M.A.S.S. Revolution

Lacto-fermenting is the process of pickling foods, particularly vegetables (or dairy) without heat. The process involves lactobacillus bacteria turning the sugars in the food into lactic acid, which creates an environment inhospitable to pathogenic microorganisms , such as botulism, listeria, and salmonella. It also has the benefit of probiotics to help with your digestive system.

Ingredients:

• Vegetables such as: Green beans, zucchini, carrots, cauliflower, broccoli, Brussels sprouts, kohlrabi, cabbage, kale, fennel, onions, garlic, peppers (can make a fantastic hot sauce too!), eggplant, cucumbers, radishes, artichoke hearts…. really anything that has some substance to it. Watch out for high sugar vegetables, such as beets, which can create alcohol.
• Herbs and spices
• Chlorine-free water
• White distilled or apple cider vinegar
• Kosher or Sea Salt
• Starter culture – either a packet or from another batch

Equipment:

• Jars – the larger the better
• Fermenting lid set
• Canning funnel
• Measuring cups
• Teaspoons and Tablespoons

Instructions:

Cut up your vegetables to your desired size and add them to a jar. You can really stuff them in tightly.

Add your herbs and/or spices.

Create your brine. You’ll want enough to completely cover your vegetables.

For the brine you’ll need:

• 1.5 quarts of chlorine free water
• 0.5 cup of kosher or sea salt
• 1 packet of starter culture or 1 cup if taking from a previous batch
• 2 cups vinegar

Pour brine over your vegetables and make sure they are covered completely.

Screw on fermenting lid set and keep at room temperature for 10-14 days. The liquid will get bubbly and cloudy – this is ok. You can take small bits out to taste to make sure it’s reached the acidity level of your liking.

Once done, store in your refrigerator.