Vegetables fermentation

[Juraj]

Have you fermented anything? Iam trying to ferment vegetables like cabbage, carot, cherry, onion, garlic, etc... My first was this one.. left glass tastes delicios, right glass broked :c

[Zest]

Hi Juraj,

I've often wanted to try to ferment my own vegetables. So far I've only ever done stuff like pickling onions etc, and I admit that I've not yet got around to doing Sauer Kraut or Kimchi - not sure if I've spelled that correctly!

Your photo is great - the glass on the left does look really good. Glad it tasted good. Sorry to hear the one on the write didn't work out. But brilliant that you've tried it. I will try to make some effort and have a go myself, thanks for the inspiring post.

Lowcal

[Juraj in reply to Zest]

Hi Lowcal, thanks for your reply.

Glass on the left side has spectatular flavor, herbs and spieces like oregano, pepper, mustard seeds make it delicios..

tomorow i am going to try ferment cabage and carrot combination.

i will paste some pictures later..

What kind of fermentation method have you used? have you ever tried fermentation without salt or starter? because i havent, but i am thinking about it.. problaby there is a lot of experiment on this way..

[Bazza1234 in reply to Juraj]

In my culture, fermented food is very uncommon. Why would one ferment food? What was the original purpose of such a thing? Why have some cultures ( Germans, Russians, Japanese cultures ) done this while others (UK, French,etc) have not?

[Juraj in reply to Bazza1234]

Hey, you are right, fermented food is not so popular in europe and east cultures. I have read a book about fermentation, where i saw a section about history of fermentation in other world. Fermentation process have been there so long and in the whole world.

I have read, in the USA is popular fermented cucumber, olives, cabage. In the Mexico - chilly, japanelo, serrano...

In my culture (slovan nation like slovak, czech, poland people) is very common fermented cabbage. My parents, grandmother make it every year and they probably dont know a word "fermentation"..

Something from history - Sailors (f.e. Columbus) made fermented cucumber for long ways, beacasue on the sea they havent got acces to vitamins. So probably people started to ferment food in seasons (f.e. winter) or regions where wasnt huge food access. Because fermentation process protect food for 'break down'. But there is a lot of advantages.

I think everything in diets is individual. I dont have much experience in this way, I started to experiment this last 2 months, so i cant propagate meaning like - 'Fermentation is good way for healthly life style'. I just share my experiments and experience about it

[Zest in reply to Juraj]

Hi again Juraj ,

I think Bazza1234 makes a good point to ask about why people would eat fermented foods and why it varies from culture to culture. I came across this interesting article written by Lucy Shewell who is a research scientist in the field of molecular microbiology, and she has written some interesting and well referenced things regarding Fermented foods:

sciencebasedmedicine.org/ev...

Lowcal

[Juraj in reply to Zest]

Also thanks for motivation, i appreciate it.

Really good article.

[Zest in reply to Juraj]

You gave me some motivation too, as I've bought some more fermented foods now. Looking forward to enjoying them. Thanks for the inspiring post.

[Zest in reply to Juraj]

Hi Juraj,

I've only read about fermentation, and not tried to do it myself yet. I'd be interested to hear how you get on with the cabbage and carrot combination, and it's great that you're going to post some pictures.

The spices you added (oregano, pepper, mustard seeds) do sound good. I really enjoy adding spices to food - I especially like the taste of coriander.

I like the idea of trying out making sauerkraut etc at home, because it would be cheaper than the shop-bought varieties, and the added spices etc could be varied to suit personal taste preferences.

Good luck with your next batch!

Lowcal

[Juraj in reply to Zest]

So 2 days ago i cut all vegies and i made something like 'salat'.. a lot of carrot, cabagge etc.. Then some apples spices and herbs. I decided to use no salt, but i used starter, so i will see what happen and how i will taste..

i dont know why i cant post picture to comment so here is link on my fb.

facebook.com/spectacularfoo...

[Zest in reply to Juraj]

Hi Juraj,

It looks really good! I hope it will taste good and that the process goes well.

Lowcal

[Dotwatson1]

Give me good fresh food and keep your fermentation

[Hidden in reply to Dotwatson1]

If you eat yogurt, cheese, pickles or olives, you already eat fermented food I have never tried fermented veg, other than gherkins and pickled onions, but having read the link that Lowcal posted, there may be health benefits. Not sure if I would make my own though!

[Macrovioletics]

I've fermented some vegetables (made pickles) and I wanted to experiment with fermented beans. Unfortunately I'm sharing a kitchen and that's not viable at the moment (you have to keep them at a certain constant temperature for a couple of days).

When I make pickles I don't use any sugar or vinegar, it's basic but effective: water and salt (brine), boiled and let cool down. Just in case you feel tempted or you think it wouldn't work otherwise: you do not need the sugar!

And you may use a variety of things on it aside from herbs and spices already mentioned: ginger, soya sauce/tamari (gluten-free), rice bran...

[Juraj in reply to Macrovioletics]

Hi, i didnt use sugar too, yesterday i tried som alternatives, with salt or without salt. i see result later. I read that salt is slowing fermentation process, but it is use like a 'conservant'.

Fermented beans sound intresting, give me a feedback when you will try it

Enyoy!

[chirpyandcheerful]

Can you share your recipe please? I'm keen to give this a go myself after seeing your post. Thank you