(Photos from www.krautsource.com)

Pickled eggs are hard boiled eggs that are cured in vinegar or fermented brine. Easter is hopping up, just around the corner! If you’re looking for a fun Easter egg activity, we recommend making colorful Easter eggs with Fermented Brine! The recipe is a simple and natural way to flavor and color the eggs! All you need to do is hard boil a few eggs, peel them, and place them in fermented brine that has deep colors from the vegetables or spices.

Before making any of these, here’s how to hard boil the eggs.

Boiled Eggs

(photos from www.bettycrocker.com)

Directions:

1. Place your chosen number of eggs into a sauce pan and completely submerge them in water.  Include a few inches of extra water.
2. Turn the heat to high and wait for the water to boil.  As soon as it does, cover the pot with a tightly fitted lid and turn off the heat.  Set a timer for 10 minutes.
3. When the timer goes off, they’re done.  Remove the eggs immediately and place them into a cold water bath (a bowl filled with cold water and ice cubes). The cold water bath will make them easier to peel.

Fermented Red Beets

(photos from www.ournourishingroots.com)

Red beets contain betaine which supports our liver health.  It also helps with detoxification and calms inflammation. And of course, when beets are fermented, they also provide probiotics and plenty of vitamin C.

Ingredients:

• 1 lb. red beets, peeled and cut into 1″ cubes (about 3-1/2 cups)
• 2 – 3 teaspoons sea salt
• 3-1/2 cups filtered water
• 2 -3 slices ginger, optional

Directions:

1. Make a brine by dissolving the sea salt in water. (If you do not filter your water, then boil tap water for about one minute.  Dissolve sea salt in the hot water and allow to cool completely before using.)
2. Place beets and ginger, if using, in a one-quart mason jar and top with the brine. (The brine should reach the shoulder of the jar.  Top with a little more water if needed.)
3. Secure your Kraut Source unit on according to directions, and place in a cool, dark area on your kitchen counter. Allow to ferment for at least a week. Remove Kraut Source and place the standard Mason jar lid on when ready and store in the fridge.

Golden Cauliflower & Beets with Saffron

(photo from www.krautsource.com)

Ingredients:

• 1 Tablespoon sea saltkorean fermentation
• 2-1/2 cups filtered water
• 8 oz. yellow beets, peeled and cut into small dices
• 10 oz. cauliflower florets
• 1 small shallot, sliced
• 1 bay leaf
• 1/8 teaspoon saffron strands soaked in 2 Tablespoons water for 10 minutes

Directions:

1. Bring the water to boil and pour into a bowl.  Dissolve the salt into the water and allow to cool completely.  This is the brine.
2. Mix the cut beets, cauliflower florets, shallot, and bay leaf in a bowl.
3. Place the mixed ingredients into a quart-size, wide-mouth Mason jar.  The contents should reach the shoulder of the jar.
4.  Stir the saffron infused water into the brine, and pour into the Mason jar.  The brine should be about one inch above the top of the   vegetables.
5. Place you Kraut Source unit on according to directions.  Place your ferment in a cool place, away from direct sunlight. Allow to ferment for 7 – 10 days.

Kimchi with Apple

People who have a palate for fiery chilis and garlic love kimchi.  However, there are others who just can’t work up their taste buds to entertain all that red hot drama.  Well, here’s a recipe with apple added in which adds a touch of tangy sweetness to balance the intense piquancy of traditional kimchi.

(photo from www.krautsource.com)

Ingredients:

• 1 pound Napa cabbage, cut into approximately 1″ x 2″ pieces
• 2 Tablespoons sea salt
• 3 Tablespoons gochugaru (Korean pepper flakes)
• 2 – 3 cloves garlic, rough chopped
• 1 Tablespoon Sucanat or natural cane sugar
• 3 oz. daikon, peeled, and cut into small pieces
• 1 medium firm Fuji apple
• 3 stalks scallion, chopped

Directions:

1. Put the cut cabbage in a large mixing bowl (glass or stainless steel, not plastic), and sprinkle 1 Tablespoon of salt onto cabbage. Massage the salt in with your hands for a couple of minutes.  Set aside for about 30 minutes.
2.  Place the remaining salt, gochugaru, and garlic into a mortar and pestle.  Grind until a paste is formed. (If you don’t have a mortar and pestle, please get one. This two-piece kitchen tool dates back thousands of years and it is perfect for making a spice paste or for grinding whole spices.
3. Add the other ingredients into the bowl containing the salted cabbage, mix.
4.  Now mix the gochugaru, Korean hot pepper flakes, into the cabbage-apple mixture.(You may want to wear gloves, or use a pair of tongs for the mixing so that your hands don’t get stained.)
5. Pack the mixture into a quart-size, wide-mouth Mason jar until it reaches the shoulder.
6. Place your Kraut Source unit on according to directions.
7. Allow to ferment at room temperature, away from direct sunlight, for 7 – 10 days.

Note: As Napa cabbage releases a lot of water, keep an eye on your fermenting kimchi during the first 24 – 48 hours.  There should be about one inch of brine (liquid) above the top of the vegetables, so pour off excess if it looks like it will over flow.

(photos from www.krautsource.com)

Approximately, one cup (240 ml) of brine is good for 2 eggs. Place the eggs in the individual brine and allow them to marinate for 48 hours in the fridge. When ready, cut them open in half and serve with a salad and the fermented vegetables too. Enjoy your naturally fermented pickled eggs. They taste as good as they look!

Happy Easter!

View Recipe on Krautsouce