#fermented vegetable

I’ve loved pickles since I was a kid. My mom put dozens of jars of dill and “sweet” (bread-and-butter) pickles through a water bath every year, and I’d sneak them like they were potato chips. But the longer the pickles sat, the less chip-like crunch they gave. Over the years, I’ve played with ingredients and canning techniques that have helped. Then I discovered fermentation.

Think about it:…

If you’re new to vegetable fermentation, you likely look at recipes and think, “Can it be that easy?” This instantly leads to the terrifying thought, “It can’t; surely I’ll get it wrong.” So to kick off this month’s recipes for vegetable fermentsI offer two of my most foolproof recipes for your first foray into fermentation. Here, the carrots actually aren’t fully fermented; they sit barely long…