Lacto-Fermented Vegetables
An age-old, inexpensive way to preserve the harvest. Unless you have a very cold root cellar, which most of us do not anymore, these must be stored in the refrigerator once the fermentation process has completed.
The rule of thumb is:
1 to 1 ½ tbsp pickling salt to every 2 cups of FILTERED water*. Stir to dissolve the salt before adding the brine solution to the vegetables. (*Do not use Chlorinated water as it negatively affects the growth of beneficial bacteria.)
Method:
Fill wide mouth clean quart glass mason jars with any combination of raw, fresh vegetables and herbs and spices. Pour over the saltwater solution until it completely covers the vegetables, leaving about a half inch of headspace from the top of the jar. Top with a fresh grape leaf or cabbage leaf to help keep the vegetables submerged. Cover the jar loosely with plastic wrap and let stand at room temperature on a tray and out of direct sunlight for 4-7 days. The mixture will begin to bubble slightly and a sour aroma will begin to appear. The water will also become slightly cloudy. If any mould appears, just scrape it off.
Vegetables can include: cauliflower florets, sliced carrots, sliced zucchini, green or yellow beans, pieces of turnip, radishes, large pieces of bell peppers, a hot pepper or two, peeled whole cloves of garlic, sliced beets.
Herbs and spices can include: hot peppers, fresh herbs, peppercorns, bay leaf.
Once the bubbling stops, screw on a clean mason jar lid and store the jars in the refrigerator until ready to eat. Do not cook these vegetables otherwise you will kill the beneficial bacteria that has developed from the fermentation process.
