It actually keeps a really long time.
A weekend or two ago, I used up a jar of homemade Sauerkraut, and I needed to make more.
When my wife last asked me if I wanted anything at the grocery store, I mentioned that I wanted cabbage, jalapenos, and cucumbers.
Obviously, to make some Lactic Fermented Food.
Today, I prepared some Lactic Pickles and Jalapeno Sauerkraut to ferment over the next week or so.
First, I cut up the cucumbers that my wife got me from the store along with some onions.
I made some brine ... 2 tablespoons of salt with 2 cups of water.
I put the cucumbers and onions in a quart mason jar alone with some mined garlic, and added the brine to fill up the jar. I put the top and the air lock from my Go Ferment! Fermenting Kit.
Then, I cut up my head of lettuce. I added a couple of tablespoons of salt, the rest of the onion, and massaged that mixture together.
I shoved that into a half gallon mason jar along with more garlic, and covered like the other jar.
Now, it is just a matter of waiting until the lactic fermentation occurs. Easy peasy.
If you would like read up on the tops with air-locks, you can check out the GoFerment Website.
There you go. lactic Pickles and Sauerkraut.
As always, keep an eye on the regular SheppyBrew Channels to see what is happening with beer and other things: SheppyBrew's Facebook Page; Sheppy's Twitter Feed;SheppyBrew's Instagram Page; and SheppyBrew's Website. Of course, don't forget to visit this blog often as well!
Post a Comment