Fermented Vegetables

If you don't have canning or refrigeration then fermentation is an excellent plan for preserving a LOT of things.

This section is all about

Lactobacillus

That lovely microorganism that eats sugars and makes delicious lactic acid.

If you enjoy sauerkraut, cheese, fermented pickles, yogurt, etc, then you are already friends with your local Lactobacilli.

Once a sturdy colony of Lactobacilli get going, they lower the pH, and inhibit the growth of other, more toxic microorganisms. This allows fermented foods to last far longer than non fermented ones.

In addition, they are good for your gut flora! Hooray for better digestion.

You can read more about the process here:

Di Cagno, R., Coda, R., De Angelis, M., & Gobbetti, M. (2013). Exploitation of vegetables and fruits through lactic acid fermentation. Food Microbiology, 33(1), 1-10.

http://www.academia.edu/download/39854183/Exploitation_of_vegetables_and_fruits_th20151109-14046-1w4bn0l.pdf

This is HOW I set up my ferments: General Good Practice

There are two divisions here as well. First is the general method for preserving most vegis, which is to chop them up and cover them with brine. The second method is to use the juice IN the vegis, so all you add is salt. The second one I have only used for cabbage, so that is the sauerkraut page. Everything else is on the brine fermentation page.

Brine Fermentation

Sauerkraut

The next important thing is the books you should go read RIGHT NOW! There are some really good books on fermenting out there, and they have a ton more information than I do. While I have made my 10 recipes a bunch of times, there are actual experts out there who you could be consulting (in book form).

These are my go-to books:

Nourishing Traditions

By Sally Fallon and Mary Enig

http://www.amazon.com/Nourishing-Traditions-Challenges-Politically-Dictocrats/dp/0967089735/

Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods

Sandor Ellix Katz

http://www.amazon.com/Wild-Fermentation-Flavor-Nutrition-Live-Culture/dp/1931498237/

The Art of Fermentation: An In-Depth Exploration of Essential Concepts and Processes from Around the World

Sandor Ellix Katz

http://www.amazon.com/Art-Fermentation--Depth-Exploration-Essential/dp/160358286X/

Now.

There are a million and one fermentation websites. If you are looking for interesting flavor combinations, go for it! HOWEVER. Always keep in mind that you need to use good clean practices, use brine concentrations that are well documented and published, and be careful.

Be aware that there is a lot of pseudo-science on this subject!

If you think something MIGHT be contaminated, throw it away. Be safe, be careful, and be smart!

Here are some interesting places to start online. I often just search google for something like "homemade kimchi recipe", and then spend a couple of hours sifting through the, uh, entertaining results.

This is Sandor Katz' personal website. As his titles suggest, Sandor Katz is fan of wild experiments. He's the world expert, so he can ferment anything. I am not confident in MY ability to ferment some of his suggestions, perhaps you are!

http://www.wildfermentation.com/

This site has many recipe ideas:

http://www.deliciousobsessions.com/2012/10/52-weeks-of-bad-a-bacteria-week-33-lactofermented-citrus-ginger-carrots-recipe/