Trying my hand at fermenting the sugar snap peas picked from the garden

[Kaleva]

Picked two pounds of peas this morning and found a recipe on line for fermenting them. Adjusted the recipe because of the quantity i had. Also had to make an extra pint of brine to fully cover the peas in the container that i put them in.


2 lb sugar snap peas
3 Tbs pickling salt
3 tsp dill seed
1 1/2 quarts water
9 cloves of garlic minced

Washed the pea pods and placed them into a food safe plastic container. Added the garlic and dill seed. In a small pot, I put the water and added the salt. I heated the water on the stovetop to speed up dissolving the salt while I stirred. I let the brine cool to room temperature and then poured over the pea pods. I stirred until well mixed. I found a plate that fit inside the plastic container and weighed it down with a quart ziplock bag filled with water. There's close to an inch of brine over the peas.

The container has a cover but I didn't put it on tight to allow for venting of gasses. Ove that, I put a small plastic shopping bag and put hte continer on a shelf in the basement. There's enough space in the container for another pound of peas.

[CrispyQ]

1. I love pickled foods, but I've never tried making my own.

How long will you let it ferment? If you add more peas, will you take these peas out first? Do you eat them in salad?

[Kaleva]

4. I've never made fermented sugar snap peas before but I'll let you know how it turns out.

I've made lots of sauerkraut which is fermented cabbage and also my version of kimchi which is fermented cabbage, carrots and onion and spices.

There's lots of YouTube videos you could watch about pickling and fermenting. That's where I learned to make sauerkraut.

[2naSalit]

2. Sounds really good...

But I wonder about fermenting in plastic regardless of food safety rating. I always use porcelain or glass for such things as you never know how fermentation will interact with plastic. A personal preference but still, I like to encourage people to consider that.

[Kaleva]

3. I use food safe 5 gallon buckets to make sauerkraut.

As i usually make quite a bit in the fall. One fall I made close to 15 gallons of sauerkraut.

I feel comfortable with it but it is a personal choice.

[Kaleva]

5. My wife and I tried a few and we love the taste.

They won't be ready for a couple of weeks yet but I just wanted a sneak prview.