I found this pdf: http://extension.oregonstate.edu/catalog/pdf/pnw/pnw355.pdf
They only have instructions for fermenting cukes and cabbage. Will other veggies lacto-ferment? If so, is there a “standard” salt concentration for the brine, or does it vary by veggie?
There are a lot of Mennonite produce stands by me that have really fresh produce for really cheap. I want to buy a bunch this summer and ferment it for storage. Any veggies in particular I should keep an eye out for?
I have fermented and quick pickled all kind of vegatables; cabbage,squash, carrots, califlower, chilis, corn, etc…
The brine pretty much stays the same as the cukes (cabbabage make its own juice).
Made tons of chow-chow and squash relish.
Mixing up carrots, olives, onions, garlic, califlower, beans & peppers makes a good condiment.
Tubercle, what’d you put in the chow chow? I know someone who might like some homemade chow chow.
Here’s the recipe I use…
http://www.homebrewersassociation.org/forum/index.php?topic=10255.msg127240#msg127240
…it’s the “sweet” variety (instead of the “hot”).
awesome!
people have warned me about exploding mason jars. do you have any experience with that>
The chow-chow I make is mostly cabbage, garlic, peppers and onions. There is really no set recipe. Hundreds of recipes on-line ;D
Some like it sweet and some like it sour and some like it sweet/sour. Hot or not.
Its a fun product to experiment with and cheap too so if you throw some away no big deal. Just finely chop what vegatables you think you might like and put in pint jars, make a pickling liquor with whatever you desire and fill, lid & ring. I usually hot bath for about 30 minutes to give the jars a good seal (disclaimer: follow acknowleged and proper canning procedures - not mine).
I also make a relish the same way subbing squash for the cabbage.
The trick is to loosen the lids after a couple of days to let the gas out. They do not need to be air tight once fermentation begins.
will do. thanks.
There was an interview on Fresh Air today with the author of a new book called “The Art of Fermentation”. The interview wasn’t that great, but the book sounds pretty cool.
The creative space between fresh and rotten food.
I haven’t experimented much with this sort of fermentation, but it sounds like fun.
Another thing is not to fill the jars to the top. Leave an inch or two. The cabbage makes juice which will over flow and I have to tell ya, fermenting cabbage juice has some funk to it. :o
Redbeerman - how long do you ferment your kimchi for? I hear varying accounts on fermentation length. I make a lot of sour kraut, but it only takes a few days, not weeks.
It takes four days for kimchi. Then I stick it in the fridge. It is good up to a month or so. I made some pickled kimchi yesterday, instead of fermenting used a brine. We’ll see how that works. Also started a batch of sauerkraut (had a bunch of Napa cabbage I needed to do something with).
