A week and a half ago I went to North Carolina for a week to stay with my sister for a wedding in her family. I knew it would take about two weeks for the vegetables to ferment so I decided to make some vegetable mixture up quick like a bunny so they would "work" while I was gone...making the waiting easier to handle
So...before I left on the Friday before, I used my Cuisinart food processor and chopped up cabbage (half a cabbage), some carrots and some celery. I mixed it with enough salt to please my tongue and then put it into a 2-quart canning jar. I had squeezed the vegetables pretty hard with my hands so the juice would begin to extrude, a very important step in the process. When I had done as much as I could and put the vegetables in the 2-quart canning jar, the juice was more than halfway up the jar.
|Fermenting vegetables! They need the dark and room temperature.|
On top of the vegetables I placed two or three of the outer tougher cabbage leaves to be a sort of cover for the vegetables and pushed the leaves down hard to be in contact with the chopped and salted vegetables. I then filled the jar to the top with plain water, which covered the outer cabbage leaves.
If I had been home I would have checked every few days to see if I needed to top of the liquid with plain water. Dear One was not very committed to this project due to his rather mild interest in vegetables so I did not ask him to check while I was away!
Next I covered the top of the jar with a towel which I secured with a rubber band. I put a dark towel around the bottom of the jar and secured that with another rubber band, then walked away and let it sit for 14 days on the kitchen counter.
When I got home I saw that the liquid level was down a little bit so I added water and let it continue percolating until it was the full 14 days. I could not wait any longer!
|Cabbage leaf cover still in place|
|Covering cabbage leaves removed|
I have just now eaten a whole wheat tortilla with some lettuce from our garden, a little bit of tuna and mayonnaise, some of the percolated vegetables with sliced Vidalia onions on top. It made a superior sandwich.
|Tortilla sandwich loaded and ready to wrap. And eat!|
|First use of fermented vegetables...the eating was ever so delicious1|
Now I have put the actual cover on the jar and am storing it in the refrigerator. I will be able to eat it whenever I want. It is sort of like a mild sauercraut. I believe I could eat it plain as a side dish or on top of all kinds of things, like a baked potato, scrambled eggs, a Reuben sandwich, almost any savory thing.