Category Fall

Fermentation is not only flavor enhancement, but above all preservation. Before we could buy all vegetables and fruit at any time in the supermarket, we ate what was harvested in season. It's nice that we have recently returned to buying seasonally and regionally, thus protecting the environment.

Nevertheless, we can nibble white asparagus in autumn, for example - if we have fermented it in early summer.

I'm loving it.

PS. I have sorted the recipes by seasons of the moderate climate zone (nemoral climate, 7b - 8a). In other climate zones this sorting does not make sense, of course.

Fermented apples

Fermented apples

In den osteuropäischen Ländern Ukraine, Belarus und Russland sind sie als frisch-köstlicher Snack bekannt und seit dem frühen Mittelalter sehr beliebt – fermentierte Äpfel. Während der Sowjetzeit wurden sie massenproduziert und für den Verkauf populär gemacht. Nach dem Zusammenbruch der UdSSR, als…

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Fermentierter vietnamesischer Blumenkohl

Fermented cauliflower Vietnamese style

Dieses tolle Kurzzeitferment habe ich im Herbst 2021 von Hang gelernt, und es ist mir eine Ehre, das Rezept hier zu teilen und ausserdem etwas Wissen über vietnamesische Fermente zu verbreiten. Da Blumenkohl auf vietnamesische Art einfach zuzubereiten und schnell…

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Kohlrabigemüse

Fermented Kohlrabi with spices from Sri Lanka

Kohlrabi ist ein knackiges, leckeres und vielseitiges Gemüse. Ich liebe ihn als Snack, einfach gedämpft mit ein wenig Salz und Pfeffer, mit Kartoffeln und Béchamelsauce, als veganes Curry oder, natürlich, als fermentierter Kohlrabi mit Gewürzen. Die hellgrünen Knollen sind unfassbar…

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Fermentierter Curtido

Curtido Salvadoreño

El Curtido es un tipo de col relish ligeramente fermentada. Es típico en la cocina salvadoreña y la de otros países centroamericanos, y está normalmente hecha con col, cebollas, zanahorias, orégano, y a veces zumo de lima; se parece al sauerkraut, al kimchi o la tarta coleslaw. Wikipedia Curtido ist eine Art leicht fermentierter Krautsalat. Er…

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Topinambur fermentieren mit Miso

Fermented Sunchokes

Especially in autumn, at the beginning of the season, I receive many questions about how to ferment Jerusalem artichoke. After the vegetable had lost its importance over the centuries, the popularity of the tubers has been growing strongly again for several years. Jerusalem artichoke, dialectally also...

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Grüne fermentierte Oliven

Ferment green olives

It was in the fall of 2019 when I walked past wild olive trees at the foot of Mount Olympus and picked a few of the firm, green fruits here and there. Fermenting olives, the idea was instant! Unfortunately, there were not enough wild olive trees,...

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Fermented Fennel

Fennel ferments

Finocchio favoloso! Fennel is not without reason the superstar of Mediterranean and especially Italian cuisine. Fresh fennel bulbs are available in summer and fall. So this is the best time to ferment fennel to get its full nutritional potential. Fennel...

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Fermented Fennel with peppers

Fresh fennel bulbs are available, just in time for the grilling season, from early summer to fall, and in summer the red peppers are also ripe. By the way, you can recognize fresh fennel by the abundant amount of the aromatic, light green fennel herb. In winter, this is missing. Fennel with...

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Fermented Fennel

Fruity fermented fennel relish

Fennel polarizes. I, for one, love it. As a raw vegetable salad, freshly roasted with a touch of olive oil, as a quick casserole and fermented fennel is of course at the top of my list. It comes into its own especially well as a spicy garnish to barbecue, to...

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beet kvass

beet kvass

Beet Kvass or beet kvass is one of the most famous and simple recipes for fermented drinks and is highly appreciated, especially in the USA. Its origin from Russia or Eastern Europe is not historically proven. There kvass (квас), a...

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Candy cane beet Kkakdugi Kimchi

Candy cane beet Kkakdugi Kimchi

I love beets. Red Beet, yellow beet and striped beet. These bulbs, called chioggia, look so impossibly beautiful that I can't help myself and have to enhance them with fermentation. Fermented striped beet Kkakdugi Kimchi is almost more beautiful than...

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Baek Kimchi

White kimchi without chili

My younger son loves kimchi. He likes to eat spicy - but not always. That's why we sometimes like to make Baek-kimchi, white kimchi without chili, together. I found the recipe at Maangchi and adapted it a bit. Some of the Korean ingredients are not...

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German Sauerkraut

Traditional Sauerkraut

I am a real Kraut Rocker. Sauerkraut is nothing more than white cabbage preserved by fermentation, or lactic acid fermentation, and is probably one of the best known German dishes. Kraut has also entered the vernacular as a stereotyping term for Germans worldwide. Since cabbage...

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Miso im Glas

Homemade miso

Miso (japanisch 味噌) ist eine Würzpaste, die in Japan seit Jahrhunderten traditionell aus Sojabohnen, Salz und Kōji fermentiert wird. Kōji ist gedämpfter Reis, Gerste, anderes Getreide oder Pseudogetreide, auf dem Koji-Schimmelsporen kultiviert wurden. Dieser fabelhafte Schimmelpilz, wissenschaftlich offiziell Aspergillus flavus…

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Mzhave, Georgian Cabbage fermented with Beets

Ukrainian Pelustka

Pelustka is fermented pink peasant sauerkraut with beet and celery The strong color, spicy taste and robust texture, fermented white cabbage Ukrainian style (Ukrainian Pelyustka or Пелюстка) is one of the most popular snacks in all Eastern European states...

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Georgian Sauerkraut

Georgian Kraut

Sauerkraut with herbs of Georgian cuisine. Georgia, one of the oldest settlement areas of mankind, is a mountainous country with access to the Black Sea. Due to the different climatic zones and the resulting diversity of cultivated products developed a seasonally delicate and varied...

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fermentierte rote Bete mit Vanille und Ingwer

Fermented beet

I love beet. I have always loved them. As a child, I ate kilos of pickled beet. No wonder fermented beet is high on my list. Traditionally with cucumber or pickling spices, with apple or...

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Fermented Fennel

Funky Finocchio

Five stars for fabulous fermented fennel. Can you ferment fennel? Oh yes, and how! In the summer and fall, from June to early November, you can have the fresh, delicious fennel that tastes lovely and anise-y. In developing this recipe, my...

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Kkakdugi

Bachelor kimchi kkakdugi

Kkakduki, Kkakdugi, 깍두기 oder Junggesellenkimchi – völlig egal, unter welchem Namen Du dieses Ferment kennst, auf jeden Fall ist es richtig lecker. Und das allerschönste ist, dass es ein so schnelles Ferment ist – nach nur 3-5 Tagen kannst Du…

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