Fermented Vegetable Brine

Fermentation can be intimidating to people, since it involves growing microorganisms rather than sanitizing them away, and letting food sit at room temperature for days or weeks at a time--both of which are usually avoided in normal food preparation circumstances! But fermentation (Wikipedia) has been around for thousands of years, and by trusting yourself--and your nose--fermenting food can be a lot of fun.

Fermentation is an anaerobic process, which means the microorganisms grow in the absence of oxygen, so keeping air out is important. The basic principle is raw vegetables are submerged in brine and the naturally-present lactobacillus bacteria break down the sugars in the vegetables into lactic acid, giving them their characteristic tangy, sour taste. 

A general ratio to use is 1 tablespoon of kosher salt per cup of water used is a good starting point for most vegetables (olives need a lot more salt, for example, and water-rich vegetables such as cabbage need less, or no, water to start).

What You Need:

An open vessel (preferably glass or ceramic) with a lid

A weight to go on top (a dish, plate, or a jug of water all work well)

You can also purchase crocks and weights specifically designed for fermentation online, but it is not necessary to be fancy if you are just starting out. 

Ingredients:

Vegetables (durable vegetables such as carrots and winter squash work best)

Kosher salt

Directions:

Cut large vegetables into halves, quarters, or slices. Pack vegetables into a glass jar. When the jar is full, add cold water, 1 cup at a time to ensure the vegetables are completely submerged. Make sure you keep track of how much water you add! Using a wooden spoon, stir in 1 tablespoon of kosher salt per cup of water used until the salt dissolves. Set a small plate or small plastic bag filled with brine in the jar to keep the vegetables submerged. Seal the jar tightly and set the jar in a clean, dark place between 60 and 68 degrees F until the vegetables taste sour, about 2-3 weeks. If the jar is sealed without an airlock, open the container every few days to release the built up carbon dioxide. Also check the jar every few days for mold, and discard if needed (the mold can simply be scraped off). Use immediately or transfer to the refrigerator for up to 1 year. 


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