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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. I like to keep the finished ferment at about 50* to keep it crispy. Add ferments to salads. ~Basic brine:
1 T sea salt in 2 c water 1 1/2 t salt in 1 c water 1 t salt in 2/3 c water 1/2 t salt in 1/3 c water Sauerkraut: Use some large leaves to make a cover to help hold it under the brine. 2 lb cabbage to 1 T sea salt 10 oz cabbage to 1 t sea salt 5 oz cabbage to 1/2 t sea salt Cut into large bowl, mix in salt with hands. Then pack and pound into jars. ~Sauerkraut in 1 qt jars 11/2 lb per quart jar mixture of: green cabbage, purple cabbage, carrot, garlic, peppercorns, caraway seed. 2 1/4 t salt each qt jar To make a brine for cucumbers, onions, rudabaga, carrots, or radishes: 1 T sea salt per pint of water Bread and butter type pickles: 1 T sea salt in a pint of water with 1 T cane sugar OR 3/4 oz 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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