Fermented Recipes: How to Ferment Food
Fermented foods provide a number of valuable health benefits, not least of which is introducing beneficial bacteria to the digestive system, improving digestion and strengthening the immune system. If you are interested in introducing more fermented foods into your diet, browse our collection of easy-to-execute fermented food recipes and find the flavors that fit your lifestyle best. From kim chee (kimchi) to the best mango salsa recipe around, we have something for every home and palette. All it takes is a little preparation and Pro EM-1 to get started!
Fermented Organic Drink Recipe (makes
- 1 cup Raw Honey (light or dark)
- 1/2 cup Pro EM•1®
- 1/8 tsp EM-X Sea Salt
- 10 drops liquid stevia
- 116 ounces purified water
Mix all ingredients in an airtight container with a screw on lid and let ferment at room temperature for at least 5 days. The drink will continue to ferment and gas until all the sugar in the honey is consumed by the
microbes. Put into refrigerator to chill or drink with ice.
Fermented Organic Lemon "soda" or sparkling lemonade
- Squeeze 1 Fresh lemon
- Add 8 ounces water
- use Raw Agave or honey to sweeten to taste
- Add 1 ounce Pro EM•1®
Mix all ingredients in an airtight container with a screw on lid and let ferment at room temperature for at least 3-5 days. Put into refrigerator to chill or drink with ice.
An alternate of this recipe is to replace the lemon and the honey or agave with a fruit juice concentrate. The ratio would be to use two parts fruit juice concentrate to 1 part Pro EM•1® to 20 parts water. Mix all ingredients in an airtight container with a screw on lid and let ferment at room temperature for at least 3-5 days. Put into refrigerator to chill or drink with ice. You'll find some juices taste better than others.
How to Make Fermented Organic Honey Ginger Ale (makes 1 gallon)
- 1 cup raw honey
- 1/2 cup Pro EM•1®
- 1/8 cup grated fresh ginger
- 10 drops liquid stevia
- 116oz purified water
Mix all ingredients and pour in an airtight container. Allow to ferment for 3-5 days.
This guide will walk you through making EM Rejuvelac, you will need: a wide mouth jar with lid, soft spring wheat berries (pastry wheat), a nylon mesh or cheese cloth and a strong rubberband, and a 35mm EM® Ceramic Pipe.
This recipe provided courtesy of Shu Chan of the Living Foods Learning Center, Columbus, New Mexico.
- Put soft wheatberries in the wide mouth jar. Cover the jar with nylon mesh,secure the mesh with rubber band.
- Add filtered water to fill the jar. Allow the wheatberries to soak for 8 hours or more.
- Drain and rinse the berries for few times until the water come out clear.
- Place the jar at an angle so that water can drain completely and have good ventilation.
- It takes about 24 to 48 hours to sprout, rinse 2 to 3 times daily.
- Rinse and drain the sprout for last time.
- Put 35mm EM® Ceramic Pipe into sprouted wheatberry jar.
- Fill the jar with filtered or spring water (amount of water should be equally with amount of sprouted wheat).
- Cover the jar with lid and let it set for 3 to 4 days. It helps the fermentation process go faster by gently shake the jar 1 to 2 time a day.
- Pour this liquid off into another jar, this is the first batch of EM Rejuvelac.
- Refill the jar with filtered or spring water again, this time requires only 1.5 to 2 days.
- Pour this liquid off into another jar, this is the second batch of EM Rejuvelac.
- Good EM Rejuvelac taste a little tart,lemon-like flavor.
A yummy Korean favorite with a bit of Pro EM•1®, here is something to try that is kind of traditional. Change amount of red chili miso paste according to how hot you like it.
- 2 heads Napa Cabbage
- 1 small onion
- 4 cloves of garlic
- 2 ounces ginger
- 1 tablespoon EM-X® Gold Sea Salt
- 1 teaspoon red chili miso paste
- 1 tablespoon Pro EM•1®
- 1/8 cup water
- Cut and rinse the cabbage. Sprinkle 1 teaspoon salt on cabbage and squeeze together to make it "bleed".
- Cut onion, garlic, and ginger and "Toss"
- Put into container
- Mix paste, remaining salt, Pro EM•1® and water and pour over vegetables.
This will start to ferment over a few days, however, you can start eating it the next day. It will last about 1 month in the fridge (if you can keep yourself from eating it all!).Balsamic Vinaigrette:
Below are some recipes for salad dressings that are fermented with Pro EM•1®.
- 2 Tbsp Pro EM•1®
- 2 Tbsp Raw Honey
- 2 ounces Balsamic Vinegar
- 6 ounces Cold Pressed Olive Oil
- 1 sprig thyme
- 1 sprig rosemary
- 1 clove garlic
- 1/4 tsp EM-X® Gold Sea Salt
- 6-8 leaves fresh basil
Mix all ingredients in an airtight container with a screw on lid and let ferment at room temperature for at least 15 days. Mixture will store at room temperature for up to 1 year.Recipe for Raw Mango Salsa:
You can make great raw salsas with freshly cut vegetables (grown with EM•1® of course), adding a little Pro EM•1®, and letting them ferment for at least a day. Once the fermentation has started, put into a refrigerator and they will last about 3 weeks.
- 1 mango chopped
- 1 medium red onion
- 1/2 diced cucumber
- 1 fresh tomato, diced
- 1/2 red pepper diced
- 1 scallion, chopped
- 2 medium sized okra (I have been using these a lot lately!)
- 6 green olives, diced
- 6 sugar peas, sliced
- 1/4 cup apple cider vinegar
- 1 tablespoon raw honey
- 1 tsp EM-X® Gold Sea Salt
- 1/4 cup Extra Virgin Olive Oil
- 2 tablespoons Pro EM•1®
Cover and allow to ferment at room temperature for at least 24 hours. Chill for a couple hours if you prefer before serving. Toss with 1/2 pound mixed salad and 1 head of romaine lettuce