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seem for a faster way to ferment your vegetables?Lacto - fermenting , a fermentation method acting widely used in Japan , involve a special glass or plastic container that has a machine for constantly pressing down the vegetable . With this method acting , you ’ll be ready to eat your fermented veggies in as little as a few days !
The following is an excerption fromPreserving Food Without Freezing or Canningby Gardeners & Farmers of Terre Vivante . It has been adapted for the web .
Lacto-Fermenting Snow Peas and Cucumbers
Ingredients:
Procedure
withdraw the tough part and string , but do not shell , the pea pods . Cook the pea for two to three minutes in hot water ; then douse them now in cold water . conflate the drained peas with sliced cucumber . Put them in a pressure shock and press down . Eat with a bandaging made severally , using the interest , soy sauce , ginger , and other seasonings .
Lacto-Fermenting Eggplant and Chrysanthemum Petals
slice up the eggplant into ½-inch thick rounds , and let them dry out in the Lord’s Day for one mean solar day . delicately hack the peppers . Put the chrysanthemum petal at the bottom of the jarful , and add together salt . Layer , alternate two slices of mad apple with piece of kombu seaweed , peppers , and salt , until all constituent have been used . Press the salmagundi down firmly in the jar ; undo slenderly once the liquid appears . The mixture will be ready to eat in two or three days . keep fourth dimension is limited to about one workweek .
— Michel Mangin , Aix - en - Provence
Recommended Reads
Raw Fermentation : How to Make Apple Scraps Vinegar
How to Preserve Olive Fruit Leather in 5 Easy Steps
Preserving Food without Freezing or Canning
Traditional Techniques Using Salt , Oil , Sugar , Alcohol , Vinegar , Drying , Cold Storage , and Lactic Fermentation
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