|'E~Z Pickler' Single Jar Fermenting Kit|
Wanting to replicate a smaller version of my Grandmother's sauerkraut, I researched the German Harsch Fermenting Crock. It is a stoneware crock with two weighting stones that fit inside. The lid fits inside a gutter at the rim that holds water, allowing fermentation gasses to escape yet sealing out air and contaminants. The extravagant price tag plus high shipping costs led me to research, develop and assemble a 'Single Jar Fermenting System' that I call the 'E~Z Pickler'.
|What's in the 'E~Z Pickler' Single Jar Fermenting Kit|
The 'E~Z Pickler Kit' is a compact and complete unit including: instructions and recipes, 1-quart fermenting jar, storage lid, stainless steel separator cup, Celtic mineral sea salt and an air-locked fermenting lid assembly to prevent unwanted bacteria that would cause mold. To ferment vegetables at home with the 'E~Z Pickler', all you need to add is; filtered water (chlorine, soft or hard water may affect culture) and fresh vegetables (preferably organic or untreated), locally grown and in season are best. After a few days of fermenting at a comfortable room temperature, they only need refrigeration. When fermentation is complete, the vegetables are still raw, but have transformed into a more digestible food that stays fresh for 4-9 months but MUST be stored in the refrigerator.
|Fast and easy - brined cauliflower|
My fermenting adventure began with Brined Cauliflower and it remains a favorite. A versatile vegetable to ferment simply with just a salt brine or with added dill weed, pickling spice and/or garlic. It is easy, fast, delicious ... and addictive! Sauerkraut takes a bit more time and energy; shredding the cabbage then pounding or rubbing with salt and weighting it to release its juice before packing into the jar for fermentation. Brined Dill Pickles are also a bit more preparation but well worth the effort.
|Cool Breeze replaced with Corentine|
I have replaced Cool Breeze with Corentine pickling cucumber seed (from William Dam) specifically for this purpose. For those who follow my Seasonal Food Blog, you have seen the photos and heard my rant over these delightful, uniform, adorable cukes! Fermented Dill Pickles are sometimes referred to as 'half sours' and are not to be mistaken by the flavor of a store bought, vinegar preserved cucumber pickle. They can be called 'full sours' by adding apple cider vinegar after fermentation but do not have the vinegar tang we commonly identify as a dill pickle. They are none the less delicious and to my fermenting friends and family ... a highly desirable commodity!!
|Fermenting assorted fresh, summer vegetables|
I often 'top up' or 'decorate' a jar of tiny cucumbers with; cauliflower, thinly sliced rounds of daikon radish or julienne strips of kohlrabi or carrot before fermenting.
I am cautiously rationing the last 2 quart jar in my fridge of Brined Full Sour Dill Pickles from August 2016 ... my mouth waters at the thought!
The 'E~Z Pickler' Single Jar Fermenting Kit price is $32 CAD. Please note ... depending on your location, shipping costs may apply.
To purchase or inquire about the 'E~Z Pickler', send me your name and address (including postal code) with 'Pickler' in the Subject line.
Till next time... Happy Spring and Bon Appétit!
'E~Z Pickler' by Sally Rae
Photos by Sally Rae