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Lacto-fermented radishes- a step-by-step guide

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Lacto-fermented radishes
Jump to Recipe

12-MONTH FERMENTATION CHALLENGE: Month #4 Lacto-fermented radishes

With a mix of curiosity and delicious anticipation, I carefully unscrewed the pretty, vibrant fuchsia bottle of perfectly sliced radishes. And then I gagged and almost passed out. It smelled like sour elephant farts and because I forgot to “burp” the fermented jar of radishes, the sulfurous smelling liquid exploded all over me and onto the floor.

I thought surely something must have gone wrong with my newest fermented experiment. But, apparently, this is exactly what lacto-fermented radishes are supposed to smell like. (Spoiler alert: They do taste much better than they smell – mild, crunchy, and tangy!)

Other blogs and books I read delicately referred to the aroma as a “scented punch”, “a distinctive fragrance” or “a difficult odor”. I try and be honest here on The Old Walsh Farm blog and I’m telling you they smell like elephant farts. (And just in case you’re now curious about elephant gas, this is what it sounds like when one of them devours too many white radishes.)

Now, if you can get past the initial gagging odor, lacto-fermented radishes are actually scrumptious and surprisingly mild. I’m not joking! They’re crispy and tangy. I thought fermented radishes would be too spicy and I would end up with a decorative jar of red globes that sat in my fridge for years but I was pleased to discover they are mellow enough to enjoy on their own as an afternoon snack perhaps alongside some fermented carrot sticks, a few crackers and a glass of lemon ginger water kefir.

Fermented radishes as an afternoon snack

But they are definitely not for everyone. When I forced Jérémie to try some, he could not get over the aroma and said he felt like he was eating crunchy farts. Sigh. I guess this wasn’t a huge success. So, will I continue to ferment radishes? Yes! I don’t mind creating a little stink every time I open a jar because I think they really are tasty and the perfect solution to an overabundance of spring radishes.

In my eagerness for the first taste of fresh veggies, every spring I go a little radish crazy and sprinkle them everywhere in the garden – between carrots and onions and peas and …you get the picture. Radishes have fast-growing superpowers. They sprout in less than a week and are ready to eat in just 30 days!

My favorite variety is called Easter Egg. The seed mix comes in the most beautiful, eye-catching shades of white, rose pink, red, and purple.

Easter Egg II Round Radishes

At harvest time, you can have your own “Easter egg” hunt for the most colorful radish.

You can find Easter Egg radish seed at most seed companies. The left-hand photo is from Johnny Seeds, which carries this gorgeous multicolor mix of round radishes that stay crisp and mild even when large.

Radishes are so fun and easy to grow! But, unfortunately for my spice adverse kids, too peppery. Lacto-fermented radishes, on the other hand, are mild enough for everyone to enjoy.

So, grab your radishes and let’s get farting…errr…I mean fermenting.

Child picking radishes
Jump to Recipe

FAQ – LACTO-FERMENTED RADISHES

Are lacto-fermented radishes good for you?
What do lacto-fermented radishes smell like?
What do lacto-fermented radishes taste like?
What spices should I put with my fermented radishes?
What if the brine doesn’t completely cover my fermented radishes?
How much salt is in fermented radishes?
Should I leave the radish peel on?
How do you make crunchy fermented radishes?
How do I know if my radishes have fermented correctly?
How often should I burp my fermented radishes?
What temperature should I keep my fermented radishes at?
How long do you ferment radishes?
How long do lacto-fermented radishes keep in the refrigerator?
How do I store fermented radishes?
How do I make lacto-fermented radishes?

ARE LACTO-FERMENTED RADISHES GOOD FOR YOU?

Lacto fermentation is the ancient art of pickling long before there was canning. It doesn’t require heat so you retain all of the raw radish’s vitamins, minerals, and enzymes. You may have also heard that fermenting turns your food into natural probiotics. So, instead of popping a probiotic pill, you can eat fermented foods, which, according to Dr. Joseph Mercola of Mercola.com, actually contain 100 times more probiotics than a pricey supplement.

One quick search on the Internet will result in tonnes of information on the health benefits of probiotics from boosting your immune system and improving digestion to reducing inflammation and detoxifying your body. I don’t know if it’s all true, but I think I feel better after eating one of these fermented radishes. I think you will too!

FERMENTATION MAKES EVERY FOOD MORE NUTRITIOUS

I’m not sure about candy bars. but any other whole food that you ferment will be more nutritious than its former self. Fermentation actually enhances the levels of enzymes, vitamins, and minerals in food. How? Fermentation breaks down indigestible coatings and cell walls. It also reduces the level of “antinutrients” in foods such as phytic acid and tannins. All of this means your body can better absorb the nutrients found in your favourite foods. For a more scientific and thorough explanation, check out this article from the Journal of Scientific Research.

WHAT DO LACTO-FERMENTED RADISHES SMELL LIKE?

The aroma has been described as a “scented punch”, “a distinctive fragrance”, “a difficult odor” but I try and be honest here on The Old Walsh Farm blog and I think they smell like sulfurous gas. But, if you can get past the initial gagging smell, fermented radishes are actually scrumptious. See below…

WHAT DO LACTO-FERMENTED RADISHES TASTE LIKE?

Fermentation transforms radishes from sharp and spicy to surprisingly mild and tangy. They have a kraut-like cabbage flavor with a hint of garlic.

WHAT SPICES SHOULD I PUT WITH MY FERMENTED RADISHES?

I added dill but there are tonnes of recipes out there so get creative with your radish ferments and try adding garlic, ginger, peppercorns, chili flakes, fennel seeds, mustard seeds, coriander seeds, lemon slices, etc.

WHAT IF THE BRINE DOESN’T COMPLETELY COVER MY FERMENTED RADISHES?

The brine should cover the vegetables at all times or else they will start developing mold and yeast and your ferment may be ruined. The salty brine creates an environment that’s inhospitable to bad bacteria so as long as your radishes remain under the anaerobic safety of the brine, they’ll be fine. But any exposed portion will not be safe to eat.

HOW MUCH SALT IS IN LACTO-FERMENTED RADISHES?

Salt is the MOST crucial ingredient in this recipe. It is a preservative and can keep vegetables edible for months…maybe even years!!! Can I get a “hooray” for salt! In fermentation, the salt draws juices from the vegetable’s cells and creates that lovely, cloudy brine rich with health-boosting lactic-acid bacteria. The salinity of the brine encourages good-for-us bacteria to flourish and inhibits the growth of bacteria and yeast that could make us sick. Salt also helps keep your vegetables crispy by hardening the pectin in the cells of the vegetables.

WHY DO I NEED TO USE SO MUCH SALT? I’VE HEARD SALT IS BAD FOR ME.

Once again, health experts are changing their minds. Recent evidence suggests that for many, salt reduction has an overall negative impact on several aspects of health. Recent study, after study, after study, after study have found many negative effects of a low salt diet. Yikes! It turns out that salt not only makes our food taste better, but it prevents problems, like insulin resistance, plaque formation, increased stress hormones, worsened blood lipids, and elevated aldosterone.

Sliced radishes and dill

SHOULD I LEAVE THE RADISH PEEL ON?

It’s up to you, but I think you should leave the radish peel on especially if you have vibrant red radishes. The color of their skin will leach into the brine turning it a gorgeous ruby color. The radishes themselves will also absorb the color, making them a pretty pinkish hue inside and out.

HOW DO YOU MAKE CRUNCHY FERMENTED RADISHES?

Fermented radishes are naturally crispy, but you can add one or two tannin-rich grape or oak leaves to your ferment for a crunchy boost.  The tannin prevents vegetables’ cell walls from breaking down.

HOW DO I KNOW IF MY RADISHES HAVE FERMENTED? 

You will see bubbles of carbon dioxide gas in the salty water (brine), which means you’ve been successful and the brine has started to acidify. Over time, the mixture will become cloudy and reddened. Now, you can start to taste test your radishes.

HOW OFTEN SHOULD I BURP MY LACTO-FERMENTED RADISHES?

If you are using mason jars, you will need to “burp” your fermented radishes. When you screw on the lids of your ferments, don’t place them too tightly in order to let some of the fermentation gasses escape. Soon you’ll see bubbles of carbon dioxide gas in the brine, which means you’ve been successful and the brine has started to acidify. This is the stage in which you will begin to “burp” your jar every couple of days if you are using a standard sealing lid. Simply unscrew the lid slightly and allow the gas to escape.

WHAT TEMPERATURE SHOULD I KEEP MY FERMENTED FOODS AT?

Most recommendations are to ferment between 55°F and 75°F (13°C to 24°C), which is especially conducive to L. plantarum and L. brevis lactobacillus bacteria, according to the book, Fermented Vegetables.

HOW LONG WILL MY FERMENTED RADISHES SIT ON THE COUNTER?

There isn’t a cut and dry date for when fermented radishes are done. It depends on the temperature of your home and how sour you like them. It should take 7 to 10 days.

HOW LONG DO LACTO-FERMENTED RADISHES KEEP IN THE FRIDGE?

Fermented radishes will keep refrigerated for 6 months.

HOW DO I STORE FERMENTED RADISHES?

Store your fermented radishes in jars with the lids tightened in the fridge.

Sliced radishes in a jar

Fermented Radish with Dill

SUPPLIES

  • 1-quart mason jar

INGREDIENTS

  • 14 radishes, or enough to fill your mason jar
  • 2 cups, room temperature, un-chlorinated water (Note: If your water is chlorinated and you don’t have a filter, let the water stand overnight and the chlorine will evaporate.)
  • 1.5 tbsp unrefined sea salt
  • Fresh dill, 1 bunch

DIRECTIONS

STEP 1 – Wash

Wash and dry your mason jar.

