Fermentation!

One of the many kitchen projects I enjoy involves letting vegetables ferment in jars on the counter!! It sounds horrible I know, but it's the same beloved practice that makes sauerkraut. Vegetables sitting in a 2% brine will become delicious, pickled versions of themselves. Lactobacillus bacteria converts the natural sugars to lactic acid. This prevents bad bacteria from growing, while the lactobacillus (probiotics!) thrive. It's a tangy, healthy treat. However, it takes several weeks usually to get to the right ph. This means jars of things, submerged in salt water, with air locks on top, just waiting to become tasty. Oh, and watching it occasionally bubble throughout the process.

So, here's pics of the set up and my current fermentation attempt - Brussels sprouts!