Making Friends with Fermentation

Does fermenting at home scare you? It’s understandable but easy to overcome. Learn more at TwiceasTasty.com.
I’m still getting lots of questions about last month’s posts on fermenting vegetables at home. If you’re afraid to ferment your own produce, it’s likely because the technique is unfamiliar. I understand the hesitation: Fermentation involves so few ingredients and tools but so much time that you worry about messing it up.

Fortunately, fermenting has a long history, and it’s modern popularity is on the rise. This translates to lots of fabulous resources to help you become comfortable with fermenting fruits and vegetables. Here are some of my favorite sources for fermentation recipes and advice.
Read more about home fermentation

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Quick Ferments

When vegetables are sliced or pureed before fermentation, it’s easy to use them straight from the jar. Get veggie ferment recipes at TwiceasTasty.com.
If you’re new to vegetable fermentation, you likely look at recipes and think, “Can it be that easy?” This instantly leads to the terrifying thought, “It can’t; surely I’ll get it wrong.” So to kick off this month’s recipes for vegetable ferments, I offer my most foolproof recipe for your first foray into fermentation. Here, the carrots actually aren’t fully fermented; they sit barely long enough to kick off the process. Still, they use a lot of the techniques that apply to full fermentation of other vegetables: salting, weighting to encourage the carrots to release even liquid, and a rest period to pull even more water and sugars from the produce. Because these carrots are prepared as thin ribbons, it’s easy to open the jar and slide a few onto a sandwich, into a sourdough pita, or straight into your mouth. The recipe is so simple that while you’re at it, you might as well prepare your own horseradish to go in the jar—especially if you’re growing it.
Learn to make Barely Fermented Carrots and Horseradish Paste