Sea salt

STEP 2 – Prepare the brine

Prepare the brine by dissolving the salt in the water. Note: You want to ensure your water is free from chlorine. Chlorinated water will slow or prevent the growth of the beneficial lacto-bacteria and yeasts.

Slicing radishes

STEP 3 – Slice

Remove the greens and wash the radishes well. Cut the radishes into approximately 1/4 inch thick slices.

Lacto-fermented radishes

STEP 4 – Pack your jars

Pack the radishes and dill tightly into your jars and pour the brine over the radishes ensuring they are completely covered, leaving about one inch of headspace so your bottles don’t explode when the brine begins to bubble up.

Now, this is really important – the brine should cover the vegetables at all times or else they will start developing mould and your ferment may be ruined. So long as they remain under the anaerobic safety of the brine, they’ll be fine.

You can use an apple slice as a fermentation weight.

To keep the vegetables submerged, I placed an apple slice on top. You could also use a cabbage leaf or a piece of cheesecloth, for example, followed by some type of weight. Check out this post for some creative weight ideas. You can also buy fermentation weights.

STEP 5 – Ferment

Screw on the lids (but not too tightly in order to let some of the fermentation gasses escape) and set in a location at room temperature, out of direct sunlight. Soon you’ll see bubbles of carbon dioxide gas in the brine, which means you’ve been successful and the brine has started to acidify. This is the stage in which you will begin to “burp” your jar every couple of days if you are using a standard sealing lid. Simply unscrew the lid slightly and allow the gas to escape.

The brine will redden over time

STEP 6 – Taste test

Over time, the mixture will become cloudy and reddened. Now, you can start to taste test the radishes.

But here is the tricky part. There doesn’t seem to be a cut and dry date for when fermented radishes are done. It seems to depend on the temperature of your home and how sour you like them. It should take 7 to 10 days.

STEP 7 – Refrigerate

Once the radishes are done to your liking, screw the lids on tight and place them in the fridge or other cold storage facility. You may also want to label your ferments with the date.

STEP 8 – Enjoy!

Well, maybe plug your nose, scoop out some radishes onto your plate and then enjoy! Now, who is ready to brave the “distinctive odor” and tuck into some tangy fermented radishes with me? Come on, I know you want to try this!

Enjoyed this post? Check out my other recipes in the 12-month Fermentation Challenge series:

Month #3 – FERMENTED GINGER CARROTS
Month #2 – ZUCCHINI
Month #1 – WATER KEFIR

fermented radish

Lacto-Fermented Radishes with Dill

I thought fermented radishes would be too spicy and I would end up with a decorative jar of red globes that sat in my fridge for years but I was pleased to discover they are mellow enough to enjoy on their own as an afternoon snack perhaps alongside fermented carrot sticks, a few crackers and a glass of lemon ginger water kefir.
Print Recipe Pin Recipe

Equipment

  • 1-quart mason jar

Ingredients
  

  • 14 (or enough to fill your mason jar) radishes
  • 2 cups room temperature, un-chlorinated water (Note: If your water is chlorinated and you don’t have a filter, let the water stand overnight and the chlorine will evaporate.)
  • 1.5 tbsp unrefined sea salt
  • 1 bunch fresh dill

Instructions
 

  • Wash and dry your mason jar.
  • Prepare the brine by dissolving the salt in the water. Note: You want to ensure your water is free from chlorine. Chlorinated water will slow or prevent the growth of the beneficial lacto-bacteria and yeasts.
  • Remove the greens and wash the radishes well. Cut the radishes into approximately 1/4 inch thick slices.
  • Pack the radishes and dill tightly into your jars and pour the brine over the radishes ensuring they are completely covered, leaving about one inch of headspace so your bottles don’t explode when the brine begins to bubble up.
  • Now, this is really important – the brine should cover the vegetables at all times or else they will start developing mould and your ferment may be ruined. So long as they remain under the anaerobic safety of the brine, they’ll be fine.
  • To keep the vegetables submerged, I placed an apple slice on top. You could also use a cabbage leaf or a piece of cheesecloth, for example, followed by some type of weight. Check out this post for some creative weight ideas. You can also buy fermentation weights.
  • Screw on the lids (but not too tightly in order to let some of the fermentation gasses escape) and set in a location at room temperature, out of direct sunlight. Soon you’ll see bubbles of carbon dioxide gas in the brine, which means you’ve been successful and the brine has started to acidify. This is the stage in which you will begin to “burp” your jar every couple of days if you are using a standard sealing lid. Simply unscrew the lid slightly and allow the gas to escape.
  • Over time, the mixture will become cloudy and reddened. Now, you can start to taste test the radishes.
  • But here is the tricky part. There doesn’t seem to be a cut and dry date for when fermented radishes are done. It seems to depend on the temperature of your home and how sour you like them. It should take 7 to 10 days.
  • Once the radishes are done to your liking, screw the lids on tight and place them in the fridge or other cold storage facility. You may also want to label your ferments with the date.

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Filed Under: Fermentation, Preserves Tagged With: fermented radish recipe, fermented radishes, fermented radishes with dill, how to ferment radishes, lacto-fermented radishes

How to easily ferment crunchy ginger carrots: 6 steps

By 2 Comments

Fermented ginger carrots

12-MONTH FERMENTATION CHALLENGE: Month #3 – FERMENTED GINGER CARROTS

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August 2012 – I awoke exhausted with blood dripping down my legs and no memory of how I ended up like this. Was I secretly a werewolf with no recollection of how I came to be so bloodied? That, my friends, would have been much easier for me to deal with.

Instead, I discovered that I suffered from a horrific case of eczema that kept me itching even while I was sleeping. Steroid creams helped mask the symptoms but the condition itself was slowly getting worse. I didn’t want to take more medication as my doctor recommended. I was hoping to have another baby and I couldn’t imagine the drugs would be beneficial for a fetus nor could I fathom being up at night scratching and feeding an infant. I felt hopeless..and itchy. Very itchy.

Although back then, I didn’t have much faith in naturopaths, I was desperate for a cure. So, I went to the Moncton Naturopathic Clinic and my life (and diet) changed. I had to ditch the gluten, the dairy, and most painful of all – sugar. (I would have much rather discovered that I was a werewolf and that I could continue to eat as much sugar as I liked.) He also recommended I start taking probiotics and eating more fermented foods to help heal my leaky gut. My recovery didn’t happen overnight and I still get small flare-ups when I overdose on covid-induced sugary treats but I have never awoken to bloodied arms or legs again.

There was and still is one problem with my diet – it’s expensive. Fresh fruit, vegetables, grass-fed beef, wild-caught fish, fermented foods, and probiotic pills – they are all budget-busting ingredients and supplements. This is one of the reasons I homestead. It keeps food costs down and I get access to some of the best quality foods money can’t buy. This is also why I decided to get more serious about making my own fermented foods. I wanted to stop buying pricey probiotic pills and ferments. So far, this 12-month challenge is not only saving me money and spicing up my diet but I’m actually enjoying more fermented drinks and foods.

This month I experimented with making lunch box-friendly fermented ginger carrots with a slice of lemon. I can’t say the kids are that ecstatic about having these sweet and sour sticks in their lunch but Jack will eat them and that’s a win in my books. Apparently, carrot sticks are more kid-friendly than my zucchini pickles and easier to pack in a lunch. Compared to my last two ferments (kefir and zucchini), this is also the easiest and most fail-proof recipe so far.

I had a lot of questions about fermenting carrots when I first started this experiment so I’ve decided to start by answering some of the most commonly asked. But you can also…

Jump to Recipe

FAQ – FERMENTING CARROTS

Preserves

What spices should I put with my fermented carrots?
What if the brine doesn’t completely cover my fermented carrots?
How much salt is in fermented carrots?
Should I leave the carrot peel on?
How do you make crunchy fermented carrots?
How do I know if my carrots have fermented?
What do fermented carrots taste like?
How often should I burp my fermented carrots?
What temperature should I keep my fermented ginger carrots at?
How long will my fermented carrots sit on the counter?
How long do fermented carrots keep in the refrigerator?
How do I store fermented carrots?
What is the carb content of fermented carrots?
Are fermented carrots good for you?
How do I make fermented ginger carrots?

What spices should I put with my fermented carrots?

Fermented carrots are so flexible they pair well with almost any other spice or vegetable. I’ve personally experimented with using garlic cloves, dill, rosemary, and ginger as well as lemons, radishes, and onions. You can also try bay leaves, fennel, mustard, caraway, or hot chili peppers.

What if the brine doesn’t completely cover my fermented carrots?

The brine should cover the vegetables at all times or else they will start developing mould and yeast and your ferment may be ruined. The salty brine creates an environment that’s inhospitable to bad bacteria so as long as your carrots remain under the anaerobic safety of the brine, they’ll be fine. But any exposed portion will not be safe to eat.

Note: Carrots are more susceptible to yeasts due to their high sugar content, according to Fermented Vegetables by Kirsten K. and Christopher Shockey.

How much salt is in fermented carrots?

Sal in fermented foods

Salt is the MOST crucial ingredient in this recipe. It is a preservative and can keep vegetables edible for months…maybe even years!!! Can I get a “hooray” for salt! In fermentation, the salt draws juices from the vegetable’s cells and creates that lovely, cloudy brine rich with health-boosting lactic-acid bacteria. The salinity of the brine encourages good-for-us bacteria to flourish and inhibits the growth of bacteria and yeast that could make us sick. Salt also helps keep your vegetables crispy by hardening the pectin in the cells of the vegetables.

WHY DO I NEED TO USE SO MUCH SALT? I’VE HEARD SALT IS BAD FOR ME.

