Fermented Veggies

Fermented Veggies

**Real salt – heaping teaspoon / quart

Instructions:  Sterilized jars and lids; add seasonings & veggies; Real Salt; fill with water; tighten lid; shake to mix; place in ventilated place out of direct sunlight on a ceramic dish; jar lids will get tight and leak a bit; this is good-means that it is fermenting; check after 5-7 days; open over sink as it will fizz over; if not done to your preference top off with water and retighten lid; check again daily; when completed to your preference move to refrigerator.

Experiment with seasonings and combinations – – ENJOY!!!!

We enjoyed these fermented veggies at the Fermentation Festival
Chili Dilly Green Beans
Real Salt
Red Pepper Flakes
Fresh Dill
Dill Seed
Garlic
Bay leaf
Black Peppercorn
Green Beans
Cherry Garcia                                                                                        
Real Salt
Jalapeño
Turmeric
Bay leaf
Rosemary
Garlic
Yellow Cherry tomato –no quite ripe -very firm
Dill Cuke
Real Salt
Dill Seed
Dill Fresh
Celery Seed
Garlic
Jalapeño
Black Peppercorn
Marjoram
Fennel Seed
Cucumber – Pickling
Spicy Cuke
Real Salt
Bay leaf
Jalapeño
Peppercorn – mix
Garlic
Red Pepper Flakes
Cucumber -pickling
Jale Beans
Real Salt
Bay leaf
Garlic
Ginger
Peppercorn
Jalapeño
Green Beans
Beetabega
Real Salt
Garlic
Ginger
Black Peppercorn
Beets – unpeeled/diced
Kohlrabi
Real Salt
Garlic
Jalapeño
Bay leaf
Chili Powder
Black Peppercorn
Ginger
Kohlrabi – peeled & diced
Spicy Kohlrabi
Real Salt
Jalapeño
Smoked Paprika
Red Pepper Flakes
Black Peppercorn
Bay leaf
Kohlrabi – peeled & diced
Garlic – (takes a bit longer to ferment)
Real Salt
Red Pepper Flakes
Black Peppercorn
Bay leaf
Garlic – peeled & whole

 

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