Part 4: Step-by-step Fermentation
by Diana Zahuranec
How to Ferment Your Own Vegetables
I said in my first fermentation post that I found a couple of particularly helpful websites:
Katz’s was detailed and informative, and I completely trusted his judgment because he is the undisputed wild fermentation expert. Also, he helped my friends and I make cheese, which turned out edible, if squeaky. The unnamed German Grandma had pictures, which I took too and I’ll provide them here for you fermentin’ folks.
Equipment used:2 big glass bowls
2 freezer bags
Big plastic tray
Click here for French/British/American converter1 head of cabbage
2-3 hot peppers
Stems from a bunch of catalogna (chicory (or a type of), a leafy green with tough stems that I didn’t want to throw out)
1/3 C mildly spicy coarse hot pepper
Salt, water: 3 T salt per 5 pounds of vegetables
Whey from yogurt
Note: This outlines what I did, and might not be the ultimate, end-all-be-all way to ferment; I’m just sharing the experience and knowledge I gained along the way!