Once again, health experts are changing their minds. Recent evidence suggests that for many, salt reduction has an overall negative impact on several aspects of health. Recent study, after study, after study, after study have found many negative effects of a low salt diet. Yikes! It turns out that salt not only makes our food taste better, but it prevents problems, like insulin resistance, plaque formation, increased stress hormones, worsened blood lipids, and elevated aldosterone.

SHOULD I LEAVE THE CARROT PEEL ON?

It depends on the kind of carrots you are using. If you have small, fresh carrots from the garden, simply rinse them and start chopping. But if you are using larger, older carrots, the peel may be bitter and I’d recommend peeling them.

How do you make crunchy fermented carrots?

Fermented carrots are naturally crispy, but you can add one or two tannin-rich grape or oak leaves to your ferment for a crunchy boost.  The tannin prevents vegetables’ cell walls from breaking down.

How to ferment carrots
You will see bubbles of carbon dioxide gas in the salty water (brine), which means you’ve been successful and the brine has started to acidify.

How do I know if my carrots have fermented? How do I know if I fermented my carrots correctly?

You will see bubbles of carbon dioxide gas in the salty water (brine), which means you’ve been successful and the brine has started to acidify. Over time, the mixture will become cloudy and start to develop a pleasantly sour smell. Lactobacillus species are most abundant during this time. Now, you can start to taste test your carrots.

What do fermented carrots taste like?

Fermented carrots taste pleasantly sour but retain a hint of their natural carroty sweetness. In this recipe, you can also taste the ginger and lemon.

How often should I burp my fermented carrots?

If you are using mason jars, you will will need to “burp” your fermented carrots. When you screw on the lids of your ferments, don’t place them too tightly in order to let some of the fermentation gasses escape. Soon you’ll see bubbles of carbon dioxide gas in the brine, which means you’ve been successful and the brine has started to acidify. This is the stage in which you will begin to “burp” your jar every couple of days if you are using a standard sealing lid. Simply unscrew the lid slightly and allow the gas to escape.

Fermented ginger and lemon carrots

WHAT TEMPERATURE SHOULD I KEEP MY FERMENTED FOODS AT?

Most recommendations are to ferment between 55°F and 75°F (13°C to 24°C), which is especially conducive to L. plantarum and L. brevis lactobacillus bacteria, according to the book, Fermented Vegetables.

How long will my fermented carrots sit on the counter?

There isn’t a cut and dry date for when fermented carrots are done. It depends on the temperature of your home and how sour you like them. It should take a week or two (7 to 14 days). The brine should be cloudy and the carrots should smell and taste pleasingly sour. Remember: Never eat fermented vegetables that smell bad. You may also want to avoid ferments that smell like alcohol (unless you want to get a bit tipsy). 

How long do fermented carrots keep in the refrigerator?

Fermented carrots will keep refrigerated for a year!

How do I store fermented carrots?

Store your fermented carrots in jars with the lids tightened in the fridge.

What is the carb content of fermented ginger carrots?

There are 5 grams of carbs in 10 fermented carrot sticks, according to My Net Diary.

Are fermented carrots good for you?

Lacto fermentation is the ancient art of pickling long before there was canning. Fermenting turns your food into natural probiotics. So instead of popping a probiotic pill, you can eat fermented foods, which, according to Dr. Joseph Mercola of Mercola.com, actually contain 100 times more probiotics than a pricey supplement.

One quick search on the Internet will result in tonnes of information on the health benefits of probiotics from boosting your immune system, improving digestion to detoxifying your body. I don’t know if it’s all true, but I think I feel better after eating one of these fermented carrots. I think you will too!

FERMENTATION MAKES EVERY FOOD MORE NUTRITIOUS

I’m not sure about candy bars. but any other whole food that you ferment will be more nutritious than its former self. Fermentation actually enhances the levels of enzymes, vitamins and minerals in food.

Why? Fermentation by bacteria, yeast, and molds breaks down indigestible coatings and cell walls. It also reduces the level of “antinutrients” in foods such as phytic acid and tannins. All of this means your body can better absorb the nutrients found in your favourite foods. For a more scientific and thorough explanation, check out this article from the Journal of Scientific Research.

carrot sticks

Mom was right! Carrots really are good for your eyes.

Just a half cup of carrots contains 73% of your daily requirement of vitamin A, according to WebMD. Actually, to be scientifically correct, carrots are rich in beta-carotene, a compound your body changes into vitamin A. Beta-carotene helps protect your eyes from the sun and lowers your chances of cataracts and other eye problems.

BONUS FACT – Consider planting yellow carrots (I really like the Rainbow blend of carrot seeds) in your garden this year because they contain lutein, which helps prevent the leading cause of vision loss in the U.S. – macular degeneration, according to WebMD.

How to ferment carrots

Fermented ginger and lemon carrots

SUPPLIES

  • 1-quart mason jar

INGREDIENTS

  • 6 to 8 medium-sized carrots, or enough to fill your mason jar
  • 2 cups, room temperature, un-chlorinated water (Note: If your water is chlorinated and you don’t have a filter, let the water stand overnight and the chlorine will evaporate.)
  • 1.5 tbsp unrefined sea salt
  • A one-inch (or more) chunk of ginger, peeled and cut into pieces
  • A slice of lemon (optional)
  • One or two grape or oak leaves (optional – they will help keep the carrots crunchy)  

INSTRUCTIONS

STEP 1

Wash and dry your mason jar.

STEP 2

Sea salt

Make the brine by dissolving the salt in the water. Note: You want to ensure your water is free from chlorine. Chlorinated water for fermentation will slow or prevent the growth of the beneficial lacto-bacteria and yeasts.

STEP 3

Wash and peel your carrots. Slice off the stem ends and put aside any bruised or questionable looking specimens. Cut the carrots lengthwise into quarters and then short enough to fit into your jar with a little headspace above the carrots.

Packed carrot sticks

STEP 4

Pack the carrots, ginger, and oak or grape leaf (if you are using one) so tightly into your jars that you can not even squeeze in one more carrot. This is important because the vegetables will shrink as they ferment. This will help ensure they will stay immersed in the brine. Place the slice of lemon on top and cover with brine, leaving about one inch of headspace so your bottles don’t explode when the brine begins to bubble up.

Fermented ginger carrots

Now, this is really important – the brine should cover the vegetables at all times or else they will start developing mould and your ferment may be ruined. So long as they remain under the anaerobic safety of the brine, they’ll be fine.

Pour the brine

To keep the vegetables submerged, I placed a slice of carrot lengthwise on top. You could also use a cabbage leaf or a piece of cheesecloth, for example, followed by some type of weight. Check out this post for some creative weight ideas. You can also buy fermentation weights.

Creative fermentation weights

STEP 5

Screw on the lids (but not too tightly in order to let some of the fermentation gasses escape) and set in a location at room temperature, out of direct sunlight. Soon you’ll see bubbles of carbon dioxide gas in the brine, which means you’ve been successful and the brine has started to acidify. This is the stage in which you will begin to “burp” your jar every couple of days if you are using a standard sealing lid. Simply unscrew the lid slightly and allow the gas to escape.

How to ferment carrots

STEP 6

Over time, the mixture will become cloudy and start to develop a pleasantly sour smell. Lactobacillus species are most abundant during this time. Now, you can start to taste test the carrots.

But here is the tricky part. There doesn’t seem to be a cut and dry date for when fermented carrots are done. It seems to depend on the temperature of your home and how sour you like them. It should take a week or two. Remember: Fermented carrots should smell pleasantly sour. Never eat fermented vegetables that smell bad. You may also want to avoid ferments that smell like alcohol (unless you want to get a bit tipsy). 

Once the carrots are done to your liking, screw the lids on tight and place them in the fridge or other cold storage facility. You may also want to label your ferments with the date.

Now, who is ready to sneak fermented ginger carrots into their kids’ lunches?

Enjoyed this post? Check out the others in the 12-month Fermentation Challenge series:

Month #3 – FERMENTED GINGER CARROTS
Month #2 – ZUCCHINI
Month #1 – WATER KEFIR

Fermented Lemon Ginger Carrots

Fermented ginger carrots are tasty and oh-so-simple to make. Here is a step-by-step guide to help you ferment the perfect crunchy carrots.
Print Recipe Pin Recipe

Equipment

  • 1-quart mason jar

Ingredients
  

  • 6 to 8 medium-sized carrots or enough to fill your mason jar
  • 2 cups room temperature, un-chlorinated water (Note: If your water is chlorinated and you don’t have a filter, let the water stand overnight and the chlorine will evaporate.)
  • 1.5 tbsp unrefined sea salt
  • One-inch (or more) chunk of ginger, peeled and cut into pieces
  • slice of lemon (optional)
  • 1 or 2 grape or oak leaves (optional – they will help keep your carrots crunchy)

Instructions
 

  • Wash and dry your mason jar.
  • Make the brine by dissolving the salt in the water. Note: You want to ensure your water is free from chlorine. Chlorinated water for fermentation will slow or prevent the growth of the beneficial lacto-bacteria and yeasts.
  • Wash and peel your carrots. Slice off the stem ends and put aside any bruised or questionable looking specimens. Cut the carrots lengthwise into quarters and then short enough to fit into your jar with a little headspace above the carrots.
  • Pack the carrots, ginger and leaves (if you are using) so tightly into your jars that you can not even squeeze in one more carrot. This is important because the vegetables will shrink as they ferment. This will help ensure they will stay immersed in the brine. Place the slice of lemon top and cover with brine, leaving about 1 inch of headspace so your bottles don’t explode when the brine begins to bubble up.
  • Now, this is really important – the brine should cover the vegetables at all times or else they will start developing mold and your ferment may be ruined. So long as they remain under the anaerobic safety of the brine, they’ll be fine.
  • To keep the vegetables submerged, I placed a slice of carrot lengthwise on top. You could also use a cabbage leaf or a piece of cheesecloth, for example, followed by some type of weight. Check out this post for some creative weight ideas. You can also buy fermentation weights.
  • Screw on the lids (but not too tightly in order to let some of the fermentation gasses escape) and set in a location at room temperature, out of direct sunlight. Soon you’ll see bubbles of carbon dioxide gas in the brine, which means you’ve been successful and the brine has started to acidify. This is the stage in which you will begin to “burp” your jar every couple of days if you are using a standard sealing lid. Simply unscrew the lid slightly and allow the gas to escape.
  • Over time, the mixture will become cloudy and start to develop a pleasantly sour smell. Lactobacillus species are most abundant during this time. Now, you can start to taste test the carrots.
  • But here is the tricky part. There doesn’t seem to be a cut and dry date for when fermented carrots are done. It seems to depend on the temperature of your home and how sour you like them. It should take a week or two. Remember: Fermented carrots should smell pleasantly sour. Never eat fermented vegetables that smell bad. You may also want to avoid ferments that smell like alcohol (unless you want to get a bit tipsy).
  • Once the carrots are done to your liking, screw the lids on tight and place them in the fridge or other cold storage facility. You may also want to label your ferments with the date.

