Okay, last weekend I decided I'd try lacto fermentation. When I saw that word, all I could think of was sour milk or cheese. Well It has nothing to do with milk. It's a fermentation method that uses vegetables salt and water to make pickled foods (think saurkraut).
I happened to have some cabbage and zucchini that I felt should be used, so they were my first victims.
The cabbage became sauerkraut, and the zucchini went in a jar with onions and garlic to become pickles.
Tonight will be the taste test.
I've been checking on them daily and I'm really afraid that they may be very salty, epecially the kraut, because the recipe called for 2-3 Lbs of cabbage and 2 Tbsp of salt. I don't think I had that much cabbage and it has really broken down a lot, 2 TBSP of salt in just over a pint of veg may just be to much. The Zucchini smells really garlicky.
We'll see at the great reveal tonight.
Slowly,
D
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