Alrighty then, it’s that time of year. The garden is starting to really gear up and I have more produce than we can eat before it goes bad. My plan for filling the pantry with wholesome and delicious foods that have less than 5 ingredients, none of which came out of a lab, is working.
Pickling for people disinclined to boil vinegar
So, what is a girl to do with all this bounty?
I know, I’ll lacto-ferment it all. I like lacto-fermented veggies, so does the hubbin, and I really actually find cutting up veggies to be enjoyable. I’m weird that way!
And as a completely unrelated bonus, lacto-fermenting things is so incredibly easy that even I can’t mess it up. Though I thought I had and threw out the first batch I ever made: more on that later.
Lacto-fermenting is what creates sauerkraut, kimchi and cocktail onions, to name some of the more commonly known results of the process.
It is a bacterial process, utilizing critters that are present in any environment that has not been completely sterilized (it will not work in outer space, so those of you reading this from the Mir Space Station, sorry, try it when you get back home), so yes, when I first got into this process I had to get over my germophobia and embrace the little things (metaphorically speaking). It’s similar to the fermentation that creates alcohol, just with different microbes.
Which brings me to examine exactly how one goes about lacto-fermenting, rather than creating carrot booze accidentally.
We want to attract the right kind of microbe, so we have to create the right kind of environment. Think of it as very, very small game trapping, because the microbes are all there, hanging out together. We want to encourage the lactobacilli, while discouraging the yeasts (alcohol) and other things that would spoil our food. Continue reading