Beginner Sauerkraut
Ingredients
• 1 green cabbage
• 1–2 tablespoons salt
Instructions
- Remove outer cabbage leaves and shred finely.
- Place cabbage in a bowl and sprinkle with salt.
- Massage until juices release.
- Pack firmly into your Mojoberry crock.
- Ensure cabbage is submerged under liquid.
- Add weights and seal the lid.
Fermentation
Store at room temperature for 7–14 days. Taste periodically — longer fermentation gives stronger flavor.
Ready to Enjoy
Once fermented to your liking, refrigerate and enjoy as a probiotic-rich side dish.
Beginner Kimchi
Ingredients
• 1 napa cabbage
• 2 tablespoons salt
• 3 cloves garlic, minced
• 1 teaspoon grated ginger
• 1–2 tablespoons chili flakes (adjust to taste)
• 2 green onions, chopped
Instructions
- Chop cabbage into bite-sized pieces.
- Toss with salt and let sit 30–60 minutes until softened.
- Rinse lightly and drain.
- Mix garlic, ginger, chili flakes, and green onions.
- Combine with cabbage until evenly coated.
- Pack firmly into your Mojoberry crock.
- Ensure vegetables are pressed below liquid level.
- Add weights and seal the lid.
Fermentation
Store at room temperature for 3–7 days. Taste daily — fermentation speed depends on temperature.
Ready to Enjoy
Refrigerate once flavor develops. Serve as a tangy, probiotic-rich side dish.
Pickled Gherkins
Ingredients
• 500 g fresh gherkins or small cucumbers
• 2 cups water
• 1 tablespoon salt
• 2 cloves garlic
• 1 teaspoon mustard seeds
• Fresh dill (optional)
Instructions
- Wash gherkins and trim ends.
- Dissolve salt in water to create brine.
- Place garlic, mustard seeds, and dill into the crock.
- Pack gherkins tightly on top.
- Pour brine until fully submerged.
- Add weights to keep vegetables below liquid.
- Seal the crock lid.
Fermentation
Store at room temperature for 5–10 days. Taste after day 5 — longer fermentation creates deeper flavor.
Ready to Enjoy
Refrigerate once fermented. Enjoy crunchy, tangy gherkins as snacks or sides.