Comments on: Lacto-Fermentation: An Easier, Healthier, and More Sustainable Way to Preserve

By: Bernadette

Bernadette — Sun, 29 Jan 2012 01:48:06 +0000

Hi all. I have never eaten LF foods – can you describe the flavour – is it similar to pickled vege? ie beetroot for example. I do pickle my own vegies but do water bath them – does this mean I didn’t really have to?
I would love to try it
Bernadette’s last post: I am tickled pink!

By: scott schluter

scott schluter — Fri, 13 Jan 2012 11:09:09 +0000

Sorry, but they came out fine.
scott schluter’s last post: Winning!

By: Ann

Ann — Fri, 13 Jan 2012 06:49:11 +0000

Well, if you re-read her instructions it says to cover tightly, sit out for 3 days and leave at least 1 inch in the top of the jar. I’m not sure what method you used but it seems to have gone bad. I definately wouldn’t eat those. Just my opinion.

By: Julie

Julie — Tue, 10 Jan 2012 21:35:21 +0000

I have two recipes from my GG-Granny that my mother gave me. How would I convert these to lacto-fermentation?

Great Granny’s Indian Relish
Ingredients 30 ripe tomatoes 6 apples 7 green sweet peppers 10 small onions 4 red sweet peppers 5 cups vinegar 1 tsp cinnamon 1 tsp ground cloves 1 tsp salt
Directions 1. Soak tomatoes in boiling water, remove skins. Chop up into pan.2. Grind peppers, onions and apples and put into pot.3. Add vinegar, cinnamon, cloves and salt.4. Cook altogether at medium heat for 3 to 4 hours. Then jar.

Great Granny’s Cucumber Relish
Ingredients
Put through chopper: 8 large cucumbers (quartered and seeds removed) 1-1/2 dozen green tomatoes 6 large onions 1 bunch celery 1 green HOT pepper 1 red HOT pepper 3 green SWEET peppers 3 red SWEET peppers
Directions 1. Sprinkle with pickling salt over top. Let stand overnight in crock.2. Next day drain crock.
Ingredients Make and Cook: 7 cups of white sugar 1/2 cup of flour 1 quart of white vinegar 1 tsp of celery seed 1 tsp of tumeric
Directions 1. Pour mixture over the vegetables and bring to a boil.2. Jar.

By: Culture Your Cukes: Lacto-Fermented Pickles

Culture Your Cukes: Lacto-Fermented Pickles — Mon, 09 Jan 2012 23:20:30 +0000

[...] to branch out. So far, spicy turnip pickles are my favorite ferment. This year I want to try a cultured salsa recipe too. Have you tried lacto-fermenting? What foods do you preserve this way? Love This? [...]

By: saul

saul — Fri, 06 Jan 2012 12:49:45 +0000

:) klk

By: jennifer

jennifer — Sat, 24 Dec 2011 03:37:26 +0000

are you able to share the ginger soda recipe?

By: scot walters

scot walters — Sat, 10 Dec 2011 21:43:34 +0000

Great stuff. I never would have thought of fermenting salsa so thank you for the idea and the recipe. I’m a fat loss specialist and I truly believe that nourishing the body is one of the first steps in healthy fat loss. Keep up the good work!

By: Tina

Tina — Sat, 05 Nov 2011 14:35:52 +0000

Hi,

I am new to the lacto-fermetation process, and trying to understand the term
‘filtered water’. Can this be Ozark water found in the grocery store (since the tap water that comes into my home seems undrinkable even though I live in Austin which is considered a safe source of water.

Please can someone shed some light on this.

Thank you

By: Donna

Donna — Wed, 26 Oct 2011 21:36:49 +0000

fascinating … daughter “pickled” our cucs and peppers using a vinegar solution … this looks simple enough … can you tell me why you would not use vinegar?