🌱 Fermenting with Microgreens: A Gut-Healthy Revolution

Welcome to Grassroots Farms, where sustainability meets flavor! Level up your microgreens and unlock wild fermentation at home with probiotic-rich starters made from fresh greens or seeds.

To keep your microgreen fermentation starter alive and active—just like a sourdough starter—you need to feed and care for it regularly, ensuring a continuous supply of wild yeast and beneficial bacteria for baking, dressings, dips, and more.

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✨ Why Ferment Microgreens & Seeds?

• Supercharged Nutrition: Fermentation makes vitamins and minerals easier for your body to use.
• Probiotic Powerhouse: Supports digestive and immune health.
• Flavor Explosion: Tangy, bold notes for any dish.
• Sustainability: Growing and fermenting microgreens at home is eco-friendly.

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🥒 Microgreen Fermentation Starter Recipe

Ingredients:

• 1–2 cups fresh microgreens (broccoli, radish, or pea shoots)
• Non-iodized salt
• Filtered water
• Clean glass jar
• Fermentation weight or stone

Step-by-Step Recipe:

1. Choose your base: Fresh microgreens or seeds (soak seeds 6–8 hours).
2. Prepare brine: Mix 1–3 tbsp non-iodized salt per quart water.
3. Pack the jar: Press microgreens/seeds gently into jar.
4. Submerge: Cover with brine, weigh down contents.
5. Seal & ferment: Cloth or airlock lid, ferment at room temp 3–7 days—taste daily for tang.
6. Store: Refrigerate when ready. Starter will keep for weeks.

🧑🍳 Baker’s Pro Tip: Combine 1 tbsp fermented brine with equal flour and water. Let bubble 24–48 hours for homemade microgreen sourdough starter!

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🔄 How to Keep Your Microgreen Starter Alive and Active

Just like sourdough, your fermentation starter needs feeding to stay vigorous:

• Daily or Weekly Feeding: Mix a portion of starter with fresh flour and water (equal weights). You can also add a teaspoon of fresh brine or fresh microgreens for extra vigor.
• Remove and Refresh: Discard most of the starter (saving 1–2 tbsp). Feed with new ingredients and mix, then let sit at room temperature for several hours or overnight.
• Temperature & Timing: Keep at room temp for activity; refrigerate to slow growth if not baking frequently.
• Look for Bubbles: A healthy starter should bubble—indicating active fermentation.
• Consistency: Keep the starter moist but not soupy. Stir daily; add flour if too wet, water if too dry.

Tip: Always use clean utensils and containers to prevent contamination. If you see visible mold or an unpleasant odor, discard and start fresh.

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🍞 What Can You Make With a Microgreen Starter?

• Tangy, nutritious breads
• Probiotic salad dressings and dips
• Flavorful sauces, pestos, and spreads
• Fermented toppings for bowls & sandwiches

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⚠️ Things to Avoid

• No iodized salt—inhibits fermentation
• Keep greens submerged—prevents mold
• Stay clean—sterilize jars/utensils
• Discard if spoiled—foul odor or mold means toss it out

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📚 Get Creative—Grab Your Cookbook!

Unlock dozens of fermentation-forward recipes in our Grassroots Farms Microgreens Cookbook! From tangy sourdough to bold, probiotic pestos—celebrate local freshness.
🌱📖 Order the Cookbook: https://www.amazon.ca/101-Microgreens-Recipes-ULTIMATE-Cookbook/dp/B0DM1X3FQP

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💡 Share Your Creations With Us!

Hashtags:
#GrassrootsFermentation #MicrogreenMagic #EatYourGreens #Probiotics #HealthyGut #HomeFermentation #CookbookLove #LocalFarms

🥒🍞🥗

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