Notes

Fermented carrots are naturally crispy, but you can add one or two tannin-rich grape or oak leaves to your ferment for a crunchy boost.  The tannin prevents vegetables’ cell walls from breaking down.

PIN IT FOR LATER!

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Disclosure: Some of the links above are affiliate links, and at no additional cost to you, I will earn a small commission if you decide to make a purchase after clicking through the link. Thank you for your support!  You can find the full disclosure here.

Filed Under: Fermentation, Preserves

How to ferment zucchini – a step-by-step guide

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fermented zucchini

12-MONTH FERMENTATION CHALLENGE
Month #2 – FERMENTED ZUCCHINI
Month #1 – WATER KEFIR

Jump to Recipe

If you’re a gardener, you’ve likely experienced the stress of having an overabundance of zucchini and not knowing what the heck to do with it all. You may have found yourself up late at night making zucchini bread, cakes, noodles, chips, and art (Oh, wait. Maybe that last one is just me. Don’t judge. Zucchini art is a real thing, ok?).

And still…I have had several, sad-looking monster zucchinis lingering on my countertop for months. That’s how I found myself wondering if I could, in fact, ferment those pitiful zucchinis as part of this challenge.

It turns out you can! I never would have guessed that fermented zucchini could be just as delicious as fermented pickles. In fact, in my humble opinion, they are equally as good and just as crunchy and satisfying. Add some garlic and fresh herbs and you have yourself a tasty, gut-healthy treat.

WHAT THE HECK IS LACTO-FERMENTATION AND WHY SHOULD I EAT IT?

Lacto fermentation is the ancient art of pickling long before there was canning. Fermenting turns your food into natural probiotics. So instead of popping a probiotic pill, you can eat fermented foods, which, according to Dr. Joseph Mercola of Mercola.com, actually contain 100 times more probiotics than a pricey supplement.

Fermented zucchini in particular contains more than 15 beneficial, gut-health promoting species of Lactobacillus bacteria. 

One quick search on the Internet will result in tonnes of information on the health benefits of probiotics from boosting your immune system to detoxifying your body. I don’t know if it’s all true, but I think I feel better after eating one of these fermented zucchinis. I think you will too!

fermented zucchini
I used a slice of zucchini as a fermentation weight to suspend the kraut under the brine.

A Miracle Food?

  • Helps prevent cancer? Check.
  • Helps protect against diabetes? Check.
  • Reduces your risk of developing cataracts? Check.

WebMD has nothing but amazing things to say about zucchini. It is packed with folate, potassium, and Vitamin A as well as many antioxidants such as lutein and zeaxanthin (I had to google this. Apparently, zeaxanthin protects the eyes from the harmful effects of oxidation and light-induced damage. Aren’t you so glad you follow my blog so you know about things like zeaxanthin? I thought so.).

Did you know zucchini is actually a fruit masquerading as a vegetable?

Fermentation makes every food more nutritious

I’m not sure about candy bars. but any other whole food that you ferment will be more nutritious than its former self.

Why? Fermentation by bacteria, yeast, and molds breaks down indigestible coatings and cell walls. It also reduces the level of “antinutrients” in foods such as phytic acid and tannins. All of this means your body can better absorb the nutrients found in your favourite foods. For a more scientific and thorough explanation, check out this article from the Journal of Scientific Research.

Fermented pickles and fermented zucchini kraut
I tried two ways of fermenting zucchini - kraut and pickles. The latter turned out great, but the zucchini kraut was a complete failure. Even my chickens were suspicious of the mushy mess.

Fermented Zucchini Kraut or Pickles?

I tried two methods of fermenting zucchini. First, I made the most terrible zucchini kraut. It was horrible. I gave it to the chickens and even they weren’t sure what to make of the mushy stuff. Maybe I didn’t prepare it correctly. One site suggested using only the smaller, daintier zucchinis for kraut as the larger specimens are much juicier. This was likely the problem.

The second method I experimented with was zucchini “pickles”, which I prepared similarly to my fermented pickles. It turns out you can prepare zucchini similarly to lacto-fermented cucumber pickles.

I much prefer to make zucchini pickles (or cubes in my case) as I am only left with large zucchinis at the end of the harvest season.

SUPPLIES

  • 2 1-quart pickling jars
  • Fermentation weights – something to hold your ferment (zucchini) below the brine (liquid). Check out this post for some creative weight ideas. You can also buy fermentation weights.

INGREDIENTS

  • 4 cups, or enough to fill your jars, chopped zucchini (I left the skin on, but I cut out the seeded middle)
  • 4 cups, room temperature, un-chlorinated water (Note: If your water is chlorinated and you don’t have a filter, let the water stand overnight and the chlorine will evaporate.)
  • 2 tbsp unrefined sea salt
  • 6 to 8 sprigs of fresh parsley, dill, or basil (have fun experimenting!)
  • 2 cloves garlic, halved

INSTRUCTIONS

STEP 1

Wash and dry your pickling jars.

STEP 2

Make the brine by dissolving the salt in the water. Note: You want to ensure your water is free from chlorine. Chlorinated water for fermentation will slow or prevent the growth of the beneficial lacto-bacteria and yeasts.

STEP 3

Wash your zucchini and put aside any bruised or questionable looking specimens.

STEP 4

chopped zucchini

Pack the herbs, garlic, and zucchini tightly into your jars and cover with brine, leaving about 1 inch of headspace so your bottles don’t explode when the brine begins to bubble up.

Now, this is really important – the brine should cover the vegetables at all times or else they will start developing mould and your ferment may be ruined. So long as they remain under the anaerobic safety of the brine, they’ll be fine.

To keep the vegetables submerged, you could use a cabbage leaf or a piece of cheesecloth, for example, followed by some type of weight. Check out this post for some creative weight ideas. You can also buy fermentation weights.

STEP 7

Screw on the lids (but not too tightly in order to let some of the fermentation gasses escape) and set in a location at room temperature, out of direct sunlight. Soon you’ll see bubbles of carbon dioxide gas in the brine, which means you’ve been successful and the brine has started to acidify. This is the stage in which you will begin to “burp” your jar every couple of days if you are using a standard sealing lid. Simply unscrew the lid slightly and allow the gas to escape.

STEP 8

Over time, the mixture will become cloudy and start to develop a pleasantly sour smell. Lactobacillus species are most abundant during this time. Now, you can start to taste test the zucchini.

But here is the tricky part. There doesn’t seem to be a cut and dry date for when fermented zucchinis are done. It seems to depend on the temperature of your home and how sour you like them. It may take a week or two. Remember: Fermented zucchini should smell pleasantly sour. Never eat fermented vegetables that smell bad. You may also want to avoid ferments that smell like alcohol (unless you want to get a bit tipsy). 

Once the zucchini is done to your liking, screw the lids on tight and place them in the fridge or other cold storage facility. You may also want to label your ferments with the date.

Why do I need to use so much salt?

Kosher salt

Salt is the MOST crucial ingredient in this recipe. It is a preservative and can keep vegetables edible for months…maybe even years!!! Can I get a “hooray” for salt! In fermentation, the salt draws juices from the vegetable’s cells and creates that lovely, cloudy brine rich with health-boosting lactic-acid bacteria. The salinity of the brine encourages good-for-us bacteria to flourish and inhibits the growth of bacteria and yeast that could make us sick. Salt also helps keep your vegetables crispy by hardening the pectin in the cells of the vegetables.

I’ve heard salt is bad for me.

Once again, health experts are changing their minds. Recent evidence suggests that for many, salt reduction has an overall negative impact on several aspects of health. Recent study, after study, after study, after study have found many negative effects of a low salt diet. Yikes! It turns out that salt not only makes our food taste better, but it prevents problems, like insulin resistance, plaque formation, increased stress hormones, worsened blood lipids, and elevated aldosterone.

Should I leave the zucchini peel on?

chopped zucchini

I didn’t peel my zucchini. I just chopped it into 1-inch cubes (approximately) and added the brine with some parsley and garlic. Simple! One week later, they were ready to eat. I was expecting another mushy disaster but was pleasantly surprised to find they were salty and scrumptious.

Should I use small or large zucchini?

I used giant zucchini to make pickles and I was surprised to find that my fermented zucchini was not soggy. However, if you are making kraut or want really crunchy fermented zucchini, choose the smaller, thinner zucchini.

