Cutting Edge Cultures

Ingredients:

Directions:

1. Prepare fermenting jar or crock*.
2. Shred or slice vegetables, using a sharp knife or food processor.
3. Dissolve salt in water; stir well.
4. In a separate container, dissolve the starter culture in water, stir well, and let solution sit for 10 min. to activate the bacteria.
5. Add starter and salt solutions to prepared vegetables and mix thoroughly to ensure even distribution. Add herbs, spice or other ingredients to taste.
6. Tightly pack mixture into jar/crock and press down well to make sure that there are no air pockets.
7. Ideally the juice from the mixture should cover the top of the vegetables (if needed, top off with salt water). Leave a headspace of 2" above the juice, to allow for expansion. If you have a non-porous weight that fits neatly into the container, place this on top of the mixture to keep the vegetables submerged.
8. Put the lid on the jar/crock and let it ferment at room temperature (70°F) for 7-10 days. The mixture should form bubbles and may expand as the fermentation proceeds.
9. Store in the refrigerator or in a cool place once fermentation is complete. The fermented vegetables are ready to eat at this stage, but will improve as they mature at around 40°F. You'll notice that the flavor improves and mellows over time.

*Special fermenting jars with airlock lids, or crocks with water seals, are ideal for fermenting vegetables. They allow the gas from the fermentation to escape, without exposing the vegetables to the air. Regular mason jars or jars with clamp-down lids work well too.