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  1. #1

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    Marine Corps Virginia

    Default Fermenting Vegetables - Anyone Done It?

    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?
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    Last edited by Boone; 05-20-19 at 01:49 PM.
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  2. #2

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    James Madison

    Default Re: Fermenting Vegetables - Anyone Done It?

    Interesting, this is great, thank you. I've had something similar to this at a local brewery that I have really enjoyed quite a bit. Our CSA just started so any left over (non-leafy) veggies that we have each week may get this treatment.

    Also, I will add we are seriously addicted to Kombucha, which is similar (fermented tea rich with probiotics). Locally here in town, Blue Ridge Bucha is expanding their footprint and getting offered all over the East Coast which is awesome. I love to see local people do well, and they are as zero-waste and sustainable as possible - really great group of people. If you ever see any of their kombucha, try it - you'll probably love it. Our oldest-still-at-home graduated last weekend and we had a keg of kombucha at her gradutation party. That, combined with the compostable plates, napkins, utensils, etc was the hit of the party. The food I made was good too, but the graduates really loved the other stuff.
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  3. #3
    2016 BGO Survivor Champ

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    Default Re: Fermenting Vegetables - Anyone Done It?

    I remember my cousin canning sauerkraut...they fermented it for a couple days I believe. Deeeeee Lishhhhh Ussss!
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    The more things change...the more they stay the same. It's like deja vu all over again.

  4. #4

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    Marine Corps Virginia

    Default Re: Fermenting Vegetables - Anyone Done It?

    Moved the stuff into the fridge after 4 days at room temp. Man - it's pretty good! I tried to get my wife to taste it, but she's not adventurous and can't get past the sour fermented taste. It's definitely reminiscent of kimchi. I may even add some gochugaru flakes to some of it in the future. All of it is quite tasty. Will definitely continue playing with this.
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  5. #5
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    Air Force

    Default Re: Fermenting Vegetables - Anyone Done It?

    Quote Originally Posted by Boone View Post
    Moved the stuff into the fridge after 4 days at room temp. Man - it's pretty good! I tried to get my wife to taste it, but she's not adventurous and can't get past the sour fermented taste. It's definitely reminiscent of kimchi. I may even add some gochugaru flakes to some of it in the future. All of it is quite tasty. Will definitely continue playing with this.
    Pretty sure we talked before but you gotta try cucumber kimchi, Much better than cabbage imo
    Last edited by Win4us; 07-07-19 at 11:34 PM.
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    “All right, they’re on our left, they’re on our right, they’re in front of us, they’re behind us. They can’t get away this time.” - Chesty Puller

  6. #6

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    Marine Corps Virginia

    Default Re: Fermenting Vegetables - Anyone Done It?

    Been buying a local brand of 'half sour' pickles lately. If you're *cough* older or of my generation, you might remember going into a general store or hardware as a kid and seeing a big ol' barrel of pickles there. They most likely weren't 'vinegar' or dill pickles like we tend to expect, but they would've been 'half sour' - whole cukes that have been fermented for a week or two in brine along with garlic or other spices.

    I just love these things. They are salty and flavorful and crisp with a certain indescribable 'funky' taste to them.

    I'm going to try and replicate the taste at home. Heading to a local farmers market in a bit to see if I can find some good pickling cucumbers.
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  7. #7

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    Marine Corps Virginia

    Default Re: Fermenting Vegetables - Anyone Done It?

    3 different mixes - one with just pickling spices and garlic, another with fresh dill added, a third with red pepper flakes.




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  8. #8
    2016 BGO FF Champion
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    Default Re: Fermenting Vegetables - Anyone Done It?

    Damn those sound good, was actually wondering how pickles were prepared the other day too.
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    “All right, they’re on our left, they’re on our right, they’re in front of us, they’re behind us. They can’t get away this time.” - Chesty Puller

 

 

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