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...
The Germans were introduced to sauerkraut by Genghis Khan (1162-1227), whose war-horses carried it for his troops, in order to keep them scurvy-free.
I'm heading out of town and will feel confident that my ferment will be fine sitting on my counter. I wouldn't feel that way if I didn't have the Pickl-it jar. I'm looking forward to getting more!