Alright, listen up, y’all. We’re gonna talk about fermentin’ stuff today. You know, like how grandma used to make them pickles that lasted all winter? Yeah, that kind of thing. It ain’t rocket science, I tell ya. It’s just good ol’ fashioned food preservin’, the way folks did it before all them fancy refrigerators.
First off, let’s talk pickles. Them crunchy, sour things you put on your sammiches? Easiest thing in the world to make, I swear. You just need some cucumbers, some salt, some water, and maybe a little dill if you’re feelin’ fancy. Wash them cucumbers good, you don’t want no dirt on ’em. Then you stuff ’em in a jar, pour in your salt water, and let ’em sit. That’s it! Just gotta make sure them cucumbers stay under the water, or they’ll get all moldy and nasty. You can use a weight, or even just a clean rock, to hold ’em down. After a few days, they’ll start to get sour. The longer you wait, the sourer they get. I like mine real sour, myself.
- Wash your cucumbers good.
- Stuff them in a jar.
- Pour in salt water.
- Make sure cucumbers stay underwater.
- Wait a few days.
Now, you ain’t just stuck with cucumbers, y’know. You can ferment just about anything. Carrots, cauliflower, green beans, even onions! Just follow the same rules as the pickles: wash ’em, stuff ’em, salt ’em, and wait. It’s all about that salt water, see? That’s what keeps the bad stuff from growin’ and lets the good stuff do its work. The good stuff, that’s them little bitty bacteria that makes the food sour and keeps it safe to eat. Don’t you worry none about them bacteria; they’re good for ya.
Now, some folks, they get all fancy with their fermentin’. They talk about “lacto-fermentation” and “starter cultures” and all that. Don’t let that scare ya. It’s just a fancy way of sayin’ the same thing. All that “lacto” stuff means is that the bacteria makes lactic acid, which is what makes the food sour. And you don’t need no fancy starter cultures, not for most things. The bacteria is already on the vegetables, see? You just gotta give it the right environment to grow.
But if you’re feeling adventurous, you can try some of them other fermented foods, like them Korean folks make. Kimchi, they call it. It’s made with cabbage and spices and all sorts of other stuff. It’s real strong, I tell ya, but it’s good for your gut. They also got this bean paste stuff, doenjang they call it, that’s real strong smellin’, but it gives food that real somethin’ somethin’, y’know?
The main thing is to just give it a try. Don’t be afraid to experiment. You might mess up a batch or two, but that’s alright. Even the best cooks mess up sometimes. And once you get the hang of it, you’ll be fermentin’ everything in sight. It’s a good way to save money, too. You can buy a whole bunch of vegetables when they’re in season and cheap, and then ferment ’em to eat all year round. And it’s healthy too! Gets your insides workin’ right.
So go on, get yourself some jars and some salt and get to fermentin’! You’ll be surprised at how easy it is, and how good it tastes. And who knows, maybe you’ll even impress your neighbors with your fancy fermented foods. Just don’t tell ’em you learned it from an old woman like me, y’hear?
Tags：[fermentation, recipes, pickles, kimchi, fermented foods, lacto-fermentation, home cooking, food preservation, easy recipes, healthy eating]
Original article by the Author:Aminah,If you intend to republish this content, please attribute the source accordingly:https://www.jaynscott.com/easy-fermentation-recipes-delicious-pickles-and-more/
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