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Fermenting Question

Posted by skeip 5 WI (My Page) on
Fri, Jun 6, 14 at 14:07

Things are starting to come in from the garden and I just have a quick question about Fermenting and Vegetable substitutions.

I used the NCHFP fermenting recipe for Cukes last summer and it was tremendous, in fact, I planted more cucumbers this year so I will have more to ferment.

My question is, can I use this same technique to ferment any firm vegetable, radishes, carrots, beans, cauliflower, broccoli, Scallions? Or can someone kindly direct me to another protocol for these vegetables.

Thanks in advance!


Follow-Up Postings:

RE: Fermenting Question

Yep you can use the same instructions with no problems. Of course finished texture may vary depending on the vegetable or mix of vegetables and the time required for them to fully ferment may vary.

Using the sauerkraut instructions, I have a crock of mixed vegetables - small onions, broccoli, cauliflower, a little cabbage, and even some peas tossed in working now.

One suggestion if you plan to do lots of fermenting - buy the Joy of Pickling book. Lots of good fermented recipes.


RE: Fermenting Question

Dave, you are so darned helpful!! I knew you'd know. Thanks!


RE: Fermenting Question

Has anyone pickled amaranth greens? I have enough to feed an Army right now.

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