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Fermentation for Veggies The beginning of my lactofermenting! Pickles take just a few days on the counter then a week in the fridge and they are ever so good, and healthy! Always work with glass for any ferment! No plastic of any kind.
Ferment under 72* especially for a crispy result. Or don't leave too long on counter if it is hotter than that. Sweeten the ferment after it has fermented. Use maple syrup or honey or sugar. Use salad dressing to make a cole slaw after the cut veggies have fermented. Add ferments to salads. Sourkraut:
2 lb cabbage to 1 T sea salt. Use some large leaves to make a cover to help hold it under the brine. In my 2 gal glass jar I pounded in 14 lb of cabbage cut in the 1/4 inch blade on my mandoline slicer. Use a small plate and my 1 gallon weights on top of the leaves. I needed to add a quart of two of brine this year (2017). To make a brine for cucumbers, onions, rudabaga, carrots, or radishes: 1 T sea salt per pint of water ~Now that I have whey from making unpasteurized yogurt add it to the ferment! Try: 1 t salt per pint and 2 oz whey Bread and butter type pickles: 1 T sea salt in a pint of water with 1 T cane sugar OR honey Add onions, garlic, 1 t mustard seeds, 1/4 t peppercorns, or 1/2 t dill seed. Prepare brine, put stuff in, weigh it under the brine and wait. Try it after a few days and refrigerate and eat when you like it! A week on the counter has been yielding a bubbly pleasantly sour ferment. After this move to colder storage, refrigerate in summer or garage in the fall and winter. Small cucumbers for pickles has been taking a few days on the counter, until they get quite cloudy. Then store in fridge and eat in about a week.
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