I’m sharing this amazing simple process of fermenting vegetables with raw honey. It’s an ideal use for unripe honey. Unripe honey will activate & start fermenting even faster.
I started these veges just over 2 days ago, & the process is well underway. The lids are on loose to allow the gas to escape.
In the jars I have thinly sliced beetroot, cucumber, carrots, an onion, apple, ginger & garlic. Then maybe 5-600grams of honey total.
The honey extracts a lot of liquid out of the veges, turning it extremely unripe, which kicks off the fermentation process. The containers are to accommodate the overflow, which happened last night with the large jar.
Rather than create a new topic, I’ll continue on this one with mangoes.
In this photo I’m showing 3 jars with a 1 kilo R2E2 mango, so as to give a perspective on the size of the jars. The jars contain a total of 5 mangoes & 1.5kg of honey divided evenly.
This photo shows the frozen desert, which scoops out easily straight out of the freezer. What I did after about 10 days of fermentation was blend the fruit with the liquid before freezing, resulting in a beautiful probiotic desert.
Back on to vegetables with some fruit. This time after a successful result, I made another lot. This one is sugar loaf cabbage, granny smith apple, onion, garlic & ginger.
This one is really worth the effort, especially the apple. After 2 weeks of fermentation, the apple takes on a beautiful sweet, tart flavor. In fact the whole lot is beautiful.
The thing I learnt about this fermented food, is not to overdo it, which is easy to do. You can finish up with some bloating, etc, The good news is: it keeps well in the fridge, which slows down the fermentation process. Just keep everything covered with liquid.
Call me “eccentric”, however this time I couldn’t resist fermenting dragon fruit flowers (Just to see how it turns out), one day after they closed up, and before any bugs get into them. I also included the 2 apples from the above photo.
A 2.5 day update:
Because dragonfruit flowers are gelatinous, the whole thing turned into a big pile of snot. As a result of the snot effect, the CO2 bubbles are not escaping as they usually do. Last night I had to tip some into a second jar. Then tonight I found it necessary to tip more into a third jar. We took a couple of photos in case anyone is interested.
I’ll get a 4th jar ready for tomorrow, which I’m sure we’ll need.
Edit: Next morning, I discovered the top of the large jar to be full of foam, with a buildup of pressure, even though the lid was loose. All I can think of is the snot filled the thread, not allowing gas or liquid to escape.
I finished up putting stuff into a 4th jar last night.
Edit again, one hour later. This time Wilma found it bubbling through the lid, with some on the bench. I grabbed a 5th jar to put more in, before putting 2 of the small jars in the fridge (with loose lids) to slow the process down, and 2 in the freezer. We’ll start consuming the 2 in the fridge. We’ll probably put the remainder of the large jar in the freezer as well.
Hi Isobella, the mango turned out beautiful. I think that the 6 day ferment tasted better than the 8 day ferment. Having said that, the mangoes in the 6 day ferment were riper fruit
We’ve been using the fermented dragonfruit flower for the last 2 days, & it’s actually very nice. The only thing is, it wants to slide off the fork, unless you mix it with something else.
The only other thing we know that is gelatinous is Ceylon/Malabar Spinach. I dare say that it would have the same snot effect.
