Comments on: Lacto-Fermented (Naturally Pickled) Turnips and Beets

By: Eleanor

Eleanor — Mon, 21 May 2012 03:56:03 +0000

Wardeh,
My grandma used to pickle beetroot once a year in quite a substantial quantity. The juice we used to make cold beetroot soup: take one onion (whole), one carrot and a few potatoes (cut into pieces). Cook them till soft, add grated pickled beetroot and juice from pickling to your taste. Cool, add sour cream before serving. Enjoy!

By: Richard Washburn

Richard Washburn — Sun, 01 Apr 2012 15:34:50 +0000

If you have your vegetables squished into the jar, there will be very little space for the liquid to fill up. Most times, a quart of brine will be enough to make 3 or 4 quart jars of ferments.

By: Rafa Contreras

Rafa Contreras — Sat, 31 Mar 2012 15:17:29 +0000

Thank you!

By: Wardeh

Wardeh — Sat, 31 Mar 2012 13:57:08 +0000

Rafa — Use the 1 cup of water (with salt mixed into it). Then if the jar needs more liquid, add more water.
Wardeh recently posted… Warming Beef and Cabbage Soup

By: Rafa Contreras

Rafa Contreras — Sat, 31 Mar 2012 02:36:24 +0000

Hola!

I’m not clear wheter I need to fill up the jar or just use the One cup of water, either if it doesnt cover de vegetables. I would apreciate any help!!

Saludos!!

Rafa

By: Ton

Ton — Sun, 26 Feb 2012 22:57:52 +0000

Hi Wardeh,

Love the website which disseminates an enormous amount of quality information in these difficult and generally “unhealthy” times.
Thanks for the interesting post. Yes I’m sure that it is full of “Beneficial Life”.

May be the “juice” should/could be utilised instead of Sole if the salt used is Himalayan salt.
I would suggest that such a highly mineralised salt solution & beneficial Bacteria & Enzymes, may form a symbiotic relationship and complement one-another’s benefits.
One – presumably – would have to judge how much is drunk per day as, possibly, even this salt may not be beneficial in excess doses.
I have included a link on the benefits of sole as reference.

http://himalayansalt.com.au/himalayan-salt-health/health-benefits-drinking-sole

I agree that dumping it seems a waste.

By: Jack Golbert

Jack Golbert — Sat, 18 Feb 2012 22:53:20 +0000

I’m glad you like it. There is more to the story. My father knew the difference between a barrel and a crock, of course. Why did he call them my grandmother’s “magic barrels”? My grandparents once had a live poultry market in downtown Denver. Apart from the poultry, they sold other things, including pickles and borscht. It mystified my father that the fresh vegetables turned into pickles and borscht as if by magic. At that scale, she had them in actual barrels and it was then that he called them her “magic barrels.” When they got rid of the poultry market, she downsized it to crocks but my father was already used to referring to “Grandma’s magic barrels.” I will let you know in a few weeks if reusing the water for new cucumbers works.

By: Wardeh

Wardeh — Thu, 16 Feb 2012 20:11:57 +0000

Jack — That is such a cool story. Thanks for sharing! I am glad you out how her magic worked!

By: Jack Golbert

Jack Golbert — Thu, 16 Feb 2012 19:56:38 +0000

You ask, “… what do I do with the liquid leftover from this natural pickling? I hate to throw it away because I’m certain it is filled with tons of good bacteria. I think it could be used in salad dressings and dips. Anyone have tips for me?”

My grandmother, from eastern Europe, had two large crocks under her kitchen sink, one for pickles and one for borscht. My father called them her “magic barrels.” She kept putting cucumbers in and taking pickles out, putting beets and water in and taking borscht out. He never knew her secret so I never did either. I think I have found it in your fermentation method. I will know better in a few months.

By: Dona Russell

Dona Russell — Wed, 25 Jan 2012 05:44:16 +0000

What is the stock you have made and what is it used in/for?