Comment on Life-Changing Fermented Vegetables by Chantal.
You can use it to start other ferments and some even drink a spoonful of it per day!
Chantal Also Commented
Life-Changing Fermented Vegetables
Once you’ve eaten the fermented veggies in your jar you can use the leftover juice/liquid to start your next ferment as all the good stuff is already in it 😉 Or you can drink it too!
Life-Changing Fermented Vegetables
Hi Meerah! If you read steps 2 and 3 in the recipe, you will get the details to add sea salt to some water to create a brine to add to your veggie-filled jar. You can also add garlic, fresh herbs and pickling spices to flavour the brine and veggies.
Life-Changing Fermented Vegetables
Hi Sue! You can seal the jar(s) loosely or seal them (if they have clips) but yes, burp them once or twice daily to prevent too much gas build-up.
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Hi Cara! Ideally cool to 90 degrees. It might take longer to stir and transform into cream if the syrup is still too hot. You’re probably getting my reply too late… what did you end up doing? Or did it work for you to stir at the slightly higher temperature.
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Hi June! I think I might of answered your question on a different platform but I’ll answer here again in case it can help someone else. You can definitely mix in the roughly mashed banana with some add-ins like nuts after the blending step. It creates a more textured bread instead of a smoother texture but it is equally delicious.
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Hi Ann! Did you use a preheated Dutch oven to bake the bread? With this recipe, ensuring your oven is preheated as well as a large Dutch oven really helps with the moisture.The smaller grated zucchini is fine. Did you use whole psyllium husk? Was your yogurt very thin?
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Hi Megan! This is a reply that I shared with another baker with the same question.
I did test the recipe with buckwheat flour, but the results weren’t as great but comparable. I’ve been looking for my notes as I tested this variation before the holidays. The idea would be to use 175g of light buckwheat flour to replace the 175g of buckwheat groats with enough water to moisten the mixture. You’ll need at least one cup of water, possibly a bit more. I would still use a blender to help blend/purée all the ingredients into a smooth batter-like dough. If you try it before I find my notes or try it again, please share your results with us.
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