What temperature should I keep my fermented foods at?

Cutting board and herbs

Most recommendations are to ferment between 55°F and 75°F, which is especially conducive to L. plantarum and L. brevis lactobacillus bacteria, according to the book, Fermented Vegetables.

Now, are you ready to try fermented zucchini? If not, you can always make zucchini art. I hear it’s a really cool thing to do.

fermented zucchini

Fermented Zucchini with Dill & Garlic

Print Recipe Pin Recipe

Equipment

  • 2 1-quart pickling jars
  • Fermentation weights – something to hold your ferment (zucchini) below the brine (liquid). See the recipe notes for more information.

Ingredients
  

  • 4 cups, or enough to fill your jars, chopped zucchini (I left the skin on, but I cut out the seeded middle)
  • 4 cups room temperature, un-chlorinated water (Note: If your water is chlorinated and you don’t have a filter, let the water stand overnight and the chlorine will evaporate.)
  • 2 tbsp unrefined sea salt
  • 6 to 8 sprigs fresh parsley, dill, or basil (have fun experimenting!)
  • 2 cloves garlic, halved

Instructions
 

  • Wash and dry your pickling jars.
  • Make the brine by dissolving the salt in the water. Note: You want to ensure your water is free from chlorine. Chlorinated water for fermentation will slow or prevent the growth of the beneficial lacto-bacteria and yeasts.
  • Wash your zucchini and put aside any bruised or questionable looking specimens.
  • Pack the herbs, garlic, and zucchini tightly into your jars and cover with brine, leaving about 1 inch of headspace so your bottles don’t explode when the brine begins to bubble up.
  • Now, this is really important – the brine should cover the vegetables at all times or else they will start developing mould and your ferment may be ruined. So long as they remain under the anaerobic safety of the brine, they’ll be fine.
  • To keep the vegetables submerged, you could use a cabbage leaf or a piece of cheesecloth, for example, followed by a fermentation weight.
  • Screw on the lids (but not too tightly in order to let some of the fermentation gasses escape) and set in a location at room temperature, out of direct sunlight. Soon you’ll see bubbles of carbon dioxide gas in the brine, which means you’ve been successful and the brine has started to acidify. This is the stage in which you will begin to "burp" your jar every couple of days if you are using a standard sealing lid. Simply unscrew the lid slightly and allow the gas to escape. Over time, the mixture will become cloudy and start to develop a pleasantly sour smell. Lactobacillus species are most abundant during this time. Now, you can start to taste test the zucchini.
  • But here is the tricky part. There doesn’t seem to be a cut and dry date for when fermented zucchinis are done. It seems to depend on the temperature of your home and how sour you like them. It may take a week or two. Remember: Fermented zucchini should smell pleasantly sour. Never eat fermented vegetables that smell bad. You may also want to avoid ferments that smell like alcohol (unless you want to get a bit tipsy). 
  • Once the zucchini is done to your liking, screw the lids on tight and place them in the fridge or other cold storage facility. You may also want to label your ferments with the date.

Notes

If you’re looking for some creative fermentation weight ideas, check out this post for some creative weight ideas. You can also buy fermentation weights.

PIN IT FOR LATER!

fermented zucchini

12-MONTH FERMENTATION CHALLENGE
Month #1 – WATER KEFIR
Month #2 – FERMENTED ZUCCHINI

Other ferments I’ve tried:
HOW TO MAKE DELICIOUSLY CRUNCHY LACTO-FERMENTED PICKLES
HOMEMADE YOGURT – SO EASY MY 3-YEAR-OLD CAN MAKE IT.

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Disclosure: Some of the links above are affiliate links, and at no additional cost to you, I will earn a small commission if you decide to make a purchase after clicking through the link. Thank you for your support!  You can find the full disclosure here.

Filed Under: Fermentation, Learning the art of preserving, Preserves Tagged With: dill garlic zucchini, how to ferment zucchini, zucchini preserve

How to make water kefir: in 4 easy steps!

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Three bottles of water kefir

A Healthier You: 12-MONTH FERMENTATION CHALLENGE #1. Water kefir

Jump to Recipe

My kids have entire sets of sweet teeth. I don’t think they possess even ONE sour tooth. So, enticing them to eat fermented foods will be the challenging part of this 12-month fermentation challenge.

But I hit the fermentation jackpot with our first experiment – water kefir. Shhhh….it’s actually healthy soda pop. This sweet, bubbly, probiotic-rich drink can be flavoured to everyone’s taste buds – even those with the sweetest teeth.

Cue the music. “Just a spoonful of sugar helps the medicine go down.”

Boy enjoying a glass of water kefir
This sweet, bubbly, probiotic-rich drink can be flavoured to everyone’s taste buds – even those with the sweetest teeth such as my son. Here he is enjoying a glass of mixed berry water kefir.

Of course, water kefir is not only delicious, this low sugar beverage is packed with probiotics.

“Probiotics contain “good bacteria” that both support gut health and influence the function and regulation of the immune system. They also can decrease the number of respiratory infections, especially in children.”

– Chris D’Adamo, PHD, director of the Center for Integrative Medicine at the University of Maryland School of Medicine

From clearing skin to preventing cancer, probiotics have been touted to have tonnes of health benefits – some of which may even be true. I don’t actually know. But, according to Harvard Health Publishing, probiotics can be helpful in the treatment or prevention of:

  • diarrhea
  • irritable bowel syndrome
  • ulcerative colitis
  • Crohn’s disease
  • vaginal infections
  • urinary tract infections
  • recurrence of bladder cancer
  • eczema in children

Although I’ve tried making kombucha (another fermented drink made with tea) in the past, my enthusiasm fizzled over time. Water kefir is not only just as tasty as kombucha (in my humble opinion), it’s easier and quicker to make. You can also ferment smaller batches.

Water kefir is immune-boosting and delicious. Doesn’t that bring a smile to your face? I thought so. PS. This is me enjoying a glass of water kefir flavoured with 1/4 cup of freshly squeezed orange juice and slices of orange rind.

What is water kefir?

Water kefir (also known as tibicos or Japanese Water Crystals) is made with what are called kefir grains. It’s a strange name because these “grains” are not grains. They are actually a symbiotic culture of bacteria and yeast that look like translucent caviar.

Kefir grains may have originated centuries ago in Mexico where the grains “tibicos” were harvested from the paddles of the prickly pear cactus and later used to create this fruit-infused drink.

Although kefir can be made from milk, water kefir, as the name suggests, is completely dairy-free! It’s made with water and sugar. When you add the magic grains to the sugar water mixture and let it sit for 24 to 48 hours, the grains consume the sugar. You are left with a low-sugar, carbonated beverage filled with beneficial bacteria.    

Water kefir grains
Water kefir grains are not grains. They are actually a symbiotic culture of bacteria and yeast, which is gluten and dairy-free.

What’s so great about water kefir?

Instead of popping expensive probiotic pills, pour a glass of this probiotic sparkling drink, which may actually contain more beneficial bacteria than a pill. In fact, some research shows that kefir grains may contain up to 56 different bacterial and yeast strains.

Equipment to make water kefir

How to make water kefir

Step 1 – Order water kefir grains

I bought mine on Amazon from Happy Gut.

Step 2 – Feed Your Grains

Mix 4 cups of warm, chlorine-free water with ¼ cup of sugar. Stir to ensure the sugar dissolves. Then add 2 tbsp of water kefir grains. Cover with a kitchen cloth (so the grains can still breathe) and let sit for a day or two.

Water kefir prefers temperatures of 68-78°F (20-26°C). I place my kefir in the oven with the light on during the winter to keep it at optimal temperature. 

Water kefir keeping warm in the oven
Water kefir prefers temperatures of 68-78°F (20-26°C). I place my kefir in the oven with the light on during the winter to keep it at optimal temperature. 

What type of water should I use to make water kefir?

It is not recommended to use chlorinated, filtered, or bottled water. Without enough minerals, your kefir grains could die. Instead, use mineral-rich tap or well water, which is nourishing to your grains. If your water isn’t rich in minerals, try adding a couple of raisins, molasses, or a dash of sea salt to your kefir.

What type of sugar should I use to make water kefir?

I use plain white sugar, which is easy for the grains to consume. You can also try sugars with higher mineral content such as rapadura, piloncillo or turbinado, which will help the grains reproduce. You can also use molasses but avoid raw honey. Raw honey has its own bacteria that can compete with water kefir grains. For more information on kefir and sugar, check out this post from Cultures for Health.

How much sugar is in water kefir?

The amount of sugar remaining at the end of a water kefir ferment will depend on the ingredients used and the length of culturing time. According to this study, all of the sucrose is converted after 24 hours. There will still be some fructose and glucose left in your beverage, which is why it has a sweet taste. However, the longer you ferment your kefir, the more the sugar will be reduced.

Lemon and ginger
Lemon ginger is our family’s favourite water kefir flavour.

Step 3 – Spice it up!

Your water kefir should have fermented by now. Taste it and if it is overly sweet, it may not be ready. Leave it for another day and taste it again. It should still be sweet but with a slight tang. However, the longer you leave it sit, the tangier it will become as the kefir consumes more of the sugar.

Once you are satisfied with the taste, filter your kefir grains and add 1/4 cup of your favourite flavourings to the liquid. Our hands-down favourite was 1/4 cup freshly squeezed lemon juice mixed with a teaspoon of fresh ginger.

Bottle and let sit for another day. You’ll notice that your kefir will start bubbling. The bacteria and yeast are converting some of the sugar into carbon dioxide and as it continues to ferment, more and more gas and pressure are created. Note: The tighter you place the lid, the more carbonation. Of course, you do not want your kefir to explode.

