The only thing I have ever fermented is saurkraut. As I researched more and more, I knew I wanted to try more.
By all means, you can ferment vegetables the old way, but Dear Hubby made this process so much easier for me by gifting me a new fermenting kit by Masontops. It comes with pickle pebbles, a vegetable tamper, a pickle pipe, an instruction and recipe book. I have this in our Amazon storefront on my Canning and Preserving Essentials List. (link to my storefront is below).
There are so many benefits to fermenting. It produces the lactic acid that creates good bacteria for healthy gut flora. We all know what happens when our guts are out of whack. It causes so many health issues.
There are so many vegetables that you can ferment. I tried Ginger Carrots for the first time and, surprisingly, they were so delicious.
I followed the directions in the recipe book, and it was so easy. The only hard part is waiting for them to ferment. The spice from the ginger gave a little hint of heat that was just the right tone.
I used just regular long carrots to make these. I peeled and cut into French fry form and packed them into my jar. Not tight, just filled.
Added the ginger
Filled with water to the neck.
Carefully placed the weight in because I did not want to push any water out of the top of the jar.
Placed the pickle pipe on the jar, then screweed the band on fingertip tight. You do not want it too tight.
Set it in a cool, dark place to ferment for up to 4 weeks for the best results. The longer they ferment, the better.
Then I wanted to try the Kurry Kraut. The curry in this kraut was out of this world. We could use this on deli sandwiches as well as a side dish to any meal.
For this recipe, you can use all green cabbage and shredded carrots, but I wanted to add more color so I cut up purple and green. Didn't turn out too bad if I say so myself.
You pound your cabbage and carrots down a little at a time until they start releasing their juices.
Fill a little more and repeat the same process. Keep filling and pounding until the brine reaches the top and can cover the cabbage and carrots. You do not want any above the water, or it can spoil.
After all the juice is at the top, then place the weight on top, making sure no cabbage particles float to the top and no spillage of water. Place the picle pipe over the rim and add the band fingertip tight. Store in a cool, dark place for up to 4 weeks.
I have never had Kimchi before, but so wanted to give it a try.
I used the same colors for this as I did for the kraut. Isn't that pretty?
You add all your ingredients and use the same pounding process as the kraut.
Place the pickle pipe on and screw the band on fingertip tight. Again, store in a cool, dark place for up to 4 weeks.
At any time in the 4 weeks, you can do a taste test if you like. If it is to your liking, go ahead and use. If you think it needs more time, store it back in its place. After opening and using, store in your refrigerator. It keeps for quite a while.
Here is a video of the final product and taste test.
We used the kraut and the kimchi on fish and shrimp tacos, and it was so delicious. You have to give fermented vegetables a try.
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