We have to wait at least two weeks before we can sample the contents to see if they are to our liking. The recipe I'm following reminds that fermentation is never an exact science, and it could take even twice the two week time period before the flavor is perfect to tickle our taste buds.
What do you think is in the jar?
Are you using salt? I fermented zucchini and it took less than a week for it to ferment as the weather is so warm. I have not done beans but I am thinking of trying beets and cabbage together.
ReplyDeleteSunnybrook Farm - I used a brine of salt, whey and water. I've never had good luck using beets as they seem to get too . . . slimy. On the other hand, the combo of beets and cabbage sounds good to me. Let us all know how it turns out if you do try it.
Deleteare they garlic scapes?
ReplyDeletetracy - You got it, Tracy! :o) I've always used them in cooking but never tried fermenting them before.
DeleteIs fermenting the same as pickling? I've had pickled scapes before but i wasn't sure if that's the same! anyway you eat them scapes are amazing!
Deletetracy - You know, I don't know how to answer that. I'm sure lots of folks use the terms interchangeably. I have a recipe for Dilly Beans (made with green beans, garlic, dill and a vinegar brine) but I consider that pickled because I can it in a water bath. Fermented green beans aren't canned per se but left to "work" in a cool place and then refrigerated until consumed. Then again, old-timers made pickles in crocks in the basement and didn't can those. Most of us now put our cucs in a brine and can them. Confusing, huh?
DeleteIs it asparagus? If so, I would love the recipe...
ReplyDeleteWendy - Sorry to say I have no asparagus in my garden. I've tried growing it twice before with no luck but it's on the list for trying again (soon) now that we have much better soil.
DeleteLooks like green beans but I'm not sure if those are safe to ferment because of all the little hairs on them. I'm fermenting stuff in my fridge but we don't eat it we wait until it's good and fermented, smell it, yell "YUCK!" and toss it out. Maybe that's not considered fermenting though. I think that's called rotten, a whole other thing.
ReplyDeleteSparkless - Haha! Very funny. I guess we all have some stuff "fermenting" in our refridges now and then!
DeleteScapes!
ReplyDeleteSusan - I should have banned you from the guessing because I knew you would know!
DeleteI'm guessing asparagus, but I don't see all the features that ought to be there. Looking forward to hearing how whatever it is comes out.
ReplyDeleteMark - Yep, the pieces of garlic scapes do kind look like the smooth ends of asparagus shoots.
DeleteMy guess is garlic scapes. I made garlic scapes pesto, but never thought of pickling them. Carol in Philly.
ReplyDeleteCarol - I've heard of lots of folks making pesto out of them . . . but odd that I may be, I don't really care for pesto so I've not personally tried it.
DeleteMama Pea - thanks for the reply. I'm not a huge pesto or basil fan either, so this was an experiment. I made a small amount and froze it, and think I'll enjoy using chunks of it this winter for flavoring soups. Carol
DeleteCarol - Plus an occasional dose of the good garlic potion will be a good thing all winter long!
DeleteGarlic scapes. Mine are done, too and waiting to be pickled. I LOVE them. They are the hit of the church potlucks. Enjoy!
ReplyDeleteFrom Glory Farm,
Rhonda
Rhonda - You make enough to take to potlucks?! Those lucky, lucky potluck attendees!
DeleteMama Pea,
ReplyDeleteYes.....scapes!!!!
Please let us know what you think of them when you try them :-)
Sandy - I will remember to do that! Sure hope they come out tasting yummy. We're trying to make and incorporate more fermented foods into our diet and are also firm believers in the benefits of garlic so it would be nice if these turned out.
Delete