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Happy little fermenting vegetables 馃

[c=009E4F][b]I want to eat them already! 馃ガ[/b][/c]

[i][c=BF0080]Yum 馃構[/c][/i]
Degbeme70-79, M
@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. 馃き馃か
Blanchy31-35, F
@Degbeme What the.. 馃ぃ馃ぃ
Degbeme70-79, M
@Blanchy Wait until she shows up. 馃き
Matt8536-40, M
You gonna get drunk on vegetables?
how long do you leave them in the jars?
Blanchy31-35, F
@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:

Degbeme70-79, M
Do you light the wicks on holidays? 馃
Blanchy31-35, F
@Degbeme I use food-grade plastic bags as weights to keep the vegetables submerged under the brine 馃槅
manly46-50, M
Looks delish!! Please do add more to the description about what's in the jars. For example, is the process like (or same?) what's done to make kimchi?
Blanchy31-35, F
@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:

Those veggies look delish and ugh im jealous of you!!!!
Blanchy31-35, F
@DiegoWolfe You can easily make them yourself 馃槉
@Blanchy BUT you need to have mad Veggie pickling skills which i lack!
Blanchy31-35, F
@DiegoWolfe Not at all, it's super simple to do! 馃槉
deadteddy26-30, F
Are they pickled ?
Blanchy31-35, F
@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. 馃槉
deadteddy26-30, F
@Blanchy Nice
Justferfuun136-40, M

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