Anyone fermenting fruits & veggies?


#1

If not, why not? I got started with fermenting this year. So far I’ve fermented pickles and sauerkraut. Dead simple, very easy, and really tasty. Here’s my first ever small batch of fermented pickles:


#2

pickles and carrots are a staple in my house. super easy and enjoyable!

what kind of jar lid are you using? i’ve got those silicone burp-top mason jar lids from amazon.


#3

I’m using a little starter kit from Nourished Essentials
Nice system with recipes and followup from the company. Made the whole process really cool.


#4

There are some good ones here: Show your sauerkrauts


#5

agree, @MrClint - it’s super easy to lacto-ferment things, especially cabbage/sauerkraut.
Like @odin.9 , sauerkraut is a staple here.
homemade pickles are great too.
I use the plastic lids with silicone gasket and silicone grommet around the hole in the lid, then pair with an airlock.


#6

Those guys selling you starting kits doing nice business! :grin::grin::grin: All you need to ferment cucumbers is glass jar, non-iodized salt , hard water, fresh spices(flowering dill, black currant leaves, garlic, horseradish, hot pepper - all this most likely grow in your garden) and piece of cotton cloth to cover the jar.


#7

Yeah, maybe a bit of overkill to use an engineered system, but I was able to go quickly from zero to sauerkraut. I liked the whole package they offered. Generally well thought out product and process. Simplicity, ease of use and being practically foolproof carries some value with me. I have no affiliation with this company.


#8

I make fermented pickles every summer from the surplus cucumbers. After they are done fermenting, I fridge them, brine and all, and they keep for months.

Other things that I have successfully fermented in the past:
Kraut
Kimchi
Eggplant
Indian lime or green mango pickle


#9

OK, fermented green beans are really the best. Great snack, in salads, whatever. Never had green beans this good. Crunchy, crisp, tangy and really good flavor. Who the heck knew? I shared some with a person of Armenian descent, and he said it was pretty common in Armenian households, only more tangy. I only fermented for a week. I thought they were plenty tangy. Fermenting foods opens up new worlds of flavor.


#10

You mention black currant leaves, is it as simple as cutting some black currant leaves from my bush, or do I have to get them at a certain stage of development?


#11

@Ztom, you can pick them any time of the year while they green and not sprayed - I just use whole leaves - 6-8 per half gallon jar, bottom and top. Only fresh leaves work, before I was able to plant black currant in my current home I tried to use dry leaves with negative results.


#12

I tried fermented diakon radish and carrots shredded last year. That turned out excellent and make a great condiment.


#13

We put up 9 quarts of very tasty kraut today. It fermented in the churn for about 17 days. In years past, I tried pressure canning kraut and found out that it turns soft and mushy. This kraut was done in a boiling water bath canner.


#14

I make wine/mead with berries. My first year growing, so just starting my berry bushes and patches.
My favorite recipe so far, contains blackberries, raspberry, blue, strawberry, and black currant. I have all the berrys except black currant, not allowed here in Maine.