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Lacto-Fermenting Vegetables…A Faster Way

The following is an excerpt from Preserving Food Without Freezing or Canning by Gardeners & Farmers of Terre Vivante.

This method, widely used in Japan, involves a special glass or plastic container (found in some macrobiotic health-food stores) that has a device for constantly pressing down the vegetables. The vegetables can usually be eaten after a few days of fermentation, and are not intended for long-term storage. Here are just two of the many possible recipes.

Snow Peas and Cucumbers

  • ¼ lb. snow peas
  • 1 cucumber
  • Ground ginger
  • 1 teaspoon salt
  • A bit of sake (rice wine)
  • A bit of soy sauce
  • Seasoning to taste
  • Glass or plastic pressure jars

Remove the tough parts and string, but do not shell, the pea pods. Cook the peas for two to three minutes in hot water; then dip them immediately in cold water. Mix the drained peas with sliced cucumber. Put them in a pressure jar and press down. Eat with a dressing made separately, using the sake, soy sauce, ginger, and other seasonings.

Eggplant and Chrysanthemum Petals

  • 1 lb. eggplant
  • ¼ lb. dried chrysanthemum petals
  • 2 or 3 whole cayenne peppers
  • 1 tablespoon kombu seaweed
  • 2 tablespoons salt
  • Glass or plastic pressure jars

Slice the eggplant into ½-inch thick rounds, and let them dry in the sun for one day. Finely chop the peppers. Put the chrysanthemum petals at the bottom of the jar, and add salt. Layer, alternating two slices of eggplant
with pieces of kombu seaweed, peppers, and salt, until all ingredients have been used. Press the mixture down firmly in the jar; loosen slightly once the liquid appears. The mixture will be ready to eat in two or three
days. Keeping time is limited to about one week.

—Michel Mangin, Aix-en-Provence


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Happy Holidays from Chelsea Green Publishing!

Today we kick off our Holiday Sale — with 35% off every purchase at our online bookstore. Simply use the code CGS16 at checkout from now until the end of the year. Along with this great discount, we are offering free shipping on any order over $100*. Are there homesteaders or organic gardeners on your […] Read More

Chef Evan Mallett’s New England Thanksgiving Feast

 If you’re looking for something new and different to serve this Thanksgiving – Chef Evan Mallett has some ideas. Straight from his newly released cookbook Black Trumpet, Mallett has selected three dishes that will add some seasonal flavor to your holiday table, especially if you’re in New England. These recipes are just a small selection […] Read More

Sex, Violence, and Figs

They are trees of life and trees of knowledge. They are the fig trees. Fig trees fed our pre-human ancestors, influenced diverse cultures and played key roles in the dawn of civilization. They feature in every major religion, starring alongside Adam and Eve, Krishna and Buddha, Jesus and Muhammad. This is no coincidence – fig […] Read More
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