Fermented Food Recipes For Kilner Glass Fermentation Jars 1 / 3 / 5 Litre

To gain a thorough understanding of the fermentation process and be confident in your fermented food creations, it is a good idea to acquire and expand upon your knowledge with a range of books and lots of practice. We have a range of fermentation books for you to peruse.

 

Recipes shown on this page are suitable for batch sizes of 1, 2, 3 and 5 litres.

  1. Fermented Red Cabbage & Apple Recipe 
  2. Nordic Fermented Vegetables Recipe
  3. Homemade Sauerkraut Recipe

Before starting your recipe ensure that you have thoroughly washed your Kilner glass fermentation jars. Jars are dishwasher safe but lids and airlocks should be hand washed only. Do not pour boiling water directly into the glass jars as this can cause them to break.


Fermented Red Cabbage & Apple Recipe 

Fermented red cabbage and apple brings a colourful, tangy crunch to any dish; try it with katsu curry or Mexican tacos. This recipe makes fermenting at home easy with the Kilner glass fermentation jars.

Method

  1. Thinly slice the cabbage and place into a large bowl. Add all the other ingredients and sprinkle with the salt.
  2. Using a muddler, wooden spoon or your hands, muddle and bash the cabbage and apple for 10 minutes. (See video below.) This releases liquid and creates a natural brine for the cabbage to ferment in. Continue until you have enough liquid to cover the mixture.
  3. Pack mixture tightly into the fermentation jars. Always ensure you leave a 2.5 inch/6.5cm headspace and add the liquid. The liquid should cover the mixture, if this does not happen create a salt brine using 2 tbsp sea salt to 1 litre of water. The mixture should be completely covered by at least 1cm of the salt brine.
  4. Add the glass weights on top of the jars, ensuring all of the cabbage, apple and spices are submerged below the liquid. The glass weights are designed to weigh down the contents and ensure the anaerobic process can take place.
  5. Clean the rim of the jars, removing any debris. Seal the jars with the fermenting lids.
  6. Leave to ferment at room temperature (64°F – 75°F / 17.8°C – 24°C) for at least 1 – 4 weeks. Check daily that the contents are firmly down and submerged.
  7. After the first week, it is recommend that you taste your produce every couple of days until the desired flavour and texture is achieved. It can take up to 4 weeks for your desired flavour to be achieved and external factors like room temperature and thickness of cabbage can make the process take longer.
  8. When the desired taste has been reached, change the fermenting lids to the standard lids.
  9. From this point onwards store your fermented foods in the fridge to stop any further fermenting and to keep fresh. Consume within one month.
  10. If mould appears in the ferment, discard the batch and start again. Always ensure the lid is securely fitted onto the top of the jar to create an air tight seal.

The video below shows a demonstration. There is no sound.

 

Fermented Red Cabbage & Apple Recipe Ingredients: Choose your batch size below accordingly for the correct amount of recipe ingredients.

To make a 1 litre fermentation jar batch size:

750g red cabbage, core removed
75g apples, cored and grated
7 coriander seeds, crushed
5 juniper berries, crushed
15g sea salt


To make 2 x 1 litre fermentation jars batch size:

1.5 kg red cabbage, core removed
150g apples, cored and grated
14 coriander seeds, crushed
10 juniper berries, crushed
30g sea salt


To make a 3 litre fermentation jar batch size:

2.2 kg red cabbage, core removed
225g apples, cored and grated
22 coriander seeds, crushed
15 juniper berries, crushed
45g sea salt


To make a 5 litre fermentation jar batch size:

3.7 kg red cabbage, core removed
375g apples, cored and grated
32 coriander seeds, crushed
25 juniper berries, crushed
75g sea salt


Nordic Fermented Vegetables Recipe

With high levels of antioxidants, cultures of healthy bacteria, and a richness of minerals and nutrients, fermented foods are a great way to get some tasty, nutritious foods into your diet. Try this Nordic fermented vegetable recipe using the Kilner glass fermentation jars.

