Considering pepper garden harvest time is approaching for me...I decided to begin the preparation for making some batches of fermented pepper mash in a few weeks.
A very easy and cost effective starter for fermenting vegetables is the juice from a prior successful ferment, and fermented cabbage is one of the easiest and most reliable.
So last night I went out and picked a few assorted pods...
(Primavera-Garden salsa-Bolivian Rainbow-Valentine-Peach Habanero-Red and Gold Yum Yum)
Then, along with a couple Granny Smith apples, some garlic and carrots I tossed them into my manual food processor...
...for a fine to medium chop.
While my initial plans was to just do a small batch of Sauerkraut and Kim Chi, the quality of the cabbages was so nice, that I couldn't help myself.
With my bag of organic Chinese,Savoy and green cabbages, a couple mini Bok Choy, carrots, onions and a couple kinds of radishes,what started out as plans for a couple quarts...ended up being a couple gallons.
The 1/2 tsp of freeze dried Kefir starter I added to a 3.6 brine...got things moving rather quickly...
and it looks like I'll have nice supply of my own starter ready for that bountiful harvest which is right around the corner.
A very easy and cost effective starter for fermenting vegetables is the juice from a prior successful ferment, and fermented cabbage is one of the easiest and most reliable.
So last night I went out and picked a few assorted pods...
(Primavera-Garden salsa-Bolivian Rainbow-Valentine-Peach Habanero-Red and Gold Yum Yum)
Then, along with a couple Granny Smith apples, some garlic and carrots I tossed them into my manual food processor...
...for a fine to medium chop.
While my initial plans was to just do a small batch of Sauerkraut and Kim Chi, the quality of the cabbages was so nice, that I couldn't help myself.
With my bag of organic Chinese,Savoy and green cabbages, a couple mini Bok Choy, carrots, onions and a couple kinds of radishes,what started out as plans for a couple quarts...ended up being a couple gallons.
The 1/2 tsp of freeze dried Kefir starter I added to a 3.6 brine...got things moving rather quickly...
and it looks like I'll have nice supply of my own starter ready for that bountiful harvest which is right around the corner.
