This recipe was taken from the Fermenting Guide & Recipe Book from Masontops. Please visit them at . There you will also learn why fermented foods are so healthy and how simple they are to prepare. If you are new to fermenting, please be sure to watch all of Sandor Katz videos that are featured in their learning center. He is the world’s leading fermentation revivalist.
This FREE recipe was given to you for FREE so please FREEly share! Thank you again for visiting! Hope to see you again real soon! Please comment, like, subscribe and FREELY share! Enjoy! :o)
So you can spend more time preserving your food (and crocheting) and less time shopping, there are Amazon links in the supply list for your convenience! Here are the supplies that you will need.
Masontops Complete Fermentation Kit for Vegetables
(GREAT investment and I would say a MUST if you are a beginner at fermenting)
1 Gallon Jar
Organic Ingredients:
Cauliflower
Carrots
Celery
Garlic
Sweet or Hot Peppers
Bay Leaves
Peppercorns
Unrefined Salt DO NOT USE white table salt. Use Himalayan Pink Salt or any UNREFINED Sea Salt
Standard Brine: 4 teaspoons salt dissolved in 4 cups of water
Clean and wash all vegetable and cut into bitesize pieces. Place peppercorn and bay leaves in bottom of clean 1 gallon jar. Layer all the vegetables making sure to evenly distribute in jar. Fill vegetables to the bottom of the neck of jar. Place a Pickle Pebble fermenting stone on top of vegetables to keep them under the brine. Add enough brine to completely cover all vegetables and Pickle Pebble. Wipe the rim of jar and add a Pickle Pipe or cheesecloth to cover jar opening. Secure with a ring or rubber band. Set the jar in a cool, dark place to ferment for 3 to 4 weeks.
Fermentation should begin within a day or two. As it proceeds you will notice these changes:
* The vegetables swell up so that the brine is almost touching the lid and can even seap over. Place jar on a tray to contain the mess.
* Pockets of gas appear
*The color changes from bright to drab
* Bubbles or foam appear on the surface of the brine
*A sulfurous aroma emits from the jar
* White sediment in the bottom of the jar
All of these are normal signs of healthy fermentation!
After 4 weeks keep tasting to see when you want to stop the fermenting process. When the vegetables are fermented to your taste, remove the pickle Pipe, Pickle Pebble (Fermenting Stone) or cheesecloth and rubber band. Put a lid on the jar and keep and store in the refrigerator for easy access to yummy very nutritious healthy veggies any time!
This recipe was taken from the Fermenting Guide & Recipe Book from Masontops. Please visit them at
Yay!
You did it!
:o)
~ Learn Crochet by the Sea ~ where there is always a FREE written pattern with each and every video! :o)