Guest guest Posted April 18, 2011 Report Share Posted April 18, 2011 The recipe from the book I have is mainly: 2 T salt, 2 qts water. Boil and cool. I add 2 T vinegar too, to add to the acidity and prevent mold. You need to make sure everything is under the brine. You can stuff it under the shoulder of the jar, or add a spacer (a piece of ceramic in the right shape is good, like a condiment cup). I'm not at all sure what happens when you mix those vegies. Onions are the most " iffy " ... they smell sulfurous in some ferments, which is reminiscent of a sewer pipe to many people. And you are lacking crucifers ... cabbage or broccoli or brussel sprouts will add to your success rate, esp. if you are new to fermenting. On Mon, Apr 18, 2011 at 7:41 PM, <refusenik2012@...> wrote: > I like to ferment a gallon of vegetables like peppers onions, cucumbers, > lettuce, tomatoes and carrots in one big glass jar with a screw lid. How > long will this mixture take to ferment? Do I need to cover with some > leaves? I am new at fermenting this way. How much salt do you think it > will take? Thank you for all of your replies. > > > > ------------------------------------ > > Quote Link to comment Share on other sites More sharing options...
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