Easy Fermented Vegetables

Fermenting vegetables is so easy and cheap!

I first learned from Stacy here https://youtu.be/3ihCIKuobB8?si=IB5DV6TYGFyMAY-e

You can use any vegetables, warning leafy greens get a little wilted and are not as good. I've fermented pickles, carrots, cauliflower, salsa, relish and tomato sauce. On my list to try is ketchup and hot sauce.

Process:

1. Gather supplies. Large bowl, wooden spoon, 1 quart jar and lid, 1 Tbsp non-iodized salt, 1 medium cauliflower or cabbage or equivalent vegetables chopped to desired size, 1/2 cup non-chlorinated water, fermentation weight (buy on Amazon https://a.co/d/1ukyaqH or use a small jar, or small ziploc filled with a bit of water).

   

   
   

2. Mixed vegetables and 1Tbsp salt well in bowl. I use my hands to scrunch well.

3. Fill qt jar just over 3/4 full. Use wooden spoon to pound it to release more water. Add non-chlorinated water until vegetables are under brine. Put on weight to submerge vegetables, wipe away food above brine, put on lid.

4. Put jar in dish in case of overflow. Store on counter for 4 days, burp lid daily to let air escape.

5. Store in fridge or dark and cool place for up to a year.