I started with the four tomatoes I had left from last week’s CSA share. I decided to make a fermented salsa, so I gathered together the tomatoes, two jalapeno peppers, 2 onions, fresh cilantro, fresh garlic, and cumin powder. Chop chop chop chop! (good therapy for aggravations).. I mixed everything together and funneled most of the mix, via my Champion juicer funnel, into a 1-quart jar, and mooshed everything down to make the juice come out. Then I dissolved the powder from 2 New Chapter All Flora capsules and 2 T salt in 1/2 C spring water, and poured some of it on top of the salsa mix in the jar, moved it around with a chopstick, and screwed the Ball dome/two-part lid on. I had some salsa mix left over, so I funneled it into a pint jar, then added enough coarsely chopped onion to come to the top of the jar, pushed it down, and added the rest of the probiotic/salt/water mixture, and closed it with a plastic storage lid, screwed on not totally tightly (I’ve heard that you can use a regular lid if you don’t have a 2-part lid – I’ll find out soon).
I had a pile of green beans and two pint jars, so I decided to try two different recipes. I rinsed and soaked my green beans while I was making the salsa. Then I snapped off the tops and tails, and then, I measured them up against the jars, and broke them to fit. To one jar, I added dill seed, pickling mix, and fresh garlic. To the other jar, I added dill seed, fresh garlic, and onion. In 2 C water, I dissolved probiotic powder from 2 capsules of New Chapter All Flora Probiotics and 1 T sea salt. I poured this mix into the jars to cover the vegetables, and sealed the jars.
Now I have the four jars sitting on my half of the stove (I share an apartment with an omnivore, so I have a big cutting board over two of the burners, and she gets the other two for cooking)
So, now I am waiting. I’ve never tried these recipes, and I did alter the recipes I based them on, because I do not use dairy products, and they recommended using whey as the fermentation agent.
I’m going to open the salsa on Thursday or Friday night, and see where it’s at. I figure I’ll check out a green bean from each jar around that time, as well. I’ll let you know.