In The Cultured Club (Countryman Press, 2016) by Dearbhla Reynolds, readers will find fermentation techniques as well as recipes for sauerkrauts, kimchi, vegetable and fruit ferments, dairy and nut milk ferments and more. Dive into the unique and flavorful recipes and find something for everyone. This excerpt is located in “Vegetable Ferments.”
Kale has a strong flavor when fermented, so it’s a good idea to pair it with other strong flavors.
- 1/2 ounce fresh basil
- 1/2 ounce kale
- 1/2 cup walnuts
- 2 Brazil nuts
- 2 fermented garlic cloves
- Juice of 1/2 lemon
- 4 tablespoons extra virgin olive oil
- 2 tablespoons fresh whey or pickle brine
- 1/2 teaspoon Himalayan rock salt or sea salt
- Toss everything into a food processor and blend.
- Transfer to a clean 1/2-pint jar, making sure you leave 1 inch of headspace at the top of the jar.
- Leave to ferment for two days, then store in the refrigerator for up to one month.