I guess I’ve been a bit lazy in this department lately and nearly forgot how much time can be spent in the kitchen. I picked about a pint of pea pods,
some garlic scapes, and another pint of strawberries. I baked wheat bread and zucchini bread. Then I used some of the scapes with white beans to make a hummus. I stemmed and sliced the strawberries, made cashew cream and milk.
Then it was time for lunch which was potatoes (These are larger than a softball) and cooked Swiss chard along with bread and hummus. The bonus here was that all the kitchen work caused the step counter to record 5000 steps by noon.
Suzie Homemaker, have you ever made lacto-fermented vegetables in a salt brine? Reason I ask, I am taking a class to heal leaky gut. That is one of the recommended foods. I have been buying them but they are too expensive and seem easy to make. http://www.culturesforhealth.com/learn/recipe/lacto-fermentation-recipes/garlic-dill-carrot-stick
I would really like to learn more about this. I do dill pickles – the old way without processing them. And I have done sauerkraut. But I don’t want to process it because then one loses the probiotic. And I don’t know how long it can be kept in the refrigerator, besides there is only so much room in there. Can I do it like the pickles? I had a bit of help in the garden this year and there is a super abundance of cabbage due to misunderstanding. DH has been off his diet for the last year and I am noticing a downhill trend. I need to prepare things in such a way that he doesn’t realize that he is eating this way. But then he goes out to eat and you know that he disregards his program.
I am going to try a few mason jars of mixed veggies to see if can get some good results. I don’t plan to buy anything fancy until I see if it works. The only thing I can see wanting are some glass weights for holding down the veggies under the brine in the jars. As for storage, we tend to think of refrigerators but when brine fermentation was necessary, root cellars and such were used to store fresh vegetables and naturally fermented foods in brine. The cool dark air slows the fermentation down and eventually it stops. I’ll use my fridge, though.
That’s true, but we don’t have a cellar. I jar the pickes in jars and put the lids on, then leave them in the basement, but put them on cardboard, because as they ferment, they run over as well as seal the jars. I’ll have to get some carrots and see if they do the same. I fill the jar with the salted vinegar water so don’t have to worry about holding under brine.