Fermenting Food

Episode Transcription For Food Safety in a Minute, I’m Susie Craig. Who doesn’t enjoy home prepared pickles and sauerkraut? Both are fermented and cured about 3 weeks. During fermentation, flavors and colors change and acidity of the brine increases. You may also make refrigerator dill pickles, relishes, and fruit pickles with shorter fermentation periods. From […]

Episode Transcription From Washington State University Extension, I’m Susie Craig. Are you fermenting fresh vegetables this summer? Follow these steps keeping food safety in mind. Locate food grade containers. A 1-gallon stone crock holds 5 pounds of fresh vegetables. Stone crocks are ideal, however food-grade plastic and glass containers may be used. If your plastic […]