Frequently Asked Questions
There are two kinds of vegetables:
- Short-term – those which deteriorate quickly after harvest, and include: tomatoes (ketchup & salsas), cucumbers, green beans, peppers, cauliflower, kohlrabi, broccoli, and zucchini.
- Long-term – vegetables which are typical of “root” crops, or those with “skin” which help preserve them for weeks, to months of storage. Examples include: winter onion, garlic, beets, turnips, parsnips, rutabagas, celeriac, carrots and cabbage.
The general rule-of-thumb:
- Short-term vegetables: should be used immediately.
- Long-term vegetables: should be turned into a fermented-food by New Years’ Day.
Our personal experience is that we’ve made superb batches of sauerkraut, dilled-carrots and cinnamon-clove spiced beets, throughout the winter, going well-past the New Year’s cut-off. Just this past June, we made a tasty batch of dilled carrots from carrots that were harvested the preceding October!
With a little bit of experience, you will learn how to best judge your own crops, storage conditions and vegetables.
Did you know...
Julius Caesar thought pickles had an invigorating effect, so, naturally, he shared them with his legions.
My soon-to-be 19-year-old son was about to get ready for bed, when he asked if he could have some dessert. I said “Yes”, and a few minutes later, he came out with a big bowl of kimchi, mixed veggies and kraut. I was so thrilled to see him wanting to eat something good instead of the icecream that “Dad” was eating! Maybe I didn’t start too late making healthy fermented foods for him!!!