Helpful tip: Even if you use a weight or Kraut Source device, sometimes pieces of chopped radish can still slip around them. Secure the standard mason jar lid or your airlock lid to the mason jar. Next, pack the chopped beets into the container until halfway full – minimizing empty air space as you go. My name is Deanna, also known as DeannaCat. Pour any liquid released by the cabbage while you were massaging it into the jar. Be forewarned that yours may do the same! The amount of fresh dill doesn’t need to be precise. You can also get creative here and go beyond what this basic recipe is calling for. 3: Another Mixed Bag, How to Make a Homemade Rice Heating Pad (or Cold Pack) in 6 Easy Steps, Companion Planting 101 (w/ Garden Companion Planting Chart). There should be … (These were massive cloves, so we added only 2 in this half-gallon.). This is placed on top of the veggies, below the weight, and keeps them trapped below. We like to cut our beets into bite-size slices or chunks – about the size of a quarter, but twice as thick. Check out her website for more cooking stories. These would need to be used in conjunction with a weight of some sort, like these glass ones. They can eat through nearly all the sugar in kombucha by the end! Another option is to use a ceramic or glass weight made for fermenting. I suppose they do make air-lock lids for a reason…. May 20, 2019. If they’re allowed to float or be in contact with air, mold can develop! Shake the jar vigorously for 2 minutes. You want to make sure all of your supplies are clean. Have you jumped on the home ferment bandwagon yet? Slice the cabbage. July 02, 2019. This said, it’s still important to use your best judgement when fermenting. Dismiss, Fermenting vessel, such as a mason jar (pint, quart, or half-gallon), An all-in-one fermentation lid, or fermenting weights and an air lock deviceÂ. Fermenting Troubleshooting: Finding the right fermenting supplies. Or, leave them in larger round slices. Add the salt water to a half gallon glass mason jar. Did you know they actually sell leftover ferment brine, marketed as “gut shots”, at natural food stores? I took the top layer off all three jars, saw no mold, and popped them in the fridge right after I asked. I filled the dry one up with water and put it back in the cabinet for another couple of days, but I suppose a new batch of brine would have been smarter? Mix. Also, carefully remove the top cap of the lid and press the spring down to remove more air halfway through fermentation. Heat only until salt dissolves. The use of an air-lock lid made for fermenting is preferable. Apartment Therapy is full of ideas for creating a warm, beautiful, healthy home. Lacto-fermentation has been used for centuries to preserve seasonal vegetables beyond their standard shelf-life. Worms bins are easy to maintain, divert waste from the landfill, and create “black gold” for your garden! Curious to learn more about why fermented foods are so great for your health? This is an important step in fermenting foods! Simply fill the jam jar with water, screw the lid on tight, and place it inside the neck of your fermenting jar. They have a mild flavor vs their traditional, strong earthy flavor (to me). The Kraut Source does a great job keeping floaters down in pint and quart size jars, but we usually add a “cabbage cap” to the larger half-gallon batches. Losing one small mason jar of food is easier to swallow than having to throw out gallons of an experiment gone bad! What People Want from a Healer in the Midst of a Pandemic, A Middle School Math Teacher Planning Lessons and Lunch, The Columbus, OH-based Forager Who's Become a TikTok Star, A Food Justice Advocate and Mother Talks Breastfeeding and Herb Gardens, Bryant Terry's Sautéed Cabbage and Roasted Potatoes, Vivian Howard's Baked Pimento Cheese and Sausage, National Center for Home Food Preservation. Pack the cabbage into the jar. When fermenting in a mason jar, inserting a smaller jelly jar filled with rocks or marbles in the mouth of the larger jar serves the same purpose. Scale up or down as needed, keeping the proportions similar. Consequently, these kits allow you to ferment in as large or small batch as you like. Fermentation is an excellent way to preserve vegetables when needed, or to simply create a super-healthy, probiotic-rich snack. Optional: Place one of the larger outer leaves of the cabbage over the surface of the sliced cabbage. Hey! Some of the links on this site are affiliate links, such as Amazon links. We also usually add a couple cloves of fresh garlic and about a dozen peppercorns at the bottom of the jar. This will allow airflow, but prevent dust or insects from getting into the sauerkraut. I will only link to products I know and believe in! Alternatively, you could cut them into long “sticks” – like carrot sticks. Make individual batches or mix them up for a multi-colored