Ever heard of "Lacto-Fermented Vegetables"?? Neither have I. But, they are an ancient and traditional way of preserving foods and a way to make them a nutritional powerhouse to boot. My first attempt was "Gingered Carrots" and is pictured below:
So I don't have a wide-mouthed quart-sized canning jar like the instructions said so thought I'd use this old pickle jar instead. Doesn't it look all bright and cheery? See how I put the contrasting green and blue hot pad underneath to accentuate it's cheeriness? I followed the instructions in my "Nourishing Traditions" cookbook to prepare the "Lacto Fermented" carrots and then set them on the counter for 3 days to let the whey do it's work on the carrots before refrigerating.
Well....I think I need to turn up a quart-sized canning jar. One thing with "Lacto-Fermenting" anything is it's an air-tight operation. No air is to come or go during the room temperature portion of the process. I am going to conclude that pickle jars are not air-tight once they've been opened at home. The first day on the counter-top, I thought I might want to make sure the lid was as tight as possible. When I twisted it "righty-tighty" it let out a tiny hiss and I could smell a smell. Not an unpleasant one mind you, but a smell nonetheless. So I said to myself: "Oops...I guess it wasn't air-tight. Well, we'll see what happens." The next day I would occasionally catch a "pickle-like" whiff when I was near the jar and by day three the whiff wasn't so nice and there was a foam growing on top of my pretty orange carrots. Boo-hoo.
So, I cranked the lid really righty-tighty which released a strong vapor and hissing sound and I promptly chucked it in the garbage. I wonder if it will eventually blow it's top somewhere in "garbage land"? Ew.
I'll let you know how my next attempt works out. Stay tuned...