I’ve been experimenting with pickling and fermenting vegetables. I tried a macrobiotic recipe that just called for sea salt, water and kombu (seaweed) with vegetables, but I didn’t care for the result. Then I found a video that shows Sandor Katz teaching how he makes fermented cabbage. I tried it. We will eat the results on Friday night or Shabbat (I don’t care to wait a whole month). Sandor Katz wrote a book called Wild Fermentation. I ordered the book, and maybe after I read it, I will be able to explain why fermenting vegetables is good for you.
Notes: you do most of the work one day, and then a week or a month later you enjoy the results. That works well for those who like to plan ahead. Also, you will note both these videos talk about mold growing in the fermenting process (and Steve’s shows him throwing it away). Hmm, guess one has to get used to such things! My vegetables didn’t produce as much liquid as Sandor’s. But his recipe with cabbage, carrots, garlic and onion already tasted much yummier than the cucumbers in seaweed I tried last week. I hope to update you next week with photos of my finished product.