Laura Lawrence- Northern Michigan Homesteader

Fermenting is an awesome way to extend your harvest

+ adding probiotics into your diet!!

Simply put -Lacto-fermentation is the process of taking beneficial bacteria that are naturally occurring on vegetables and converting them to lactic acid. Not only are lacto-fermented foods delicious, they are also
rich in probiotics.

Salsa & Carrot Recipe down below!

This topic could use a lot of attention, many resources, websites, etc but this will absolutely get you started with the process with my 2 favorite recipes that taste great.

Items You Need:
Glass Jars (Half gallon or quart suggested)
Fermenting weights
Filtered or spring water
Fine Salt – Himalayn or Redmond's Real Salt or from Azure Standard Click HERE
Lids

Basic Brine Recipe:
2 Tablespoons himalyan or Redmond’s real salt to 1 Quart spring or filtered water

Quick Steps on How To:
1. Wash and cut up veggies according to recipe
2. Place the veggies into your glass jar
3. Pour in the brine solution
4. Press those veggies down as good as you can
5. Place the fermenting weights on top
6. Make sure the veggies are completely submerged
7. Store in a 60-70 degree area and check daily to make sure veggies are still under the brine
8. Leave for the time according to direction
9. Remove weight and place lid and into the fridge it goes

Weight on top --------------Salsa Self Brining ----------Fun Fermenting Bubbles!

Tips: You can use a clean cabbage leaf and/or a small jar filled with water to keep the veggies down below the brine.

***Always keep the veggies under a salt brine
and away from air at all times**

Resources:

 Glass Weights- I absolutely LOVE these!

You'll need good salt either Redmonds' Real Salt or Himalayan Salt /Redmond's Real Salt from Azure Standard Click HERE

 Glass Jars- always a must to have on hand! Ball or Kerr are great brands that I recommend. Half Gallon Jars from Azure are a great price!

 Please use a stainless steel funnel- there are many plastic options however I never recommend using plastic.

Fermented Carrots
(Farmhouse on Boone)

Total Time: 10 Days 15 Minutes
Learn how to make fermented carrots with just a few simple steps and ingredients. The process couldn't be any easier, and the results are a gut healthy, probiotic rich superfood.

Notice the fun bubbles- it's fermenting!!

Ingredients

• 1 pound whole carrots
• 4 tablespoons salt

Instructions

• Bring 2 cups of water to a light simmer. Remove it from the heat and stir in the salt, until dissolved.
• Add the salt water to a half gallon glass mason jar. Fill the jar the rest of the way with filtered water.
• Slice the carrots into long thin sticks. Put them in another half gallon mason jar, and pour the prepared brine over them until they are fully submerged. Leave one to two inches headspace.
• Add some kind of fermenting weight to keep the carrots underneath the liquid. This could be a folded up cabbage leaf or a rock in a ziplock bag. If you plan to ferment often, you could even buy weights specifically made for fermenting.
• Cover with a loose lid, or a tea towel and rubber band.
• Allow the carrots to sit in an undisturbed place for 2-10 days. The amount of time will depend on the temperature in the house and your preferences. You can give the veggies a little taste each day to see if the desired taste and texture is reached.
• Once the carrots are done fermenting, cover them with a tight lid and move the jar to the refrigerator.

Lacto Fermented Salsa
(farmhouse on boone)

Total Time: 2 Days 10 Minutes
Easy and delicious, this fermented salsa recipe is a simple way to add probiotics to your diet

Ingredients

• 4 small tomatoes, around 2 cups - of  course, this depends on the variety you grew. You could use two large tomatoes, or a bunch of cherry tomatoes.
• 1 bell pepper
• 1/2 white onion
• 1/2 lemon or lime - lime is more ideal.
• 1-2 cloves of garlic, depending on preference.
• 1 jalapeno - you can leave this out if you are making this for the kids.
• 1/4 cup chopped fresh cilantro
• 2 tsp salt

Instructions

• Dice tomatoes- try to get as much of the juice in the bowl as possible. If your tomatoes aren't that juicy, you could always add water later.
• Chop remaining vegetables and add to the bowl.
• Squeeze in lemon/lime juice.
• Add 2 tsp salt and mix well.
• Add salsa to a wide mouth mason jar and place weight on top, pushing down well, making sure the vegetables are submerged under the brine.
• Cover jar with fermentation lid or a loose lid. You want the gases to be able to escape without allowing anything in, like gnats.
• Leave on the counter at room temperature for 2 days to allow the good bacteria to take over. If your house is really warm, it may only take one day to ferment.
• Throughout the fermentation process, it is good to check your vegetables and make sure they are still submerged under the brine.
• Once, it is fermented to your liking, enjoy and keep stored place in the fridge for 3-4 months.

ShortCut Links to Recipes:

Some of the links may be affiliate links, which means I may earn a commission at no additional cost to you, if you click through and make a purchase. I only share links of products I either use or would be comparable to what I am currently using.

Find me on

©Laura Lawrence, All Rights Reserved Privacy Policy Affiliate Disclaimer Terms of Service