As the dog days progress every summer I get pangs of 'Grandma's ranch in Napa Vally nostalgia' and pine for her pantry busting out in home-canned peaches, cherries, home made grape juice and strawberry jam. I romantically dabble with the idea of canning and freezing like a good little housewife of old.
And then reality hits.
But pine no more! I found a quick and dirty substitute - ferment (or culture, or pickle if you prefer the term) your own vegetables. In keeping with the probiotics rage among us you've probably heard fermented foods like sauerkraut and kim chi are a good way to boost your intake of the cute little cooties that keep your belly happy, happy, happy.
Click here for the easy peasy directions you need to ferment away in your own kitchen.
Mine came out DELICIOUS, albeit a wee bit too salty. I chose the vegan version without whey, just salt, and here's what I fermented -
2 garlic cloves
Chunks of: Red Peppers, Celery and Carrots
Covered the top with leaves of Purple Cabbage
1 1/2T of sea salt - which I will reduce to 1 T in the future (too salty)
Verdict - the peppers, cabbage and celery were amazing but I found the sweet/salty combo of the carrots off putting. Next time I will increase the fermentation time to 7 days ( I only did 5 because its very warm in our house - Houston, you know) and still try a few carrots.
Cheers to a happy digestion!