Golden and Chioggia Beets

August 24th, 2017

I separated the colors but I’m still afraid the golden beets will turn brown.

As I was tasting some pieces of Chioggia beet I felt like I was having some kind of allergic reaction. I don’t understand why. I ate beets yesterday and was fine.

Peeled beets. Hand cut matchsticks. Added 2% of beets’ weight in fine sea salt and let it sit. Added brine from kohlrabi pickles to get it started.

My last beets took about 2 weeks so I’m guessing these will be about the same.

09.01.17 – I checked these today and the reds were starting to develop a bit of yeast on top. I skimmed it off and topped off with more pickle brine and moved to fridge. A few days ago I skimmed off the browned bits from the yellow beets. The rest stayed pretty golden. Moved these to the fridge today also, after topping off with pickle brine.


Posted in: Beets, Vegetables

Fermented Peppers

July 21st, 2017

These are Hungarian Hot Wax Peppers. I used this recipe for fermented jalapeños.

07.28.17 – Moved these to the fridge today. I never noticed any bubbling going on with these. They do taste slightly fermented. A couple days ago I made jars of jalapeños and banana peppers as well.

08.21.17 – I really like the banana peppers. This is a great preserving method. The jalapeños are very spicy. May try them on tacos. The Hungarian wax peppers are pleasantly spicy.

08.29.17 – The jalapeños are very good on tacos. Can’t wait to try them in chili and other stuff. Started 2 more quarts of peppers tonight. One sweet and one hot. I’m not sure what I will do with the hots. Maybe I could puree some into a hot sauce.

09.15.17 – I did end up puréeing the jar of hots into a sauce. I wish I had strained out some of the liquid, but it’s good hot sauce!

07.20.18 – I threw out a bunch of old ferments yesterday. Mostly peppers. They ended up being really yeasty and they didn’t taste good. Not sure why I held onto them for so long. I got Hungarian Hot Wax Peppers this week in my CSA so I just started a jar of them today using my new fermentation lids and weights. Hopefully that helps with the yeast issue.


Posted in: Peppers, Vegetables

Fermented Zucchini Pickles

July 15th, 2017

recipe here

I made a half recipe using 2 pint jars. Left out the ginger.

07.19.17 – put these in the fridge today. Not sure how I feel about them yet. Very oniony. Soft.


Posted in: Vegetables, Zucchini

Dill Pickles

July 5th, 2017

I used the recipe from culturesforhealth.com.

I’m pretty excited to see how my first lacto-fermented dill pickles turn out.

I used garlic scapes cut into 2 inch lengths instead of garlic cloves. Horseradish leaves for the tannins. I had to cut one cucumber in half to make it fit but the rest are whole. I put the jar in the cooler with a couple ice packs to make it more of a cool room temp. I will need to check it every day, but I just don’t want it sitting in a 75-80° room to ferment. Hope these are done by the time we go to Maine in 1 month!

07.15.17 – We tasted one today and it was very tasty but could use more time. Owen loved it!


Posted in: Cucumbers, Vegetables

Rhubarb Lactopickles

May 10th, 2017

Recipe from Phickle

I filled a half gallon jar but didn’t double the spices. I used 3 small cloves of garlic instead of green garlic. Pretty excited to try these.

06.14.17 – I fermented these for 14 days, then moved to fridge. At first, I wasn’t so sure about them. There’s yeast on top and I wasn’t a huge fan of the taste when I tried them at room temp. After ignoring them for a few weeks I just tasted them again and I do like them. I skimmed some yeast off when I moved them to the fridge, but it seems to have grown back since then.

 

05.16.18 – I’m trying these again this year. I ended up throwing that last batch away because the yeast was grossing me out. This time I have an airlock lid and a fermentation weight to hold the rhubarb below the brine. Also, I happened to get green garlic in this week’s CSA so I’m using that. These pics are from day 2.


Posted in: Rhubarb, Vegetables

Fermented Chard Stems

May 9th, 2017

Stalks from 2 bunches of red chard
5% brine (4c water, 3T fine sea salt)
Dill
Red pepper flakes

05.19.17 – So, that was a fun experiment. Not worth doing again! Still smelled just like chard stems.


Posted in: Chard, Vegetables

Chioggia Beet Kraut

April 19th, 2017

This recipe is from makesauerkraut.com. I used Chioggia beets instead of red so it won’t be the beautiful red color but hopefully still pretty. I’m interested to see how the garlic and caraway seeds make it taste.

This turned out a beautiful fuschia color. Lots of caraway flavor so doesn’t pair well with a lot of stuff, but would definitely be good on a sausage.


Posted in: Beets, Green Cabbage

Beet & Watermelon Radish Slices

March 26th, 2017

5% brine with some kohlrabi pickle brine added.

07.03.17 – the beets turned out OK but the radishes are mushy.


Posted in: Beets, Radishes, Vegetables

Pickled Beets & Watermelon Radishes

March 22nd, 2017

I really like the red beet/red cabbage kraut I made so I thought I would make something similar without the ginger. I love the color that the red beets provide. I’ve found that using Chioggia beets is not as pretty. I also like the texture of the hand-cut beets.

740g beets and watermelon radishes, julienned (beets peeled, radishes not)
14g fine sea salt
sauerkraut & radish kraut brine

I hand cut the veggies then sprinkled with salt. Let sit for a few minutes to soften and release juice. Added some kraut brine, packed into jar, added more brine to cover.

03.26.17 – this is really good already. I think I’ll let it ferment a little longer though. Thinking about making some more!

04.04.17 – moved this to the fridge today


Posted in: Beets, Radishes, Vegetables

Carrot Sticks

March 18th, 2017

5% brine, mustard seeds, peppercorns, garlic clove

03.22.17 – I tried one of these today and it’s good, despite the bit of slime. I’m going to let them get nice and sour.

03.26.17 – I would peel the carrots next time. They would look better. Maybe add some kraut/pickle brine to help start it off. Tasted one today and it was starting to get a little sour.

04.04.17 – moved this to the fridge today. wondering if they will crisp up after being chilled. doubt it.


Posted in: Carrots, Vegetables
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