Fermented vegetables
lacto-fermented vegetable stores
living winter preserves tradition
Cabbage, cucumbers, beets, carrots, caraway, cranberries, salt, brine, barrels
Vegetables for winter, Fermented cabbage and vegetables
Winter stores
Fermentation made it possible to keep vegetables for winter without modern refrigerators. Acid, salt, and cool storage help preserve food.
In Lithuanian cuisine, sauerkraut, fermented cucumbers, and fermented beets are especially important. According to the Universal Lithuanian Encyclopedia, during fermentation vegetables are preserved by lactic acid formed from carbohydrates, so 1-3% salt is added; cabbage and cucumbers in particular are fermented, as are fruits and mushrooms, and vitamin C remains in the products.
Dry fermentation and brine
Cabbage is often fermented dry: salt draws out its own juices, and the vegetables ferment in their own liquid. Cucumbers and many mixed vegetables are prepared in brine.
In both cases, the vegetables must be submerged under liquid.
Spices
Caraway, carrots, tart apples, cranberries, dill, garlic, horseradish, and leaves create different flavors.
Additions must be clean and must not prevent the vegetables from staying under liquid.
Safety
Fermentation is not random souring. It requires proper salt, clean vessels, weight, and temperature.
If mold, a bad smell, sliminess, or an unpleasant soft texture appears, the product should be discarded.
Recipe
How to ferment vegetables for winter
Cabbage is fermented dry with salt, while cucumbers or assorted vegetables more often need brine. All vegetables must remain under the liquid.
Ingredients
- 4 kg cabbage
- 400 g carrots
- 70-80 g salt for the cabbage
- 1 tbsp caraway seeds
- A handful of cranberries or tart apples, if desired
- Cucumbers, beets, or other vegetables for a separate brine vessel
Method
- Finely shred the cabbage and grate the carrots.
- Mix with salt and caraway, then knead firmly until juices are released.
- Layer into a clean vessel and press very well so liquid appears on top.
- Weight down with a clean weight so the cabbage stays under the liquid.
- Keep at room temperature until sour, then move to a cool place.
Notes
Do not reduce the salt casually, because it matters for fermentation and texture.
Use food-safe vessels, and do not eat products with mold or a bad smell.
