Fermentation Summer
by Wendy Myers-Jennings
We as a family have been focusing more on our gut health, and so
one way we're using our CSA veggies is to make fun ferments! In years
past we would make vinegar pickles with our cucumbers, but this year we
made fermented pickles instead! Make a salt brine and plunk your
cucumbers in there - add any seasonings you prefer. Let it sit out for
several days in a covered jar, burping the lid once a day. Once it
reaches the desired taste, put in the fridge and enjoy!
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| Ball jar with homemade fermented pickled cucumbers. Photo by author. |
Another
ferment we made was beet kvass - scrub your beets, chop, then put in a
salty brine. I've read that beet ferments can get moldy easily, so if
you can add some sort of fermentation starter to your jar (lemon juice,
apple cider vinegar, kraut brine) then hopefully you can avoid mold!
Beet kvass is a sour yeasty drink that is an amazing tonic for your
liver and can be super helpful for constipation (not that I know
anything about that...).
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| Ball jar with homemade fermented beets. Photo by author. |
Happy fermenting!
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