Thursday, September 9, 2010

Lacto Fermented Vegetables or Pickles? A delicious experiment.

Well, I am not sure if my husband started out making pickled vegetables or a lacto-fermented vegetable blend. What he came up with was a delight. He started with a counter full of vegetables in the following measurements, which he adapted from This Site:
  • 1/2 serrano pepper, sliced thin
  • 2 red bell pepper chopped
  • 2 celery stalks chopped
  • 1 carrot chopped
  • ½ head cauliflower chopped
  • ½ jar green olives
  • ½ onion chopped
All ingredients chopped to similar size. Put in large bowl, cover with 1 cup salt, stir/press, cover with water, and chill for one day. Drain and rinse in cold water.
  • Mix 3 garlic cloves
  • 2 ½ teaspoon dried oregano
  • 1 teaspoon red pepper flakes
  • ½ teaspoon celery seed
  • ½ teaspoon black pepper
  • 1 cup white vinegar
  • 1 cup vegetable oil
Put vegetable mix into jars, cover with vinegar, oil, and spice mix. Seal, put the jars in the refrigerator, wait two days, then eat within 3 weeks.

So, where this is not exactly hitting the mark for lacto-fermentation, it is very close to a recipe by Sally Fallon that accomplishes the task of culturing those good gut bacteria. Find the Cordito recipe here.

While these recipes seem like a lot of steps or maybe they seem overwhelming, it went together pretty quickly and the end result was WONDERFUL! I loved it so much, I asked him to make another batch last night (which he so kindly agreed to do).

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