Sides » Pickled Rutabaga
Fermentation/pickling is a simple process. In this case, Alex Lewin uses rutabaga and salt. Listen to Alex explain the process of lactofermentation (trust us — it is less intimidating than it sounds!), and use his simple formula for pickling any root vegetable.
Posted Sunday, May 8, 2011, at 9:34 pm by sunrat:Lacto-fermented vegetables are excellent. I've never thought about trying rutabagas, though. They're now on the grocery list! Thanks for an excellent video.
Posted Wednesday, November 25, 2009, at 7:03 pm by mariyum:My neighbor here in Burley, ID grew some organic rutabagas and had never tried them before. When they pulled up the first one, they decided they looked more like some sort of earth troll, than something edible, so I was gifted with the batch. After I peeled off the outside ruggedness, including excavations by worms, ( I won’t eat anything a worm won’t eat) I used Chef Alex Lewin’s natural fermentation recipe using a Celtic sea salt perfect pickler. I also added a little ginger and garlic since they’re sort of a spicy vegetable and it complemented well. They’re absolutely fabulous. (And, if I have indigestion because of some indiscretion, I eat a couple strips and it goes away. No need for chemical-medicine.) --Love how2heroes, love naturally fermented vegetables. Thank you folks so much! Keep up the good work!
Add a Comment / Rate this Video
You must be logged in to comment!