Photo by Adobe Stock
Methods:
- Lacto-ferment
- Ferment at cool room temperature, 60 to 65 degrees Fahrenheit
- Fermentation time: 3 days
Ingredients:
- 4 think slices yellow onion
- 6 allspice berries
- 6 hard-cooked eggs, peeled
- 3 cups beet kvass
Photo from Adobe Stock
Steps:
- Place 2 slices of the onion and 3 of the allspice berries in the bottom of a 2-quart glass canning jar.
- Add the peeled eggs, the remaining 2 slices of onion, and 3 allspice berries.
- Pour the kvass over the eggs. Add filtered water if necessary to bring the liquid level within 1 inch of the top.
- Seal the jar and let ferment in a cool, dark spot, 60 to 65 degrees F, until you can see bubbles forming, about 2 days. (If your kitchen is warmer than the suggested temperatures, you can let the eggs ferment completely in the refrigerator. It will take about 4 days.)
- Transfer the jar to the refrigerator.
- The eggs can be eaten immediately or stored in the refrigerator for up to 2 weeks.
More from Fermentation for Beginners:
Fermented foods are a delicious and rich source of nourishment. However, many beginners are skittish about starting the process of fermentation for the first time. With straightforward guides, delicious recipes, and step-by-step instructions, Fermentation for Beginners takes the stress out of at-home fermentation. Whether you are trying fermentation to improve your health, or just want to explore this time-tested culinary skill, this book will be your guide to the art of fermentation and the science of probiotic foods. It will show you how and why to ferment your own foods, with 60 recipes providing step-by-step instructions for safe and effective fermentation, helpful tips covering the ingredients and equipment you need to start fermenting at home and an overview explaining the science behind fermentation. With the right combination of microbes and a little skill, Fermentation for Beginners will give you all the tools you need to start fermenting your own foods right away.
Reprinted with permission from Fermentation for Beginners: The Step-by-Step Guide to Fermentation and Probiotic Foods by Drakes Press and published by Drakes Press, 2013.