Squeezing lemons

It is recommended to burp (opening the bottle to release pressure) once a day unless the temperatures are over 75°F/24°C. Then you may have to burp your bottles more frequently. Once refrigerated, you only have to burp your kefir weekly.

Step 4 – Repeat

You will need to keep feeding your kefir grains every day. If left longer than 72 hours, your grains can starve and disappear. If you want to take a break from feeding them, store them in the fridge in sugar water and change it out every 7 days to keep them fresh.

THE TASTE TEST

Over the past few weeks, we experimented with different flavourings including fresh berries, lemon-lime and pomegranate blueberry. They were all tasty but our favourite was lemon ginger – 1/4 cup freshly squeezed lemon juice mixed with a teaspoon of fresh ginger. Here are some other ideas from Cultures for Health.

What do you do with extra kefir grains?

Over time your grains will grow and you can spread the kefir love and share them with friends and family.

How do I keep my kefir grains healthy?

Keep feeding them! The more you strain and feed your little friends fresh sugar water to culture, the healthier they will become.

So, who is ready to add more probiotics to their diet and boost their health? Are you in? Will you try making water kefir? Let me know in the comments.

PIN IT FOR LATER!

How to make water kefir

Want to make more fermented foods?

Check out my previous post on fermenting pickles.

Water Kefir

Sweet, fizzy and probiotic-rich, this refreshing and energizing beverage is the perfect way to kick start your day.
5 from 1 vote
Print Recipe Pin Recipe
Servings 4

Equipment

  • a mason jar or wide mouth container to hold your kefir grains
  • Strainer
  • Wooden spoon
  • Kitchen towel
  • Glass bottles

Ingredients
  

  • 4 cups chlorine-free water
  • 1/4 cup plain white sugar
  • 2 tbsp water kefir grains
  • a few raisins, a date, or a dash of sea salt (optional). If your grains fail to reproduce, they may need additional nutrition. Try adding a few of these optional ingredients.

Instructions
 

  • Order water kefir grains
    Find a source of water kefir grains. I bought mine online from Happy Gut.
  • Feed Your Grains
    Mix 4 cups of chlorine-free, warm water with ¼ cup of sugar. Stir to ensure the sugar dissolves. Then add 2 tbsp of water kefir grains. Cover with a kitchen cloth (so the grains can still breathe) and let sit for a day or two.
    Water kefir prefers temperatures of 68-78°F (20-26°C). I place my kefir in the oven with the light on during the winter to keep it at optimal temperature. 
  • Spice it up!
    Your water kefir should have fermented by now. Taste it and if it is overly sweet, it may not be ready. Leave it for another day and taste it again. It should still be sweet but with a slight tang. However, the longer you leave it sit, the tangier it will become as the kefir consumes more of the sugar.
    Once you are satisfied with the taste, filter your water kefir grains and add 1/4 cup of your favourite flavourings to the liquid. Our hands-down favourite is 1/4 cup freshly squeezed lemon juice mixed with a teaspoon of fresh ginger.
    Bottle and let sit for another day or two. You'll notice that your kefir will start bubbling. The bacteria and yeast are converting some of the sugar into carbon dioxide and as it continues to ferment, more and more gas and pressure are created. Note: The tighter you place the lid, the more carbonation. But you do not want your kefir to explode. It is recommended to burp (opening the bottle to release pressure) once a day unless the temperatures are over 75°F/24°C. Then you may have to burp your bottles more frequently. Once refrigerated, you only have to burp your kefir weekly.
  • Repeat
    You will need to keep feeding your water kefir grains every day. If left longer than 72 hours, your grains can starve and may disappear. If you want to take a break from feeding them, store them in the fridge in sugar water and change it out every 7 days to keep them fresh.

Notes

  • You will need 2 tablespoons of water kefir grains to ferment 4 cups of water kefir. You may scale the ratio depending on what size batch of water kefir you want to make. 
  • It is not recommended to use chlorinated, filtered, or bottled water. Without enough minerals, your kefir grains could die. Instead, use mineral-rich tap or well water, which is nourishing to the water kefir grains. If your water isn’t rich in minerals, try adding a couple of raisins, molasses, or a dash of sea salt to your kefir. 
  • I use plain, white sugar. However, you can also try sugars with higher mineral content such as rapadura, piloncillo or turbinado, which will help the grains reproduce. You can also use molasses but avoid raw honey. Raw honey has its own bacteria that can compete with water kefir grains. For more information on kefir and sugar, check out this post from Cultures for Health.

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Disclosure: Some of the links above are affiliate links, and at no additional cost to you, I will earn a small commission if you decide to make a purchase after clicking through the link. Thank you for your support!  You can find the full disclosure here.

Filed Under: Beverages, Fermentation, Preserves Tagged With: Japanese Water Crystals, tibicos, water kefir

How to keep eggs fresh for years: Water glassing eggs

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Water glassing eggs preserves your eggs for months.

I care for 32 chickens 365 days of the year and last winter I BOUGHT eggs. Never again! I’m egg-static to tell you I’ve discovered an ancient preservation technique that claims to keep your eggs fresh for up to 2 years – water glassing eggs.

Skeptical? I was too. I thought water glassing eggs was either going to be a delicious high fiving success or I would die from food poisoning after I tasted my first egg in 6 months. But I’m happy to report I’m still alive although I did develop a small eye twitch…Just kidding!

Water glassing works and the eggs are absolutely delicious! You can scramble them, bake with them, boil them…anything you’d do with a fresh egg.

FAQ – Water Glassing Eggs

  • What is water glassing eggs?
  • When did people first start water glassing eggs?
  • Is water glassing eggs safe?
  • Why shouldn’t I supplement lighting?
  • How do I water glass eggs?
  • How long are water glassed eggs goods for?
  • What do water glassed eggs look and taste like?
  • How do I use water glassed eggs?
  • Can I use water glassing to preserve quail or duck eggs?
  • What do I do with leftover hydrated lime?
  • When is the best time to preserve eggs?

What is water glassing eggs?

Water glassing is a quick and easy method of preserving your fresh eggs for up to a year (or more!) using just water and pickling lime (calcium hydroxide).

The recipe itself is so laughingly simple, I can’t believe I hadn’t heard of it before. Basically, you mix pickling lime with water and place your eggs into the solution, which preserves the eggs. Months later you can enjoy fresh eggs as if you just plucked them from the coop.

When did people first start water glassing eggs?

Water glassing eggs dates back to at least 1913 and likely much longer, according to this 1917 circular from the Utah Agricultural College, which says: “The preserving of eggs in the home is not a new practice and has passed the experimental stage.” This was reassuring to read before I actually took a bite out of my first 6-month-old egg.

The circular describes two methods of preserving eggs – using sodium silicate or using pickling lime (calcium hydroxide). I have chosen to use limewater instead of a sodium silicate solution (the traditional water glassing method, which gets its name from the fact that as the water evaporates, the solution solidifies into a glassy solid). Why? Hydrated lime is a cheap, natural product that is readily available.

Water glassing eggs

Is water glassing eggs safe?

This was one of my biggest concerns. I was actually afraid to eat my 6-month old water glassed eggs. But I shouldn’t have been. Water glassing keeps bacteria from getting inside your eggs thanks to the limewater solution, which is extremely alkaline. Bacteria and microorganisms simply can’t grow in this environment.

Note: It is important to wash the limewater off your eggs before you eat them. A drip of limewater could cause your eggs to curdle.

Why I don’t supplement lighting

Before I explain how to perform this fascinating water glassing feat, let me explain why I don’t supplement lighting and instead have chosen to preserve my eggs.

Chickens need light to lay eggs. Mother Nature has designed the chicken perfectly so that chicks (with their limited feathering) only hatch in the spring and develop during the warm summer months. In fact, most breeds need 14 to 16 hours a day in order to lay eggs. In commercial settings, farmers simply use artificial lighting to keep their chickens laying year-round.

Although I have considered installing lights, I would likely have to install a heater as well so our chickens have both the energy to stay warm and lay eggs. Extra heat would also help ensure the eggs don’t freeze in case I’m not in the coop the moment they lay one (which almost never happens) in -30C degree weather.

Finally, as a small homesteader, I’ll admit I have gotten attached to these crazy chooks. I hope to keep them around for as long as I can. By not supplementing lighting, I can do that. Here’s how:

Hen and her chicks outside.

Chickens are born with all the eggs they will ever lay. If keeping chickens was your day job, the goal would be for the hen to lay all of her eggs as quickly as possible. In fact, in a commercial setting, farmers can achieve this in one year! Then the hens are culled. But by giving my chickens a break from laying eggs, I can draw out the number of years they will lay for and therefore keep them longer – without my husband complaining about the cost of keeping unproductive chickens.

In fact, I may be able to keep them out of the stew pot for up to 17 years if my chickens are anything like Victoria, the Black Rock hen who squeezed out two last eggs at the ripe old age of 17.

But now, this brings us back to the original question – What do you do in the winter when your hens aren’t laying? Enter water glassing eggs or liming eggs . Here’s how it works:

How to water glass or lime eggs

Supplies for water glassing eggs

On your mark. Get set. Grab your lime. Ok, not the actual citrus fruit but what is often called “slaked, hydrated or pickling lime”. This is calcium hydroxide and we are going to use it to make a solution of limewater.

Materials

Calcium hydroxide (hydrated lime) – an inexpensive, white powder derived from limestone, which you can find at most hardware stores or at the grocery store (pickling lime).

“Lime itself is a solid, white compound of calcium and oxygen,” according to HomeScienceSchool. “It’s made from burning limestone (a “stone” made mostly of calcite), shells, and bones.”