sauerkraut! The fermentation process itself is very reliable and safe, and the fermented sauerkraut can be kept at cellar temperature (around 55°F) for months, although those of us without cellars can make do with storing the kraut in our fridges. Check out this article that talks all about the health benefits of fermented foods! If you have a canning funnel, this will make the job easier. of vegetables, which will fit in a 1 quart Mason jar. Not much! Press the cabbage every few hours. Simple! Warmer conditions will ferment things more quickly, and cooler does just the opposite. In the process, carbon dioxide is formed, so you’ll probably see some bubbling activity in there! peppers to fill a wide mouth pint mason jar - jalapenos, poblano, cayenne, banana, even bell peppers. As long as it still tastes and smells good to eat, it will be. This allows air to flow in and out of the jar, but prevents dust or insects from getting into the jar. Combine the cabbage and salt. Begin working the salt into the cabbage by massaging and squeezing the cabbage with your hands. The sauerkraut is still fine (it’s still preserved by the lactic acid) — you can scoop off the mold and proceed with fermentation. Place your fermentation weight in the jar making sure to submerge all of the pepper pieces and weight fully in the liquid. Using a knife, chop the … Optional: black peppercorns, red chili flakes, fresh hot chili peppers – if you like it spicy! Too hot of conditions can encourage the development of white Kahm yeast. The beet pieces need to stay submerged below the brine level. At the most basic, all you need is cabbage, salt, and some sort of container to store it while it’s fermenting. Ferment the cabbage for 3 to 10 days. In the bottom of your chosen fermenting vessel, add some washed fresh sprigs of dill. Read more…. This will also reduce the amount of brine needed, and the amount of air that can get trapped inside. Fill the jar the rest of the … Also, please note that large chunks of raw beet will remain more firm and tough post-fermentation, while thinner cuts will soften nicely – but still retain a nice crisp texture! I do the same with my hands. If you see any mold, skim it off immediately and make sure your cabbage is fully submerged; don't eat moldy parts close to the surface, but the rest of the sauerkraut is fine. Over the next 24 hours, press down on the cabbage every so often with the jelly jar. In addition to our dilly radish recipe, these fermented beets are a go-to favorite – stocked regularly in our refrigerator. Therefore, don’t just lightly toss them in there. For example, add a sprinkle of celery seed or mustard seeds, a chunk of fresh ginger or turmeric, a dash of red chili flakes, or even a whole hot chili pepper or two – if you want some heat! Cover the mouth of the mason jar with a cloth and secure it with a rubber band or twine. You can easily do this as well by adjusting the number of servings in this recipe. As long as the vegetables didn’t mold they should be just fine, it is best to keep them submerged of course but I would just remove the discolored beets that were exposed to the air just to be safe. Next put a Kraut Source lid, or other fermentation weight and air lock lid on top of the jar. For a small quart-sized batch like we’re making today, the minimum time is about three days, although the kraut will continue to ferment and become tastier for many days after that. Loosely cover the jar and set aside at room temperature. Continue adding the chopped beets until the container is full. And if you enjoy this recipe, you’ll probably also love these too: Please feel free to ask questions, leave a review, or just say hi in the comments below! I st, The purpose of this post was going to be to highli, Let's talk frost! I LOVE fermenting foods, but I haven’t tried beets alone before. If you plan on doing a lot of fermenting I recommend buying a fido jar or a mason jar with an airlock. Then mason jar fermenting might be more to your liking. How to make the easiest homemade sauerkraut Start with shredded cabbage and salt Massage salt into cabbage Place massaged cabbage into wide mouth mason jars Place a weight on top of cabbage (I use pickle pebbles, but you can also just use a smaller mason jar filled with dried... Cover jars … Actually, in Poland we make this to get the fermented brine for Christmas borscht…. 