Lacto-fermenting is a great way to preserve some veggies. For my first time I went with Sauerkraut because it's a snap. Cut some cabbage, mix with whey (the leftovers from the Homemade Greek Yogurt), put in a jar or plastic bag, and presto change-o! Sauerkraut.
It may not taste like that store-bought, vinegar-laden sauerkraut some of us are unfortunately use to, but that's likely to make it that much better. Yeah, this is slightly unusual - what can I say? I love experimenting.
Did you know lacto-fermenting is one of the oldest forms of preserving? Doesn't that just make it that much more special? Don't worry, if you're not into whey, use salt. It takes longer and you're overloaded with salt, but it works. Enjoy!
