A number of the Tribe have requested some basic info on Lacto Fermentation. Day One. ;) One thing that comes to mind about fermenting that doesnt get addressed until someone has failures is….. …..How to clean veggies and equipment. Contrary to what we have been taught all of our lives, you can be too clean when it comes to fermenting. Let me explain. The Lacto bacilli necessary to change the brine to pickles (magic) can be rendered helpless if there is any residual soap, bleach, detergent etc in the fermenting containers. If you use a dish washer there is usually a remnant of detergent left. So, get off to a good start and rinse your jars and tools neurotically or give them a rinse in a solution of (a glub-glub to a dish-pan) distilled vinegar before the last rinse. As many of you know, I am more of an Alchemist than scientist. So bear with me. The salt acts as a deterrent to bad microbes. That is why it is important to use and….the amount changes with the weather/season (literally). For a basic pickle brine one uses about one tablespoon per quart. More if the ambient temperature is hot, less if cold. It will allow the L bacilli do their job if the solution is JUST RIGHT. So, where do these Lacto bacilli come from? From the veggies and the air, sometimes from your hands. They are pretty much just….around. But we fermenters depend on good quality vegetables grown in poison free soil and not washed too well. For that matter if a cuke comes from the garden appearing clean and you dont have a bunch of chickens running through the patch a wipe with a damp (vinegar solution optional) cloth is enough. Remember, the bad microbes are rendered inert by the salt. ;) (some use whey to add a little extra Lb but that is a personal choice) Where does this bring us? Do you have any questions to this point? Remember….fermenting is a method, not a recipe. We use guidelines. Sure, you can share a good batch of this or that and reveal the secret spices and herbs you used to achieve a really unique flavor. But we arent there yet. Now we are…… ~Dilly Beans~ Pack a widemouth jar with fresh green (or yellow or purple etc) beans, garlic, dill, grape leaves (tannic acid for crispness, well talk more about it later) and a hot pepper or two to your liking. Stuff them in there nice and tight. Leave about an inch space at the top. Do a pint, a quart or a gallon, your choice. Cover with brine (as above explained). Be sure that everything in the jar is covered, this is an anaerobic ferment and all must be covered by the brine. If you havent packed it tight enough, some may float to the top. Either repack ( :) ) or put a closed baggie filled with brine on top to sink it all down. Close the jar loosely
Posted on: Tue, 12 Aug 2014 18:36:45 +0000
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