Fermenting Zucchini Pickles
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- Опубліковано 17 вер 2024
- Into created / jperdomo_media
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The fermented vegetable is a great way to introduce healthy probiotics into the daily diet. Zucchinis can be fermented in a very simple way. Sores well in a cool place for a long time.
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Thank you for your kind words.
It's such a pleasure to witness any cooking process along with a simple explanation. It creates a true atmosphere that invites you to try the experience Thanks!!
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How do you know if you did it right?? I followed all the steps I just didn’t taste test. I’m definitely doing it with my dish plates instead of kids next time!
Good day! Curioue how long this particular ferment lasts without getting too soggy. I know the bay leaf with its tannins will prevent it to some degree but I am curious how long you've saved these once put in your cold storage.
For instance, I just took some sauerkraut I made last year out of the fridge and it is amazingly tasty. I took some bell peppers out a couple of weeks ago and the taste was okay but they were too mushy to eat. Just trying to guage the "sweet spot" on consumption for these as last year was my first time fermenting.
Thanks for the great information and clear, step by step process. Love the addition of zuchinni to my fermenting process. Thanks again!
Hi Tina-Joy, I keep my fermented vegetables in a very cool place (cold basement) and if I have enough space in my fridge, even better. I am still eating fermented zucchini that I made in June and they are a little soft, but still have a lot of crunch. Maybe because I use other tannins such as black current leaves, horseradish leaves... the other trick is that young zucchini make better fermented vegetables than those that are overgrown.
How do you keep vegetable submerged under the brine?
Thank your question. I used a large cabbage leaf to push everything down. However, the safest thing is to get a fermentation kit. It usually includes a top round weight to push veggies under the brine.
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