This lady explains how we can make use of leftover veggies, vegetable scraps, and stuff you were going to throw away anyway.
If you paid good hard earned money for those organic vegetables, why throw them away, when you can make use of them.
And turn these leftovers into superfoods, with an old school preservation technique.
How to make Fermented Foods at Home Part 1
Filmed at the StPete.LocallyGrown.net Pot Luck Social. It was great fun to meet health conscious people and enjoy great healthy food!!
What I am talking about is the old school technique of fermentation.
The lady in this video gives us the super easy method. There are some complicated techniques out there for making fermented vegetables. This method simplifies the whole process.
Here are some takeaways from this video.
- Any kind of stems or leaves you were going to toss anyway can be used.
- If you have an abundance of veggies from your recent trip to the grocery store, farmer’s market, your garden, or your neighbor’s garden, you can preserve them by fermenting.
- Fermented foods provide a world of health benefits, especially for digestion.
- The equipment needed is cheap, for a couple bucks you can be fermenting and probably save that much in the first week.
- You can ferment almost ANY kind of vegetable, and even a few fruits like lemons. Don’t limit yourself to just cabbage and sauerkraut.
- You need a wide mouth jar, a surgical glove, a utensil to mash the veggies, something to chop them up, and some kind of weight to keep the veggies below the brine.
- You can use the leftover brine from some previous fermented vegetables as a starter. Just make sure it contains live cultures. It will say so, if you got it from a store.
- Use a surgical glove to cover your jar. A bit of air is produced during the fermentation process, so the glove may wave at you when it’s about finished. Even if it just fills with a little air, it is a good sign that fermentation is going well.
This is a good list of tips for fermenting veggies
Check out the video for the full instructions.