Monday, August 9, 2010

Preserve The Bounty Challenge: Fermentation

Until this year, I have never, yes never, tried to preserve food. Unless of course, you count freezing leftovers. With our family's new commitment to eat local food as much as possible, my lack of experience with food preservation might be a bit of a problem this winter. With this in mind, I began a bit of research on the net, and bought a couple of books on the subject of food preservation. In addition, I am currently enrolled in the How to Cook Real Food eCourse led by Jenny at Nourished Kitchen. The eCourse includes a lesson on fermenting vegetables, but I wanted to know more, so when Jenny decided to host a challenge related to the preservation of food, I jumped at the chance to sign up.

The Preserve The Bounty Challenge  is a 5-week course. Each week will focus on a different preservation technique, "sun-drying, oil curing, freezing, fermentation and salt-curing – traditional techniques that optimize nutrition and don’t heat up the kitchen like canning." Every Monday, I will blog about our adventure with food preservation.

The first week focused on fermentation. Perfect, especially since I just fermented my first sauerkraut--thanks to Jenny's eCourse.  I am still very new at this, so I  decided to start with something small: Ginger Carrots from Sally Fallon's Nourishing Traditions.

I had a fresh bunch of carrots from our local CSA. These particular carrots came from Tierra Gardens in Leavenworth, WA.

These carrots made almost eight cups of grated carrots, so I doubled the recipe. I added all of the ingredients in a bowl.

8 cups grated carrots
2 tablespoons freshly grated ginger
2 tablespoons sea salt
8 tablespoons whey

Then, I pounded them with a meat hammer and my wooden spoon (I really need to purchase a wooden mallet.) I wasn't getting much juice, so I asked my husband to help, just in case my arms were just wimpy. 

Finally, we packed the mix into our Fermentation Jar that we purchased from Cultures For Health.

Now we leave them at room temperature, and wait three days before we decide whether to make a larger quantity. This gives us time to purchase some larger jars as well.


  1. I made those last year and they are super yummy!

  2. These look delicious, but sadly you are not creating the air-tight conditions that you are hoping for with this jar. The upside is that the Carbon dioxide escapes faster than normal due to the airlock, but plenty of oxygen is still getting in. Besides the Harsch crock, the only true anerobic fermenting system I have found on the market to date is at

  3. I hope they come out okay! I did make a batch of sauerkraut with the same fermentation jar and airlock and it came out excellent. I would love to know more about the best methods for fermenting. Thanks for the link to the pickle-it site. There is a bunch of information on fermenting available there!