It’s possible to lacto-ferment almost anything from your garden, but with a little planning, you can ensure good results by choosing varieties that are particularly well-suited for fermentation. Here are my best seed tips!
Continue reading “From seed to jar”
Kimchi is most commonly made with whole or halved Chinese (napa) cabbage, which is sliced just before serving. Since it is more common in Sweden to sell kimchi ready to eat in jars rather than whole, it can be helpful to chop the cabbage first if you’re aiming for production.
I use a mixture of chili and paprika, dried and ground, to create something similar to gochugaru, the Korean chili powder commonly used. It is both spicy and sweet. You can use a generous amount of chili or very little chili. Fresh chili also works well.
Continue reading “Cabbage kimchi”
(I have only made this recipe for home use so far)
Ingredients:
5kg ripe tomatoes
1tbsp salt
Equipment:
clean tea towel
Large bowl
Moulinor or sieve and a wooden spoon
cheese cloth
Courgette (zucchini) is incredibly rewarding to grow and can be delicious when lacto-fermented. Use medium-sized fruits and remove the developing seed cavity in the middle, otherwise, the fermentation can become mushy. Lacto-fermented squash is best consumed within a few months and generally doesn’t keep as well as sauerkraut or kimchi made from cabbage. I prefer the Zuboda variety as the skin stays tender, but most varieties will work.
Continue reading “Two ways to ferment your courgette / zucchini / summer squash”