I want to try this with cucumbers, radishes and carrots. Do the veggies keep their color well? I tried lactofermenting some water melon radishes and they lost their pretty green and pink colors!
Don't forget green beans too! I do think the leafy veggies will be mushy BUT still edible as a side dish (think collards) sprinkled with bacon or whatever. Okra? Sweet peppers - in fact any type of pepper. The Asian community does this all the time - they have a special crock for their refrigerator pickles and it just gets put on the table - use chopsticks to get what you want out. This way those fresh veggies that don't get eaten, get pickled for later!! When almost empty - they reuse the pickling liquid just adding to it - someone always has the honor (usually the elder) of drinking the last of the juice!I'm going to try it this weekend with the harder veggies and some leafy kinds. Right now I have a lot of roselles (which have sour leaves anyway), Malabar & Egyptian spinach and various collards & kales. I might throw in some grape leaves and chaya spinach too but the latter I'll have to blanch first. I'm hoping the leafy veggies don't turn to mush!
I'm thinking this recipe might be good with hot peppers too?
I'm going to try it this weekend with the harder veggies and some leafy kinds. Right now I have a lot of roselles (which have sour leaves anyway), Malabar & Egyptian spinach and various collards & kales. I might throw in some grape leaves and chaya spinach too but the latter I'll have to blanch first. I'm hoping the leafy veggies don't turn to mush!
I'm thinking this recipe might be good with hot peppers too?
Well, I think mine have. I only have 5 hens laying eggs. Sometimes during this past summer I would only find 1 egg a day out there. The past week or so I am now finding 3 a day, and they are a bigger size than they were before. Those hens will be a year old the end of next month.
