I've been busy canning but decided to lacto-ferment a few things to have some crunch available. The first was Swiss chard ribs, shown above. They were just starting to ferment when I took the photo, and although it's not visible, there is a weighted cap inside the jars to keep the ribs under the brine. My standard brine is 1 tablespoon of non-iodized salt plus 4 tablespoons of whey per quart of spring water.
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| I also started some fermented summer squash with sliced onions. |
Some cauliflower with garlic, black peppercorns and red pepper flakes made 4 weeks ago. I've eaten half of one jar, and gave the other jar away. YUM!
More lacto ferments to come as the garden winds down, especially some sauerkraut if my neighbor has extra cabbage. Lacto-ferments will keep all winter in my root cellar.
If you are not too familiar with lacto-fermenting, here are a few posts I made over the last couple of years:
Pickles, Lacto- Fermentation or Old-Time Fermentation
Eating Lacto-Fermented Vegetables
Fido Jar Fermenting Basics
It's Pickle Time!
Pickled garlic buds and scapes
Broccoli and Friends
Uses for Whey
Do you use your standard brine for most everything you ferment? LM/SS
ReplyDeleteYes, pretty much. If I don't have whey I use more salt but I prefer not to do that. I can always drain some yogurt for whey.
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