So I’ve bought my jars, lids and air-locks. I have everything I need to make my first batch of fermented food. I have some leftovers in the fridge: half a red cabbage and a couple of carrots.
I assemble everything I need:
I chop up the veg, mix it together, and then leave it for a few weeks.
It didn’t work. There were no bubbles. That is, you are supposed to see bubbles when your vegetables start to ferment, but there were none at any stage.
I am not sure why this was the case. Could it be that there was no natural bacteria on the veg to get it started? Or did I use too much salt and kill the bacteria before it got chance to get going?
I don’t know. I need to do further experiments.
Three weeks later …..
I waited three weeks for this. I’d followed some instructions i found on the internet to make pickled cabbage, I’d put it in a jar on a shelf in the kitchen and now was the time to find out what it was like…..
Well it wasn’t quite how I’d imagined, because I was full of doubt, would it be edible? would it even be safe?
I was doubly unsure because I had just been unwell with a stomach upset, so I wasn’t really in the mood for eating more risky food.
The results - too finely chopped
However I had a cheese cracker with some of my pickled cabbage on it, and I didn’t immediately vomit, so that was a good sign.
But I didn’t feel too well for the next couple of days, but I wasn’t sure if this was because of the cabbage or a result of my previous stomach problems.
I decided to throw away what remained as there was too much doubt in my mind, as you can probably tell from the video!
Also I think I had put too much salt in it and not enough water. I shall remedy with the next batch.