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Lacto-fermentation is a simple process with few ingredients. The way produce is prepared has a big impact on the final results.
It is helpful to consider how the finished product will be consumed when deciding on a preparation method. For example, will the vegetables be served as part of an appetizer tray? Or will they be used as a condiment or slice on a sandwich? Planning ahead makes it more likely the vegetables will be enjoyed.
Since the size and shape of the vegetables impacts the speed of fermentation, keep the size of vegetables in one batch consistent, for even fermentation.
Different Ways to Prepare Vegetables
Grating creates the most surface area, allowing salt to penetrate the vegetable more quickly, drawing out the moisture. It is usually unnecessary to add brine to grated vegetables. They often have the texture of a relish when finished, such as in this Simple Grated Zucchini Kraut
Lacto-fermented Sliced Jalapeños make a great topper for burgers and hot dogs.
Depending on their size, these vegetables usually take longer to culture than grated or thinly sliced vegetables. Lacto-fermented Cauliflower and Carrot Pieces make a fun crunchy snack!
Pickling cucumbers are traditionally left whole, like in this Kosher Dill Pickle recipe. Some recipes call for submerging a whole head of cabbage in brine. Larger vegetables may require special treatment which will be described in the recipe.
Try a variety of methods to discover your favorite. You'll always have a quick addition to any meal.
|Fermented: A Four Seasons Approach to Paleo Probiotic Foods|
|Cultured Food Life|