Add filtered water and Kosher or Sea salt at 1/4 cup salt to 9 cups water,we used 27 cups water and 3/4 cup sea salt,mix it up when veggies covered in Brine....
A plate to keep veggies submerged...
This is a gama lid on a 6 gallon food grade bucket,screwed on and loosened 'just enough' that fermentation bubbles can escape.I had real good luck with sauerkraut and the gama lid preventing molds and unwanted bacteria from entering brine,hope for same this time....
Let sit about 10 days until fermentation complete and we will see what we get.
Post by mightyspuds on Apr 20, 2012 13:39:46 GMT -8
What I learned.
Dont make a giant batch of mixed veggies because they get soft at different times. Make qt jars and put cauliflower and carrots together,put soft like bell peppers alone,celery might be better alone. Just add a couple cabbage leaves and some spice,or onions and garlic,to the mixes.
When you reach desired crunchy level you can change the water and put in refer to keep for a while,a couple weeks or so?
BUT,its all still tasty.The garlic and onions came out crunchy and flavorful even after all this time.
Cucumbers,DONT. They were peeled and turned to slimy mush a few days in and had to be removed,pickling cukes whole only.
"Make it your ambition to lead a quiet life, to mind your own business, and to work with your hands, just as we told you, so that your daily life may win the respect of outsiders and so that you will not be dependent on anybody."