Happy little fermenting vegetables 🧄

@Blanchy @MellyMel22 and myself have a thing going about our hatred for roots that are above ground. Now if you could not say anything about anymore roots. 🤭🤫

@Degbeme What the.. 🤣🤣

@Blanchy Wait until she shows up. 🤭

@Lilymoon It depends, but I think it's best to leave them for at least 5 days. I had some onions which first started tasting good after about 3 weeks while it was also very warm, so the best way to know is to taste them.

I also have some which I hope will last throughout winter. I drained the water, boiled it and put it back into the jars, then cealed them. I put mine in the fridge, but generally speaking they should just be in a dark and somewhat cold place, so a basement is fine for storing them:

@Blanchy Ty

@Degbeme I use food-grade plastic bags as weights to keep the vegetables submerged under the brine 😆

@manly I don't know how to make Kimchi and I've never tried it, but I bet I'd love it. I did make other posts about fermentation on SW, but what I do is very simple. I take any vegetables I like, chop them up, add them to a jar I've already weighed, and add water. I weigh the jar with the water and vegetables in it, then substract the weight of the jar itself and add 3% salt of that number. I make sure everything's submerged, I use plastic bags with water in them as weights.

The two large jars to the right have red bell pepper, zucchini and white onion. The one to the left has a bit of red bell pepper and white onion on the bottom, and mostly celery root (first time trying that).

You can add whole mustard seeds, whole black pepper, bayleaf, dill or whatever you want to give the vegetables even more taste.

The small one has this:

https://similarworlds.com/diet-food-drink/4810352-I-want-to-try-to-make-a-fermented-chili-sauce

@DiegoWolfe You can easily make them yourself 😊

@Blanchy BUT you need to have mad Veggie pickling skills which i lack!

@DiegoWolfe Not at all, it's super simple to do! 😊

@deadteddy No this is called lacto-fermentation, it's much better than pickling with vinegar in my opinion! And it's also easier, you just add salt and water and leave them in room temperature for about a week. 😊

@Blanchy Nice