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RE: I’m Turning Into A Green Bean!
I make my own probiotics with the excess stuff from my garden. If I still have too much I put it on a table in front of my house with a "free" sign on it.
I make my own probiotics with the excess stuff from my garden. If I still have too much I put it on a table in front of my house with a "free" sign on it.
By making probiotics, do you mean fermenting them? If I lived in town, the free sign would be a good idea!
Yes, fermenting 5-7 days at room temp. Just cut up the veggies and stuff into a clean (sterilizing not necessary) ball jar and top off with brine (1.5 teaspoons Kosher salt dissolved in one cup bottled or filtered water). Place something on top to keep food submerged in brine (I use a glass disk). Loosely screw on lid to let pressure release. Once fermented place in 40 deg F refrigerator. Will keep for months. Lots of recipes and tips online.
I tried fermenting carrots that way for 5 days. That is an acquired taste! I saw later that you could eat them after just 2 days. I may give that a try.