Archives for posts with tag: Lactic fermentation

We needed to make more pickles to sell at the fermentation day in Uppsala in april. Now the event will most likely not happen because of the virus, but we do it anyway. They keep well and can be sold during the summer as usual.

We bought 20 some kilos of organic carrots and cabbage and more jars.

We cleaned and grinded and pounded and measured and mixed and put into jars for fermentation.

Carrots

Sauerkraut

This will be ready for the fermentation day market in 5 weeks. And if that doesn’t happen, this stuff will usually keep for years.

My own carrots are never enough or good enough – small, and lots of carrot fly larvae. This year was much better, but as usual, I bought bigger and better carrots from old friend Pelle. 

And took the best for fermentation. 


The result;


Half with garlic and caraway seeds,  the other half with garlic and ginger. 

I picked about a dozen rather tiny and ugly savoy cabbages yesterday. 


And some really nice carrots, daikon, chilly pepper, along with garlic and ginger make for a good kimchi. The only ingredient not from my garden is the ginger. 


Water and salt and 4 weeks lactic fermentation too of course. 

In the jars;

I noticed that my pickled carrots were running out, so time to make some more. It’s that season now. 



Remember, just carrots and 1.5% salt is all you need, but I season with garlic and caraway seeds.


They’ll be ready in 4 weeks. 


Each week I harvest at least a bucket of cucumbers. Along with garlic, dill, and a 3% salt brine, into jars they go for lactic fermentation. This week I made a jar with blanched wax beans too. It has a cucumber in the middle for an extra boost of lactic acid producing bacteria. 

I’m going to try to increase my sales this year, and there is a big vegetarian festival in Uppsala coming up, that I will be participing in this year, so I bought some eco carrots to make some more lactic fermented carrots. 

Cleaned and peeled 

Shredded 
Then mixed with 1.5% salt and herbs and packed into jars for at least one month fermenting. 

12 kilos of carrots have become 2 kilos of peels for the compost and 10 kilos of pickles. I don’t like throwing away so much, so I took out the small, skinny carrots, just cleaned them well, and made a separate batch with them. It’s in the 2 jars on the left. You may notice that they have a darker brown color because of the peels, and many customers think they look less appetizing, so the sales might not be as good. We can always eat them up ourselves. The middle one is spiced with fresh ginger. The 2 on the right are spiced with caraway seeds, as are the peely ones. 

 

2 days later – I realised that I forgot to put the garlic in. Bad. So I opened each jar and pushed a few cloves in. It was a bit messy because the fermentation process was already going strong. Trapped CO2 fizzed and bubbled over, but I’m sure I saved the batch.