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Fermented vegetables
Posted by:
Anonymous User
()
Date: June 30, 2007 08:25AM I have just recently begun learning to make fermented vegetables and have a couple questions. Some information I have read says you can cover with a cloth (like a handkerchief) and let ferment. Some says pack it down, put plate over with something heavy on the plate. Are either acceptable?
Also, can lemon be added in a recipe for fermented vegetables? (the acid of lemon doesn't destroy any microorganisms or anything like that)? I like the flavor of lemon and would like to add to my recipes. Re: Fermented vegetables
Posted by:
zenpawn
()
Date: June 30, 2007 08:08PM It's my experience that you'll have better success packing them down. The lemon shouldn't be a problem and may actually help keep out the bad bacteria that does not like acidity, while the lacto variety gets a foothold. To this end, especially if you are using little to no salt, it is a good idea to add a little raw, unpasteurized, apple cider vinegar. Check out this old blog entry of mine for some more resources and a pic of my kimchi. Since that time, I typically use 2 Tablespoons of ACV; I was more adventurous (foolhardy) when starting out.  If you're using salt, its less of an issue.-Erin Raw Done Light dogma-free RAW Gazpacho For The Soul Sorry, only registered users may post in this forum.
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