Lesson One: Lacto-Fermentation Three Ways
Fruit and vegetables are naturally rich sources of LABs. They are naturally present on all fruit and vegetables, especially those growing close to the ground, which makes things like sauerkraut great starts for fermentation.
In this lesson, we are going to work through 3 types of lacto-fermentation that centre around brining (salting) foods. The first, sauerkraut, uses dry brining, so no additional water is added to the veg. Kimchi uses a limited wet brine to get it started and then our kosher pickle recipe uses a wet brine to ferment in.
For this type of lacto fermentation to work successfully, you need to ensure that your vegetables are fully submerged under your liquid - either the liquid that the vegetable itself creates or the brine you have created. For kimchi and sauerkraut, I simply use discarded leaves from the cabbage heads or the core of the cabbage. For pickles, I pack the pickles very tightly so nothing can rise above the surface of the water. If you are struggling, you can use a fermentation weight as discussed in equiptment.
For all of these recipes, you are only limited by your imagination.While I am using more traditional ingredients, you can mix and match whatever you want.