Fermented Vegetable Paste (Umami Base) — FarmPal

Fermenting recipe yielding About 3 cups. Stores for 6+ months refrigerated.

Method
fermenting
Yield
About 3 cups
Storage
6+ months refrigerated
Difficulty
intermediate

Ingredients

  • •2 cups mixed mushrooms (shiitake, oyster, maitake), finely diced
  • •1 cup carrots, grated
  • •1 cup celery, finely diced
  • •1/2 cup onion, minced
  • •4 cloves garlic, minced
  • •2 tablespoons sea salt
  • •1 tablespoon miso (as starter culture)
  • •1 teaspoon seaweed flakes (optional)

Instructions

  1. 1Finely dice all vegetables (food processor works, but pulse don't puree)
  2. 2Mix with salt and miso thoroughly in large bowl
  3. 3Pack tightly into wide-mouth jar, pressing out all air pockets
  4. 4Surface should be covered with liquid add 2% brine if needed
  5. 5Weigh down with glass weight, cover with airlock or cloth
  6. 6Ferment at room temperature 7-14 days
  7. 7Paste will darken and develop deep savory flavor
  8. 8Stir once at day 7 to redistribute cultures
  9. 9Transfer to smaller jars, refrigerate when flavor is intensely umami
  10. 10Use 1-2 tablespoons as soup base, stir-fry starter, or seasoning paste
  11. 11Replaces bouillon cubes zero waste, zero packaging, superior nutrition