FARMcurious

to educate, inspire and equip the urban homesteader

Using your ReCAP Fermenting Set

June 2, 2013

ReCAP Fermenting Set with Stopper and Airlock300Thanks for purchasing a FARMcurious Fermenting Set!  These instructions will help guide you through using and enjoying your set.

1) Wash the ReCAP lid in warm, soapy water and rinse well.

2) Open the flip-top lid on the ReCAP and insert the rubber stopper into the hole. Insert the narrow end of the airlock into the top of the stopper.

3) Remove the airlock lid to fill the airlock to the etched line with water and replace the lid.

4) Wash with warm, soapy water any canning jar with the size opening that matches your ReCAP lid (regular or wide mouth). Add the salted chopped produce that you’ll be fermenting and pack down tightly. If the brine extracted from the produce by the salt doesn’t rise up to cover the produce you can add brine made up of one 1 TB Kosher salt to one cup of water.

5) Screw the ReCAP Fermenting Set to the top of the filled jar and leave in a cool dark place for several days to several weeks to ferment.  Within 24 hours you should see bubbles rising to the top – this is carbon dioxide produced during fermentation.

6) Taste the product periodically to get a sense of how long to ferment it – it will become more sour and less crunchy with time. The key to excellent fermentation is cool and slow, which is why many people keep fermentation vessels buried in the ground or in root cellars. When the acidity and texture have reached your preferred level, remove the stopper and airlock, close the ReCAP lid and store in the refrigerator where it will keep for many months.

 

Onions in ReCAP300Process for Basic Fermenting:

Here is a basic recipe that you can use and adapt to your taste.

1) Slice 1 lb cabbage or other produce to the thickness you prefer

2) Sprinkle a total of 2 tsp salt in layers as you go

3) Pack into a standard mason jar and press down to extract juices

4) Use a large piece of produce like a whole cabbage leaf or onion layer to keep the veggies submerged under the juices.

5) Press every few hours to extract juices

6) Add additional salt water (1TB salt to 1 cup water) after 24 hours if the juice doesn’t fully cover the produce

7) Apply ReCAP fermenting top using instructions on opposite side

8) Store in a cool place or at room temperature & taste after several days.  You might prefer it after 4 weeks or more!  Cooler temps ferment more slowly & create more mellow flavors and crisper texture

9) Eat or refrigerate once it reaches your preferred level of sourness and crunch

 

Preserved Lemons300Some particularly tasty combinations:

  • Carrots with ginger
  • Broccoli, cauliflower, carrots with garlic and basil
  • French breakfast radishes with carrots
  • Mixed red with green cabbage
  • Apples with cabbage and ginger
  • Beets, radishes, carrots
  • Red onions with one or two bays leaves and four peppercorns
  • Green cabbage with seaweed (cut up small and soaked in warm water at least 30 min)

 

Purchase more ReCAP fermenting sets here: (http://www.farmcurious.com/widerecapset/)

Share:

Leave a Reply * Required

comments:

  • While it’s true that the basis of fermenting is adding salt to cut up meat or produce, submerging under brine then weighting and waiting, there are lots of ways to finesse the process to yield superior results. Here are our recommendations.

    Reply
  • I have never ordered coleslaw in a restaurant or made it myself at home, and cabbage is definitely not at the top (or even at the bottom) of my grocery list. Cabbage is like the Ugly Duckling of the vegetable kingdom; the socially awkward kid you used to say hello to in the hallways at school just to be polite; the stinky and inexpensive last-resort foodstuff; the least glamorous item in the produce aisle. No seriously, Dana– tell me how you really feel.

    Reply
  • I purchased one of these gizmos at the makers fair In San Mateo. Right now I’m fermenting cocoa beans with it. First time it does not look like a moldy yuckiness. I just ordered of a few more, so I can run some experiments and I’m not limited to one gizmo.

    Reply
  • This looks great. I’m wondering if there’s something inside the jar to help weigh down the fermenting ingredients? Thanks.

    Reply
    • Hey there Reb! That’s the beauty of this set – because the airlock keeps the nasties out of the ferment, you don’t actually need to keep the produce submerged under brine. Think of the airlock as functioning as your brine!

      Reply
      • Ah got it! Thanks for explaining that. I have a lot to learn about fermentation.

        Reply
      • How high up can you fill the jar with vegetables and brine? I did the method today where you put the cabbage in a bowl with the salt and squeeze until the juices have come out and is reduced by half. I filled the jar up to within an inch of the top. Could I have filled it higher? Does water need to be put in the air lock right away? Thanks.

        Reply
        • Depending on the size of the jar I think between 3/4-1″ is about right. Yes, definitely put water in the airlock right away.

          Reply
          • I forgot about putting water in the airlock and remembered several hours later. Should it be okay, anyway? Do I need to put a folded cabbage leaf or plate on top of the brine? I tried that but the cabbage came right to the top of the reCAP lid. It didn’t seem right so I took it out. The cabbage is covered with brine. Would brine be better to use than water or is there no need for that? Sorry for all these questions but it is my first time and I am unsure.

          • Several hours won’t make a difference with the airlock – several days would. Sauerkraut is the only thing I’ve had mixed results with as far as keeping it under the brine – sometimes I use a cabbage leaf if it will fit and that seems to help. If your shredded cabbage is mostly under the brine and there’s not more than an inch of space between the top of the brine and the jar rim, you should be fine without the leaf.