Harsch crocks and sauerkraut, other fermented veggies. Advice, please?
Since I've never been known for my caution, I suddenly got a burning desire to start laco-fermentation (kimchi, sauerkraut, who knows what else?) along with the sourdough and kefir already bubbling away in my kitchen...and had to immediately buy the Rolls Royce of fermenting set ups.
Anyway, I'm wondering what tips or favorite recipes you with more experience may have, to throw my way. (And please don't tell anyone I just spent $119 on a CROCK. Thanks. ;-)
I have cucumber half-sours fermenting on my kitchen counter right now. I put in some grape leaves because I heard they keep the cucumbers crunchy. We'll see.
Also, I always add the contents of a Jarrow probiotic capsule to my ferments. I find it helpful to add in some extra probiotic goodness to help the veggies along.
Lastly, don't oversalt. I am a devotee of Sandor Katz's ratios. I would buy his book, Wild Fermentation, if you don't have it already.