One of our wedding presents was this book about fermenting vegetables. It's been unused until this week when I had some shriveling beets needing to be used.
First recipe - cumin basil pickled beets. Super easy, makes one quart.
The last step is to weigh down the veggies so they stay submerged. The book gave a bunch of methods including a cabbage leaf, a boiled rock (to kill the bad bacteria), and a small glass jar. I went with the jar. You put a cloth over top to keep dust out. Two weeks from now they should be ready!
My second recipe doesn't use salt; tea tannins make fermentation happen. Ingredients - beets, fennel, and cold brew black tea.
I thought I had fennel in the fridge... actually, it's a leek. So I tweaked the recipe. I think the combination will still work. This one only takes a week to ferment, so we'll know pretty soon!
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