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Gefermenteerde brandrissiesous

Jy kan omtrent enige groente fermenteer met see- of Himalajasout en water. Om die soutoplossing te maak gebruik ½ tot 1 E sout vir elke koppie (250 ml) koue water. Afhangende van die smaak, kan jy tot 1 E gebruik.

Bestanddele:

500 g vars brandrissies (verwyder die pitjies as jy van ’n sagter smaak hou)
2-3 geel soetrissies (dit help om soetheid te verleen en die smaak sagter te maak)
2 E seesout
Opsionele speserye volgens smaak:
Knoffel, oregano en/of gerasperde gemmer
Xylitol kan bygevoeg word indien die brandrissies te warm is en jy ’n soeter opsie verlang

Metode:
1.Kap al die bestanddele baie fyn of plaas in voedselverwerker.
2.Maak die soutoplossing met 1 E sout vir elke koppie water. Roer goed om op te los.
3.Plaas die bestanddele in ’n glasfles van jou keuse.
4.Giet soutoplossing oor die bestanddele totdat dit heeltemal bedek is.
5.Fermenteer teen kamertemperatuur (neem sowat 3 dae tot 3 weke).
6.Kyk gereeld of die soutoplossing alles bedek.
7.Laat fermentasieproses voortgaan totdat jy tevrede is met die smaak.
8.Gebruik die gebruikte soutoplossing vir jou volgende poging. Dit sal dien as ’n beginkultuur wat die volgende fermentasieproses aansienlik sal verhaas.
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Fermented Chilli Sauce

Just about any vegetable can be fermented with sea or Himalayan salt, and water. To make the brine, use 1/2 to 1 tbsp of salt for every cup (250ml) of cold water. Depending on taste you can use up to 1 tbsp.

Ingredients

  • 500g fresh chillies (remove seeds if you prefer a milder flavour)
  • 2 – 3 yellow bell peppers (these help to sweeten, and remove some of the heat)
  • 2 tbsp sea salt
  • Optional spices according to your taste:
  • Garlic, oregano and/or grated ginger
  • Xylitol can be added if your chillies are too hot and you prefer a sweeter option

Method

  1. Chop all the ingredients very finely or blitz in a food processor.
  2. Prepare the brine with 1 tbsp of salt to every cup of water. Stir vigorously to dissolve.
  3. Place the ingredients in a glass jar of your choice.
  4. Pour over the ingredients until totally submerged.
  5. Ferment at room temperature (takes between 3 days and 3 weeks).
  6. Check regularly to see they remain completely covered in brine.
  7. Allow fermentation process to continue until you are satisfied with the taste.
  8. Air your glass jar for a few seconds, check that it tastes ok and you may want to consider adding some extra salt at this point. Reseal and continue with the fermentation process.
  9. Use leftover brine for making your next batch. This will serve as a starter culture, which will speed up the next fermentation process substantially.

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