We’ve been getting a lot of veggies in our CSA-like-thing and not using them all, so…time to ferment.
I forget what led me to pick up the book Fermented Vegetables but it led to such an initial success, we’re including fermented things in 2-3 meals daily.
A mess of alliums was the first batch. We had so many garlic scapes, spring onions, scallions, garlic scallions and leeks that it seemed like a good first test. If it failed, hey, we’d have another bounty, no doubt, in the next CSA delivery…but no, it was an amazing success!
So now there’s:
- two jars of a porter mustard
- a carrot and ginger crock
- cabbage
Plus the allium mix and a batch of fermented fries we ate last night. Those turned out really well; very slightly tangy, more depth than plain fries and…well, saltier than we’d have liked, but I think the recipe was for 4lbs and I only used 2. So twice as salty? I could see that. Have to try them again, maybe with some curry powder or paprike in the brine…
I’ve also made 1/2 a gallon each of cow and goat ‘Greek’ yogurt. I was worried about them both as they really didn’t seem to set fully, initially, but after straining were wonderfully thick, creamy and tangy. The goat yogurt sat for the better part of a week in the whey and I was very worried that I’d just have to toss the batch…but no, it turned out just as amazing as the other.