in the process of trying to explain balkans vegetable preserve technique i finally learned exactly how it works, as i had never tried to do it i never bothered to learn the details.

it's pretty simple, mostly you just have to make sure the veg is clean and not already rotting, and anything with air gaps inside it, are opened up so the water will go into them.

the solution is basically salt and water, but you can add some spices and vinegar and sugar, the sugar will make the final result more sour but this isn't the critical thing.

the two critical things apart from the veg being clean and healthy, and not having air gaps inside them, is that you

1. boil the water you use first, this drives out the oxygen dissolved in the water

2. allow the vegetables to stay fully submerged and not in contact with air for 3 weeks, after which you should then fully seal the container.

this process allows the vegetables to last at room temperature and low light, sealed, for 6-12 months, with a level of retained nutrients in it similar to how yoghurt allows milk to be stored for 1-2 weeks without refrigeration before it spoils - but yoghurt is more unstable than vegetables in oxygen-free salty water inside a sealed jar.

#foodstr #balkans #sauerkraut #diy