For many of us, this is the time of year to lock summer’s bounty away for those long winters. Whether you’re taking advantage of a sale at your local grocery store, picking up a haul from the farmer’s market, or bringing in an apron full of produce from the garden – these fresh, delicious vegetables won’t wait.
Such is the case for our garden. This time of year is actually not terribly conducive to fermentation here in Central Texas. With triple digit days expected for much of the next month or so, I usually ferment more for short-term food preservation than a six-month stay in cold storage.
Still, there are a few tricks up my sleeve for hot weather fermentation which I plan to implement with those veggies coming from our garden.