Episode-930- Lacto Fermentation and Other Ways to Use Excess Production
Summary: The Schmitt 5L Fermenting Crock Pot Likely if you garden (or even just hit the Farmer’s Market or get stuff from your gardening neighbors) you are either in peak production or soon will be. Often the stuff we love the most comes in with such abundance that we can’t possibly keep up with it. Sometimes this is just great as part of why most of us grow our own food is to create long term storage so out comes the canning gear and dehydrator, or the steamer and blanch and freeze is the name of the game. Yet sometimes we don’t have quite enough to warrant the canning gear or we simply just don’t feel like it on an dog day in the middle of summer. What to do then? What do you do with 12 big cucumbers when the neighbors are like, no thanks we have enough now. What about those jalapenos that are not quite big enough for the bacon and cheese wrap but you don’t feel like dehydrating them yet because you know the fall will bring so many for that it really isn’t necessary. What about those zucchini that just keep coming and coming? Today I will focus mostly on lacto fermentation for short term use and refrigerated storage along with a few other things that can use up or extend the shelf life of all the abundance this time of year provides. Join Me Today As I Discuss… The basics salt and sometimes water Fermentation vessels from simple to refined Why I like smaller crocks and would prefer several of them to one big one Making basic fermented pickles a great start Yes it is completely safe and the mold on top won’t hurt you Do you need whey? No but I will tell you how to get it anyway Some recipes Basic fermented pickles Fermented jalapenos Jalapeno Escabeche Fermented zucchini Beet and apple relish Chow Chow – roll your own recipe that’s how its done Some other shelf life extenders for veggies Salsa, pico and bruschetta Cucumber vinegar salad Some creative recipes and cooking ideas Fried green tomatoes Zucchini chips (long term storable and short term snack) Cucumber melon salad or salsa The big thing, just try stuff, if something isn’t good don’t do it again Resources for today’s show… Members Support Brigade Join Our Forum Knife Kits – (sponsor of the day) Western Botanicals – (sponsor of the day) TSP Copper Basic Fermented Sour Pickles Fermented Beet and Apple Relish Lacto Fermented Escabeche A good fermented jalapenos recipe Fermented Zucchini Pickles Fermented Hot Pepper Sauce How to make Yogurt Cheese and Whey The Schmitt 5L Fermenting Crock I Own Good Selection of Fermenting Crocks Lid with airlock for fermenting in wide mouth jars Pickl-It Fermentation Jars – Affordable and they work well Make your own fermenting jar – cheap and super easy Wild Fermentation – My favorite book on the subject Making Sauerkraut and Pickled Vegetables at Home – another good book on the subject Remember to comment, chime in and tell us your thoughts, this podcast is one man’s opinion, not a lecture or sermon. Also please enter our listener appreciation contest and help spread the word about our show. Also remember you can call in your questions and comments to 866-65-THINK and you might hear yourself on the air.