Fermented/Pickled Cucumbers and Veggies

gettinaclue

Almost Self-Reliant
Joined
Mar 3, 2009
Messages
1,357
Reaction score
0
Points
114
Location
Spotsylvania, Virginia
Okay. This looks really really simple, and I'm really excited about pickles (yes, I'm easily amused) but what do you ferment/pickle IN?

I saw some fermentation crocks online and there is just NO WAY I'm going to pay that much for a stoneware crock.

What do you use? I would like to use what I have on hand to make saurkraut and pickle veggies. I just can't spend any more money - DH and I are really trying to keep what we have in savings, IN savings.

Where do you store them? I have recently gotten my DH to bring the temp in the house down to 70 (okay, honestly I slipped to the thermostat and turned it down b/c I was sweating! set at 75!!!). Is it okay to keep them fermenting in the house (out of the sun - have perfect spot) at this temp for long periods?

In the summer, the house will be back up around 75 or so ... will this be to warm? I really don't want to start fermenting stuff and then have to cram everything into the fridge - I won't have room for that.

BBH what did you pickle? How did you like it? Tell me your pickle story.

FREE!!!! What do you recommend I do and/or avoid?

Does anyone have a favorite recipe they could share?
 

sylvie

Recycled Spunk
Joined
Dec 1, 2008
Messages
1,881
Reaction score
3
Points
123
I answered some of what I know on my other thread. :)
 

Henrietta23

Yard Farmer
Joined
Oct 13, 2008
Messages
6,707
Reaction score
15
Points
240
Location
Eastern CT
I found a large clear glass crock with a glass lid (not the kind that seals, it just sits on top) at Walmart last year. Made in USA and not expensive. I bought it hoping I could use it for something like this.
I just made fermented daikon pickles but I only did enough for a quart mason jar. Wish I had my grandma's pickle crock!
 

big brown horse

Hoof In Mouth
Joined
Apr 23, 2009
Messages
8,307
Reaction score
0
Points
213
Location
Puget Sound, WA
I bought every single crock pot crock insert I could find at goodwill last year. I use a plastic bag filled with water as my weight to hold the pickles etc down under the brine, then cover the whole thing with extra cloth napkins (most of which I made or bought at goodwill). I don't know why there are so many crock pot inserts without the crock pot, but there are. I must have 5 different sizes!

Remember to use non iodized salt (sea salt is best) and a couple of tablespoons of whey. If you are making sauerkraut, shredding the cabbage will make it produce its own lactic acid so you really don't have to add whey. (Right you guys?)
 

big brown horse

Hoof In Mouth
Joined
Apr 23, 2009
Messages
8,307
Reaction score
0
Points
213
Location
Puget Sound, WA
I fermented carrots and cauliflower too. Does anyone eat those hot pickled carrots and cauliflower they sometimes serve along with salsa at the Mexican cafes? They taste just like them and they are a million times better for you. Ferment them the same way as cucumbers. (I fermented the cucumbers whole btw, carrots sliced and cauliflower seperated by the florette.)
 

freemotion

Food Guru
Joined
Jan 1, 2009
Messages
10,817
Reaction score
90
Points
317
Location
Southwick, MA
There is a LOT of information and ideas to be gleaned in the other fermenting thread, so be sure to read, read, read over there. I use whatever glass jars I have, and have learned to use a bigger jar than I think I need so it doesn't take over my kitchen if it is a super-active ferment. Then when it calms down, I transfer it to a more reasonably sized jar for storage. I love the two quart canning jars for this, as well as the freebie gallon jars. Love the crockpot crocks, too! I do a lot of things in quart canning jars as well. I really like to store them in the older canning jars with the wire bail and the glass lids. You can always find these jars for free if you put the word out.

You really need to store the ferments in a cool root cellar or, in my case, I got a cheap second fridge from CL and that is where I store my ferments. A good root cellar is wonderful but will be too moist for any metal lids, so I would only use the plastic lids for the canning jars or just the antique glass top jars.

I use the plastic bag method and it is great. I will be experimenting this summer with the folded-leaf-and-a-clean-rock method to further reduce exposure to plastic. My plan is to ferment lots of spring grape leaves just for this purpose, as well as using other stuff that I find in my garden that will work, like a cabbage leaf for kraut. Link with this info below.

Once you know what you are doing, you can adapt any pickle recipe, just skip the vinegar as the fermenting will give you the vinegar taste. Use the recipes to get ideas on proportions of veggies to spices and herbs and flavorings. I can't wait for summer garden veggies to put up a zillion jars! You can also go to the grocery store and read labels and look in jars to get ideas. This is what I did when I fermented all my hot peppers, since I don't care for a lot of hot stuff, I wasn't sure what to do with them. The family gobbled them up, so apparently I was successful!

This is so much fun!

Here is something I posted somewhere else, it was copy/pasted from an e-mail to my class and it goes here, too:

"This is the website of the author of the book I mentioned, Wild Fermentation, by Sandor Katz. www.wildfermentation.com There is a lot of info on this site, and a forum for asking questions. I just joined. It is not too active, but it is new! I'm "free" over there.

Here is a little video introducing Sandor and his book. I think he is great! 6.5 minutes and worth every second: http://www.youtube.com/watch?v=i77hU3zR-fQ&feature=related

Here is a silly, yet serious, older video addressing our modern fears of germs and leaving food out at room temperature....a big hurdle to overcome when venturing into fermenting. 2.5 minutes and I love his voice: http://www.youtube.com/watch?v=9QdhSFfaoz0&feature=related

This one is the first in a series of seven videos. I haven't watched them all yet, but they seem really detailed:

http://www.youtube.com/watch?v=vpQmYmyeVog

This was from a very quick search for "fermenting vegetables." Enjoy!"
 

gettinaclue

Almost Self-Reliant
Joined
Mar 3, 2009
Messages
1,357
Reaction score
0
Points
114
Location
Spotsylvania, Virginia
Thank you all so much! This site is such a great source of information and great people to give advice and lend leasons from experience.

My DH says he is onboard with doing some fermenting!! :woot

I LOVE THIS MAN!!

**Goes off to read thread links.**
 

freemotion

Food Guru
Joined
Jan 1, 2009
Messages
10,817
Reaction score
90
Points
317
Location
Southwick, MA
Henrietta, I just finished watching all the videos in the links I provided above and you simply MUST watch all seven of the Sharon Kane ones. She talks about her own battle with celiac's and states that she is able to eat traditionally prepared sourdough bread! Of course, this is after some time of healing. Check it out. Great info in those videos.
 

Kim_NC

Lovin' The Homestead
Joined
Feb 22, 2010
Messages
195
Reaction score
0
Points
64
Location
Mt Airy, NC
Please post a link to the other fermenting thread mentioned. Sorry, I can't seem to find it. :duh
 
Top