You all know that lactic fermented foods are important for health. From left to right:
1) the almost empty jar and another were my winter workhorse. when it is time to fill the root cellar, all the roots/cabbages too small to keep are shredded and fermented. Most of the jar is green cabbage, rutabaga and carrots, but the color is given by a couple beets. There are also onion, garlic, daikon, turnip, chicory root in the mix. Root krauts are processed like regular krauts, but absorb water during fermentation, so for the first month you have to add water weekly, on the other hand the shredding breaks the fibers good, and you don't have to do the pounding that regular krauts from cabbage need.
2) Next to it is its replacement, a regular red cabbage kraut.
3) in front of 2) is a jar of preserved lemons. I only get to visit my in laws once a year, so I load up. These are container lemons, they were on the dry side, a lot of them had to be juiced to cover the rest.
4) Next to 3) is a jar of garlic scapes pickles, my least favorite, but minced, they will go well in burgers, doing the pickle part and the garlic part at once.
5) are preserved olives, used to be 17 lbs of them, who live in the large mouth demijohn in the background. Started in Sept. 2015, at 3 oz salt per quart of water they are by far the saltiest of all ferments, it took them one year to become good. They are excellent now. A thick layer of mold forms on top of the water monthly, but it stays together when you pick it up with two fingers to get to the olives, which are unaffected.
6) Pickles. always great. But as a general rule I undersalt, this is one oz per quart, I do a couple of jars for 10 days and then in the fridge, the rest of the jars for winter keeping have to be cooked. you can see the oak leaves at the bottom.
7) behind the pickles and to the right is a fermenting gallon of apple cider vinegar. I do all my own vinegar too, from juice, about 4 gallons a year.
8) the plastic jar is frozen natto, which I make about 12 lbs at a time and freeze. Once hated in my house, now my wife has forced me to triple my rate of production, as she takes it to work for lunch. This is a one day ferment at about 104F, using bacillus subtilis.
9) is half a gallon of beet kvass, which gets quite complex for something that is only beets, water and salt (kraut juice is recommended as a starter).