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**Grumpy Old Man** lop guest User ID: 61670 08-18-2012 07:31 PM

As an avid gardener over the years I have canned, frozen and dehydrated tons of vegables. This past Spring I came across some posts about Lacto Fermentation which is a way to preserve food in an acidic solution using salt instead of vinegar.

I started out making sauerkraut (5 lbs of cabbage). Then I did a 10 lb batch. Just did another 10lb batch of mixed vegetables. Here is a short 6.5 min video that best explains the process.

http://cs.dogpile.com/ClickHandler.ashx?...1FF58E2D16

Anyone else have experiece with this?

**LoP Guest** lop guest User ID: 52828 08-18-2012 08:00 PM

I make sauerkraut all of the time. With and without whey.

Last year I made lacto fermented okra. Turned out great. (oak leaves kept them nice and crisp)

Next I'd like to try kimchi.

What do you put in your kraut? I used carrots, cabbage, and caraway once and it had a wine taste to kit. Now I just stick to cabbage & caraway. But would like to try a different way.

**Grumpy Old Man** lop guest User ID: 61670 08-18-2012 08:13 PM

LoP Guest Wrote:

I make sauerkraut all of the time. With and without whey.

Last year I made lacto fermented okra. Turned out great. (oak leaves kept them nice and crisp)

Next I'd like to try kimchi.

What do you put in your kraut? I used carrots, cabbage, and caraway once and it had a wine taste to kit. Now I just stick to cabbage & caraway. But would like to try a different way.

Hi. In my 1st batch I just used cabbage and caraway seeds. When I jarred it up (3qt jars), I left the 1st one plain. In the second one I added a couple slices of Apple half way in the jar. Last one I added a tablespoon of raw Honey.

2nd batch I used red cabbage, garlic, ginger, crushed red peppers (hot), red onions and grated a little horse radish. Came out pretty zippy!

Here is the method that I used.
http://cs.dogpile.com/ClickHandler.ashx?...EDFB7C7A81

**LoP Guest** lop guest User ID: 52828 08-18-2012 08:27 PM

Grumpy Old Man Wrote:

LoP Guest Wrote:
I make sauerkraut all of the time. With and without whey.

Last year I made lacto fermented okra. Turned out great. (oak leaves kept them nice and crisp)

Next I'd like to try kimchi.

What do you put in your kraut? I used carrots, cabbage, and caraway once and it had a wine taste to kit. Now I just stick to cabbage & caraway. But would like to try a different way.

Hi. In my 1st batch I just used cabbage and caraway seeds. When I jarred it up (3qt jars), I left the 1st one plain. In the second one I added a couple slices of Apple half way in the jar. Last one I added a tablespoon of raw Honey.

2nd batch I used red cabbage, garlic, ginger, crushed red peppers (hot), red onions and grated a little horse radish. Came out pretty zippy!

Here is the method that I used.
http://cs.dogpile.com/ClickHandler.ashx?...EDFB7C7A81

That looks like something I'd like. Thanks

**Grumpy Old Man** lop guest User ID: 61670 08-18-2012 08:36 PM

LoP Guest Wrote:

Grumpy Old Man Wrote:
LoP Guest Wrote:
I make sauerkraut all of the time. With and without whey.

Last year I made lacto fermented okra. Turned out great. (oak leaves kept them nice and crisp)

Next I'd like to try kimchi.

What do you put in your kraut? I used carrots, cabbage, and caraway once and it had a wine taste to kit. Now I just stick to cabbage & caraway. But would like to try a different way.

You're welcome. BTW Sandor Katz wrothe the "Bible" on fermentation titled "Wild Fermentation."

Here is his you tube account with some pretty interesting vids.

http://www.youtube.com/user/sandorkraut

Hi. In my 1st batch I just used cabbage and caraway seeds. When I jarred it up (3qt jars), I left the 1st one plain. In the second one I added a couple slices of Apple half way in the jar. Last one I added a tablespoon of raw Honey.

2nd batch I used red cabbage, garlic, ginger, crushed red peppers (hot), red onions and grated a little horse radish. Came out pretty zippy!

Here is the method that I used.
http://cs.dogpile.com/ClickHandler.ashx?...EDFB7C7A81

That looks like something I'd like. Thanks

**LoP Guest** lop guest User ID: 115035 08-18-2012 08:49 PM

Unless you plan on farming and selling produce then just plant less. You cant use that much and yes it is hard to store.

**Grumpy Old Man** lop guest User ID: 61670 08-18-2012 09:22 PM

LoP Guest Wrote:

Unless you plan on farming and selling produce then just plant less. You cant use that much and yes it is hard to store.

Not hard to store at all. My basement is full of home canned fruits, veggies and meats. 25cf chest freezer about 2/3 full. For long term storage I dehydrate and store in vaccuum sealed bags with oxygen absorbers, then in Mylar bags (to keep out light} then place in plastic buckets to keep out mice and such.

Here is a great site for learning about Dehydrating and storing for long term.

http://cs.dogpile.com/ClickHandler.ashx?...F5310AEAFE

**Luvapottamus**

Pickled veggies aren't the most healthy way to go.

Consider dehydration.

http://www.youtube.com/watch?v=oVTcnCuX2Qc

I'm not sure how well they maintain vitamins and enzymes this way, but it makes for compact storage, and good for soups etc.