1¼ cups (about 3 large) organic carrots cut into ¼ “ coins Follow this simple tutorial to learn how to make fermented “pickled” beets. Allow to cool to room temperature/lukewarm as needed. Seal tightly with the lid. Also be sure to keep the jar covered at all times with a clean cloth or piece of cheese cloth. Add extra liquid, if needed. The white scum can be skimmed off as you see it or before refrigerating the sauerkraut. Personally, we have found that fermented garlic can overpower the flavor of everything else if you go too heavy. We find about 1-2 cloves of garlic in a quart jar, and 3-4 cloves per half-gallon jar is our sweet spot. October 11, 2019. We let most of our ferments go for about 10-14 days. Weigh the cabbage down. You may see bubbles, foam, or white scum on the surface of the sauerkraut, but these are all signs of normal, healthy fermentation. If you are new to fermenting, do not be nervous! Here are some silicone nipple types. We use about half (or just over) hot chilies such as Corne de Chevre, Serranos, Jalapenos, Aji Limo, Gochugaru, and Chayenne, along wit… Brining: Brining is used when you want to leave the vegetables whole, or in sticks Sauerkraut is often one of the first fermentation projects recommended to curious DIY-ers, and with good reason: It’s beyond easy to make, it requires very little special equipment, and the results are dependably delicious. When making sauerkraut in a crock, you usually place a weighted plate over the cabbage to pack it down and keep it submerged. Here are a handful of fermentation kits designed for use with standard wide-mouth mason jars like those made by Ball, Kerr, and Bernardin. finished fermented beets. If you are using a Kraut Source lid, keep an eye on its little water-filled moat, making sure it always has some clean water in there. Clean everything. Slice each wedge crosswise into very thin ribbons. CONTAINERS: The goal of a fermentation container is to keep the vegetables away from air. jar. Thinner pieces make for more tender (but still crisp!) As long as they aren't moldy or obviously putrid, they're still good! Make sure your mason jar and jelly jar are washed and rinsed of all soap residue. Transfer the cabbage to a big bowl and sprinkle the salt over top. Set the jar on a dish if it is very full, to catch any dribbles. Grab handfuls of the cabbage and pack them into the canning jar. This is a good idea if you have some that fit inside the neck of your mason jar. The lactobacillus is working away to convert the starches in the food into lactic acid, which preserves it. When submerged in a brine, the bacteria begin to convert sugars in the cabbage into lactic acid; this is a natural preservative that inhibits the growth of harmful bacteria. There are a few resources I turn to again and again: medium head green cabbage (about 3 pounds), 2-quart wide-mouth canning jar (or 2 quart mason jars), Smaller jelly jar that fits inside the larger mason jar, Clean stones, marbles, or other weights for weighing the jelly jar down, Cloth for covering the jar, such as cheesecloth, Rubber band or twine for securing the cloth. Add blueberries to a bowl and sprinkle salt over. How To Make Homemade Sauerkraut in a Mason Jar, Here’s how to make a small batch of sauerkraut in a mason jar — it’s just enough kraut to get you hooked! These glass canning jars have gained popularity as options for fermenting vegetables and fruits over the recent past with the advent of fermenting lids for mason jars. Your email address will not be published. Once that initial burst of activity subsides (about 5 days later), the moat can dry up and you’ll want to add more water into it. When the time is up, remove air lock lid and weights, cover the container with a standard lid, and store the finished fermented vegetables in the refrigerator. Like with kombucha for example, you start with a high sugar sweetened tea – but the beneficial bacteria and yeast feed on the sugar and convert it into acetic acid (lactic acid for fermented foods) and probiotics (reducing the pH and making it safe to store longer term) – and results in a much less sweet end product. They not only have a weight that keeps everything submerged, but also have a little moat on top that you fill with water, thus creating an air lock. And they aren’t cheap! This is a mason jar fermenting recipe. The liquid is also chock full of probiotics and beneficial enzymes, just waiting to make your belly happy. 1-2 cloves garlic (optional) 1 tbsp non-iodized salt 1 quart non-chlorinated water wide mouth pint mason jar fermenting lid The easiest way to do this is with a fermentation weight, or you can put a food storage bag inside the jar, and fill it with water. Clean everything. Making your own fermented pickles is easy, especially if you have a mason jar or ten lying around the house. Refill with water if needed. Hi Besides preserving the cabbage, this fermentation process also transforms it into something incredibly tasty and gives it additional health benefits — fermented sauerkraut contains a lot of the same healthy probiotics as a bowl of yogurt. Today I’m showing you how to make a small batch of sauerkraut in a mason jar — it’s just enough kraut to get you hooked! Cut a circle the width of the jar out of one of the outer leaves of the cabbage. 