Archives for posts with tag: Lactic acid fermentation

We harvested the last cucumbers and other vegetables that were languising under the frost protection of garden fleece before more cold comes. The cucumbers looked good, so we put them in pickling jars along with just about everything else we had picked.

It was a mix of 4 kinds of cucumber, garlic, onion, horseradish, dill, fennel, sweet peppers, tiny tomatoes, pears and mustard seed.

We need more lactic fermented carrots, and our own carrots are growing slow, so we bought some.

This should last till we can make more from our own.

I bought some more carrots and in a couple of weeks they started wilting. The best way to keep carrots is to ferment them.

10 kilos this time but still not enough. I’ll have to make another batch before gardening begins, so that I have a good supply until the fall harvest.

Another lactic acid fermentation course has started. 


The first session is in making sauerkraut.



Next week we’ll be making pickled carrots and then kimchi. 

I picked these cucumbers a few days ago before the first frost.  

Into the jar they go for at least 5 weeks of lactic acid fermentation.  

The jar behind is from last year made with cucumbers that did get a bit of frost. They turned out fine but not among the best I’ve made. 

Fermentation Festival III

The trains and busses functioned like clockwork and got me here in time. The festival is now in full swing.  

  
Market  

 

Workshops  

Francois making cashew cheeze with miso as ferment.   

The organisers  
I’ve sold all the koji and miso I was able to bring, and made alot of new contacts and friends. Now I wait for my time slot to give a workshop on home miso making. It is truely exhilerating to be among so many fermentation enthusiasts. 

There are cucumbers in there. 
We’ve never had so much beautiful dill.  

The cucumber pickling season has begun. 

Our first harvest this summer.  

In the jars 
10 liters of cukes, dill, garlic, and other spices, covered with 10 liters of water with 300 gm salt (3%) mixed in, set to ferment for 5 weeks or more.