I have been fermenting my own vegetables and would like this thread to share ideas for further fermented goodies.
My last was using the mother from fermented multi colored carrots for a very simple sauerkraut, I completely enjoy it, but thinking there must be some great ideas to increase the flavor for the next batch. Funny thing is, and that is I hated sauerkraut till I made my own. the store bought stuff is just a pile of vinegar.
I’ve been making Kimchi recently. It’s very easy, but you really need the Korean red pepper from an Asian market. I use regular green cabbage, I like it more than Chinese or Napa cabbage. I wait to make Sauerkraut until around St Patrick’s Day when cabbage goes on sale.
i have done, radish, garlic, carrots, cabbage, celery, so in short yes all veggies. the reason you do it is you get the good bacteria
It’s pretty simple. I like two days of fermentation, and I use a kraut pounder to pack it down in the jars. It usually makes enough of it’s own juice, but I top it off with salt water if necessary.
Fermenting food is a old preserving method and has very good health benefits. the modern way is in white vinegar and that to me makes a bad dead product. But fermenting the natural way the product makes it’s own vinegar in the process
Just finished a batch of white cabbage sauerkraut where I added coarse ground black pepper, dried chilli flakes, caraway seeds and coriander seeds. Fermented for a week, average temps at the moment are 30’C+ during the day and around 25 at night.
awesome taste and well worth doing.
Nice, and thanks for your contribution. Your time and temperature is very similar to my temp and time i use. I have been enjoying very low flavor additives but time to step up the flavor profile.