I must not have made myself clear. We put a piece of bread at the bottom of a large glass jar, added what we wanted to ferment on top, added seasoning, pour salty brine on top (this depends on the plant). The only thing I try to make sure is that everything is covered with the liquid. Finally, put the jar out onto a sunny spot.
I tend to mix the vegetables, and although evenly cut, leave them larger if possible. I can always blend them down before use.
As for the salt brine - the salt does not have to come from direct salt. I have used salted & dried fish, some existing high salt sauces, and similar. Also, I have done where I dry salt the vegetable, wait till some of the liquid is pulled out then just put it the jar, and pour regular water over it.
The bread gives a kick start with fermentation. You could also just keep the brine liquid left-over from an emptied jar and pour it into the next batch.
I ferment cucumbers, tomatoes, cauliflower, onions, carrots, asparagus, corn, bean sprouts, green beans, shelled beans of all kinds, cabbage of all types, garlic, beats, potatoes, radishes, olives.
Really, I cannot think anything edible plant that cannot be fermented. I fermented nettle and turned out okay.
Caveat emptor - I am making this for myself and my family. We eat this stuff all the time. Check and double check. I do not want to hear you blaming me for having magic moments in the WC after eating your ferment!
I must not have made myself clear. We put a piece of bread at the bottom of a large glass jar, added what we wanted to ferment on top, added seasoning, pour salty brine on top (this depends on the plant). The only thing I try to make sure is that everything is covered with the liquid. Finally, put the jar out onto a sunny spot.
I tend to mix the vegetables, and although evenly cut, leave them larger if possible. I can always blend them down before use.
As for the salt brine - the salt does not have to come from direct salt. I have used salted & dried fish, some existing high salt sauces, and similar. Also, I have done where I dry salt the vegetable, wait till some of the liquid is pulled out then just put it the jar, and pour regular water over it.
The bread gives a kick start with fermentation. You could also just keep the brine liquid left-over from an emptied jar and pour it into the next batch.
I ferment cucumbers, tomatoes, cauliflower, onions, carrots, asparagus, corn, bean sprouts, green beans, shelled beans of all kinds, cabbage of all types, garlic, beats, potatoes, radishes, olives.
Really, I cannot think anything edible plant that cannot be fermented. I fermented nettle and turned out okay.
Caveat emptor - I am making this for myself and my family. We eat this stuff all the time. Check and double check. I do not want to hear you blaming me for having magic moments in the WC after eating your ferment!