Pickled Onions

pickledonions

Pickled onions are one of those foods that was once preserved (or pickled) using the traditional method of lacto-fermentation. The natural lactic acid produced in the fermentation process produces that acidic pickled effect.

Pickled onions are more commonly preserved in vinegar today. Instead of being full of raw enzymatic action as they are when they are truly cultured, the vinegar-preserved onions do not contain live enzymes or probiotics…. 

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Shannon

Shannon is a mama to four small children, homesteader, freelance writer, and picture-taker. She lives with her husband on their off-grid homestead where they make and eat kefir, kombucha, sourdough, and fermented vegetables.

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Keep Calm, It’s Only Kahm Yeast!

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One of the most distressing parts of vegetable fermentation is when one goes bad. There are no mysteries in this case, though people often ask how they can know for sure that a ferment is okay to eat. In my experience, you will know. It will stink like you wouldn’t believe and often has various colors that should definitely not exist in that ferment.

If those things do not exist – the stench and funny colors – then what you might be seeing on the surface of your vegetable ferment is a harmless yeast called kahm. This is often indicative of things that could have gone better, but is certainly not poisonous or harmful. I actually have no idea whether kahm rhymes with calm, but in either case kahm yeast is nothing to freak out about. Here’s a peek at what it looks like.

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Shannon

Shannon is a mama to four small children, homesteader, freelance writer, and picture-taker. She lives with her husband on their off-grid homestead where they make and eat kefir, kombucha, sourdough, and fermented vegetables.

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The Flavor of Vegetable Ferments: Young vs. Aged

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When I first started making vegetable ferments I followed the sage 3 days at room temperature advice. By that time they were most likely bubbling so they were fermented, right? So I’d pop them in the fridge and we’d start eating them straight away.

There were other batches that went straight into the fridge for food storage and some of those half-gallon jars we didn’t dig into for months. These always had a slightly different flavor and texture but I didn’t find either unpleasant.

It wasn’t until I changed the way I stored my ferments that a whole world of fermented vegetable flavors began to open up.

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Shannon

Shannon is a mama to four small children, homesteader, freelance writer, and picture-taker. She lives with her husband on their off-grid homestead where they make and eat kefir, kombucha, sourdough, and fermented vegetables.

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A Closer Look: Small Ceramic Fermentation Weight

sauerkrautbowl

These fit beautifully inside a wide mouth quart mason jar. Because of the way they fit snugly under the curve in the jar, they kept the vegetables in place and under the brine perfectly… ~Bear

Today we are going to take a closer look at the Small Ceramic Fermentation Weight.

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Shannon

Shannon is a mama to four small children, homesteader, freelance writer, and picture-taker. She lives with her husband on their off-grid homestead where they make and eat kefir, kombucha, sourdough, and fermented vegetables.

More Posts - Website