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  Lesson 1: Introduction

Welcome to Basic Fermented Vegetables where I'll teach you a simple and easy method to ferment vegetables.

I love to start with this method of fermentation, because it's the easiest and takes the shortest amount of time to prepare.

It's a lot of fun too, because once you learn it, you'll want to pickle every vegetable that comes across your counter. 

There are many methods to ferment vegetables. In this challenge I'm going to teach you the brine pickling method.

Brine pickling, also called lacto-fermented pickles or just pickles, is one of the simplest methods to make fermented vegetables. Carrots, cucumbers, radishes, green beans, squash, beets and numerous other vegetables are submerged under salt water with spices to ferment.

Brines can be flavored with many spices and herbs, like garlic, dill, peppercorns, juniper berries, bay leaves, ginger, turmeric, mustard, etc.

Experiment with your favorite herbs and spices on different vegetables to find your favorite combinations. For example, I found that I love the traditional garlic and dill flavors with most vegetables, but I also love asian flavors like ginger, garlic, turmeric and chili with them too.

Try some of mine first and then I encourage you to try your own flavors. It’s really fun and you might be surprised how delicious they turn out.


To Do This Week

  • Gather the fermenting tools and jars you want to use.
  • Look over the recipes in the next lesson and choose 1-2 to make.
  • Go grocery shopping for your ingredients.
  • Make some basic fermented veggies following the steps in lesson 3.
  • Post what you made to the challenge facebook group.

Discussion
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