Lacto-Fermentation Through the Seasons: The Art of Old Fashioned Salt Brine Pickling

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21 recipes from Spring Rhubarb and Green Garlic to Summer Daylily Buds, Cukes & Zukes to Fall Sauerkraut and Root Veggies.

If you have a garden or belong to a CSA (community supported agriculture), this book will also teach you to pickle parts of the vegetables that are commonly composted.  Less waste = more food!

Table of Contents:

Getting started

  • Why Lacto-Ferment Vegetables?    
  • Getting more out of your garden    
  • Basic Technique for    
  • Lacto-Fermented Vegetables    
  • Complete Lacto-Fermenting Process    
  • For Vegetables    
  • Testing for a good fermentation    
  • Seasoning your ferments    
  • Tips for managing your time   


Recipes from the Spring Garden

  • Walking Onions    
  • Rhubarb    
  • Rhubarb Condiment    
  • Snap Peas    
  • Swiss chard Stems    
  • Vegetable Stems    
  • Green Garlic Stalks


Recipes from the Summer Garden

  • Walking Onion Flower Stalks    
  • Daylily Buds    
  • Garlic Scapes    
  • Cucumber Pickles    
  • Cucumber Spears    
  • Cucumber Relish    
  • Summer Squash or Zucchini


Recipes from the Fall Garden

  • Sauerkraut    
  • Shredded Sauerkraut    
  • Spicy Sauerkraut Nalasa    
  • Spicy Napa Sauerkraut    
  • Red Cabbage & Apples    
  • Mild Kimchi    
  • Root Veggie Mix - Grated

  

Questions on Lacto-Fermentation Through the Seasons: The Art of Old Fashioned Salt Brine Pickling

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  • From Mimi Shawe at 2/15/11 1:35 AM
    • Has anyone tried to ferment yams? Does this book have information about how to ferment yams or sweet potatoes?

      Thanks
    • Yams are pretty high in starch so they would likely need to be fermented in a manner similar to manioc or cassava are fermented. We do have a Tape Starter on our site (http://www.culturesforhealth.com/tape-tapai-starter.html) which would likely work (it's meant for rice and starchy vegetables like cassava).
    • Do you find this question helpful?  Yes   No
  • From Deborah at 3/29/11 6:10 AM
    • Does the book provide instructions for using canning jars to ferment or does it require the special fermentation lids? I want a simple process to do a variety of vegetables and would like to know this before purchasing the book. does the book include instructions for using the fermentation starter you offer? thank you
    • The recipes in this book make use of standard canning jars. Fermenting crocks can also be used.
    • Do you find this question helpful?  Yes   No
  • From jay at 12/21/11 1:06 AM
    • in reference to the first question about fermenting yams, would parsnips fall into that "starchy" category? and if so, then would another method besides salt brining be necessary? thank you
    • Parsnips would be treated similarly to other starchy root vegetables, and a brine is one way to preserve them.
    • Do you find this question helpful?  Yes   No
  • From dusklvr at 11/9/12 8:25 AM
    • Do the recipes include white vinegar or sugar?
    • The recipes call for a salt brine, no vinegar or sugar.
    • Do you find this question helpful?  Yes   No

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