How long does Fermented Seed Butter (Sunflower, Pumpkin & Tahini) take to ferment?

Fermented Seed Butter (Sunflower, Pumpkin & Tahini) takes approximately 3 days to ferment at 68-75°F (20-24°C). The exact time may vary depending on temperature and desired flavor intensity.

Is Fermented Seed Butter (Sunflower, Pumpkin & Tahini) vegan?

Yes, Fermented Seed Butter (Sunflower, Pumpkin & Tahini) is completely vegan-friendly. All ingredients used are plant-based with no animal products.

Is Fermented Seed Butter (Sunflower, Pumpkin & Tahini) gluten-free?

Yes, Fermented Seed Butter (Sunflower, Pumpkin & Tahini) is gluten-free and safe for those with gluten sensitivities or celiac disease.

How difficult is it to make Fermented Seed Butter (Sunflower, Pumpkin & Tahini)?

Fermented Seed Butter (Sunflower, Pumpkin & Tahini) is rated as medium. This recipe is moderately challenging and suitable for those with some fermentation experience. Active prep time is about 20m.

What equipment do I need to make Fermented Seed Butter (Sunflower, Pumpkin & Tahini)?

To make Fermented Seed Butter (Sunflower, Pumpkin & Tahini), you'll need: OXO Good Grips 11-Pound Stainless Steel Food Scale with Pull-Out Display, RSVP International Endurance Stainless Steel Precision Pierced Colander, 5-Quart (4.7L), Wide Mouth Mason Jars 32 oz (4-Pack) by Miuyhji, Breville Sous Chef 16 Cup Food Processor. Most of these are standard fermentation supplies that can be reused for many recipes.

How many servings does Fermented Seed Butter (Sunflower, Pumpkin & Tahini) make?

This recipe yields approximately 16 servings. You can easily scale the recipe up or down by adjusting the ingredient quantities proportionally.

How should I store Fermented Seed Butter (Sunflower, Pumpkin & Tahini)?

Once fermented to your liking, store Fermented Seed Butter (Sunflower, Pumpkin & Tahini) in the refrigerator to slow down fermentation. Properly stored, it will keep for several weeks to months. Always use clean utensils when serving to prevent contamination.

Fermented Seed Butter: A Probiotic Nut-Free Alternative

Name: Fermented Seed Butter (Sunflower, Pumpkin & Tahini)
Prep time: 20 min
Total time: 20 min
Yield: 16 servings
Cuisine: International
Ingredients: 1 cup (140g) Raw sunflower seeds, hulled; 1 cup (130g) Raw pumpkin seeds (pepitas), hulled; 1/2 cup (120g) Tahini (sesame seed butter); 2 cups (480ml) Filtered water, room temperature; 1 teaspoon (6g) Fine sea salt; 1-2 tablespoons Raw honey or maple syrup (optional); 1 capsule or 2 tablespoons whey Probiotic powder or liquid whey (optional)

Preparing Your Seeds

Soak the seeds: Combine sunflower seeds and pumpkin seeds in a large glass bowl. Cover with filtered water (about 4 cups) and add 1/2 teaspoon of salt. Soak for 8-12 hours or overnight at room temperature. This activates enzymes and begins breaking down phytic acid, making nutrients more bioavailable.

Drain and rinse: After soaking, drain the seeds thoroughly using a fine-mesh strainer. Rinse well with fresh filtered water until the water runs clear. You'll notice the water from soaking may be slightly cloudy—this is normal and shows the phytic acid being released.

Creating the Seed Butter Base

Blend the seeds: Transfer the soaked, drained seeds to a high-powered food processor or blender. Add the tahini and 1/2 cup of fresh filtered water. Blend on high for 3-5 minutes, stopping to scrape down the sides every minute. The mixture will go through stages: chunky, then sandy, then creamy. Be patient—this transformation is worth it.

Adjust consistency: Add additional filtered water 2 tablespoons at a time until you reach a thick, spreadable consistency similar to natural peanut butter. You want it smooth but not runny. Total water used will be about 1-1.5 cups depending on your seeds and desired thickness.

Add fermentation ingredients: Blend in the remaining 1/2 teaspoon salt, optional sweetener, and probiotic powder (if using). If using a probiotic capsule, open it and pour just the powder into the mixture. Blend for 30 seconds to incorporate fully.

Starting the Fermentation

Transfer to fermentation vessel: Pour the seed butter mixture into a clean, wide-mouth quart mason jar or fermentation crock. Leave at least 2 inches of headspace as the mixture may expand slightly during fermentation. Smooth the top with a clean spatula.

Cover appropriately: Cover with a breathable cloth secured with a rubber band, or use a fermentation lid with an airlock. Do not use a tight-fitting lid as gases need to escape during fermentation.

Create the ideal environment: Place the jar in a warm spot away from direct sunlight. The ideal temperature range is 68-75°F (20-24°C). A kitchen counter away from drafts works perfectly. If your home is cooler, consider placing the jar near (not on) a heating source or inside a turned-off oven with the light on.

Monitoring the Fermentation

Stir daily: Once or twice daily, use a clean spoon to stir the mixture, bringing the bottom to the top. This distributes the beneficial bacteria and prevents mold formation. You'll notice the aroma becoming tangier and more complex each day.

Watch for signs of fermentation: After 24 hours, you should notice a slightly tangy aroma developing. Small bubbles may appear on the surface. The mixture may separate slightly—this is normal. By day 2-3, the flavor will become noticeably tangy and the texture may thin slightly.

Taste test: Begin tasting after 2 days. You're looking for a pleasant tanginess without any off-putting bitterness or alcohol smell. The flavor should be complex, nutty, and slightly sour—like a cross between miso and nut butter.

Finishing and Storage

Complete fermentation: When the flavor reaches your desired tanginess (typically 2-4 days), give it a final stir. If the mixture has separated, blend briefly in a food processor to re-emulsify, or simply stir vigorously.

Store properly: Transfer to a clean jar with a tight-fitting lid and refrigerate immediately. The cold temperature halts fermentation while preserving the beneficial probiotics. The seed butter will thicken considerably in the refrigerator.

Enjoy your creation: Use within 3-4 weeks. The flavor will continue to develop in the refrigerator, becoming more complex over time. Stir before each use as natural separation may occur.

Troubleshooting Notes

Too thick after refrigeration? Stir in filtered water, 1 teaspoon at a time, until spreadable.

Not tangy enough? Next time, ferment for an additional day or add more probiotic starter.

Mold appears? Discard the batch. Ensure all equipment is thoroughly clean and stir more frequently during fermentation.

Bitter taste? Your seeds may have been rancid before starting. Always use fresh, properly stored seeds and taste them before soaking.