🥬🌞 What, Hey friends! Kimchi!! At high temperatures, the sauerkraut can sometimes become unappetizingly mushy or go bad. Because this is a small batch of sauerkraut, it will ferment more quickly than larger batches. Disclosure: This post may contain affiliate links to products for your convenience, such as to items on Amazon. Bring 2 cups of water to a light simmer. Check your ferment daily and crack the seal just a bit to allow the gases to escape and reseal. When fermenting, it’s best to try and fit as many veggies in the jar as possible. Larger or smaller batches: To make larger or smaller batches of sauerkraut, keep the same ratio of cabbage to salt and adjust the size of the container. I have two different airlock lids, and one always seems to let all of the brine out after a few days. Instead, a simple salt brine and natural beneficial bacteria transform raw beets into a safely preserved lacto-fermented delight. If after 24 hours, the liquid has not risen above the cabbage, dissolve 1 teaspoon of salt in 1 cup of water and add enough to submerge the cabbage. Give the pickles 12 to 24 hours to begin fermenting. The technologies each fermenting lid uses varies from company to company, leaving us spoilt for choice. Dry salted vegetables work well with 1 tablespoon fine grind salt per 2lbs. If something smells or tastes moldy or unappetizing, trust your senses and toss the batch. These are all signs of a healthy, happy fermentation process. Enjoy! Low temperatures (above freezing) are fine, but fermentation will proceed more slowly. Now offering Organic Sourdough Starter! I will only link to products I know and believe in! As long as you don’t dislike dill, it provides a very mild and delicious addition! That’s the beauty of fermenting. Food is slightly different since it is in chunks rather than fluid, but I can only assume at least a portion is reduced during those chemical reactions. If you are just starting out, use any glass jar with a weight to keep the vegetables below the liquid brine (and away from air). From our fermentation supplies to our 30-Day Wellness Challenge, we’re here to help you live a healthier lifestyle. Red or Green, these exotic fat peppers or chile gordo, have been seducing our palate for centuries. Thanks for tuning in. Aid lock lids allow for the release of any excess air and carbon dioxide that is produced during fermentation, without allowing new air or anything else to come in. Pour the salt water over the vegetables until it reaches just below the top of the jar. When life gives you cabbage, you make sauerkraut — and homemade sauerkraut is a world apart from the stuff that comes from the grocery store. Wash your beets, cut off the hard stem portion, and peel away the skin. Remove it from the heat and stir in the salt, until dissolved. The ideal fermentation temperature is between 70 and 75 degrees. If red beets were used, the brine will turn very red and also get a tad cloudy, which is totally normal! 1. Go make some insanely healthy, tasty fermented beets of your own. If you’re going through this process, you might as well maximize the amount of cultured food you get out of it in the end! If you do get a bubble-up, it’s nothing to worry about — just place a plate below the jar to catch the drips and make sure the cabbage continues to be covered by the brine. Use within several months, or possibly up to a year! We routinely double the recipe and make a half-gallon! The following ingredient list fills a one-quart mason jar for fermenting, and makes about 16 ounces of finished hot sauceat the end.. In all our years fermenting, we have NEVER had mold or anything dangerous form in a fermenting vessel. Pour the brine into the ferment vessel or jar until the beets are fully submerged. To put it (fairly) simply: There is beneficial bacteria present on the surface of the cabbage and, in fact, all fruits and vegetables. For example, hot chilis will become much less spicy than when eaten raw or even cooked once they’re fermented. You can use your special fermenting … The standard brine ratio for fermented vegetables is 1 tablespoon of sea salt or kosher salt per 2 cups of filtered water. Fermented Foods, Preserved Food, Side Dish, Snack, Beets, Fermented, Fermented Beets, Lactofermentation, Pickled Beets, organic beets (for a quart jar batch) OR just under 3 pounds for a half-gallon jar, kosher or pickling sea salt (not iodized table salt) per 2 cups of water used, fresh garlic, peeled and lightly crushed (per quart jar). Sauerkraut with other cabbages: Red cabbage, napa cabbage, and other cabbages all make great sauerkraut. Sauerkraut is made by a process called lacto-fermentation. Do not add hot brine to the beets! This will take 5 to 10 minutes. You do not want to add hot brine to your ferment, but lukewarm is okay. I tend to make multiple batches at once since asparagus has such a short season. Wash and peel the beets. . Store sauerkraut for several months. I’m making these fermented beets right now