Greetings. Just wanted to share with this group some of the information that Julie and I already exchanged about lactofermented veggies.

The subject of to add whey or not came up:
On this topic I said; it is true that you do not need to add whey to saeurkraut. The reasons for adding it are to add more complexity of beneficial bacteria and as an inoculant to get the fermentation process started more quickly, potentially preventing the kraut from spoiling before fermentation starts. You can add less salt if you are adding whey or any other fermented food ie a little miso, last years brine etc. I like to add whey or other ferment as I suspect there are additional, more complex beneficial bacteria that get included in the ferment. And so it goes many ways to get to the same place.


And in reference to fermenting zuchini: This is a great thing to do with all the zuchini that arrives this time of year. I have a mix of veggies fermenting as we speak which has zuchini and squash in it. The trick is to put something in the ferment that will keep the vegetables from turning to mush. Some people use allum, I use grape leaves. Oak and horseradish leaves can be used as well.

*adding allum or leaves that are high in tannins is a traditional practice for keeping lactofermented dill pickles from getting soft and it works with other veggies as well. I have tried fermenting squash or zuchini without it and they get quite mushy...not enjoyable at all.

I have been fermenting veggies for over a decade and eat something fermented everyday. I have basically learned over the years that you can ferment anything. My favorite resource for fermentation of course is Sandor Katz's book Wild Fermentation.
I love adding wild things to my ferments as well. This year new for me I am adding green wild leek tops for flavor, I ate a few of the green unripened seeds and they are spicy and would be good "caper" substititue. One could add upripended nasturtium seeds or earlier in the season the unopened flowers.

Love this topic and lifeway.
blessings
Linda

I made a relish with the recipie of cortido in "Nourishing Traditions" but susbstituted a mild green summer squash for the cabbage. My husband loves it. The squash is Tromboncino which is an Italian variety that grows to over 3 feet long, but the seeds all grow in a round bump on the end so there is about 2-3 feet of seedless squash before having to deal with seeds.

My husband has babied this squash plant all summer, then he gives me this 4 foot horn of squash, and says I wish we could preserve some of it. So I made cortido. I didn't put grape leaves in with it, like I do with my wax beans, but this particular squash has such a good firm texture it seems to hold up to fermentation. I made some pickles with the monster squash too. Their flavor and texture is good, but I cut them too big, and eating them is a little daunting, I did add grape leaves, and they have a mild crispness. I plan to try making some mock cucumber relish with some of the rest of this squash, and I'll try pickles again, but cut them smaller. We still have loads of squash hanging on the vine.

I can't remember weather I used whey or brine from my beans to start it off, but I did inoculate with something.

Moyrah