In a large bowl, toss the shredded cabbage with the smoked bourbon salt until well combined. Let sit for 30 minutes, stirring occasionally, until the cabbage starts to release liquid.
Transfer the salted cabbage to a 1 gallon fermentation crock or jar. Use a wooden spoon or tamper to press down on the cabbage, releasing more liquid. Continue this process until the liquid rises above the cabbage.
In a small bowl, mix together the diced pickles, pickle juice, garlic and dill weed. Pour this mixture over the top of the cabbage.
Place a weight, such as a smaller jar filled with water, on top of the cabbage to keep it submerged under the liquid. Cover the crock with a lid or cheesecloth.
Allow to ferment at room temperature for 4-6 weeks, checking periodically and skimming off any scum that forms on the surface. Once it reaches your desired flavor, transfer to cold storage.
The smoked bourbon salt flavor will mellow over time. Enjoy the kraut on sandwiches, burgers, hot dogs, or as a side dish.
The smoked bourbon salt provides the smoky, oaky, and subtly sweet flavor that would normally come from whiskey, without the alcohol content. This gives you all the flavor of whiskey kraut in a non-alcoholic version. Adjust the amount of salt to taste. Enjoy your homemade Whiskey Pickle Kraut!
Combine the first 4 ingredients in a medium bowl and whisk quickly until a thick gel forms.
Add salt and again mix until thoroughly combined.
Add starter, and mix thoroughly.
Next add the flour and stir until flour is well incorporated. Then add oil, stirring until combined.
Cover and let ferment for approximately 4 hours at room temp (if your home is cold it may take up to 6 hours).
After it is done fermenting it will be slightly puffed up but not double in size. Preheat oven to 500*f with a pizza stone, cast iron skillet, or baking pan in it.
Gather two pieces of parchment paper big enough for your pizzas and divide the dough in two.
Put one piece of dough on each of the parchment papers and with wet hands shape the dough into the pizza shape you desire, leaving a ridge for a crust.
Once the pizza is shaped, use a fork to gently poke holes all over the flat (center) part of the crust.
When the oven is preheated, carefully lift the parchment with crust on it, onto the pizza stone (I use a dinner plate to help with the transfer).
Next, close the oven door most of the way and carefully use a spray bottle to spray water on the side of the oven wall to facilitate steam (this is what makes the crust rise) then quickly close the door the rest of the way.
Turn the oven to High Broil for approximately 1 minute. Then turn it back to 500° F to finish baking.
Bake for about 5-7 minutes or until finished rising but not all the way browned yet. Take out of the oven and top as desired.
Put back in the oven to finish baking at 500° F for another 7-10 minutes or until the crust is browning and the cheese or toppings are bubbly.
In a bowl, soak the cashews in water for 8-12 hours. Then drain.
Pour the cashews into a blender with the miso, and blend until they are combined. Cover and let sit for twenty-four hours. Add 1 teaspoon of the salt as well as the oil, and blend until smooth. You may need to push the ingredients down with a spatula a few times to ensure a creamy, smooth consistency.
Pour the cheese mixture into a cheesecloth-lined bowl that is the shape you’d like the finished cheese to be. Refrigerate for four to six hours, or until it is firm. Remove the cheese from the bowl, and peel away the cheesecloth.
Gently rub the remaining 2 teaspoons of salt over the full surface of the cheese, including the bottom. Carefully place it on a wire rack in a cool, dark, and undisturbed place, and allow the cheese to air-dry for seven to twenty-eight days, or longer if desired. After you have aged the cheese, refrigerate and serve, or store in a covered container in the refrigerator for up to one month.
Place the salsa in a fermentation container, pressing down to release some liquid. Add a weight so that the vegetables are submerged under the liquid. Add a bit of extra water if needed.
Ferment for 3+ days at room temperature.
Remove the weight and move to the fridge and enjoy!
Cover the jar and leave to ferment at room temperature for 1 day.
Transfer to the refrigerator.
PREPARATION TIP
This dressing can easily be turned into a dip by separating the kefir from its whey, resulting in a thicker, creamier ranch dip. Do this by pouring the dressing into a wire mesh strainer lined with cheesecloth or a few coffee filters and set over a bowl. Once the whey has dripped out, transfer the dip to an airtight container and refrigerate until ready for use. If you wish to reserve the whey for other uses, complete this step before adding the spices so that the whey is not flavored.
Mix a brine of 4 cups water and 4 tablespoons of salt. The brine should taste good and salty.
Coarsely chop the cabbage, slice the radish and carrots (and/or any additional vegetables), and add the veggies to the brine. Let the vegetables soak in the brine, covered by a plate or other weight to keep the vegetables submerged until soft, for at least a few hours, but overnight is even better.
Prepare the spices: In a pot heat ½ a cup of water with 4 tablespoons (more if needed) of brown rice flour. Heat on medium constantly stirring till you get a medium-thick paste. Cool the paste and then add the red chili flakes, grated ginger, minced garlic, and onion. Mix well. You can add fish sauce to the spice paste (just make sure it has no chemical preservatives that function to inhibit microorganisms), shrimp flakes, or other spices as well.
Drain the brine of vegetables after soaking. Reserve the brine. Taste the vegetables for saltiness. If they are too salty, rinse them. If you cannot taste the salt, sprinkle a couple of teaspoons and mix.
Mix the vegetables with the cooled spice paste. Mix everything well and then pack it into a clean quart-sized jar. Pack it, pressing down until the brine rises over the vegetables. If necessary, add a little of the reserved vegetable soaking brine to the submerged vegetables. Put a weight in the jar to keep the veggies submerged under the brine or, if you remember, you can just push them down with your fingers daily. Cover with a lid and put in a cool dark place to ferment. Ferment for at least one week and enjoy!
idli steamer ** you can find this at any Indian market or online for cheap
Instructions
Put the lentils and rice in a bowl and cover with water. Leave to soak for 24-48 hours on a counter. You can soak them separately or together. Drain your grains and lentils and blend adding water as necessary. It should be a thick pancake consistency.
Pour into a bowl, cover with a towel, and allow to ferment for 24-48 hours. Fermentation time will depend on the ambient temperature and other factors. Signs of fermentation will be that it will fluff up and rise, you might see a pool of liquid on top of the batter, the smell will be yeasty, etc.
With ghee or oil, grease the idli steamer, and fill each section with batter. Take a stock pot with 1-2 inches of water and bring it to a boil and then lower the filled idli steamer into the pot of water and cover with a lid.
Steam until a knife inserted into them comes out clean, around 15 minutes. They will fluff up and change color.
