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TOFALARIA'S FERMENTED VEGETABLES

My experiments with fermentation 

Fermented vegetables - sour, tasty and healthy - are popular in Eastern Europe. In Poland, where I live, there are three common fermented vegetables:

• kiszona kapusta = fermented chopped white cabbage, sauerkraut,
• kiszone ogórki = fermented cucumbers,
• kwas buraczany, kwas z buraków = liquid of fermented beetroot, used for barszcz, traditional Polish soup.

You can buy them in every grocery in Poland and order in many restaurants. But homemade is better, of course. That's why we - my husband and me - ferment at home. And we use far more kinds of vegetables than only cabbage, cucumbers and beetroot. We love experiments!

My English isn't good enough to translate for you all the recipes. I'm sorry. I've tested some recipes with the Google translator. It may be useful. The only words that Google can't translate properly are:

• kisić = to ferment with the lactic acid bacteria (and this word refers only to vegetables, not to diary),
• kiszenie = the process of such fermentation, 
• kiszony (kiszona, kiszone) = fermented with the lactic acid bacteria,
• kiszonka (plural: kiszonki) = ready-to-eat fermented food.

In English there are no specific words for that process and that kind of food. Google translates them as "pickles" or "silage". "Pickling" is a completely different process, using vinegar. No vinegar is added while preparing kiszonki. We add only water and salt and the lactic acid bacteria make the rest of work. And "silage" means fermented grass used as animal feed in winter. ;) Sometimes kiszonki are called "vegetables in brine" - but remember that brine is just the environment to ferment the veggis.

All the recipes are vegetarian, 99% are vegan and gluten free. Feel free to ask any questions. We wish you succesful experiments with fermentation!

Tofalaria & Sahib
e-mail: krolisek@poczta.onet.pl

TAGS:

bakłażan - eggplant, aubergine
batat - sweet potato 
bazylia - basil
blanszowanie - blanching
botwina - beet leaves
brokuł - broccoli 
brukselka - Brussels sprouts
buraki - beetroot
cebula - onion
chwasty - wild edible plants
cukinia - courgette, zucchini
cykoria - chicory
cytryny - lemons
czarna jagoda (liście) - blueberry (leaves)
czerwona porzeczka - red currant
czosnek - garlic
czosnek niedźwiedzi - wild garlic (Allium ursinum)
dereń - dogberry (Cornus)
deser - dessert 
dla początkujących - for beginners
dynia - pumpkin/squash
fasola czarne oczko - black-eyed pea, black-eyed bean
fasolka szparagowa - green beans
filmy - movies
frytki - French fries
glony - seaweed
groszek zielony - green peas
grzyby - mushrooms
herbaty z fermentowanych liści - tea-like fermented leaves of various plants 
idli - idli (Indian fermented dough)
injera - injera (Ethiopian bread of teff flour)
jabłko - apple
jabłoń (liście) - apple-tree (leaves)
jajka - eggs 
jesion - ash tree (seeds)
kalafior - cauliflower
kalafior romanesco - romanesco cauliflower
kalarepa - kohlrabi
kapusta biała - white cabbage
kapusta czerwona - red cabbage
kapusta musztardowa - mustard cabbage
kapusta pak choi - pak choi cabbage
kapusta pekińska - Chinese cabbage
kapusta włoska - Italian cabbage
kasza gryczana - buckwheat
kasza jaglana - millet
kefir - kefir, kephir 
kimchi - kimchi (Korean fermented vegetables)
kiszonki mieszane - mix of fermented vegetables
kiszonki orientalne - oriental fermented food
kiszonki w kosmetyce - fermented food in cosmetology
kiszonki w literaturze - fermented food in the literature
kolendra - coriander
koper włoski - fennel
kukurydza - maize corn
kwiaty cukinii - zucchini flowers
lektury - reading
limonki - limes
liście winorośli - vine leaves
marchew - carrot
migdały - almonds
miłka abisyńska - teff
mirabelka (liście) - mirabelle plum (leaves)
miso - miso
mniszek lekarski - dandelion (Taraxacum) 
moi przyjaciele kiszą - my friends' ferments
naczynia - pots, jars
naleśniki - pancakes
napoje lekko fermentowane - light fermented beverages 
nasiona/ziarna - seeds/grains/nuts
nerkowce - cashews
ogórki - cucumbers
okra (piżmian) - okra
orzechy pekan - pecans
papryka - pepper
pasternak - parsnip
patison - pattypan squash 
pestki dyni - pumpkin seeds
pestki słonecznika - sunflower seeds
pieczarki - champignons
pieczywo - bread
pietruszka - parsley (root)
pizza - pizza
po co nam kiszonki w erze lodówek - why do we need fermented food in the era of refrigerators
podcast - podcast
pokrzywa - nettle, Urtica dioica
pomarańcze - oranges
pomidory - tomatoes
por - leek
potrawy z kiszonek - recipes with fermented food
poziomka (liście) - wild strawberry (leaves)
ryż - rice
rzepa - black turnip
sałata - lettuce 
sałatki i surówki - salads

seler korzeniowy - celery (root)
seler naciowy - celery (leaves)
shimeji - Japanese mushrooms shimeji
skorzonera - scorzonera 
soczewica - lentil
soczewica czarna beluga - black lentil "beluga"
soki - juices 
sól - salt
szparagi - asparagus
szpinak - spinach 
teff - teff
teoria kiszenia - theory of fermentation
topinambur - sunroot (Jerusalem artichoke)
truskawka (liście) - strawberry (leaves)
truskawka (owoc) - strawberry (fruit) 
warsztaty/spotkania - workshops/meetings
wegańskie jogurty z nasion i orzechów - vegan yoghurt of seeds or nuts
wegańskie twarożki z nasion i orzechów - vegan cheeses of seeds or nuts
Wigilia - Christmas Eve
włoszczyzna - set of carrot, parsley, celery and leek
winogrona - grapes
zdobywam doświadczenie - my experience
zdrowie - health
ziemniaki - potatoes
zioła - herbs 
zupy - soups
żurawina - cranberries