Home canning. What a fabulous way to savor summer’s bounty! I spent the past weekend canning tomato sauce. My recipe? Twenty pounds of tomatoes, one boiling hot kitchen and many, many hours of time yield tidy rows of crimson jars. I love cooking homemade sauce and nothing can beat the flavor. But spending the time is luxury that I can ill afford. That’s why, as often as possible, I look for ways to save time. How about you? Would you like to preserve veggies in a fraction of the time? Read on.
The solution is fermented vegetables! Make as little or as much as you like in less than 30 minutes and enjoy delicious crunchy veggies for the next several months.
The solution is fermented vegetables! Make as little or as much as you like in less than 30 minutes and enjoy delicious crunchy veggies for the next several months.
All you need to preserve these healthy veggies:
Quart canning jars
Plastic lids--in a pinch use the metal jar rings with a bit of plastic wrap or waxed paper in place of the seals
Organic veggies and herbs
Sea salt
Cold filtered water
Cabbage leaves
Quart canning jars
Plastic lids--in a pinch use the metal jar rings with a bit of plastic wrap or waxed paper in place of the seals
Organic veggies and herbs
Sea salt
Cold filtered water
Cabbage leaves
Chop a variety of vegetables. Add them to clean quart jars along with herbs and 1 ½ to 2 Tbs sea salt mixed with 2 cups of filtered water. Top the mixture with a cabbage leaf to hold the veggies under water, screw on the lid and let them sit on your counter for 5 to 7 days. When they’re done they’ll be a little bubbly, a lot salty and full of healthful probiotics. Store the fermented vegetables in your fridge for up to six months.
What about flavor combinations? To get started I tried assorted veggies like cauliflower, cucumbers, carrots and beets mixed with peppercorns and lots of dill. Since then I’ve tried Italian mixes of red and green peppers, chili, radish and sweet onion with basil; Thai veggie mixes with bok choy, cucumber and carrot with cilantro, basil and mint; and Mexican flavors with peppers, chilis, onions, cilantro and red chili flakes. I’ve even made jars of cucumbers, garlic, peppercorns and dill that taste like old fashioned half-sours. Improvise your own flavor combinations--whatever you choose will be delicious, salty, crunchy and so good for you.
I like to mix them with brown rice or quinoa a little olive oil and some toasted almonds for a simple lunch salad. They are also a yummy vegetable accompaniment for a chicken or fish dinner.
I like to mix them with brown rice or quinoa a little olive oil and some toasted almonds for a simple lunch salad. They are also a yummy vegetable accompaniment for a chicken or fish dinner.
Make one jar or several. Try it--they are so quick and easy you can make a batch today! Let me know what you tried in the comments section below.
Visit nourishingmeals.com to read their great blog post and watch a how-to video.
Visit nourishingmeals.com to read their great blog post and watch a how-to video.