Scale and hydrated lime

A scale for measuring the hydrated lime

Container – I used a glass jar, but you could use a ceramic crock or a food-grade plastic bucket.

Water – If your water is high in minerals or you are on city water, it is best to use distilled or filtered water.

Gloves – The limewater will be very alkaline. I suggest using gloves to protect your skin.  

Water Glassing Eggs Recipe

  • 1-ounce pickling lime
  • 1 litre distilled or filtered water (room temperature) 
  • one dozen fresh eggs, clean and unwashed 

Directions

A dozen eggs

Step 1

Head to the coop and gather fresh, clean eggs. There must be no poop or dirt on the shells! You can’t even wipe them clean. This could remove the egg’s bloom coating, which keeps bacteria from penetrating the egg.

Step 2

Carefully place the eggs pointy side down (eggs should always be stored this way to help prevent spoiling, according to this article from BBC Science Focus Magazine) into your container.

Hydrated lime solution

Step 3

Mix together the water and calcium hydroxide. It will look milky. But because this is a saturated solution, the lime will settle and continue to settle over time. Don’t worry. This is normal. Using warm or boiling water, will not prevent this from happening.

Pouring hydrated lime into glass container

Step 4

Pour the mixture over your eggs. Leave about two inches of liquid above the eggs.

Step 5

Cover to prevent the liquid from evaporating over time. You may want to check on them occasionally to ensure they remain covered. Don’t forget to date and label your container. Store in a cool, dark location until ready to use.

When you are ready to gobble up some fresh eggs, wash them well first before cracking them open. A drip of limewater could cause your eggs to curdle.

PRO TIPS – Water Glassing Eggs

  • You don’t have to gather all your eggs at once. You could select eggs on a daily basis over the course of a week or two continuing to add them one by one to the preserving liquid. This is what I have been doing.
  • Try not to move your container once you add your eggs. If an egg cracks, it’ll ruin your whole batch. (This may sound like a no-brainer, but if you are using a large container, just moving it a few inches can cause some cracking.)
  • Crack each egg in a separate bowl prior to using just in case one has gone bad. This is standard practice in our household especially when I find an egg that has been laid in a random location like inside our bag of shavings or under the doorstep. Sigh.
  • The eggs should no longer be porous after sitting in limewater. They should be well sealed. So, if you are planning to hard boil or steam an egg, you should pinprick the shell first to prevent the egg from popping or exploding in your water.
  • Wash your eggs well before cracking them open. A drip of limewater could cause your eggs to curdle.
A dozen eggs on a shelf

How long do fresh eggs versus preserved eggs last?

On your counter: about 21 days

In your fridge: about 50 days

Water glassing eggs: up to two years

Before you report me to Health Canada, the above numbers (sourced from the Chicken Whisperer Magazine) are for “unwashed eggs”. The eggs you buy at the store will NOT last this long. Commercial eggs have all been thoroughly washed, bleached, and possibly coated with mineral oil.  

In order for eggs to stay fresh, they have to retain their “bloom coating”. This coating is what keeps bacteria from penetrating the egg. When you wash your eggs, you remove this protective barrier. Here is a more scientific explanation.

Chicken sitting outside

What do water glassed eggs look and taste like?

It’s hard to believe, but eggs kept in limewater taste and look exactly like a fresh egg.

How do I use water glassed eggs?

When you are ready to use an egg, simply remove it from the limewater solution and rinse it clean. You can then use it just like you would a fresh egg – scramble, bake, boil!

You can also save yourself the hassle of having to pull an egg from your water glassing solution each time you need one by taking a few from the container and storing them in the fridge. However, be sure to use them within a few days and always store them in the fridge. 

Can I use water glassing to preserve quail or duck eggs?

You can use any type of eggs as long as they are not store-bought. Commercial eggs have all been thoroughly washed, bleached, and possibly coated with mineral oil.  You also don’t want to wash the eggs before preserving them. This could remove the egg’s bloom coating, which keeps bacteria from penetrating the egg.

What do I do with leftover hydrated lime?

We use it around the homestead to preserve wood. We whitewash both our barn and chicken coop.

When is the best time to preserve eggs?

Although there is no best time, I started in the fall before my chickens stopped laying for the winter. But you may want to start water glassing as soon as your chickens start laying more eggs than your family can eat. This could be in the early spring or summer.

Now, who is going to join me in this eggs-periment? Have you tried or do you plan to try water glassing eggs? Let me know in the comments below.

Water Glassing Eggs Recipe

Do your chickens stop laying eggs every winter? Water glassing eggs is the solution. Enjoy fresh eggs all year – without artificial lights.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 18 mins

Equipment

  • Calcium hydroxide (hydrated or pickling lime) – an inexpensive, white powder derived from limestone, which you can find at most hardware stores or at the grocery store (pickling lime).
  • A scale for measuring the hydrated or pickling lime
  • Container – I used a glass jar, but you could use a ceramic crock or a food-grade plastic bucket.
  • Water – If your water is high in minerals or you are on city water, it is best to use distilled or filtered water.
  • Gloves – The limewater will be very alkaline. I suggest using gloves to protect your skin.

Ingredients
  

  • 1 ounce pickling lime
  • 1 litre distilled or filtered water room temperature
  • 1 dozen fresh eggs clean and unwashed

Instructions
 

  • Head to the coop and gather fresh, clean eggs. There must be no poop or dirt on the shells! You can’t even wipe them clean. This could remove the egg’s bloom coating, which keeps bacteria from penetrating the egg.
  • Carefully place the eggs pointy side down (eggs should always be stored this way to help prevent spoiling) into your container.
  • Mix together the water and calcium hydroxide. It will look milky. But because this is a saturated solution, the lime will settle and continue to settle over time. Don’t worry. This is normal. Using warm or boiling water, will not prevent this from happening.
  • Pour the mixture over your eggs. Leave about two inches of liquid above the eggs. Cover to prevent the liquid from evaporating over time. You may want to check on them occasionally to ensure they remain covered.
  • Don’t forget to date and label your container. Store in a cool, dark location until ready to use.
  • When you are ready to gobble up some fresh eggs, wash them well first before cracking them open. A drip of limewater could cause your eggs to curdle.

Notes

  • You don’t have to gather all your eggs at once. You could select eggs on a daily basis over the course of a week or two continuing to add them one by one to the preserving liquid. This is what I do.
  • Try not to move your container once you add your eggs. If an egg cracks, it’ll ruin your whole batch. (This may sound like a no-brainer, but if you are using a large container, just moving it a few inches can cause some cracking.)
  • Crack each egg in a separate bowl prior to using just in case one has gone bad. This is standard practice in our household especially when I find an egg that has been laid in a random location like inside our bag of shavings or under the doorstep. Sigh.
  • Your eggs should no longer be porous after sitting in limewater. They should be well sealed. So, if you are planning to hard boil or steam an egg, you should pinprick the shell first to prevent the egg from popping or exploding in your water.

If you liked this post, check out:

Got a few minutes? Try your hand at fermenting pickles?
What I wished I would have known about raising chicks
Converting an existing structure into a chicken coop

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Water glassing eggs pin

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Disclosure: Some of the links above are affiliate links, and at no additional cost to you, I will earn a small commission if you decide to make a purchase after clicking through the link. Thank you for your support!  You can find the full disclosure here.

Filed Under: Learning the art of preserving, Preserves

Chocolate Mint Strawberry Jam 

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Chocolate mint strawberry jam52 Homesteading Skills in One Year: Project #23: Learning to make chocolate mint strawberry freezer jam

When you’re short on time and you just happen upon quarts and quarts of local strawberries on sale for a ridiculous price, freezer jam is your answer.

Or when your two children decide they want to “help” you make jam and you’re starting to lose your patience, freezer jam comes to the rescue!

Freezer jam is a little easier and quicker to make than water bath canning so when you need to make jam fast – think freezer jam.

I wanted to experiment and make something a little different so I added chocolate mint from my garden. But you can omit the mint if you just want plain and simple strawberry jam.

Chocolate Mint Strawberry Freezer Jam 

Ingredients
6 lbs hulled and sliced strawberries (minus a few that I ate)
1 1/2 cups honey
3 cups shredded Granny Smith apples, with skins (Important: If you like a thick jam, use store bought pectin instead of apples. I wanted to try using a natural thickener and although it works, the end result is definitely runnier.)
1.5 tbsp lemon juice
1.5 tbsp finely chopped chocolate mint

Sliced strawberries

Step 1
Mash the strawberries and combine with apples and lemon juice in a large pot. Bring to a boil.

Making chocolate mint strawberry jam

Step 2
Reduce heat and stir in honey and very finely chopped mint. Simmer for about 30 minutes until the jam has thickened.

Warning: This recipe does not become as thick as typical store-bought jam made with pectin. See my note above in the ingredients list.

Step 3
Allow it to cool and then ladle into freezer safe containers leaving about an inch of head space at the top of your jar. Don’t ask me how I know this.

Enjoy!

Filed Under: House poor to life rich - The adventure begins, Preserves

How to make perfect peach fruit leather

By 4 Comments

Homemade fruit leather

52 Homesteading Skills in One Year: Project #26: How to make peach fruit leather

This weekend was Ella’s and Jack’s big birthday bash. So I thought I would combine my homesteading skills challenge with the party. You can imagine how excited the kids were when I told them I would be handing out healthy, homemade fruit rolls ups instead of the standard candy fare. They were thrilled! Kind of…

This year I planted a peach tree in hopes that someday I will have hundreds of pounds of fruit to process. But even if that never happens, this recipe will still come in handy. Fruit leather is pricey to buy at the store. Making it at home is cheaper, healthier, and ridiculously easy.

