It’s so nice to have the energy to devote to creating. We haven’t started any fermented veggies in FOREVER, so I tackled that today.
First on the list? Dill Pickles. Don’t the cucumbers look so pretty in the jars?
We had fresh dill from our last CSA delivery, so I added that to the jars, along with sea salt, mustard seed, and whey.
The other thing I got fermenting was a sauerkraut concoction. I started out shredding a head of cabbage and 2 apples. I read in a few different places that adding apples will give it a different taste, so I am trying it out.
It needed more color, so I added in a ton of carrots.
I sprinkled salt on top to get the juice out of the produce.
After mixing it together and letting it sit for a little while, I smushed it all up.
Into the jars it went, with some whey and water!
Since our house is relatively chilly, it will take more than a few days for them to get going, so I’ll keep you posted!