As we continue our journey deeper in the world of fermented foods, Nate and I decided we were ready for a little spice. Our first batch of sauerkraut was a dud. It got moldy because we didn't watch the liquid levels close enough. So that batch had to go in the trash. The second batch of kraut turned out and we have already eaten it all gone. We are anxiously awaiting a batch of fermented garlic-dill pickles. They should be ready any day now. Because it is winter and the house is colder, the pickles are taking closer to four weeks to ferment fully. I made a batch in the summer in only two weeks, thanks to the warmer temps. Nate and I threw together this beautiful vegetable mix to get another batch of something fermenting since it is taking so much more time. We mixed cauliflower, daikon radish, carrots, jalapenos and garlic. Looking back I probably should have added onion, too, but there will be more vegetable crocks in the future. While we wait anxiously for our pickles, we have been feeding our fermented food needs with Topor's pickles from the store. I love them because they are naturally fermented and they are less than half the price of Bubbie's pickles. I will try and keep you updated on all of our fermented adventures!
Other posts on naturally fermented foods:
Naturally Fermented Sauerkraut
Boost Your Immune System Naturally
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