Peach Rolls Ups

How to make peach fruit leather

INGREDIENTS
6 cups chopped peaches (Can also be made with any other fruit. Get creative.)
2 tbsp honey
1 tsp cinnamon

Removing peel from frozen peaches

Step 1:
Pop your peaches into the freezer for a couple of hours and then run them under warm water to easily remove the peel.

If you want to impress your friends at your next party, you could show them this trick. In fact, you should all come over to my place for a celebration and I can share a bunch of these really cool party tricks. Wouldn’t that be fun? No really!

Step 2:
Preheat your oven to its lowest setting. Mine is 170° F. Line an 11 x 17 baking sheet with parchment paper.

Blending frozen peaches

Step 3:
Puree the peaches, honey, and cinnamon in a blender until smooth. Pour mixture onto parchment paper and spread to about 1/8″ thick. Spread the fruit a little thicker along the edges as it will cook fastest here.

Fruit leather in a pan

Step 4:
Place baking sheet in the oven and bake for 8 to 10 hours or until the surface is smooth and no longer sticky.

Step 5:
While the fruit is still warm, peel off the fruit leather from the parchment paper and cut into strips using a pizza cutter. Roll into parchment paper and store in an air-tight container.

Kids eating fruit leather

Now, who is ready for a party at my place? Only healthy snacks and lots of cool, party tricks. I just know you are excited!

Perfect Peach Fruit Leather

Homemade fruit rolls ups are a tasty and healthy snack your whole family will love.
Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 8 hrs
Course Snack
Cuisine American

Equipment

  • 11 x 17 baking sheet
  • Parchment paper
  • Blender

Ingredients
  

  • 6 cups chopped peaches
  • 2 tbsp honey
  • 1 tsp cinnamon

Instructions
 

  • Pop your peaches into the freezer for a couple of hours and then run them under warm water to easily remove the peel.
    If you want to impress your friends at your next party, you could show themthis trick. In fact, you should all come over to my place for a celebration andI I can share a bunch of these really cool party tricks. Wouldn't that be fun? Noreally!
  • Preheat your oven to its lowest setting. Mine is 170° F. Line an 11 x 17baking sheet with parchment paper.
    Puree the peaches, honey, and cinnamon in ablender until smooth. Pour mixture onto parchment paper and spread to about1/8″ thick. Spread the fruit a little thicker along the edges as it will cookfastest here.
  • Placebaking sheet in the oven and bake for 8 to 10 hours or until the surface issmooth and no longer sticky.
    While the fruit is still warm, peel off thefruit leather from the parchment paper and cut into strips using a pizzacutter. Roll into parchment paper and store in an air-tight container.
Keyword Fruit leather, peach fruit leather

 

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Filed Under: House poor to life rich - The adventure begins, Preserves

Pumpkin Spiced Peach Sauce Recipe

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pumpkin spiced peach sauce

52 Homesteading Skills in One Year – Project #5: Learning to water bath can – pumpkin spiced peach sauce recipe

I was not supposed to make pumpkin spiced peach sauce. I was going to can dozens and dozens of sliced peaches and show you all just how fun it could be.

But it was a disaster. I ended up with four jars of peaches. Four. Oh, we’ll definitely make it through the winter now. If there’s an emergency, you can all come over and share my four jars of soggy, floating peaches. Yes, folks. My canned peaches were pitiful. …

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Filed Under: Preserves

How to make crunchy lacto-fermented pickles

By 4 Comments

lacto fermented pickles

Have you seen them? They’re easy to spot. The enterprising individuals who prepare dozens of jars of tomatoes and strawberry jam and then proudly post their freshly-canned goods on Facebook.

You’ve probably seen them at the Farmer’s Market, arms full of baskets of cucumbers, smug in the satisfaction that if the world’s food supply ends, they won’t go hungry. Oh no! They will have pickles.

For years I’ve thought, “I should do that too.” But somehow the complainy pants in me would win out and I’d end up convincing myself I don’t have the time, energy, or expertise.

Well, not this year. This is the year I become a real homesteader, darn it. And I did. This week. And I can’t believe I haven’t lacto-fermented pickles before. It’s actually so easy my kids can do it.

Note to self: Next year get the kids to do all my canning work. Although, we will really have to work on not eating the produce. Sigh.

How to make fermented pickles

Is it difficult to make lacto-fermented pickles?

So you wanna know how easy it is? It’s so simple that all you really need to make fermented pickles is water, salt, and cucumbers. If you want to get fancy, you can add some spices.

You put this stuff in jars and then you observe. That’s right. It ferments all by itself. All you need to do is stand back and watch as your plain old cucumbers turn into delightful, crunchy pickles that are now more healthy than the original cucumbers.

What the heck is lacto-fermentation and why should I eat it?

Lacto fermentation is the ancient art of pickling long before there was canning. Fermenting turns your food into natural probiotics. So instead of popping a probiotic pill, you can eat fermented foods, which, according to Dr. Mercola, actually contain 100 times more probiotics than a pricey supplement.

One quick Google on the Internet will result in tonnes of information on the health benefits of probiotics from boosting your immune system to detoxifying your body. I don’t know if it’s all true, but I think I feel better after I eat a pickle, don’t you?

Forget about investing in the stock market – make pickles

Now before I get into the details of pickle making, I have a secret to share. I regularly go to a local health foods store in Moncton and buy jars of fermented pickles that must have real gold dust in them since each jar costs about $9.99.

Now my husband has no idea how much these pickles cost so to any family members out there who I know read every word of my blog (right guys???) don’t mention it, okay? Anyway, the point is — look at how many pickles you can buy for just $14.99.

How to make fermented pickles

Since water is free and salt is cheap, the cost savings of making your own is huge. Forget about investing in the stock market — start making lacto fermented pickles!

How to make lacto-fermented pickles

INGREDIENTS

  • Pickling jars – I used 1 L sized mason jars.
  • Cucumbers – I’m told it’s best, especially for beginners like myself, to choose the small pickling cucumbers versus cutting up the regular sized cukes. This helps guarantee a crunchy pickle. No one likes soggy pickles.
  • Un-chlorinated water (Note: If your water is chlorinated and you don’t have a filter, let the water stand overnight and the chlorine will evaporate.)
  • Pickling salt
  • Grape or oak leaves, if you can find them
  • Spices of your choice. Here are a few ideas to get you started: fresh herbs like dill, parsley or lemon balm, mustard seeds, hot chilies, onion, garlic cloves, fennel seeds, bay leaves, celery leaves, cinnamon sticks, cloves, peppercorns.

Step 1

Wash and dry your mason jars.

Step 2

Dissolve your salt in a pot of water. I wanted a really salty, sour pickle so I used 2 1/2 tbsp of salt for each 1 L jar, but according to www.culturesforhealth.com, you can experiment between the ranges of 1 to 3 tbsp of salt for each 1 L jar.

Step 3

Wash your cucumbers and put aside any bruised or questionable looking cucumbers.

Freshness is one of the keys to crunchy pickles so if your pickles are not at their finest, you can plump them up by soaking them in iced water for a couple of hours.

Step 4

Cut the ends off the cucumbers. Actually, you really only need to slice the flower end off the cucumbers as they contain enzymes, which can soften the pickles during fermentation. But I wasn’t taking any chances. I just cut both ends off. You can also pierce the cucumbers with a fork a few times to allow the brine to better penetrate. 

How to make fermented pickles

Step 5

I added either a grape or oak leaf, which supposedly maintains the crispiness of the pickles thanks to their natural tannins. I put one leaf on the bottom of each jar along with my spices. I tried all kinds of combinations – dill and garlic; bay leaves and onions; cinnamon and cloves; lemon balm and lovage (a perennial herb that tastes like celery). Go crazy and experiment.

Helping mom make pickles

Step 6

Pack your cucumbers tightly into the jar and cover with brine, leaving about 1 inch of headspace so your bottles don’t explode when the brine begins to bubble up.

Now, this is really important – The brine should cover the vegetables at all times or else they will start developing mould and your pickles will be ruined. So long as they remain under the anaerobic safety of the brine, they’ll be fine.

lacto fermented pickles

To keep the vegetables submerged, I packed everything tightly into the jars, but there are many other ways to do this. For some ideas, check out this post.

Note: To prevent any little pieces of herbs or spices from floating to the surface, I used whole pieces of herbs and wrapped any smaller spices, such as cloves and peppercorn, in a grape leaf and stuffed them in the bottom of my jar. This is only necessary if you not using something to keep your vegetables submerged.

Step 7

Screw on the lids (but not too tightly in order to let some of the fermentation gasses escape) and set in a location at room temperature, out of direct sunlight. Soon you’ll see bubbles of carbon dioxide gas in the brine, which means you’ve been successful and the brine has started to acidify.

Step 8

Now here is the tricky part. There doesn’t seem to be a cut and dry date for when fermented pickles are done. It seems to depend on the temperature of your home and how sour you like them. It may take 3 days or it may be weeks. Half-sour cucumbers usually ferment at cool room temperatures for about a week and full-sour cucumbers ferment for about 2 weeks, according to Fine Cooking, The Science of Pickles.

Step 9

Once the pickles are done to your liking, screw the lids on tight and place in the fridge or other cold storage facility. You can eat them right away or save them for a cold wintry day when you just need a taste of summer.

WANT TO MAKE MORE LACTO-FERMENTED FOODS?

  • HOW TO MAKE WATER KEFIR: IN 4 EASY STEPS!
  • HOMEMADE YOGURT – SO EASY MY 3 YEAR-OLD CAN MAKE IT.

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How to make fermented pickles

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Filed Under: Preserves

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