fermented salad question
- Thread starter abifae
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Dace
Revolution in Progress
I think for a quicker ferment you need whey.....I made saurkraut with just salt and it takes 6 weeks!
I am sure Freemotion (the ferment queen) will come along and offer advice!
I am sure Freemotion (the ferment queen) will come along and offer advice!
freemotion
Food Guru
There may be some bacterial action started overnight, but not much. Can you start it 3-4 days in advance? I find that it takes about three days for my beet kvass to start to bubble, using a big pinch of salt and no whey.
Also, if you can get some or at least one of those veggies as organic, it seems that you get a bit more "action" if you scrub roots and don't peel....just trim any rough spots. Or if you are able to use the outer cabbage leaves. I would not, though, if they are grown conventionally. I am even suspect of store-bought organic, but....
Also, if you can get some or at least one of those veggies as organic, it seems that you get a bit more "action" if you scrub roots and don't peel....just trim any rough spots. Or if you are able to use the outer cabbage leaves. I would not, though, if they are grown conventionally. I am even suspect of store-bought organic, but....
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