I have recently discovered the joy and ease of lacto-fermenting foods and beverages. In one Sunday afternoon I think I managed to ferment almost every raw vegetable in my refrigerator. I purchased some whey from my local food co-op, did a little internet research, and an addict was born! Not only was it fun and easy, it is nutritious, and a little exciting. You put all this stuff in a jar and you have to wait a few days to taste it and hope it turns out ok. My favorite combination right now is what I call Fermented Spicy Vegetables. It’s super easy, fun, and so nutritious. It’s a great food to add when you are fighting a cold, and is very versatile. I have used it as a side dish, served it with raw cheese and crackers, and eaten it plain out of the jar!
Here is my basic recipe:
Spicy Fermented Vegetables
Canning jar (like this one here)
Dissolve salt and whey in water. Pack veggies in jar and pour water over veggies. Put jar lid on tightly and sit in a dark place for 2-3 days. Put in refrigerator and enjoy.
See super easy! If you don’t have whey, you can double the amount of salt used. Some good additions to these spicy fermented vegetables are: cabbage, onions, sweet peppers, and root veggies like turnips or beets are good to. I would like to add mushrooms or tomatoes but want to try those before I suggest them. If your jalapenos are very spicy you can adjust the amount as you see fit. And yes, I do eat the garlic cloves too. They are great for warding off colds as well as unwanted suitors!