Fermented Veggies in a Jar or a Crock

Fermented VeggiesAs the gardening season winds down, you might want to try fermenting some veggies instead of canning them. It is so much easier and less time consuming than all the steps,  like boiling water baths required for traditional canning.  You can do as little as one jar or as many as you like.

I consider the process of making a jar of fermented veggies as simple as making a salad in a jar.

Basically a “dill crock” is a variation on fermented veggies. If you don’t have dill or a grape leaf you can still make the fermented veggies.  The sea salt is a preserving agent that prevents putrefying bacteria from getting a foothold.

Fermented vegetables taste like pickles but offers the advantage of being loaded with large amounts of beneficial bacteria also known as probiotics, hence they are good for digestion, good for health.

The Weston A Price foundation recommends a tablespoon of a fermented food at every meal to promote health.

This is an easy project, adapted from The Living Farm newsletter several years back  – so be brave and give it a try..

Here are the simple instructions:

  1. Use a quart, half gallon jar or crock.

  2. Make a brine of 2 Tbsp salt, 6 cups water, and ½ cup cider vinegar. The brine is used to cover all the vegetables in the crock.

  3. Grape Leaf – Place a small layer of grape leaves in the bottom of the jar to help keep veggies crisp, if desired. This is not essential.

  4. Dill: Place a layer of dill on top of the grape leaves.  Also optional – other herbs such as garlic or ginger can be used.

  5. The Vegetables: Almost any crisp vegetable can go into a “dill crock” such as carrots, onions, garlic, cauliflower, peppers, green tomatoes, cucumbers, celery, etc. Green Beans need 3 minutes of blanching because otherwise they turn out too tough or hard to chew.

  6. Time: Once you fill the jar or crock with the vegetables, pour in the brine, screw on a cap tightly to the jar or weigh the vegetables down with a plate and rock to hold the vegetables under the brine.

  7. Store the vegetables in a closet or cupboard for 5-6 days up to 2 weeks. If a white foam appears at the top do not panic, this is normal, just remove the foam and the vegetables are ready to eat.

  8. Refrigerate and enjoy!

  9. Let your nose be your guide. This is not an official USDA method, but a time-tested method used for centuries to preserve vegetables.

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