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Post  nycquilter on 7/24/2012, 10:58 am

A friend gifted me with a book titled Preserving Food without Freezing or Canning. It is based on methods used prior to refrigeration. Today, I finally tried some. I used lacto-fermentation for zucchini, no-salt lacto-fermentation for green beans, and stringing green beans for drying. I'll see how it goes....

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Post  CapeCoddess on 7/24/2012, 1:53 pm

Wow! And fermented foods are SO good for us! Yes, please keep updating. I may have to get that book if it works out for you.

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Post  camprn on 9/19/2012, 7:55 pm

I found this recipe. She mentions turnip pickles.
http://www.nwedible.com/2011/08/culture-your-cukes-lacto-fermented.html

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Post  Nonna.PapaVino on 9/19/2012, 9:08 pm

Yep, delicious! We're eating our second half gallon of cucumber/garlic/dill pickles. Sauerkraut isn't quite there yet, but next week it will be. Planted more cabbages in beds the potatoes came out of, with amendments of composts, more vermiculite, coir, and a dose of crab shells/kelp meal/blood meal/alfalfa meal. So far, we've got 15 plants, evenly divided between golden acres and early Jersey Wakefield cabbages. Will turn this bed into a semi-hoop house in order to assure fully developed cabbages before killing winter ice. At least that's my plan. Thanks for the websites. Up to now, Wild Fermentation has been my go-to site alone. Nonna
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Post  camprn on 9/19/2012, 9:39 pm

So, I have a question. When the pickles are done.... how do you inhibit the scum, just by refrigeration?

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Post  rowena___. on 9/20/2012, 9:54 am

@nycquilter wrote:I used lacto-fermentation for zucchini, no-salt lacto-fermentation for green beans, and stringing green beans for drying. I'll see how it goes....

beans on a string are what we call leather britches in the south. my grandmother used to hang her strings on the wall behind the cook stove. when she wanted to cook beans she'd take a string off the wall and slide the beans straight into the pot. Smile

lacto-fermentation is common in the philippines (my father is filipino and i spent a lot of my childhood there). it is not my favorite preserved food, but my husband can't get enough of it. i like dehydrating foods, because they take up so little space when they are done.

the only way i know of to deal with the scum is to skim it. it is a by-product of the process, you just have to live with it. it is safe to eat, but not tasty.
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Post  camprn on 9/20/2012, 4:41 pm

As I suspected about the scum. Thanks Rowena!! you rock

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