I won't extrapolate once again about the whys and how-tos of Lacto-Fermentation, I do so all-too-often, and the chat can be found on this blog: here and particularly in this article that appeared in Permaculture Magazine last year, and also of course on Sandor Ellix Katz's fab Wild Fermentation website.
I thought simply, as I chopped green and purple French beans this afternoon, to share what's fermenting at home now, to show what a range of vegetables can be preserved using this method. As well as the sauerkraut that I made at the end of July and am eating away - for lunch today with beef carpaccio, raw baby yellow courgettes, cucumber and brown rice with toasted pumpkin seeds...
In the pots fermenting are the following:
Lacto-Fermented Cauliflower (1/2 lt jar)
And, in that jar: 1 Cauli head; 5g Salt; 1tsp whole Cumin; Blackcurrant Leaves; Parsley; Spring Onions; Water.
For those that can't stomach cauliflower this is a great alternative to the cheese sauce disguise, it really peps up the cauliflower, and makes of something dull a spritely veg, excellent too in curries and stir-frys.
Lacto-Fermented Courgettes (1lt jar)
In the jar: Sliced Courgette; Fennel Seedheads; Spring Onions; Fennel Leaves; 10g Salt; Blackcurrant Leaves; Water.
Lacto-fermented Cucumbers and Radishes
3 Whole Cucumbers (pricked); 5 Radishes; Blackcurrant Leaves; fennel Seedheads; Landcress; Rocket; Red Mustard; 10g Salt; Water.
And this afternoon I made these beans, chopped with Fennel Leaves, 5g of Salt and 3tbsp of Cow's Whey (left over from home-made Cheese), squashed down and covered with water. The Whey is thick with lactobacilli and works as an alternative catalyst to blackcurrant leaves. I'll also be doing Lacto-fermented Beetroot, a real favourite, in the next few days.