does anyone ferment veggies without oversalting etc. so you can eat it directly?

[linguafood (Natascha)]

Have you looked into any of these existing threads to see if your questions might be answered?

Making Fresh Fermented Sauerkraut at Home

Doc Forester’s Sauerkraut After making sauerkraut for many years I decided to write down my instructions for a few friends in a fermentation club we started. So I thought I would post it here for folks to use. I have my food and beverage lab room in the basement where the temp. stays 65-70 F year round except in the peak of summer. For best pickling I have found that the 62-70 F gets the best and most flavorful results. Just like in beer and wine making. Don’t make beer, cider, or wine in the …

Home Fermentation

Mod: split from the Trader Joe's Yea/Nay/Meh 2017 discussion I have an irrational fear of home fermentation! No problem making my own refrigerator pickles but somehow the "leave the kimchi on the counter " part of the recipe makes hesitant… (i live alone! Who call 911 if i poison myself?!) Gonna keep poking around at recipes, maybe try a small batch that does a long slow fermentation in the fridge…

How to make fermented hot sauce from scratch.

I posted this in a chile thread, but figured this might be a place to make it more accessible. Fermented chile hot sauce can be made with any fresh chile peppers except small ones and thai. They just don’t work as well. Also green jalapeos don’t work as well as ripe ones. I suggest cayenne varieties, habanero, etc. To make an incredible fermented hot sauce takes at least a month, but very little actual work. Instructions: I halve the chiles, wearing plastic gloves, and goggles and mask with…

Fermented Pickles

Well… we had a surplus of cucumbers so I’m trying a fermented pickle for the first time. The cukes filled about 2/3 of a 5 gallon crock. Hard to find a recipe for that size so I had to adapt. The brine formula is standard so it’s really a matter of taste for the rest. I’ll let you know the result in about 2 weeks.

Easy - Very Easy - Fermented Food Ideas

My mother has been medically advised to increase her intake of fermented foods. The caveats: She’s vegetarian She needs really easy options - purchasing is fine as her days of canning, cooking, and remembering to check things seem to be slipping into the past; if it’s something she can throw together before a meal, that’s good - if it’s something that needs to be assembled and then tended to, I don’t know she’ll be able to do it. She is dealing with some nasty, long term GI issues and so some…

Project Kimchi - home fermentation

@naf @tomatotomato Ok!! So i am officially making this really easy recipe for white kimchi from Maangi on new year’s day! So many websites made me think i needed special jars and weights and blahblah but no. Just a big container with a lid (now on its way from amazon), and the white kimchi is vegan and not spicy (i’m a big wimp maybe i’ll do slightly spicy for the next batch). Her video is fabulous (of course, i adore Maangi!) and it just looks like a totally doable easy recipe. I’ll omit the…

Fermentation Talk

I’ve been fermenting food and beverages for so long, it feels like I am fermented to my core. I teach all sorts of food related topics and for the first time, have been asked to speak to a couple of groups of food bank volunteers who work in the teaching gardens about fermentation as an alternative form of food preservation. I can talk all day about fermentation. But my question to you all - If you aren’t all that well versed on fermentation, and are a gardener or just curious about it - what qu…