Saturday, September 15, 2012

Traditional pickling or Lacto fermentation?

I was blessed to attend a local day of talks about Fermenting.  Since this is new to me, I decided to share my experiences with you. I am by no means an expert, I’m just learning and experimenting to see what will work for my family.

So far I have a jar of saurkraut, a jar of kimchi, and a jar of leeks fermenting in the pantry.

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The leeks have a weight holding them down so I wrapped a towel and rubber band around them. The saurkraut is almost done maybe another 2 or 3 days before I move it into the refrigerator.  The kimchi is new today so I am guessing a couple of weeks.  I am very interested in the natural advantages to lacto fermenting as well as the cost savings in that I don’t have to process it, just store it.

I also started a small batch of milk kefir that I am excited to try for breakfast smoothie on Monday.  The next on my fermentation bucket list is kombucha and I will hopefully have a batch going tomorrow night.

I still have traditional pickles in the pantry and will continue to process some of our food stores in the traditional manner like the Dilly Beans and Salsa.

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So while I explore lacto fermentation, I’m not totally abandoning my traditional methods.

2 comments:

  1. Hi Cariann, I am thrilled for you and your fermented foods journey. I myself will be taking my own journey,fermenting cucumbers, kale, cabbage and I would love to try my hand at kimchi. I am going to be receiving water kefir grains next week and am so excited to begin making water kefir again. Please keep sharing your experiences, and process.

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  2. This sounds really intriguing! I'm going to have to do more reading about it. Thanks for sharing on the Crew board.

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