Fermented Crudité and Homemade Kefir Ranch Dressing

Steps

Fermented Crudite

1. 1

   Wash and cut the celery into sticks, the carrots into batons, and the bell pepper into sticks.

2. 2

   Toast the peppercorns, mustard seeds, and coriander seeds in a dry skillet for 1-2 minutes until fragrant.

   Start 1-minute timer
3. 3

   Coarsely crush the toasted spices using a mortar and pestle.

4. 4

   Place the bay leaf, crushed spices, and vegetable sticks into a clean quart-sized fermentation jar.

5. 5

   In a separate container, mix 12g (approximately 2 tsp) of salt with 2 cups of water to create the 2.5% brine solution.

6. 6

   Add the optional 1/4 tsp of calcium chloride (pickle crisp) to the brine.

7. 7

   Pour the brine over the vegetables in the jar, ensuring they are fully submerged.

8. 8

   Place a fermentation weight on top of the vegetables to keep them submerged and cover the jar with a lid (preferably an airlock lid).

9. 9

   Let the vegetables ferment at room temperature (ideally 65-72°F (18–22 °C)) for 1-2 weeks, checking regularly for the desired level of tang and texture.

10. 10

    Once fermented to your liking, store the jar in the refrigerator.

Homemade Kefir Ranch Dip

11. 11

    In a mixing bowl, combine the mayonnaise, sour cream, and milk kefir (or buttermilk). If using homemade kefir that has separated, whisk it back together before measuring.

12. 12

    Stir in the lemon juice (or vinegar), minced garlic, onion powder, garlic powder, parsley, and chives.

13. 13

    Add the black pepper, salt, and optional sugar, paprika, or dill. Whisk well to combine.

14. 14

    Refrigerate the ranch dip for at least 30 minutes to allow the flavors to meld before serving with the fermented crudité.

    Start 30-minute timer