How to Make Cultured Vegetables
Gather Your Materials
You first must choose the vessel you will want to use to ferment the vegetables. You can use a canning jar with a lid, a crock with a lid, a clamp down jar that has a gasket, or my favorite is a jar with an airlock lid. Airlock jars create a low-oxygen, or anaerobic, environment in which lactic-acid bacteria may thrive. It creates the best results with less chance of mold, but airlock jars are not absolutely necessary.
Decide Which Method to Use
You will then choose to use a starter culture to ferment or you may choose to ferment without one. You can certainly make them without a culture, but the good bacteria will stay at a higher level longer if you add a culture. This will also increase your own body’s ability to use and grow these good bacteria inside of you. The one that I believe does this the best is Cutting Edge Cultures.
The three fermenting methods are listed below:
1: Using a Starter Culture
2: Without a starter culture
3: Using Kefir Whey
Gather Your Ingredients
Buy the freshest veggies you can find. This makes summertime ideal, although I’ve cultured a lot of vegetables in the winter too. You’ll get less kahm yeast which is a harmless white yeast that can occur if your veggies aren’t fresh. You’ll want to remove it if you see it because it can make your veggies taste bad. You can culture almost any vegetable. As a general rule of thumb, cabbage takes six days, while most other veggies like carrots, tomatoes, asparagus, etc., can take two to three days. Check out my recipes to see more detailed instructions.
Here is a basic kraut recipe to get you started:
- 1 Gallon Jar with Airlock Lid - optional