I woke up early & immediately started getting ready for my trip. Last night I stayed up & started 2 crocks of cultured cucumbers (think “awesome garlic dills, the old sour kind”), & a crock of cultured dilly beans (same recipe, using green beans instead of cucumbers).
Today I have a lot to do, & so far I’ve lined up my clothes for packing, watered all of the houseplants, & enjoyed 2 steepings of this tea! It’s time to get back to work, & to pick out another tea to drink :)
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I love lacto-fermented pickles and kraut :)
I’m so sad, most of our cucumber harvest this year has been super bitter! Jerks!!!
Have a good trip!
:p
I hate when that happens!
I want the beans recipe! it never occurred to me and I have a fair amount of beans (the ducks eat some but I got the rest) no cucumbers I think the rabbits ate those.
Recipe pls! I’ll get them from farmers market.
First you need some kind of crock or jar. I use this one, which I like because is glass, so I can see what’s going on in there, & it holds a lot, & it’s reasonably priced, & it lets the air bubbles out, but no bugs or bad stuff can get in because there is a water lock:
https://www.cherylsherbs.com/shop/index.php?main_page=product_info&cPath=24_29&products_id=981&zenid=bd3e44a4e3ea576f77e605a67fdbffb1
You can use a large mouthed Qt or gallon jar, if you can find a smaller jar that fits in the opening, which you would fill partially with water to hold the green beans beneath the surface. Another way to hold the beans down is with a ziplock baggie, filled with salt water & laid in the jar on top of the veggies.
So you’re going to fill your jar with green beans. You can cut them up, or leave them whole. Layered in with the green beans (preferably a tender variety) you can include any of the following:
- fresh dill seed heads and/or fronds, OR dried dill leaf or seed – I don’t really have a quantity, LOL, I just layer in seed heads from my garden.
- 2 to 3 or more heads of garlic, separated into cloves & peeled. These will be delicious!
- chili flakes if you like, peppercorns, or any other flavorings you’d like to try. You can make it asian by going with strips of ginger, small chili peppers, etc, or you can give it any flair you like: Italian, Mexican, Indian. Just include some of the spices from the region you like. Any herbs & spices can be included, as long as they don’t contain preservatives, :p
Once your crock or Jar is within a couple of inches of the top, mix up your brine.
Start with a QT/liter of water & dissolve in 3 Tb of seasalt (make sure there is no iodine or anti caking agents in it). Or if you think you’ll need more water, go with
2 liters + 6Tb salt. If you use kosher salt, you’ll need 1.5 Tb instead of 1TB.
Make sure the veggies are submerged completely!
Leave it on the counter for a month or so, checking the water level from time to time, to keep the veggies beneath the surface. Sample as desired until they taste perfect, then jar them up & put them in the frig, to enjoy as desired!
Occasionally mold grows on the surface of the water. Just scrape it off. It won’t hurt anything.
This sounds delicious . I should try. The recipe copied, I don’t want to go nuts looking for it. Thank you so much
I love lacto-fermented pickles and kraut :)
I’m so sad, most of our cucumber harvest this year has been super bitter! Jerks!!!
Have a good trip!
:p
I hate when that happens!
I want the beans recipe! it never occurred to me and I have a fair amount of beans (the ducks eat some but I got the rest) no cucumbers I think the rabbits ate those.
Recipe pls! I’ll get them from farmers market.
First you need some kind of crock or jar. I use this one, which I like because is glass, so I can see what’s going on in there, & it holds a lot, & it’s reasonably priced, & it lets the air bubbles out, but no bugs or bad stuff can get in because there is a water lock:
https://www.cherylsherbs.com/shop/index.php?main_page=product_info&cPath=24_29&products_id=981&zenid=bd3e44a4e3ea576f77e605a67fdbffb1
You can use a large mouthed Qt or gallon jar, if you can find a smaller jar that fits in the opening, which you would fill partially with water to hold the green beans beneath the surface. Another way to hold the beans down is with a ziplock baggie, filled with salt water & laid in the jar on top of the veggies.
So you’re going to fill your jar with green beans. You can cut them up, or leave them whole. Layered in with the green beans (preferably a tender variety) you can include any of the following:
- fresh dill seed heads and/or fronds, OR dried dill leaf or seed – I don’t really have a quantity, LOL, I just layer in seed heads from my garden.
- 2 to 3 or more heads of garlic, separated into cloves & peeled. These will be delicious!
- chili flakes if you like, peppercorns, or any other flavorings you’d like to try. You can make it asian by going with strips of ginger, small chili peppers, etc, or you can give it any flair you like: Italian, Mexican, Indian. Just include some of the spices from the region you like. Any herbs & spices can be included, as long as they don’t contain preservatives, :p
Once your crock or Jar is within a couple of inches of the top, mix up your brine.
Start with a QT/liter of water & dissolve in 3 Tb of seasalt (make sure there is no iodine or anti caking agents in it). Or if you think you’ll need more water, go with
2 liters + 6Tb salt. If you use kosher salt, you’ll need 1.5 Tb instead of 1TB.
Make sure the veggies are submerged completely!
Leave it on the counter for a month or so, checking the water level from time to time, to keep the veggies beneath the surface. Sample as desired until they taste perfect, then jar them up & put them in the frig, to enjoy as desired!
Occasionally mold grows on the surface of the water. Just scrape it off. It won’t hurt anything.
This sounds delicious . I should try. The recipe copied, I don’t want to go nuts looking for it. Thank you so much