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Some of you know I am a homebrewer and also have dabbled in kimchee making, both of which involve fermentation. I worked a night shift recently with a young lady who is into medieval role-playing and part of that is learning methods of self-sufficiency of all kinds. I had randomly mentioned that I'd developed a 'pickle problem' recently, acquiring a serious fondness for some 'Half Sour' dill pickles that are made locally. The pickles aren't really 'pickled' with vinegar, but have been fermented. It's hard to describe them. At first taste, I immediately noticed a 'funk' that would normally be a little off-putting. But I endeavored to persevere, and after a few samplings I became absolutely addicted to my funky little pickles.
My young work friend told me that she ferments all manner of vegetables and gave me enough info to pique my interest. So today, I packed some quart jars with fresh green beans, broccoli/cauliflower, carrots, and sliced radishes. To each jar I added a generous amount of cut garlic cloves, fresh dill, and in some of them a couple tablespoons of red pepper flakes. I covered the veggies with a simple salt brine and put a loose lid on them. They should start fermenting in 2-3 days and then taste-testing will begin. Once they have a taste to my liking they'll go in the fridge which will drastically slow down fermentation.
Here's a little information site I found if anyone's interested in trying it. If you want to incorporate 'probiotics' in your diet, this is nothing but lactobacillus-filled vegetables and is likely 1000x more effective in providing you healthy gut flora than any expensive supplement you could find. I'm doing it because I love pickled and fermented items and want to see if I can produce tasty vegetables with this method. @Goaldeje - thought you in particular might be interested?
My young work friend told me that she ferments all manner of vegetables and gave me enough info to pique my interest. So today, I packed some quart jars with fresh green beans, broccoli/cauliflower, carrots, and sliced radishes. To each jar I added a generous amount of cut garlic cloves, fresh dill, and in some of them a couple tablespoons of red pepper flakes. I covered the veggies with a simple salt brine and put a loose lid on them. They should start fermenting in 2-3 days and then taste-testing will begin. Once they have a taste to my liking they'll go in the fridge which will drastically slow down fermentation.
Here's a little information site I found if anyone's interested in trying it. If you want to incorporate 'probiotics' in your diet, this is nothing but lactobacillus-filled vegetables and is likely 1000x more effective in providing you healthy gut flora than any expensive supplement you could find. I'm doing it because I love pickled and fermented items and want to see if I can produce tasty vegetables with this method. @Goaldeje - thought you in particular might be interested?
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