Fermented Food

Uggg…

I was having digestive issues a few years ago.  I guess I was kinda outa balance.  Sick, meds, repeat.

I made the decision to try… to try to help myself.  I started to read and learn, and what I found in respect to stomach stuff kept leading me to fermented food.  Lactic Bacteria.

So, armed with a little knowledge I set out to start fermenting food.  I was nervous at first, I mean leaving veggies in a crock for a couple of weeks on the kitchen counter, then eating them seemed kinda scary.  But medication side effects are scary too.

The first crock I used was not for fermenting, but it was a crock.  Actually it was the crock from my crock pot.  I figured, what the heck, its a crock.

 

No fancy tools or implements required.  I used the crock, a glass bowl that fit, and a jar of water.  I covered it with a cloth, and let ‘er rip.  After two weeks I tasted it, and waited to see if I would get sick.  After putting it in jars, and putting it in the fridge, I was still alive a couple of days later.  The sauerkraut was crunchy and delicious.  I was not for the faint of nose though.

I needed to use my crock pot for, well , cooking, so I invested in another 3 gallon crock that I found at a local store.  It still wasn’t for fermenting, but it held more.

ferm (3)
I was sure proud of my new crock.

I had to modify my techniques to keep the veggies under the brine, and cover the whole operation.

 

I decided to just try new ideas and experiment.  I know it doesn’t look fancy, but it works.  I used a bamboo spoon, bungees, a little cooling rack under the crock to hook the bungees to, and a glass pot lid with the handle removed used upside down.  I covered it all with an old baby blanket.

I eventually got a cabbage slicer (way better than a knife), and made up my own little system for fermenting.

It is important to use canning or sea salt, not iodized salt.  I have used up to a tablespoon of salt per head of cabbage, down to a teaspoon.  It is important to be salty enough that the bad bacteria and germs can’t survive.  The lactic bacteria is salt tolerant, that’s why it works.

 

One day, I was cruising the thrift store and to my great suprise…

I found a, never used, German fermenting crock.  Complete with lid and stones, all still in the original box.  FOR $20!

I couldn’t believe it.

 

Due to an over abundance of beets in Grandmas garden, and the fact that not many people like great big beets,  my dear cousin recommended that I ferment some beets.

So, here I went down some kinda uncharted territory.  They were hard on the slicer, and I didn’t quite know how much salt to use.  I layered the beets, and sprinkled sea salt on them.  I added water, and let them ferment for 2 weeks.

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Fresh beet slice

I found out that fermented beets are freakin great.  They came out with just enough crunch, not too salty, and not bitter at all. Delicious!

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After 2 weeks, put them in mason jars, and in the fridge.

All of this is from my own experiences.  I don’t guess I recommend doing it one way or another.  I just enjoy trying different and new ways of doing things.

 

 

 

 

Copyright © 2016 flatrockcountry. All Rights Reserved.

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