Chapter 5

Vegetables

With this chapter, we enter the practical world of fermentation, focusing on vegetables. Vegetable fermentation is classic lactic-acid fermentation that’s accomplished with a brine. I’ll explain a little about that and then we’ll dive into the delicious recipes for fermenting garden produce.

Two Ways to Brine

We’ll be following in the footsteps of the legendary workers of the Great Wall of China, who it’s said packed their vegetables in a crock and found the mixture happily fermented after a few days. But while their discovery was probably an accident, you and I will purposely duplicate their actions as we culture and create krauts, dips, chutneys, pickles, relishes, salsas, ...

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