- This topic has 3 replies, 1 voice, and was last updated 11 years, 3 months ago by
Dr. Patrick Jones.
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IdahoHerbalist
The wife and I have been working on fermentation. I tried to do some green beans last Summer but was not sure of the results. Got plenty of teasing from certain friends about it too!
We decided to give it a shot again his year, after a GREAT class from a fermentation lecturer from Utah came and taught us. We grew some savoy cabbage. I made 1/2 gallon of saurkraut with it. WOW! Crisp and Flavorful. NOTHING like the bagged stuff we had been buying from the store.
The thing on the top of the day one pic is an air lock. It allows the CO2 to escape without making a mess. That is IF you leave enough head room in the jar. We did have some overflow because I did not leave at least an inch of air space at the top. I wanted AS MUCH cabbage in the jar as I could get in there.
I have some kale that is currently working. Hope it turns out as well.
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Dr. Patrick Jones
The kraut was really good. I still think the green beans would’ve killed us all. LOL
Patrick
Don't use herbs or combine herbs with medications or use them during lactation or pregnancy without talking with your healthcare provider.
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Just tried some more of the Kale I did last week. WOW! Gonna do some broccoli leaves next.
And I think only the one jar would have been bad. The second one was OK.
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Joanne Seal is the fermentation teacher Steven mentioned.
This is her blog: http://fermentinginutah.blogspot.com/
She’s a great resource.
Patrick
Don't use herbs or combine herbs with medications or use them during lactation or pregnancy without talking with your healthcare provider.
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