Ferment Everything

Zucchini Ferment

It finally rained  and rained good. First a slow sprinkle, then a deluge. My yargen will be happy and the weeds have dug in.

I hear the thing with having a large zucchini crop is the harvest, harvest, harvest. We had been just going out and eating them off the vine. Then we kept then on the table for snacks. These are small, about six inches long and round as a thumb. Perfect for salads. As I am not interested in eating more zucchini today, it is a great time to try out a ferment.




Pictured above in the right are the gypsy peppers from earlier this week. They started in a pint jar and this morning I sliced and pressed into a six ounce jar. On the left is the new batch. Zucchini, jalapeno pepper (one), onion, and garlic. They are floating in a mix of whey and salt water. I used the liquid from the batch on the right and added fresh salt water to fill the quart jar. The jar is topped with an onion slice to keep the rest submerged. For the next three days or so, the quart jar will set on a dish to catch the overflow as it ferments. The pickled peppers are in the frig.

YUM!

Want more inspiration and information? Check out kulturedkaraite.blogspot.com.

What will you ferment?