Snapshots of life and crafts on our little homestead

Time for ferments

It is time to start  vegetable fermentation today. Each year a portion of our veritable are set aside to be fermented. This process provides very healthy products that require little or not refrigeration.
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I wanted to try a different flavor profile for sauerkraut so a small batch taster was started. If we like the flavor I will start a large stone crock of the flavored sauerkraut, if not we will make a large batch of a more traditional flavor. A jar of spicy green beans was also started. It is to bad that we have to wait three months to dig into those lovely green gems.

Tomorrow I will start carrots and korhabi fermenting. What type of vegetables do you ferment?

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