Question about fermenting veggies

[freehugs]

Hai gais.

I'm looking to start fermenting some veggies, and right now I have a half eaten jar of fermented veggies that I bought at the store. After I finish it, I am planning on filling it back up with celery juice, and then splitting that amount of liquid into four, two quart mason jars. I will then fill those up with celery juice and veggies to ferment. Will this be enough of a starter to split between the four jars? I think it will work, seeing as how the bacteria will grow in the new juice, but I have never done this so yeah.

Thanks

 

[Maya]

I would like to add that you should leave at least 3 inches at the top and push the vegetables down until their juices rise to the top. After you do this, you weight the vegetables http://www.culturesforhealth.com/fermentation-equipment-supplies#weight_cover_methods

You need to cover with a lid that keeps bugs out, allows the gas to escape, and limits the amount of oxygen reaching the vegetables. Place the jar with the vegetables in your kitchen or other warm area. Taste the ferment every day and keep it submerged under the liquid. Then when it starts to taste tart or tangy, you can move it to the refrigerator or ferment the batch in a cooler spot for a longer period of time.

 

[Foreigner]

I thought you had to use cabbage for this to work. Do all veggies have the bacteria on them to function as a starter?

Maya's right... make sure the veggies stay below the brine. You don't even need to put a lid on the bottle. I used to live in a house where we had perpetual sauerkraut fermenting in the kitchen in a bowl with a tea towel over it. As long as the brine remains deep enough to immerse the veggies, you can add or remove content as you please and continue fermenting.

 

[freehugs]

Thanks you both rock, I appreciate it. I can't wait to start.

 

[llamer]

oh yeah make sure your brine is kosher salt or anything that has NO iodide! kills bacteria