with the Krautsource. The shop update is live, compl, Cheers to bountiful fall harvests, whole foods and, ✨ Just a pretty peek of the garden for you. To avoid this, we store our finished ferments with either these stainless steel lids or these BPA-free plastic ones. Sign up for our weekly newsletter of new articles, and receive a FREE 20-page digital, printable garden planning toolkit. Once all the cabbage is packed into the mason jar, slip the smaller jelly jar into the mouth of the jar and weigh it down with clean stones or marbles. I made this with shredded beets, and I’m excited to try it, but I have one question. With a fully-packed jar of veggies, we have found that 2 cups of brine is adequate per quart jar. This is part of the reason why I recommend using a larger mason jar than is really necessary to hold the cabbage. The finished fermented beets are crunchy, delicious, the perfect combination of tangy and sweet, and add a beautiful pop of color to any meal! If it is summer time and your house is warmer than this, try to find a slightly cooler location for your vessel to hang out. To keep the floaters at bay, we often use a large leaf of cabbage, collard green, or other hearty green to make a “cap”. No, they don’t need to be insanely clean or “sterile”. The ideal fermentation temperature is around 70 to 75 degrees Fahrenheit. Good morning from the cabbage patch! Keep in mind that flavors usually mellow out when fermented too. I’m all about simple living, real food, and everything plants. Add optional pinch of peppercorns or chili flakes. It is not dangerous, but rather stinky and off-putting. This will help keep the cabbage weighed down, and eventually, submerged beneath its liquid. It all depends on how you intend to use them! Recipe: Basic Cabbage Fermentation Posted on March 22, 2017 by Brynn Olinger, Colorado Garden Educator Early Spring brings a true excitement to the garden as seeds go in the ground and shoots begin to appear, but we sometimes find it bit frustrating for our plates as few veggies are truly in season right now. Cut away the tough portion near the stem. It is possible you might find mold growing on the surface of the sauerkraut, but don’t panic! Next, the jar or container of fermenting beets needs to be covered with a tight fitting lid. Scale up or down as needed, e.g. If not, this easy fermented beet recipe is a perfect place to start! As I thought back on my fermenting failures of the past, it seemed to me that failing to find the perfect fermenting container and equipment was my real issue. However, there are a lot of other mason jar fermentation lids out there too! Follow the simple step-by-step directions below and learn how to make fermented “pickled” beets. Thanks for the quick response, Aaron! I hope that helps! 👋🏻 First off, WOW. Check it daily and press it down if the cabbage is floating above the liquid. Refrigerate them, in brine and loosely … This is one reason why we really love the Kraut Source lids! This recipe is awesome, and I can’t wait to try it out! Hope that helps and good luck! I’ve never liked beets… but I also never liked radishes until I made your fermented dilly radish recipe, so I’ll have to give this one a shot too! While it's fermenting, you may see bubbles coming through the cabbage, foam on the top, or white scum. Canning sauerkraut: You can process sauerkraut for longer storage outside of refrigeration, but the canning process will kill the good bacterias produced by the fermentation process. Just rediscovered roasted beets (yum) but love the idea of all the benefits by fermenting them. Turns out, it is delicious! If you like, you can transfer the sauerkraut to a smaller container for longer storage. As the cabbage releases its liquid, it will become more limp and compact and the liquid will rise over the top of the cabbage. I’m pretty new and cautious with the fermented veggies, so thanks for all the great tips and recipes! Thinner pieces make for … Keep the container on a plate to catch overflowing brine. Visit our Shop menu for more details. So we always set the jars on a plate or in a bowl to catch the overflow. They release their juices, which submerges them and starts the healthy fermentation process. Also, carefully remove the top cap of the lid and press the spring down to remove more air halfway through fermentation. Fermentation is an excellent way to preserve vegetables when needed, or to simply create a super-healthy, probiotic-rich snack. Smaller batches will ferment more quickly and larger batches will take longer. 