Fermented Vegetables

[Dahlia]

Today I started a couple jars of escabeche, which is a yummy mix of fermented vegetables! You put in lots of sliced jalapenos, julienned carrots, julienned onions, lots of fresh chopped garlic, some oregano, salt, and water. Then I put an airlock for the lid. It will have amazing flavor in 2 weeks!

 

[Dirtmechanic]

Those look great! What agent are you using for fermenting?

I ordered a water lock jar and look forward to its arrival. It must be on the slow boat.

 

[Dahlia]

Those look great! What agent are you using for fermenting?

I ordered a water lock jar and look forward to its arrival. It must be on the slow boat.

You simply mix 3 tablespoons of sea salt with 6 cups of water and add that to the spices and veggies. Super simple and SO good!

 

[Dirtmechanic]

You simply mix 3 tablespoons of sea salt with 6 cups of water and add that to the spices and veggies. Super simple and SO good!

Does adding a little vinegar help keep out the bad bacteria like it does with sourdough starter?

 

[Branching Out]

Does adding a little vinegar help keep out the bad bacteria like it does with sourdough starter?

From the research that I have done, if the temperature and salinity are on target in a ferment bad bacteria are not a concern. Vinegar is typically added for flavour once the primary fermentation is complete, when the food is moved to the fridge or to cold storage.

 

[Dahlia]

Does adding a little vinegar help keep out the bad bacteria like it does with sourdough starter?

We never had a batch go bad with just salt and water. It lasts for months outside the fridge too! It also is done with just salt and water with my cortido recipe. Vinegar is not called for in those recipes.