Any stored food is likely to lose some of it's goodness over fresh, and I'm not saying don't pickle anything, just adding an alternative.

**Grumpy Old Man** lop guest User ID: 61670 08-18-2012 09:56 PM

Luvapottamus Wrote:

Pickled veggies aren't the most healthy way to go.

Consider dehydration.

http://www.youtube.com/watch?v=oVTcnCuX2Qc

I'm not sure how well they maintain vitamins and enzymes this way, but it makes for compact storage, and good for soups etc.

Any stored food is likely to lose some of it's goodness over fresh, and I'm not saying don't pickle anything, just adding an alternative.

I would agree with you if you are talking about the modern way of pickeling using vinegar and then pasturizing (cooking) the vegetables but if you watched the 1st video, you will see that is not the case.

Lacto Fermentation actually creates additional vitamins and enzymes in the food. It is not intended for long term storage but is rich in probiotics.

The solar dehydrators are interesting and great for off the grid. Here is the one I use with nine trays.

http://cs.dogpile.com/ClickHandler.ashx?...7527004F27

Mine has a thermostat which helps to prevent drying too fast. Normally 125 degrees for most veggies. If you dry too hot, the outside will dry but not the inside.

**Luvapottamus**

Grumpy Old Man Wrote:

Luvapottamus Wrote:
Pickled veggies aren't the most healthy way to go.

Consider dehydration.

http://www.youtube.com/watch?v=oVTcnCuX2Qc

I'm not sure how well they maintain vitamins and enzymes this way, but it makes for compact storage, and good for soups etc.

Any stored food is likely to lose some of it's goodness over fresh, and I'm not saying don't pickle anything, just adding an alternative.

I would agree with you if you are talking about the modern way of pickeling using vinegar and then pasturizing (cooking) the vegetables but if you watched the 1st video, you will see that is not the case.

Lacto Fermentation actually creates additional vitamins and enzymes in the food. It is not intended for long term storage but is rich in probiotics.

The solar dehydrators are interesting and great for off the grid. Here is the one I use with nine trays.

http://cs.dogpile.com/ClickHandler.ashx?...7527004F27

Mine has a thermostat which helps to prevent drying too fast. Normally 125 degrees for most veggies. If you dry too hot, the outside will dry but not the inside.

I just reread the op, and noticed you mentioned dehydration too.

God post OP.

I'll check it out.

I didn't get the spring garden in this year, but I may do a fall one.

Cheers

**Grumpy Old Man** lop guest User ID: 61670 08-18-2012 10:12 PM

Luvapottamus Wrote:

Grumpy Old Man Wrote:
Luvapottamus Wrote:
Pickled veggies aren't the most healthy way to go.

Consider dehydration.

http://www.youtube.com/watch?v=oVTcnCuX2Qc

I'm not sure how well they maintain vitamins and enzymes this way, but it makes for compact storage, and good for soups etc.

Any stored food is likely to lose some of it's goodness over fresh, and I'm not saying don't pickle anything, just adding an alternative.

I would agree with you if you are talking about the modern way of pickeling using vinegar and then pasturizing (cooking) the vegetables but if you watched the 1st video, you will see that is not the case.

Lacto Fermentation actually creates additional vitamins and enzymes in the food. It is not intended for long term storage but is rich in probiotics.

The solar dehydrators are interesting and great for off the grid. Here is the one I use with nine trays.

http://cs.dogpile.com/ClickHandler.ashx?...7527004F27

Mine has a thermostat which helps to prevent drying too fast. Normally 125 degrees for most veggies. If you dry too hot, the outside will dry but not the inside.

I just reread the op, and noticed you mentioned dehydration too.

God post OP.

I'll check it out.

I didn't get the spring garden in this year, but I may do a fall one.

The summer heat was brutal here in SW Ohio so I am not planning on a fall crop this year. I think it would be better to add compost and manuer to my beds and feed the earth worms. Let the soil rest

Heartflowers

**Grumpy Old Man** lop guest User ID: 61670 08-18-2012 10:45 PM

Thanks for the 1*

Kinda cloudy here so it helps

Jhikpghf

**SlowLoris**

I have made sauerkraut in a crock, in a 5 gallon plastic bucket and in jars. It all worked fine. The only time it failed was when I tried to make it in late summer when the temperature was too hot (I don't have a/c). PeeYoo! What a stench!

**Grumpy Old Man** lop guest User ID: 61670 08-18-2012 11:33 PM

Just2Laws Wrote:

I have made sauerkraut in a crock, in a 5 gallon plastic bucket and in jars. It all worked fine. The only time it failed was when I tried to make it in late summer when the temperature was too hot (I don't have a/c). PeeYoo! What a stench!

Did you notice any flavor changes between the crock,plastic or glass?
Way to expensive so I plan on staying with the plastic and glass.

Thanks!

**LoP Guest** lop guest User ID: 75161 08-19-2012 12:04 AM

I make sour dill pickles and store hot peppers in brine. It's so easy to do and they keep for weeks or months. I also chop garlic and store it in olive oil where it's also preserved by slow lacto ferrmentation - good for about a month - and spoon it over toast to make quickie garlic bread.