Mon, May-07-07, 16:37
I often lacto-ferment vegetables (white and red cabbage, cucumbers, carrots, radish, garlic), below e.g. is one of my preferred ways to ferment white cabbage:
Fermented cabbage in Peter the Greatís style
87 oz. white cabbage
2 large onion heads
2 garlic cloves
2 tbsp olive oil
2.5 tbsp salt
3.5 oz vinegar
2 pcs. sucralose (or other sweetener)
1. For pickle solution boil 1L water with salt and sweetener.
2. Shred the cabbage, grate carrot, onion Ė in half rings, mince garlic cloves.
3. Stir all the ingredients, put in a jar or a pot, and pour into olive oil, vinegar and hot pickle solution.
4. Put press on top (I use another jar filed with water), place into fridge. Due in 3 days (to tell the truth, my relatives start to steal cabbage already the next day).
Comment: May skip or lessen sweeteners if prefer sour taste (tho the it's not the Peter's))