Fermentation made easy

Almond ricotta (Boris Lauser, Vegan Masterclass)

Equipment
Keimling Nut and plant milk bags

Ingredients

• 185 g almonds (soak for at least 12 hours, then peel)
• 100-125 ml water
• ¼ tsp salt
• ½ tsp agave syrup
• 1 ML Millivital fermentation accelerator

Preparation
1. Puree all the ingredients except for the fermentation accelerator in a high-performance blender with the pusher at maximum speed until completely creamy. The mixture should be slightly warm at most, but not overheated. So process quickly at the highest speed.

2. then add the fermentation accelerator and mix everything well again.

3. Pour the mixture into the Keimling Pour into the nut milk filter bag, tighten and place in a sieve suspended in a bowl. Weigh down from above (e.g. with a suitable flat plate and a heavy object placed on the plate) and ferment for 4-16 hours (depending on the desired acidity level).

4. after fermentation, remove from the filter bag into a bowl, cover and store in the fridge for further consumption or processing.

5 Process sweet or savoury as required. Fresh herbs are also ideal here.

• I usually put the filter bag and its contents in the fridge for at least 8 hours after fermentation before I remove the ricotta from the bag, as it firms up nicely by then and is then very easy to get out of the bag.
• You can of course also use raw almonds, skin included, for the ricotta. Soak them for at least 12 hours and then peel them individually with your fingers. After soaking, you can easily do this by rolling each almond between your thumb and forefinger, pulling the skin with it.

Image and recipe: Boris Lauser

Fermented cabbage

Equipment

Fermenter

Ingredients

• 1 small head of cabbage, white or red, approx. 800 g
• 100 ml apple cider vinegar, naturally fermented
• 50 ml agave syrup
• 800 ml water, filtered
• 1 tsp mustard seeds
• 1 tsp caraway seeds, whole
• 1 tsp salt
• 1 MS pepper
• 1 MS chilli

yields approx. 900 g

Preparation
1. Cut the cabbage into thin strips using a slicer or chop into coarse pieces using a blender.

2. Pour the cabbage into the Kuvings container and add the spices and liquids. Stir and screw on the lid with the handle. Now leave in the Kuvings fermenter at 42°C for 72 hours. Drain off the resulting liquid.

Zero waste tip: The liquid can be used for the next fermentation process or as a vinegar substitute.

3. store the cabbage in a closed container in the fridge and consume within one to two weeks. The 3-day stay in the fermenter develops the sour flavour and the pleasant, firm consistency.

Tip: There are many different flavourings available, try using Italian or Asian spices. Cut the vegetables into strips using a slicer or knife, or chop into coarse pieces using a blender. Pour the vegetables and all the other ingredients into the Kuvings container, stir briefly and screw on the lid with the handle. Now leave in the Kuvings fermenter at 42° C for 6 to 12 hours. The time in the fermenter also depends on your preference of consistency, the longer, the softer the vegetables will be. We have determined a maximum cooking time of 24 hours. It is best to serve the vegetables in preheated plates as soon as they are removed. Can be combined well with rice, pasta or raw vegetable crackers.