In the above video I demonstrate my method of fermenting vegetables, in this case, red cabbage, carrots and onions, with spices.
I came up with this method after playing around with my own fermentation starter which was one of my very first posts here:
https://steemit.com/fermentation/@raincountry/make-your-own-fermentation-starter
First fermented veggies I ever started making about 15 or 20 years ago was kimchi. I had never had kimchi before and decided the best way to try it was just to learn how to make it myself. I did it the traditional way with salt brine and letting it sit in a cool area for 10-14 days. Most of the time, it was wonderful, but every now and then I would have a batch failure where it would rot rather than ferment and it killed me when I had to dump those jars.
Years later I got into making mead (AKA Honey Wine) and this was where I first learned about the ginger bug and that was what I used to make my mead. I made many different flavors from pineapple to pumpkin, blackberry to orange spice.
raspberry mead
After awhile, I began to experiment with making fermentation starters from fruits like raisins, strawberries, and peaches, and was pleasantly surprised at the results
fermentation starters
I then got the idea to experiment further, using these starters for making my kimchi in place of the brine method and I immediately fell in love with this way of fermenting. Since then, I have never had to throw out a batch of kimchi that did not properly ferment.
kimchi made with my own starter
And let us not forget being able to use it to make tasty, natural fruit sodas!
Hope you enjoyed this post and decide to give it a try! Happy fermenting!
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