So here is an artisan style olive bread that I did up in the dutch oven.
Oh that looks chewy!
Today I started 7 new lacto ferments.
Big juicy plums (1/2 gal jar), that when done fermenting (about 3-4 weeks) will be dehydrated into salididos.
A chickpea deal (1/2 gal jar) with Indian spices, celery, raisins, apples, yellow onions, habaneros, corn, and garlic. This will be PC'ed for 30 minutes, after its done its 30 days on the kitchen counter.
A green lentil ferment (1/2 gal jar), same as above.
A brown rice ferment (1/2 gal jar),with seaweed, celery, garlic, habaneros, tomatoes, and apples.
A white rice ferment (1/2 gal jar), same as above.
An Habaero, ginger, celery ferment (quart jar). These skunky dudes only take about 2 weeks to ferment, and are great on pizza, nachos, or any thing that needs some heat.
And one over flow (quart) jar of yellow cherry tomatoes, and corn. I have no idea what I'm gonna do with this. But the great thing about fermenting veggies, is that it's like pressing the pause button on ripe fruits and veggies. You literally have months to figure out a dish, so much less waste.
Speaking of waste, I bagged up all the scraps from my 7 new ferments, and popped them in the freezer, for veggie broth once soup weather gets here.
One of my favorite ferments is to prepare it as if you are making a dank pasta sauce. Rough chop all ingredients, toss em in a jar, cover with brine (2 tblsp sea salt per quart of liquid), and let it sit on the counter until the bubbling has stopped + a week. Then I drain the brine and puree the veg, and its ready to eat. Or you can cook it down for even more flavor.
If you fill the jar, so that when you put the top on (just tight enough to feel the seal squish a tad) brine leaks out, you don't have to use an airlock. Even if you let it sit out for a few months, as long as you top off the brine as the CO2 pushes it out of the jar. If you forget to top it off for a few days, you should expect some white yeasty growth. No biggie just skim it off, and rock on. Though I try my best to remember because I don't care for the flavor that the yeast imparts to the ferment, especially habaneros.