Lacto Fermented Vegetables
These are really funky pickled vegetables made with just salt and water (no added vinegar). The vinegar comes from natural fermentation.
Scale:
Ingredients
- vegetables
- salt
Cookware
- jar
- scale
- fermentation weight
Steps
Step 1
Put jar on scale and zero out.
Step 2
Add vegetables
Step 3
Pour water just above vegatables, making sure to leave space at top
Step 4
Record weight of vegatables and water in grams
Step 5
Multiply this weight by .03 to get amount of salt (3% solution). For example, 1000g of water and veggies woukd need 30g of salt.
Step 6
Add salt to jar and make sure it dissolves.
Step 7
Keep vegetables submerged using fermentation weight
Step 8
Add loose fitting lid or fermentation lid.
Step 9
Put in fridge after reaching desired flavor and it will stay good for a long time.
Cooklang Recipe
>>source: https://www.amazon.com/Joshua-Weissman-Unapologetic-Cookbook/dp/1615649980?&_encoding=UTF8&tag=bsunter-20&linkCode=ur2&linkId=5300e43d60cfb8b95202ef018574abce&camp=1789&creative=9325
>>title: Lacto Fermented Vegetables
>>description: These are really funky pickled vegetables made with just salt and water (no added vinegar). The vinegar comes from natural fermentation.
Put #jar on #scale and zero out.
Add @vegetables
Pour water just above vegatables, making sure to leave space at top
Record weight of vegatables and water in grams
Multiply this weight by .03 to get amount of @salt (3% solution). For example, 1000g of water and veggies woukd need 30g of salt.
Add salt to jar and make sure it dissolves.
Keep vegetables submerged using #fermentation weight{}
Add loose fitting lid or fermentation lid.
Put in fridge after reaching desired flavor and it will stay good for a long time.