Rather than eat up all of her share every week, this week’s featured member Lauren Klimetz, uses a lot of the root vegetables for pickling and fermenting. She also has a large home vegetable garden in full production right now, so “putting by” a lot of produce is essential to managing the huge influx of veggies into her kitchen every week.
Here are a few of the things currently bubbling in Lauren’s kitchen:
“This week I made two quarts of pickled onions by stirring honey and salt into white vinegar and storing at room temperature for a few days. Yummy on salads with shredded beef or as a lettuce wrap with the beef.”
“A few weeks ago I fermented all the beets I’d been saving by stirring a tablespoon of salt per cup of water and pouring over thinly sliced beets. Store at room temperature for almost two weeks, and they are a delicious additive to any salad.”
Fermented Radishes, Apples, and Carrots
“This makes the most amazing ferment. Spiralized lots of radishes, a green apple and some carrots. Cram them all into a quart jar with some raisins. Stir a tablespoon of curry powder and a tablespoon of salt into a cup of water and pour into quart jar over vegetables with a quarter cup of whey. Let ferment for almost two weeks.”
Or try these other recipes for pickling and fermenting root veggies: