#lab fermentation

Lacto-fermented patty pan squash with oregano and thyme.

This flavour combination turned out really well! Summer squash and oregano is a good combo. Adding one bird chili in the ferment was a good amount, adding a subtle amount of heat. The garlic (clove and scape) is also subtle.

The texture is really pleasant, too: lightly crunchy.

I decided to try making sauerkraut for the first time, because I had leftover cabbage and didn’t know what to do with it.  I started with 1/8 head, thinking it would be a lot; but after packing it into a jar (right), I thought I’d try making even more, so processed another 1/4 head (left).  

I read that I should use about 2% to 2.5% of the cabbage’s weight for my salt, and wrote my measurements/recipes on the jar.  To weigh the veg down, I used ziploc bags partially filled with water.  

Jar 1 (larger jar on left): 

490 g cabbage

12 g salt

1/4 tsp dill seed 

1/8 tsp celery seed 

Jar 2 (smaller jar on right): 

324 g cabbage

8 g salt

1/4 tsp carraway seed

Day 0:

I was surprised at how much water came out of the cabbage!