Fun with Fermentation!
For me, summer is not only about eating as much bounty in all of its freshness, but also about preserving that bounty to enjoy in the midst of our snow-blanketed Vermont winters. While there is no way to quite capture the taste of a cherry tomato, still warm from the afternoon sun, or the sweetness and tenderness of baby kale, there are many preservation options that will help to elongate the life of your season’s goods. I myself prefer to ferment as much possible as nutrients are kept intact, often with additional nutrients created during the fermentation process.
Fermented products taste very much like their vinegar-based pickled cousins, but are considered to be healthier due to the live cultures they contain. Some commonly fermented vegetables include cabbage (known as sauerkraut), beets (known as sour beets), turnips (known as sauerruben), cucumbers (known as sour pickles), and carrots (usually fermented with ginger and called ginger carrots), but nearly all vegetables can be preserved through fermentation. I personally love to experiment with each vegetable I grow, eating some fresh, and fermenting some for winter consumption.
The typical brine solution for most vegetables, ala Sandor Katz of Wild Fermentation fame, is a 3.6% saline solution. This equates to 2 Tablespoons of sea salt per quart of water. For sour pickles you will want a stronger solution of 5.4% salinity which equates to 3 Tablespoons of sea salt per quart of water. Sour pickles need the extra salinity to help inhibit the mold growth that is common to this ferment.
For most ferments I chop my vegetables into different shapes and sizes, whatever feels right at the moment. I stuff them into a jar, packing down as I go, cover the veggies with my brine, cover with grape leaves, and finally insert my weight to keep the veggies submerged.
While there are many recipes out there, I urge everyone to experiment to find what they like. Here are a few of my favorites:
Sauerkraut
Ingredients
- 5 Lbs Cabbage
- 2-3 Tablespoons Sea Salt (Depending on the method used)
- 1 Quart Water (Optional)
Sour Dill Pickles
Ingredients:- 3 – 4 Pounds Pickling Cucumbers
- 6-10 Heads Fresh Dill Flowers
- 6-8 Black Peppercorns
- 5-6 Cloves Garlic or Garlic Scapes
- 6 Tablespoons Sea Salt
- 2 Quarts Water
Kimchi
Ingredients:- 1 Head Napa Cabbage
- 3-4 Diakon Radishes
- 2-3 Carrots
- 4-5 Scallions
- 3-4 Cloves Garlic
- 1” Fresh Ginger Root
- 1 Tablespoon Chili Paste or 4-5 Fresh Hot Chilies
- 4 Tablespoons Sea Salt
- 2 Quarts Water
Some High Mowing Varieties Suggested for Fermenting:
Dilly Beans: Sour Beets: Kimchi:- Azur Star Kohlrabi
- Korridor F1 Kohlrabi
- Bilko F1 Cabbage
- Kaboko F1 Cabbage
- Scarlet Nantes Carrots
- YaYa F1 Carrots
- Yellowstone Carrots
- Miyashige Daikon Radish
- Evergreen Hardy Bunching Onion
- Mini Purplette Bunching Onion
- Chesnook Red Garlic
Thanks
long-term storage, not in refrigeration, you could can your fermented
veggies just as you would any pickle. They will not be as crisp, or have
much nutritional benefit, but they will be shelf stable. You could also
invest in a small used fridge to keep your ferments in and keep room in
your main refrigerator open. Good luck and enjoy! - Amber
My brine always turns cloudy. Slimy, I'm not so sure, but as long as
they don't taste weird (musky, really bitter, sweet) I'd say you're good
to go! I'm not sure if you are on Facebook, but if so there is a Wild
Fermentation group with tons of experienced members constantly sharing
stories, recipes, and experiences. There are also a couple of
fermentation groups on Yahoo Groups that I would also recommend as a
great resource, and always, Sandor Katz and his books, videos, and
workshops in TN.
Be well!