4 ms·

Wow, this is cool to hear. Do you use any vegetables at all? Is there a particular flavor you are going for or just anything goes? Do you leave it chunky like

by nolroz 4y ago

Wow, this is cool to hear. Do you use any vegetables at all? Is there a particular flavor you are going for or just anything goes? Do you leave it chunky like a Kimchi? Do you make a sauce out of it? What do you serve it with? Do you put the veg in a salt water brine or just pile it in the jar with the bread?

WaitWaitWha 4y ago
> Do you use any vegetables at all? I must not have made myself clear. We put a piece of bread at the bottom of a large glass jar, added what we wanted to ferment on top, added seasoning, pour salty brine on top (this depends on the plant). The only thing I try to make sure is that everything is covered with the liquid. Finally, put the jar out onto a sunny spot. I tend to mix the vegetables, and although evenly cut, leave them larger if possible. I can always blend them down before use. As for the salt brine - the salt does not have to come from direct salt. I have used salted & dried fish, some existing high salt sauces, and similar. Also, I have done where I dry salt the vegetable, wait till some of the liquid is pulled out then just put it the jar, and pour regular water over it. The bread gives a kick start with fermentation. You could also just keep the brine liquid left-over from an emptied jar and pour it into the next batch. I ferment cucumbers, tomatoes, cauliflower, onions, carrots, asparagus, corn, bean sprouts, green beans, shelled beans of all kinds, cabbage of all types, garlic, beats, potatoes, radishes, olives. Really, I cannot think anything edible plant that cannot be fermented. I fermented nettle and turned out okay. Caveat emptor - I am making this for myself and my family. We eat this stuff all the time. Check and double check. I do not want to hear you blaming me for having magic moments in the WC after eating your ferment!

4 ms·

Wow, this is cool to hear. Do you use any vegetables at all? Is there a particular flavor you are going for or just anything goes? Do you leave it chunky like

by nolroz 4y ago

WaitWaitWha 4y ago
> Do you use any vegetables at all? I must not have made myself clear. We put a piece of bread at the bottom of a large glass jar, added what we wanted to ferment on top, added seasoning, pour salty brine on top (this depends on the plant). The only thing I try to make sure is that everything is covered with the liquid. Finally, put the jar out onto a sunny spot. I tend to mix the vegetables, and although evenly cut, leave them larger if possible. I can always blend them down before use. As for the salt brine - the salt does not have to come from direct salt. I have used salted & dried fish, some existing high salt sauces, and similar. Also, I have done where I dry salt the vegetable, wait till some of the liquid is pulled out then just put it the jar, and pour regular water over it. The bread gives a kick start with fermentation. You could also just keep the brine liquid left-over from an emptied jar and pour it into the next batch. I ferment cucumbers, tomatoes, cauliflower, onions, carrots, asparagus, corn, bean sprouts, green beans, shelled beans of all kinds, cabbage of all types, garlic, beats, potatoes, radishes, olives. Really, I cannot think anything edible plant that cannot be fermented. I fermented nettle and turned out okay. Caveat emptor - I am making this for myself and my family. We eat this stuff all the time. Check and double check. I do not want to hear you blaming me for having magic moments in the WC after eating your ferment!