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Colleen and I do this and it is so simple and enjoyable! This is by far the best way to store veggies for winter months or to create cultured vegetables for purposes of enjoying more probiotics in your diet.

Make your brine by adding 1 Tablespoon of salt for every 2 Cups of water. Then pour in water until it covers your vegetables! It takes about two weeks for the vegetables to ferment and to be ready to eat. You can then place them in a refrigerator, or leave them covered completely within the same solution in your food-storage area. Should be a cooler area of your house.

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Comment by ronda chambers on September 24, 2013 at 7:10am

If I am incorporating this into my food storage how long will it store for? 

And would you use it in your food storage.

Comment by James Simmons on September 24, 2013 at 8:08am

Colleen and I do this in 1 to 3 gallon buckets with an airlock on top. We drill a hole in the lid that is we are able to fit a rubber stopper into. The rubber cork or stopper has a hole drilled in it into which we insert an airlock, as demonstrated into this film. To keep fermented vegetables well for up to six months, or from Fall to Spring, they need to be kept in a cool place, such as an unheated basement storage room, or a root cellar for six months, or from Fall until new plant life begins to grow. Once you open a bottle it is best to transfer it to your refrigerator. If you do large containers as we do, then you remove from the container as much vegetables as you want to transfer to your refrigerator for easy use. Then make sure all fermented vegetables that are left in the large container are submersed in the liquid and not exposed to air, before putting the lid back on and storing the container back in a cool cellar. Properly seal the container and the brine will continue to protect the fermented vegetables from airborne yeasts.

Comment by Brenda Andrus Petru on September 24, 2013 at 9:43am

when you say you've used these lids on 1 and 2 quart containers, are you referring to wide mouth canning jars? the product says it is designed for their special jars only. If you use their special jars, do you transfer your fermented food to another jar? Are you not supposed to use metal lids? I see that they offer plastic lids. Thanks for your help!

Comment by James Simmons on September 24, 2013 at 5:05pm

Click here for $1.29 airlock

Click here to see a $2.99 Drilled Lid, including rubber grommet tha...

Click here to buy 50 cent rubber grommets that can be inserted into a lid of your choice. Drill, insert grommet, then insert airlock. Fill container with veggies, then with brine at a 1 Tbsp to 2 cup water ratio; then put something into the container to hold the veggies below the surface of the brine. This varies per container used.

While on this website checkout their 2 gallon to much larger containers. They are very inexpensive. This site sells them for making beer, without all the hoopla toward fermenting vegetables that tends to drive prices way up. But the equipment is the same that is used to ferment vegetables.

You can buy a perfect pickler or a Cultures for Health pickler that is a quart and pay as much or more than you would for a several gallon container here. Look through the fermentation links on this websie and you will find pretty much everything you need, or just google airlock fermentation. Ebay has airlocks for .99 cents.

With rubber grommets and airlocks in hand you can use any lid for just about any sized container you wish, so long as you have a drill or a friend with a drill that will drill the hole in the lid that is the right size for inserting the rubber grommet.  Drill hole, insert grommet, then airlock, and voila! Or buy predrilled lids that are already fitted with the grommet.

 

Comment by Brenda Andrus Petru on September 24, 2013 at 5:12pm

thank you!

Comment by James Simmons on August 6, 2014 at 7:01pm

I like using an airlock because a lot of gas is created during the fermentation process. The airlock allows the gas to pass out of the jar while preventing bacteria and other pathogens from entering. We've made a lot of pickles without them becoming mushy. I don't know what causes them to become mushy because we haven't experienced this, but I know others have. I'd have to study this further before being able to provide better insights.

Comment by Mindy Mitchell on September 23, 2014 at 9:03pm
Here is a new link for the lids. They claim they don't fit regular canning jars. James have you been able to use them with canning jars?
I wonder if their older style ones fit.
http://www.culturesforhealth.com/replacement-lid-for-vegetable-ferm...
Comment by Mindy Mitchell on October 7, 2014 at 10:38pm
I just went to Salt Lake Brewing at 750 East Fort Union and bought the airlock for $1.25. They also had a rubber stopper that fits a canning jar. It has a hole for the airlock to fit in so you can get started immediately. They also sell the rubber gaskets for $.50 to make holes in whatever lid you want to use.
Comment by James Simmons on October 8, 2014 at 10:38am

Thank you Mindy. That is wonderful information for those living locally. It's a great time of year to be set up for fermenting vegetables. Jim

Comment by James Simmons on October 10, 2014 at 1:43pm

I've made my own EZPZ because I wanted to do much larger batches. If you cannot do it with what you obtain from a brewing company, it will be no different with the perfect pickler because its the same stuff. Good luck whatever you choose to do. Best!

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