Recipe #1: Fermented Vegetables

Ok, so maybe the title doesn't sound too, too appetizing, but trust me, this is a fantastic way to preserve the harvest.  It's also healthy as the process of preserving is also known as lacto-fermenting.  Think probiotics and prebiotics all in one.  And just because they are fermented does not mean they contain alcohol.

Here are some foods that are fermented:
Kimchi
Sauerkraut
Kombucha Tea
Kosher Dill Pickles
and much more!

Here's the recipe:

Fill 1 quart jar with water, and from that jar pour out 1 cup.  Heat the 1 cup of water and combine it with 2 Tablespoons pink Himalayan salt.  Stir to dissolve.  Once dissolved, add back to the quart of cool water and mix.  Fill another jar (any size needed) with fresh vegetables.  Make sure to pack them in as tightly as possible.  Pour salt water over carefully and make sure all veggies are submerged, filling a clean ziploc bag with water halfway up, sealing and placing on top of the vegetables to keep them submerged.  Loosely seal with lid and place on top of a towel to absorb any liquid that spills over.

This is a "living" food that will need to be monitored, meaning the lid will need to be loosed every few days and retightened to allow any excess gases to escape.  After 1 week the vegetables will be ready to eat.  Seal tightly and keep in a cool, dark place or in the fridge.

Fermented veggies are great on their own, but adding some onion, garlic or red pepper flakes often makes them taste even better.  Most any vegetable can be fermented, but here are some suggestions:

Cucumbers, green beans, okra, cabbage, carrots, beets, swiss chard, watermelon rinds, asparagus.