|11.5 kg jar||1hr 25minutes|
|4-7days to culture|
When trying fermented foods for the first time, start eating very small amounts and build up to a quarter of a cup with each meal. Remember they are a condiment. For anyone with serious digestive health issues it is best to seek advice of a qualified practitioner and address the cause or causes, before consuming large amounts of these potent foods.
Humans are designed to reject putrefied matter. If you happen to create putrefied cultures, your nose and other senses will inform you and you will have no desire to consume this food. Throw the food away and start again. Following these basic notes and recipes makes putrefaction highly unlikely.
The ideal temperature to culture at is 15˚C, the temperature of the earth but it can be done in the range between 15–24˚C, a cool spot out of direct sunlight anywhere in the house except, of course, the bathroom or anywhere in close proximity to the rubbish or compost bin. A cool cupboard under a bench or a spot under the house, on a stone or cement slab or in a basement or cellar is ideal
The time to culture depends on the temperature. In cooler temperatures the process takes more time, which will produce better texture and more complex flavoured pickles. A range of beneficial, probiotic bacteria will be present at any stage the vegetables are eaten.
When correctly stored at low temperatures, firm vegetables such as carrots, beetroot and other root vegetables will stay crisp and keep for up to 12 months; softer vegetables such as cucumber are best eaten within three to six months; as these are more prone to softening.
The beneficial micro-organisms contained in cultured vegetables will be more or less destroyed by pasteurisation, chlorine in tap water, excessive amounts of salt, pathogenic bacteria, moulds and yeasts, which may infiltrate foodstuff during or after production.