed the suggested sauerkraut recipe that was included with the starter kit and it was wonderful. This year I wanted to try something new.
Food is often associated with fond memories of gatherings with friends and family. A fermented food may seem like an odd dish to stir a memory, but kimchi does for me. Where I lived years ago, I had a dear friend from Korea. Her mother lived with her and her family. She did not speak English, and I did not speak Korean. Despite the language barrier, she was as dear to me as her daughter. Halmani, meaning grandma, was one word I did learn. It was their cultural practice to address older women as such.
My friend hosted my family for dinner on a number of occasions. There was always amazing food, and kimchi was a staple. Whenever I asked how to make the fermented dish, Halmani would just smile and give me a container of it to take home.
Determined to make kimchi myself, I looked up a number of recipes online. I could not find a single recipe that had all the ingredients available at my local store. I created my own basic recipe using commonly used vegetables for the dish.
My recipe turned out delicious but was not quite as good as Halmani’s. I believe she added a variety of vegetable greens from her garden, so I plan to do some research and make some variations. Although I’ve lost touch with my friend and her family, I will always think of them as I continue to make my own kimchi. I appreciate how easy it is with Fermentools.
- 1 large Napa cabbage, cored and chopped
- 1 cups Daikon radish, peeled and diced
- 4-6 green onion, chopped
- 2 large carrots, peeled and grated
- 2-3 tbsp Himalayan salt
- 1 inch ginger root, peeled and finely chopped or grated
- 1 shallot, finely chopped or grated
- 3 tbsp fish sauce
- 1 tsp sugar
- 1 tbsp Korean chili pepper flakes (use less for mild spice)
- Prepare cabbage, radish, onion, carrots and combine in large bowl. Sprinkle on 2-3 tablespoons of Himalayan salt. Stir and squeeze the mixture to draw out the natural liquids.
- Combine additional ingredients. Add this mixture to the vegetables and mix well.
- Fill a wide mouthed mason jar with the mixture, leaving approximately 1 inch of space.
- Place the glass fermentool weight on top of the mixture to keep the vegetables below the liquid.
- Add extra 2% brine if there is not enough liquid.
- Add the Fermentools Airlock System according to directions.