~Fermenting Vegetables~

As I mentioned in a previous post, I've been fermenting vegetables. There have been two things that have surprised me: how much I love them, and how much Kevin enjoys them! Even my daughter is coming around a little bit - she doesn't grimace over her little tastes any longer (but doesn't want a full serving either).

Currently I have, from left to right, sauerkraut (50 days on the counter), sauerkraut (24 days), and carrots (3 days).

I have a friend who told me that she likes her kraut to ferment for 50 days in the winter, 30 in the summer. The amount you see in the first jar is what we have remaining. After 30 days we started eating it. I have to say that I love the way it tastes right now, so 50 days has been perfect! I was careful to use clean utensils and make sure the brine was covering the top layer each time I pulled some out.

The carrots are delightful at about 7 days. I make a mix of half daikon radish, half carrots, and a 2- or 3-inch piece of ginger. I grate everything, add salt, and then pound it till the juices cover the top.

I am starting another batch of kimchi this morning. Last time I ate it a little too enthusiastically (we're talking breakfast, lunch, and dinner!) and Kevin was disappointed he didn't get very much. So I'm half way thinking of splitting the batch into two jars. One for me, one for him. What do you think? :-)

Do you ferment vegetables? I am looking for more recipes to try, so if you have recipes to share, please leave a link in the comments!