Method

  1. Wash all of the vegetables, if desired peel and chop.
  2. Boil all the vegetables in lightly salted water for less than 5 minutes to soften before fermenting.
  3. Once cooled, add the softened vegetables to the fermentation jars.
  4. Prepare the brine by adding 2 tbsp to 1.33 litres of water; add into the fermentation jars. The liquid should cover the mixture completely, leaving 6.5cm space between the liquid and the lid.
  5. Add in the glass weights to ensure all vegetables are fully submerged in the brine. The glass weights are designed to weigh down the contents to ensure that the anaerobic process can occur.
  6. Seal the jars with the fermenting lids. Leave to ferment at room temperature for 1-2 weeks.
  7. After 1 week, taste test regularly until the desired taste has been reached.
  8. When the desired taste has been reached, change the fermenting lids to the standard lids.
  9. From this point onwards store your fermented foods in the fridge to stop any further fermenting and to keep fresh. Consume within one month.
  10. If mould appears in the ferment, discard the batch and start again. Always ensure the lid is securely fitted onto the top of the jar to create an air tight seal.

 

Nordic Fermented Vegetables Recipe Ingredients: Choose your batch size below accordingly for the correct amount of recipe ingredients.

To make a 1 litre fermentation jar batch size:

200g carrots
200g courgettes
200g parsnips
666 ml water
1 tbsp sea salt
Spices and herbs of your choice – such as allspice, cloves, dill, white pepper, bay leaves, etc.

To make 2 x 1 litre fermentation jars batch size:

400g carrots
400g courgettes
400g parsnips
1.33 litres water
2 tbsp sea salt
Spices and herbs of your choice – such as allspice, cloves, dill, white pepper, bay leaves, etc.


To make a 3 litre fermentation jar batch size:

600g carrots
600g courgettes
600g parsnips
2 litres water
3 tbsp sea salt
Spices and herbs of your choice – such as allspice, cloves, dill, white pepper, bay leaves, etc.


To make a 5 litre fermentation jar batch size:

1kg carrots
1kg courgettes
1kg parsnips
3.33 litres water
5 tbsp sea salt
Spices and herbs of your choice – such as allspice, cloves, dill, white pepper, bay leaves, etc.


Homemade Sauerkraut Recipe

Want to improve your gut health? Try out this easy homemade sauerkraut recipe in Kilner glass fermentation jars.

Method

  1. Thinly slice the cabbage and place into a bowl. If you like crunchy sauerkraut slice your cabbage slightly thicker. Sprinkle with the sea salt.
  2. Using a muddler, wooden spoon or your hands, muddle and bash the cabbage for 10 minutes. (See video above.) This releases the liquid and creates a natural brine for the cabbage to ferment in. Continue until you have enough liquid to cover the cabbage.
  3. Pack the cabbage tightly into the Kilner glass fermenting jar. Always ensure you leave a 2.5 inch/6.5cm headspace and add the water. The liquid should cover the cabbage by at least 1cm.
  4. Add the glass weight on top of the cabbage, keeping it submerged under the liquid.
  5. Clean the rim of the jar removing any debris. Place the fermenting lid on top of the jar and leave to ferment at room temperature (18°C – 24°C) for 1-4 weeks. Check daily that the contents are firmly down. If raised, then push back into position.
  6. After the first week, it is recommended that you taste your sauerkraut every couple of days until the desired flavour and texture is achieved.
    It can take up to 4 weeks for desired taste to be achieved. External factors like room temperature and thickness of cabbage can affect the process.
  7. Once you are happy with your sauerkraut, change the fermenting lid to the standard lid or transfer into sealed Kilner glass jars.
  8. From this point onwards store your fermented foods in the fridge to stop any further fermenting and to keep fresh. Consume within one month.
  9. If mould appears in the ferment, discard the batch and start again. Always ensure the lid is securely fitted onto the top of the jar to create an air tight seal.

 

Homemade Sauerkraut Recipe Ingredients: Choose your batch size below accordingly for the correct amount of recipe ingredients.

To make a 1 litre fermentation jar batch size:

  • 750g fresh green cabbage (core removed)
  • filtered water
  • 1 tbsp of sea salt

To make 2 x 1 litre fermentation jars batch size:

  • 1.5kg fresh green cabbage (core removed)
  • filtered water
  • 2 tbsp of sea salt

To make a 3 litre fermentation jar batch size:

  • 2.25kg fresh green cabbage (core removed)
  • filtered water
  • 3 tbsp of sea salt

To make a 5 litre fermentation jar batch size:

  • 3.7kg fresh green cabbage (core removed)
  • filtered water
  • 5 tbsp of sea salt

 

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