• Post Reply Bookmark Topic Watch Topic
  • New Topic
permaculture forums growies critters building homesteading energy monies living kitchen purity ungarbage community wilderness fiber arts art permaculture artisans regional education experiences global resources the cider press projects digital market permies.com all forums
this forum made possible by our volunteer staff, including ...
master stewards:
  • Nicole Alderman
  • raven ranson
stewards:
  • paul wheaton
  • Jocelyn Campbell
  • Julia Winter
garden masters:
  • Anne Miller
  • Pearl Sutton
  • thomas rubino
  • Bill Crim
  • Kim Goodwin
  • Joylynn Hardesty
gardeners:
  • Amit Enventres
  • Mike Jay
  • Dan Boone

what to start with  RSS feed

 
Posts: 151
Location: Cumming, GA
8
  • Mark post as helpful
  • send pies
  • Quote
  • Report post to moderator
What are some of the simpler veggies to start fermenting with to have some success?
 
Author
Posts: 23
5
  • Mark post as helpful
  • send pies
  • Quote
  • Report post to moderator
Cabbage in any of its variations, and root vegetables (any of them) are probably the easiest. But really you can ferment any vegetables with ease.
 
john giroux
Posts: 151
Location: Cumming, GA
8
  • Mark post as helpful
  • send pies
  • Quote
  • Report post to moderator
Excellent. Thanks for posting.
 
pollinator
Posts: 4437
Location: North Central Michigan
12
  • Mark post as helpful
  • send pies
  • Quote
  • Report post to moderator
good question..with spring vegetables coming on soon..would be good to have some more information.
 
john giroux
Posts: 151
Location: Cumming, GA
8
  • Mark post as helpful
  • send pies
  • Quote
  • Report post to moderator
Got my first batch going today! Cabbage onions pepper and carrots. After massaging it for some time and letting it sit, the is still not enough liquid to cover it. Should I wait a bit longer or add water to cover? And if it tastes this good already, I can only imagine how good it will be in a week.
IMAG0553.jpg
[Thumbnail for IMAG0553.jpg]
 
john giroux
Posts: 151
Location: Cumming, GA
8
  • Likes 1
  • Mark post as helpful
  • send pies
  • Quote
  • Report post to moderator
Holy cow! What a taste. My first fermentation tastes awesome! Tried it last night, crunchy, sour, salty...its delicious! One more thing to love abbout this site.
 
Posts: 260
Location: De Cymru (West Wales, UK)
  • Mark post as helpful
  • send pies
  • Quote
  • Report post to moderator
John, I have found after years of doing this that I only get the cabbage to release enough liquid to cover itself if it's within about 24 hours of being picked, any older and it's too dry. not a problem, i just top up the container with weak salt water. I have found it works better the thinner you can slice the cabbage.
 
Posts: 65
Location: Zone 9B Santa Rosa, CA
14
books dog food preservation forest garden urban
  • Mark post as helpful
  • send pies
  • Quote
  • Report post to moderator
I've enjoyed various permutations of cabbage. I like to include jalapenos and garlic, dill pickles, carrots and ginger, red onions (a killer condiment for Mexican food) and lemons.

Julie
 
john giroux
Posts: 151
Location: Cumming, GA
8
  • Mark post as helpful
  • send pies
  • Quote
  • Report post to moderator
Do you put ginger slices in or ground up? That sound good either way.
 
author
gardener
Posts: 946
Location: 6200' westen slope of colorado, zone 6
65
  • Mark post as helpful
  • send pies
  • Quote
  • Report post to moderator
chile peppers ferment very easily in my experience. simply chop them coarsely, then fill a jar, and cover with brine. after a few weeks, drain off the liquid, and blend up the peppers. while blending, add back in enough of the brining liquid to get the consistency where you like it . the skin of the peppers, like grapes, has the correct lacto bacteria to quickly begin the fermentation process. result- classic hot sauce. there should be enough residual salt from the fermenting process, so nothing to add. this is the traditional way to make hot sauce, like tabasco, beliezian hot sauce, tapatio, etc. you can also put garlic cloves in with the peppers to ferment if you like, but that is not my personal preference.
 
All of the following truths are shameless lies. But what about this tiny ad:
177 hours of video: the 2017 Permaculture Design Course and Appropriate Technology Course
https://permies.com/wiki/65386/hours-video-Permaculture-Design-Technology
  • Post Reply Bookmark Topic Watch Topic
  • New Topic
Boost this thread!