Survivalism & Self Sufficiency Topics > Processing Food For Storage

fermented foods - what have you pickled?

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MaddoginMass:
Sauerkraut and just did 2 quarts of dilly beans this afternoon.

PorcupineKate:
I started a crock of sauerkraut last night.   

AnnsSolo:
DH won't eat anything from the brassicas that I've fermented, but the carrots, lemons and salsa were deemed acceptable. I really like having the carrot sticks around. Has anyone tried celery? Or celery root? Celery is his favorite vegetable, that might go over well.

Morning Sunshine:
We made this for Thanksgiving: http://gnowfglins.com/2013/12/09/lacto-fermented-cranberry-sauce/ and it is soooo yummy.  I gave the recipe to my 11-yo daughter who more pulverized the ingredients in the blender instead of a rough chop, so it more of a fine relish.  And we love it.

LvsChant:
Sounds very good, MS. I made my typical cranberry sauce (Barefoot Contessa's recipe) with fresh-squeezed citrus juice and zest... but no probiotics :(

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