My husband bought a Filipino brand spicy vinegar to flavor some garden veggies. At first I cringed. Nothing good can come out of a packaged sauce, right? Wrong. I looked at the ingredients and there was nothing questionable at all. It even called for fermented coconut vinegar which I highly doubt was actually still fermented with live cultures, but at least it listed all real ingredients. The brand is called Suka PinaKurat. I have no idea if this is a name brand or a name of a type of sauce. I just know it’s yummy.
We first used it to soak cucumber slices. The coolness of the cucumbers with the spicy sauce was just PERFECT. So, of course my real food mind got turning . . . . I wonder if I can make this as a ferment with grated cucumbers and make it into a ‘kraut’? I bet I could. So this is the result of my little experiment:
*Important note about ‘proper’ lacto fermentation procedures — My opinion (take it for what it’s worth), is that you don’t need fancy, expensive fermentation equipment. I hold my ferments under the brine with a lettuce leaf to keep the ferment out of the oxygen. Traditional cultures have been fermenting for years in this manner without fancy equipment and I personally have never seen evidence of mold on my ferments (although I suppose it’s possible). I would be especially aware if there was as I am sensitive to molds.
- 3 ½ cups cucumbers (finely grated in a food processor)
- 2 cloves garlic (minced)
- 1 tablespoon dried onion (or 1/4 cup fresh)
- 1 ½ teaspoons ginger (grated)
- 3 tablespoons liquid whey
- 1 heaped tablespoon sea salt
- filtered water (to cover)
- 4 pieces chili peppers (chopped – these are mini,but spicy, from the Asian store. Use more or less to taste)
Grate the cucumber and set aside. (Make sure you cut of the cucumber ends first. There is an enzyme in the ends that will make the cucumbers mushy if you don’t)
In a quart mason jar add all the ingredients except water and cucumber.
Add grated cucumber to the jar and fill with water. Leaving 2.5cm (1″) of air at the top. I usually add a lettuce leaf at the top to hold the ferment under the liquid.
Cover tightly. Leave at room temperature for 3 – 5 days. Test to see if it is slightly sour at day three if not keep fermenting.
When soured to taste, refrigerate. Then enjoy!
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