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Thread: The week of the pickled veggie...

  1. #1
    Join Date
    May 2012
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    The week of the pickled veggie...

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    So, went to the farmer's market this morning as per usual. And at my farmer's market we have this wonderful local vendor that has been in the business of fermenting vegetables for at least twenty years now.

    All I've got to say is... I now have sauerkraut, pickled okra, and pickled hot peppers in my possession. This is going to go down well.

    Anyone want a dish of probiotics with a side of vitamins, minerals, and fiber?

  2. #2
    Join Date
    Mar 2012
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    DC
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    Am very jealous! Enjoy. : )

  3. #3
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    Nov 2011
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    I do my own lacto ferments at home. GREAT stuff. So easy I've only had one "off" jar out of about 20 attempts.

  4. #4
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    May 2012
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    Lissee, I give you a personal invitation to come on over for a tasting.

  5. #5
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    May 2012
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    Quote Originally Posted by Neckhammer View Post
    I do my own lacto ferments at home. GREAT stuff. So easy I've only had one "off" jar out of about 20 attempts.
    I'd do it myself, but I have a roommate who already complains about the smell of the stuff I get when I open the containers. Can just imagine the fuss he'd put up if I tried to make my own.

  6. #6
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    May 2011
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    593
    Okraaaa !!!!!

  7. #7
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    May 2012
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    Quote Originally Posted by sjmc View Post
    Okraaaa !!!!!
    Hahaha, yep. Fermented okra is in my possession. Aren't you just jealous?

  8. #8
    Join Date
    Aug 2012
    Location
    Buhl, Idaho
    Posts
    20
    My husband loves kimchee and has made cold packed saurkraut in the past (I miss it) - other than that and beer, I don't have much experience with fermented foods. I am curious and want to try fermenting something - but is there an easy starter recipe that I could experiment with? I'm in southern Idaho, so okra is not an option, but zucchini is prolific and peppers are fairly easy to find...
    SW 260 lbs
    CW 194 lbs as of February 13, 2013
    GW 150 lbs
    PB start date: June 16th, 2012

  9. #9
    Join Date
    May 2012
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    You can ferment almost any vegetable you want really. Although, I'd guess certain leafy greens might not hold up so well, so I'd personally limit it to the more hearty vegetables. Bell peppers, great. Hot peppers, great. Zucchini and squash, great (but might take a bit longer unless you cut them up due to their tough skin). The booth I bought from also had fermented tomatoes. You see where I'm going with this.

    I suggest you read this:

    Real Food, My Way: Of Probiotics and Pickles

    Awesome reference on pickling/fermenting fruits and veggies.

    Bear in mind that the author is FAR from primal. She recommends fermenting green beans and other legumes (and well all know legumes are primal no-nos for the most part) and has some decidedly NON-primal serving recommendations for said veggies. But get past that, and you might just have the information you need to get started!

  10. #10
    Join Date
    Aug 2012
    Location
    Buhl, Idaho
    Posts
    20
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    Awesome, thank you! Oh, boy, fermented tomatoes, my toes are curling already...
    SW 260 lbs
    CW 194 lbs as of February 13, 2013
    GW 150 lbs
    PB start date: June 16th, 2012

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