I have a little area of our counter I call my fermentation station. In addition to dehydrating, I appreciate lacto fermentation for how quick and easy it is to process and preserve the harvest. Salt + water + vegetables. That's it! Right now at the station I have some sauerkraut, habanero hot sauce, and salad turnips. They are all bubbling and smelling good. Full disclosure...ferments can sometimes smell Quite Funky, but still taste delicious!
|Turnips, habanero hot sauce, and kraut.|
Fermentation time is flexible and varies with temperature. The kraut has been going for a month and I'll let it go a bit longer. The radishes have only been going a few days and they are already pickling up pretty nicely. When the hot sauce seems done, I'll strain and press out the seeds and pulp and bottle it. All our fermented pickles and sauces go in a fridge in the basement, but a cold room would work for storage as well.
The other way I like to ferment is with this harsch fermenting crock. It has ceramic weights included to take the place of the baggies of brine, and an airlock built in. The "moat" that the lid sits in gets filled with water. Small holes allow carbon dioxide to escape, so sometimes you hear your crock burp and gurgle.
I harvested a few of the Misato Rose watermelon radish to put in the pickled radishes. They are so beautiful and varied, and the flesh is very fine compared to other radishes. I really enjoyed cutting them, since it was always a surprise what would be inside.
|Fermenting crock and radishes|
|Misato Rose radish|
|Misato Rose fall radish|