We decided to preserve some of the Turnips and Carrots using the Lactic Acid Fermentation method. We only used water, salt without Iodine and some whole black pepper.
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| Peeling and cleaning the root veggies |
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| Clay pots for fermentation but any food grade bucket will do |
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It is important to keep the veggies under the water otherwise
they might go bad. So we used a freezer bag filled with
water as a weight |
We used 1,5% of the vegetable weight of salt so for 3,5 kg of veggies 50 g of salt (without Iodine). Water used was boiled and let down to cool before topping up the pots. We will keep the pots in room temperature (18-20'C) for 10 days and after that we will place them into the earth cellar for 4-6 weeks on 4-8'C. After that the veggies will be preserved and can be put into permanent jars placed in the frig´dge or earth cellar.
Lets see how this turns out.
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