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Choose Your Fermentation Equipment. Yogurt is widely available, and other fermented foods like kefir, sauerkraut and kimchi are becoming easier to find. TEMPERATURE: Vegetables like to ferment at around 18 C (65 F).

Your home-raised beets, carrots, horse-radish, radishes and turnips are the most common choices among root vegetables. HOW TO PREPARE ROOT VEGETABLES

The book's small-batch approach makes the practice of vegetable preservation accessible to everyone, with Feifer's wildly creative, playful recipes putting the fun in fermentation!" No fancy starters or … When the taste seems to be right, then refrigerate. In Ferment Your Vegetables, author Amanda Feifer, fermentation expert and founder of phickle.com, serves as your guide, showing you, step by step, how you can create traditional, delicious fermented food at home, using only simple ingredients and a little time.
The idea of fermentation always gave me the chills.

When fermenting vegetables, try to source pesticide-free crops. Abundant in probiotics, enzymes, vitamins, minerals, and more, research continues to reveal the many ways that these foods positively contribute to our well-being.

HOW TO FERMENT VEGETABLES 1. Abundant in probiotics, enzymes, vitamins, minerals, and more, research continues to reveal the many ways that these foods positively contribute to our well-being.

Sauerkraut Tips Keep the fermenting vegetables submerged at all time. Let’s make some fermented pickled vegetables. Stupidly simple!

If you don’t have anywhere cool to stash your ferments, just ferment for for less than 5 days. * The best veggies to use are: root veggies, radishes, daikon, cabbage, garlic, ginger, cauliflower * The salt inhibits putrefying bacteria for several days until enough lactic acid is produced to preserve the vegetables for many months. If you don’t have anywhere cool to stash your ferments, just ferment for for less than 5 days. A ferment that has been left too long will always show the signs: it will have a colorful mold and its smell will be cheesy, musty and moldy rather than fresh, sour and funky. Abundant in probiotics, enzymes, vitamins, minerals, and more, research continues to reveal the many ways that these foods positively contribute to our well-being.
If you want to take your fermentation game to the next level, or you want to live a more self-sufficient lifestyle, you should definitely consider growing and learning how to ferment vegetables.

Most people love these flavors right away. Look for fermented foods in health food stores, large supermarkets and at your local farmers market. DARKNESS: Keep your vegetable ferments in a dark cupboard, or wrap them up in a towel to avoid exposure to light. Light will encourage mold.


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