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You can buy fermentation weights that are according to the size of your jar. An inexpensive way is to use a cabbage leaf or other large vegetable pieces to keep everything down. You can also use a small ceramic dish or a glass dish that fits inside the fermenting jar such as mini jelly jars or condiment dishes.
Fermented vegetables for dogs – or should we say fur-mented – are a staple in our house. Beloved in Moroccan cuisine, preserved lemons let you infuse tang into dishes ranging from salads to seafood or even your evening cocktail. Follow the recipe from the NYT Cooking, and you can enjoy them within four weeks. One decision to make is whether to dry salt or brine your ferments. While all home fermenting kits vary, there are several components you should know about.
Step 4: Packing vegetables in jars
The Ball Special do work though, it’s just the other Ball wide mouths I’ve got that don’t fit. Overall I’d say this is worth the price and I’ll probably buy another, unless I can pick up the lids and weights individually for cheaper. I tried fermenting earlier in the summer and it was quite a struggle to keep the food submerged for 5-7 days . It is a must have for those who ferment veggies. From asparagus, to zucchini, this book covers it. Instructions are clear , easy to follow and excellent recipes.
I recently made my first batch of cultured veggies and they turned out great! I love the eco bloom in other beverages as well and the minerals! When my veggies were done fermenting they were almost carbonated!
Lacto-Fermentation: How to Ferment Veggies in a Brine
White deposits are a sign that you didn’t have a complete air seal and yeast bacteria from the air are interfering with the fermentation process. You will start to see some bubbling around day 2 or so. I do the same with pickled garlic scapes – another vegetable that transforms into a tangy delight once fermented/pickled. (note -you should check out this post on how to make simple homemade picklesand spicygarlic dill pickles if so).
This kit has everything you need to ferment your vegetables. When vegetables are ready for cold storage, to enjoy the finished vegetables for as long as possible. The vegetables will immediately begin to break down and ferment. Make sure the room is not too hot or cold; it should be at comfortable room temperature. Use your hands or a kitchen tool to press the vegetables down to the bottom of the vessel so that the juices rise to cover the solid parts.
Weights
To put it very simply THE best vegetables to ferment are either organic or are those you grow in your veggie garden. Hygiene wise you’d want to use clean or, even better, sterilised glass jars, stainless steel or silicone tools and a pair of well washed hands. When vegetables are ready, place them inside the refrigerator.
Other fermenters use shot glasses or small jars. Whatever you find around the kitchen works just as well, but it must be food grade. Fermented veggies are not only a great way to preserve the abundance from your garden, but they also provide incredible health benefits. The fermenting process creates good bacteria that feed your gut. Moreover, it improves the nutritional benefits of certain foods.
When we discontinued our pickles in march, I decided to share our exact recipe for our Cultured Guru Fermented Dill Pickles with you! Fermented cucumbers are wonderful for gut health. Fermented dill pickles are packed with probiotics, fiber, and beneficial vitamins. Cucumber fermentation is one of the quicker fermentation projects, so these will be ready to eat in just two weeks!
Legal InformationAny specific health claim or nutritional claims, or information provided on the website is for informational purposes only. Nothing on the website is offered to be a substitute for professional medical, health, or nutritional advice, diagnosis, or treatment. After about a week, move the jar to a cooler place like the refrigerator or a cold cellar to ferment for at least another two weeks. This website provides approximate nutrition information for convenience and as a courtesy only.
Just add salt, and the moisture in the cabbage leaves takes care of the rest. As far as the actual lacto-fermentation “recipe” goes, it couldn’t be simpler. Basically, you submerge veggies in salt water and wait. Shredding the veggies like carrots, radishes, and cucumbers gives them a lot more surface area to let out juices, hence the dry salting method is best for those. But when you just use carrot sticks or cucumber spears, they don’t tend to let out as much liquid, so brining works best. Lactic Acid Bacteria are in the soil of the field and migrate on the vegetable as it grows.
Pour the brine on top of the veggies, until they are completely submerged. Leave at least 1/2 inch of space above the top of the brine. If needed, weigh the veggies down with a weight or spring to make sure they stay submerged. But if you don’t have a scale and still want to ferment, using approximates should usually work. In general, 1 teaspoon of kosher salt is about 5 grams and 1 teaspoon of fine sea salt is about 6 grams. That’s salty enough to kill other bacteria, but not too salty to kill the lactic acid bacteria, too.
You can even play around with different varieties of fermented veggies and herbs to make your own signature cultured food. There are plenty of reasons to love fermented vegetables for dogs, but for us, the number 1 reason is because of how much the gut loooooves them. You’re missing out if you’ve never tried fermented garlic.
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