My latest fermentation projects, in order from left to right.
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1) Garden peppers (10 days)
2) Garden pickles (1 day)
3) Garden pickles (in the fridge and almost finished)
4) Sauerkraut (7 days)
5) Curried Golden Beet Kraut (in the fridge and being eaten)
It's summer, folks, and the garden is sharing its bounty.
That means it is time to ferment!
My new experiment this summer is the Curried Golden Beet Kraut. It has a golden beet added to the usual cabbage. Curry powder is also in the mix. It is very tasty and the color is divine. This one is a win.
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My fingers are crossed for the pepper mix. It is primarily banana peppers with a couple of sweet peppers and one small hot pepper in a 4 percent brine. So far, so good. I may make hot sauce later or just enjoy the peppers without saucing them.
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The pickles have been going a bit better this year with a strict 3 percent brine. They are a short term ferment so we are eating them a little more quickly.
