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.


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.



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


  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.

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