! On many of my recipes for fermented pickled veggies, I talk about how a sure sign of fermentation is in the bubbles and fizz that rise to the top of a canning jar as soon as you pop the lid. The lid is usually bubbled as the jar is filled with gas and thriving Lactobacillus bacteria.
So what do I mean by fizz and bubbles? In order to show you the fizz of fermentation, I decided to tape a quick video of my son Nehemiah and I opening up a couple jars of lacto-fermented vegetables. He loves the pickles! I hope this video encourages you to preserve some of summers harvest by brine curing… lacto-fermentation. Below you’ll also find a link to some of my recipes.
- Naturally Pickled Asparagus and Green Garlic
- Naturally Pickled Green Beans with Radishes, Green Onions and Thyme
- Lacto-Fermented Pickles (new recipe coming soon!)
- Fermented Beets
- Fermented Kimchi
- Fermented Cortido
Have you tried your hand at naturally pickling vegetables or fruits? I’ve been wanting to dive into chutney! If you have any recipes of your own, please comment. I would love to check them out
This post is a part of Simple Lives Thursday and Food Renegade’s Fight Back Friday.