Fermenting cabbage, carrots, onions, peppers, and ginger

submitted by Musky from i.imgur.com

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[–][deleted] 2 insightful - 2 fun2 insightful - 1 fun3 insightful - 2 fun -  (5 children)

dank

[–]Musky[S] 4 insightful - 2 fun4 insightful - 1 fun5 insightful - 2 fun -  (4 children)

You see the top, that's a cap of cheap ass vegetable oil. It's an ancient trick for preservation and fermenting, the oil keeps the air out and can be fairly easily removed.

[–]jet199 3 insightful - 2 fun3 insightful - 1 fun4 insightful - 2 fun -  (1 child)

I do that with pesto as well.

Olive oil though.

[–]Musky[S] 3 insightful - 2 fun3 insightful - 1 fun4 insightful - 2 fun -  (0 children)

It makes sense to use a nicer oil on an emulsion like pesto. This I don't think it'll matter, it shouldn't blend in.

I was watching a YouTube video of a guy who did old US civil war era recipes and cooking methods, I think he was making bouillon paste, so he boiled down the stock to goo (which I have done on accident but never on purpose), poured it into a clay jar and poured hot lard on top which formed a solid cap when it cooled. It's interesting how people made do before they had screw top jars.

What's your food storage and cooking situation going to be in the van?

[–][deleted] 2 insightful - 2 fun2 insightful - 1 fun3 insightful - 2 fun -  (1 child)

way cool. i've never heard of that method.

[–]Drewski 2 insightful - 2 fun2 insightful - 1 fun3 insightful - 2 fun -  (0 children)

Me neither, will have to try that next time I ferment.