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>There are many recipes online There are, and when I search I am overwhelmed by blog spam that does not describe it as simply as you. For those curious like me

by spdgg 2y ago

>There are many recipes online There are, and when I search I am overwhelmed by blog spam that does not describe it as simply as you. For those curious like me, can you point to a good resource? Or explain to salt water and ferment part - leave in a sealed jar on the counter? Thanks in advance

sriacha 2y ago
Two books to check out: Sandor Katz: Wild Fermentaion The Noma Guide to Fermentation but really it can be as simple as some saltwater and veg in a jar, careful to have then mostly covered with brine. Have to manage releasing pressure, burping it a few times a day is fine. Of course, you can get much fancier if you want, the possibilities are endless.
- amluto 2y ago
  > Have to manage releasing pressure, burping it a few times a day is fine. Of course, you can get much fancier if you want, the possibilities are endless. I would at least go slightly fancier: get a lid intended for fermentation that lets gasses out on its own. There are several good designs out there, and your local Target or similar store probably carries a little kit, intended for use with a mason jar, that contains a high quality fermentation lid and a nice stainless steel or glass mechanism to hold your veggies down, for a few dollars. You will want a lid anyway, and the coated metal two-part lids used for canning jam will be destroyed pretty quickly by regular use for fermentation.
  - sriacha 2y ago
    Yes, definitely better to have a lid with an airlock
mythrwy 2y ago
Here's my quick and dirty recipe for many things including peppers, carrots and kale/collard/mustard greens: - 3 tablespoons salt to 4 cups non chlorinated water. (for greens I boil a handful of rice in water, discard the rice, add a teaspoon or so of sugar and use that water w/ same salt ratio). - Cut up the veggies and pack them in a jar. No thick pieces (like a whole carrot is too thick, a carrot stick like your mom may have given you as a child is fine). - Put a weight on top of the veggies to keep them submerged. A ziplock bag partially filled with water works or they sell special weights and spring loaded jar tops for this. - Don't seal the jar, gas will be produced. Cover it with a cloth if you like although usually the baggie weight is covered enough. - Leave it room temperature for about a week. 4-5 days is usually enough but longer produces a more sour taste. I've gone 2 weeks plus no problem. Put it in the fridge (drain some water if you like), keep it sealed (no air) and that is it. It's pretty simple at the end of the day. Some people weigh things and add 2% salt by weight of veggies/water and there are other methods, but what I listed is how I do it and it works. Key is to keep veggies submerged.

by spdgg 2y ago

sriacha 2y ago

Two books to check out: Sandor Katz: Wild Fermentaion The Noma Guide to Fermentation but really it can be as simple as some saltwater and veg in a jar, careful to have then mostly covered with brine. Have to manage releasing pressure, burping it a few times a day is fine. Of course, you can get much fancier if you want, the possibilities are endless.

amluto 2y ago
> Have to manage releasing pressure, burping it a few times a day is fine. Of course, you can get much fancier if you want, the possibilities are endless. I would at least go slightly fancier: get a lid intended for fermentation that lets gasses out on its own. There are several good designs out there, and your local Target or similar store probably carries a little kit, intended for use with a mason jar, that contains a high quality fermentation lid and a nice stainless steel or glass mechanism to hold your veggies down, for a few dollars. You will want a lid anyway, and the coated metal two-part lids used for canning jam will be destroyed pretty quickly by regular use for fermentation.
- sriacha 2y ago
  Yes, definitely better to have a lid with an airlock

mythrwy 2y ago

Here's my quick and dirty recipe for many things including peppers, carrots and kale/collard/mustard greens: - 3 tablespoons salt to 4 cups non chlorinated water. (for greens I boil a handful of rice in water, discard the rice, add a teaspoon or so of sugar and use that water w/ same salt ratio). - Cut up the veggies and pack them in a jar. No thick pieces (like a whole carrot is too thick, a carrot stick like your mom may have given you as a child is fine). - Put a weight on top of the veggies to keep them submerged. A ziplock bag partially filled with water works or they sell special weights and spring loaded jar tops for this. - Don't seal the jar, gas will be produced. Cover it with a cloth if you like although usually the baggie weight is covered enough. - Leave it room temperature for about a week. 4-5 days is usually enough but longer produces a more sour taste. I've gone 2 weeks plus no problem. Put it in the fridge (drain some water if you like), keep it sealed (no air) and that is it. It's pretty simple at the end of the day. Some people weigh things and add 2% salt by weight of veggies/water and there are other methods, but what I listed is how I do it and it works. Key is to keep veggies submerged.