I know…you’re thinking “what in mason jars?!”
As I said, “chunked vegetables!”
When it comes to the cool room, I prefer to save root vegetables for whole, raw storage. But…there are times when things don’t work out as I’d hoped. Sometimes, there may not be space for the excess harvest, or if (like my crop this year) worms develop and begin eating the roots of your rutabaga, radishes and turnips, you need a second plan. If you’ve read my ditty on storing raw produce, you know blemished goods can’t be stored long term. I can only make so many fermented kraut varieties with ’em, so I conclude we need another alternative.
Chunked vegetable, anyone?
How to accomplish this?
You’ll need garden-fresh vegetables, just as fresh as can be. Any hard root vegetable will do (beets, carrot, kohlrabi, parsnips, turnips, radishes, rutabaga) with the exception of potatoes. To the best of my knowledge, eating raw potatoes is not a safe for anyone!
Wash vegetables. If using tender young’uns from thinning, leave whole. Any other large, hard vegetable ought to be cut to allow salt to penetrate. Those that can be sliced into halves lengthwise or into rings include: carrots, parsnips & radishes. All others ought to be cut into quarters or rings. I prefer to make/keep ’em in half gallon jars.
Here she is:
- 1 grape leaf (for crunchiness)
- 1 small head of dill or basil leaflets (optional)
- 3 Tbs salt
- vegetable chunks
- water to cover
Directions: place salt and herbs in bottom of jar. Fill jar to top of shoulders with chopped, unpeeled vegetables. Top off with a good, non-chlorinated water, until it covers everything. Seal with lid and burp daily until gasses are no longer being produced (4-7 days). Move to cool room and let set all winter in cold temperatures. Every month for the next 3 months, add 1 tsp salt to the ferment. Don’t worry about mixing it in. It’ll dissolve itself. Remove as wanted for snacks or the dinner table! These goods can be grated into salads or served as a cold “pickle”at meal times. They also can serve as a garnish for many a dish.