Have had several people now asking how to get started in fermenting all of the beans and pickles or all the veggies you can find this time of year.
Its just too easy not to do it. You basically need two things.
JARS–Get a couple quart mason jars with rings and lids. (Pints are just a bit small, save the bigger half gallons for later) Even the bigger pickle jars will work.
SALT–Kosher or pickling salt. None of the iodized stuff. (Mortons Canning and Pickling Salt)
WATER–Tap water is fine but try to use non-chlorinated.
Thats it!
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What we are trying to do is simple. Cover the veggies with a salt water solution to stave off any weird yeasts or bacteria long enough for the GOOD bacteria..Lactobacillus, to take over and start fermenting.
The easiest way to get started is to grab a bag of green beans, carrots, peppers, cukes or like for this.. Radishes
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| Slice or chop your veggies into smaller pieces |
Pack them fairly tight and up to the neck of jar.
If you have spices, add them now.
pour in your brine (will show this below) and fill the jars up over the veggies but leaving a bit of space from the top.
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| Put your lid on but not so tight,, if you have airlocks (Also see below) then use those now. |
Set in a warm place. A week is good, 2 weeks might be better. (If you do not have airlocks, crack open the lids every other day to let the pressure off.)
Thats it!
Eat. and just store the rest in the jar in the fridge.
Now,, what exactly is this Brine?
Just the salt water solution you pour over the veggies. What we are looking for is somewhere between a 3% and 5% salt solution. (3.5% is my usual because of the easy measures)
Sounds technical, but nope. Use the chart below to figure how much salt for the amount of brine your making. Just stir it up and its done.
Tips:
Try to pack tight enough that the food stays under the brine level.
Some white film may form on top… DON’T WORRY,, that’s just the natural yeasts from the veggies. If you do get some, just spoon it off the top and add more brine if you need to.
Experiment with more/less spices or veggie mixes.. Share with friends
Some helpful things to use.
Airlocks
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| You can buy lids with a hole for a brewing airlock,, or the new silicon lids. These are great because you don’t need to burp jars. |
Jar weights
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| Just a round piece of glass or stone that fit inside the jars to keep the food under the liquid. Mostly for wide mouth jars. |
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You can get more technical and involved, but using this quick guide will get you started so you can ferment any veggie out there.
(kraut is slightly different, but same idea. I will make a quick guide for that later)
9stripe Brewing 