99 $79.99 $79.99 If you don’t like dill or garlic, you can totally skip either and keep it super simple! Blueberry soda June 01, 2019. Place on counter to ferment. The options for experimentation and creativity are endless. At first it might not seem like enough salt, but gradually the cabbage will become watery and limp — more like coleslaw than raw cabbage. Cut the cabbage into quarters and trim out the core. I will definitely be making them again! The sauerkraut is safe to eat at every stage of the process, so there is no real minimum or maximum fermentation time. My hope is to inspire the love for a similar lifestyle or hobbies in others ~ by sharing real-life tips and tools to make “modern homesteading” activities easy, understandable, and enjoyable ~ so you can learn and dive in with me! Sometimes this works, though I have heard mixed reviews. I received a lot of beets and had no idea what to do with them. If you get a very active fermentation or if your mason jar is very full, the brine can sometimes bubble up over the top of the jar. Place your standard mason jar lid on the jar, and secure. 99 $21.99 $21.99 Do you have any idea what the fermenting procedure does to the carbohydrate values? Some people get resourceful and use other clean items that fit inside their vessel, like a boiled rock or smaller glass jar. You all tota, 🐝 They're ready! The finished fermented beets are delicious, crisp, tangy, and add a beautiful pop of color to any meal! Hot and cold temperatures: Do everything you can to store sauerkraut at a cool room temperature. On the other hand, if you’re already an experienced ferment-aholic, you definitely need fermented beets in your repertoire! Your email address will not be published. Find fermentation recipes, essential oils, guides and courses to help you take control of your health at Nourished Essentials. We like to drizzle some on top of salads with olive oil as a dressing, or even take little shots of it straight! Fermented Pomegranate Relish with Honey! Remove the standard mason jar lid. Any purchases made through affiliate links are, Sweet & Spicy Pepper Fermented Hot Sauce Recipe, Probiotic-Packed “Pickled” Fermented Dilly Green Beans, Homestead and Chill Playlist No. The stainless steel all-in-one Kraut Source fermentation lids we use have a flat plate and spring inside that help to easily accomplish this, acting as a weight to keep everything down. Refill with water if needed. Can you use sea salt instead of kosher? There's no hard-and-fast rule for when the sauerkraut is "done" — go by how it tastes. Because of the acidity of fermented foods, standard mason jar lids have the tendency to rust. All you need to do is combine shredded cabbage with some salt and pack it into a container — a crock if you have one and want to make a lot of sauerkraut, but a mason jar will do just fine for small batches. As simple as it sounds, the best rule of thumb is to keep tasting the kraut and refrigerate (or take it cellar temperature) when it tastes good to you. I suggest this simple “seasoning” at minimum. See this tutorial from the National Center for Home Food Preservation for canning instructions. Once it’s all put together, let your dilly beet concoction sit out at room temperature for 7-14 days to do its thang. I usually fill half the jar with the sliced veggies, then add another little layer of dill and a clove of garlic about halfway through, then continue layering with more beets until the jar is totally full. The scum can be skimmed off the top either during fermentation or before refrigerating. Since we most often use our fermented beets as a salad topping, creating bite-sized pieces from the start is most convenient. Slice each quarter down its length, making 8 wedges. Discard the wilted, limp outer leaves of the cabbage. Yep, any sea salt, kosher salt or pickling salt will work well – just no iodized table salt! Fermented ketchup & mustard in time for the 4th of July! Masontops Complete Mason Jar Fermentation Kit - Easy Wide Mouth Jars Vegetable Fermenting Set - DIY Equipment Essentials 4.8 out of 5 stars 1,242 $49.99 $ 49 . It’s important that the cabbage remain submerged in its liquid during fermentation. Now it is time to feed your belly with probiotic-rich home-fermented food! April 15, 2019. Peter Piper picked a peck of pickled peppers; A peck of pickled peppers Peter Piper picked. They could also be used on sandwiches, like a pickle on an hor d’oeuvre plate with cheese and crackers, or just snacked on plain! Keep in touch with our weekly newsletter and receive a FREE digital, printable garden planning toolkit! In a clean jar or ferment vessel, place a few sprigs of washed fresh dill and a clove of garlic in the bottom of the container. Cut beets into desired size and shape (bite size chunks, sticks, slices, etc.) Wedge the cabbage circle into the jar on top of the cabbage under the brine, and then place the bag full of rocks … Remove the outer leaves of your cabbage and lightly rinse with cool water. You can also allow the sauerkraut to continue fermenting for 10 days or even longer. Every so often, tamp down the cabbage in the jar with your fist. Visit Nourished Essentials to learn more!
2020 mason jar fermenting recipes