Been awhile since I have posted an update, although lately there really hasn't been much to post. I moved my giant salsa jar full of shredded vegetables into the fridge a couple of days ago. I just opened it and tasted the contents for the first time. Not to bad. tastes kinda like sourkraut and hot sauce. The mildness of the fermented taste leads me to believe I should have left it in the open a bit longer. I just went shopping and picked up some new local veggies for my second attempt.
Tuesday, February 25, 2014
Thursday, February 13, 2014
Something is happening! Ahh man, just went to check the water level for the second time this morning to ensure all the vegetables were submerged and ... Bubbles! In less then 24 hours it would appear that the process is macroscopically apparent. From what I have read one day to five is an average amount of time to leave the veggies at room temperature. My apartment is on the cooler side so I figured it would take at least a few days. Additionally according to Yumyum universe universe, the length of time spent at room temperature depends upon you individual taste. I personally like strong tasting vinegar like quality of sourkraut; kimchi, kombucha etc. So I figure I will wait at least 3 days before testing and refrigerating.
I plan on starting a second batch soon, need to go but some more vegetables. However last night when I went to the market they were out of local veggies which I greatly prefer.
I plan on starting a second batch soon, need to go but some more vegetables. However last night when I went to the market they were out of local veggies which I greatly prefer.
Wednesday, February 12, 2014
Hiya!
Just completed my first round in my local root vegetable fermentation.
3lb Jericho Setler farm Winter roots
-carrots, watermelon radish, beets
spring water
1/8 cup salt
1/4 cup Siracha
Really excited about this! I hand shredded everything up and mashed it all together with the salt and siracha. I wish I would have taken some pictures during the process, will do for round two. Microbial magic go!
Just completed my first round in my local root vegetable fermentation.
3lb Jericho Setler farm Winter roots
-carrots, watermelon radish, beets
spring water
1/8 cup salt
1/4 cup Siracha
Really excited about this! I hand shredded everything up and mashed it all together with the salt and siracha. I wish I would have taken some pictures during the process, will do for round two. Microbial magic go!
Monday, February 10, 2014
Greetings my friends!
I will be crafting a shredded root vegetable fermentation out of local veggies. I have only briefly experimented with fermentation in the past but never on the regular, which I would like to do. Sour kraut and kimchi are my go to fermentation dietary choices along with kombucha. I brought home a giant glass salsa jar from work today to use as a vessel for my microbial experiment. The video posted about wild fermentation is a book I look at every day in the kitchen! My lady has owned a copy for a number of years now.
I will be crafting a shredded root vegetable fermentation out of local veggies. I have only briefly experimented with fermentation in the past but never on the regular, which I would like to do. Sour kraut and kimchi are my go to fermentation dietary choices along with kombucha. I brought home a giant glass salsa jar from work today to use as a vessel for my microbial experiment. The video posted about wild fermentation is a book I look at every day in the kitchen! My lady has owned a copy for a number of years now.
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