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:
Sandor Ellix Katz, “Making Sauerkraut”
Mary N. Mennes, “Make Your Own Sauerkraut”
Recipes from a German Grandma, “Make Your Own Sauerkraut”
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 bowls2 freezer bags
Saran wrap
Big plastic tray
Ingredients used:
Click here for French/British/American converter
1 head of cabbage1 onion
2-3 hot peppers
2 carrots
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
Procedure:
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!
(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
Procedure:
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!
[caption id="attachment_27484" align="alignleft" width="319"] Chopped vegetables
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