- 2-1/2 cups (600 ml) filtered water
- 1 Tablespoon (15 ml) sea salt
- 1-1/4 cups (300 ml) fresh organic blueberries
- 15 (approx.) small radishes, peeled
- 1-1/2 cups (360 ml) fresh organic ripe but firm strawberries, stemmed
- 1 cinnamon stick
1. Bring the filtered water to a boil. Pour into a glass, stainless steel, or ceramic bowl and dissolve the salt to make the brine. Allow to cool completely before using.
2. Place the blueberries, radishes, and strawberries, in that order, into a quart-size mason jar. The top of the strawberry layer should reach a little above the shoulder of the jar. Add in the cinnamon stick.
3. Pour the brine into the jar until there is enough to cover the mixture by one inch (2.5 cm).
4. Place Kraut Source onto the jar. Allow to ferment for 7 days in a cool spot, away from direct sunlight. Check every few days that there is water in the moat, and top off as needed.
5. When the ferment has achieved a taste to your liking, remove Kraut Source and replace with a standard mason jar lid and ring. Transfer to the refrigerator. Your ferment will last for two weeks.
Note: If the temperature in your kitchen is higher than 72 - 75F (22 - 24C), ferment for only 5 days.
- Over a salad:
Use the fermented brine plus extra virgin olive oil + a little fresh lemon juice + salt & pepper, for the dressing. Toss mixed salad greens with the dressing, and then top with grated parmesan cheese, and the fermented strawberries, radishes*, and blueberries.
*The radishes will turn pale pink from the strawberry pigment.
- Over ice cream:
Scoop out some vanilla ice cream, top with a few of the fermented strawberries and blueberries. Drizzle on a tablespoon of maple syrup. The mild saltiness of the fermented fruits balance well with the sweet ice cream, AND provides probiotics!