Class Revisited
November11
For those who have attended the workshop this graphical tutorial shows a bit of the process. Should you have any questions please contact me.
 |
Wash veggies well removing the stems and peeling the skins off tougher veggies like carrots. |
| We chop smaller to fit veggies into our food processor. This helps keep the veggies to a uniform size. |  |
 |
Processed to a perfect size. |
| A few celery stalks, a cored Granny Smith apple, and about 3 pints of water ready for blending. No culture starter has been added yet. |  |
 |
Brine is blended and then culture starter added. No more blending necessary after the culture has been added. Stirring gently with a spoon helps distribute the culture within the brine. |
| Pour the brine solution onto the chopped veggies and stir to coat evenly. Let the mixture sit for about half an hour as the cultures start to wake up and start feasting. |  |
 |
Stuff the cabbage onto the canned veggies to make sure the brine is covering the can contents. Wipe the sides and threads of the cans to remove stray veggies. Put lids on tight but not too tightly. |
| Let ferment for 7-10 days in colder months, making sure the lids stay tight. Once they are done fermenting, put into the fridge to slow fermentation down. Opened cans last up to a month. |  |
