HOMEGROWN

Celebrate the culture of agriculture & share skills (Growing! Cooking! Eating!)

Has anyone fermented these? Sounds like a bad idea, but wondering if they got crunchy like a pickle or turned to mush. I have someone requesting me to do a huge batch and I'm worried it will go very wrong!!! Thanks for any shared experience.

Views: 58

Replies to This Discussion

Well- nobody responded, but I went ahead and did a batch of fermented zukes and broccoli with shredded carrots and Italian spices/herbs and it turned out AMAZING! Would be the killer secret ingredient in any cold pasta salad or anti-pasto dish. Used fresh sage leaves, oregano, lots of garlic and basil. Sliced the veggies and covered in a salt brine, a little less than 1 TBS salt per cup. Fermented about 1 week. Perfect.

RSS

Badge

Loading…

Join us on:

Videos

  • Add Videos
  • View All

Photos

  • IMG_0071

    IMG_0071

    .......................................

  • IMG_0068

    IMG_0068

    .......................................

  • Add Photos
  • View All

© 2019   Created by HOMEGROWN.org.   Powered by

Badges  |  Report an Issue  |  Terms of Service

Community Philosphy Blog and Library