lactic fermenting

At Lee Valley, I bought a book called Keeping Food Fresh. It has recipes for preserving foods in ways I'd never realized would work. I'm following some of the recipes and trying out a variety of ways to keep some of the garden produce to use in the winter. I've bought some tomatoes, beans, carrots and beets at the Liberty Market to experiments with as well since all I've really got from the allotment are tomatoes and zucchini.

... cut up chard stems and a few leaves, boiled salt in spring water is cooled and poured over the chard it's fermeting now and not so picture perfect (a little cloudy) ... I brought it out to the garage after 3 days inside at around 68C so it could be in a cooler place.


These tomatoes were pretty perfect - no flaws - I pushed them into the bottles and poured cool salted water over them and topped them off with olive oil. They are also out in the garage staying cool ... they will keep for up to 9 months.



I still have to do something with these tomatoes and my pet zucchinis. I think I might salt & dry the toms and put them in oil ... and I'll grate the zuccs and press them into glass jars with salt and add water and lids so they ferment. Hopefully they last until Thursday when I have time to do this.