This is a badge bit (BB
) that is part of PEP Curiculum
. Completing this BB is part of getting the sand badge in Food Prep and Preservation
For this badge bit you will ferment/pickle something in salt brine.
- could be: kraut, kimchi
, carrots, jalapenos, curtido, etc.
- at least one quart
Some general guidelines are (adapted form The Art
of Fermentation by Sandor Elix Katz):
1. Chop or grate vegetables
2. Lightly salt the chopped veggies and pound or squeeze until moist. You can also soak the vegetables in a brine for a few hours, or just add a brine solution to the vegetables.
3. Pack the vegetables into a jar tightly, so they are forced below liquid. If necessary, add brine.
4. Wait, taste frequently, and enjoy!
Recipes and methods may vary from little salt to very salty, chopped vegetables or whole, one vegetable or combination of, using whey or another starter or just the salt brine, using open vessels, or with lids, or air-locks. The limit is one's imagination.
Here are a few links to recipes, and other useful information about lacto-ferments:
How to make sour pickles: https://www.wildfermentation.com/making-sour-pickles-2/
Weston A. Price blog article on using whey: https://www.westonaprice.org/health-topics/food-features/lacto-fermentation/
Troubleshooting ferments: http://ferment.works/troubleshooting-fermented-vegetables/
Cultures for Health what is lacto-fermentation and recipes: https://www.culturesforhealth.com/learn/natural-fermentation/what-is-lacto-fermentation/
Some interesting permies.com threads, packed full of info and experiences:
on how to make lacto-fermented vegetabes at home:
To complete this BB the minimum requirements are:
- make at least one quart jar of salt brine fermented something
To show you've completed this badge you must:
- Post a description/link to the recipe you used
- post a picture of the ingredients chopped or ready to be packed in jar
- post a picture of the filled jar.
- All food prep and preservation BBs strictly prohibit plastic, teflon or aluminum touching the food during the cooking or storage process