recipes_for_vegetables/pickled_vegetables/recipes for pickled vegetables
Sauer ruben
Cauliflower sauer rueben
Carrot sauer rueben
Green bean sauer rueben

Remove peal if
fibrous. Cut vegetable into 1 inch pieces. Bring enough water to a boil 
to easily cover vegetables, at least 1 gallon for a pound of vegetables. Use 
about 1 pound of vegetables for each quart of finished product. 
Soft, leafy vegetables such as Maruba Santouh Pak Choy need about 36 ounces of greens
per quart of sauer ruben.

Add vegetabless to boiling water on high heat. Leave heat on high until 
boiling resumes, stirring. When boiling resumes, cover pan, time 4 minutes. 
Turn off heat, pour vegetables into collander to drain away water. Put 
vegetables back into pan and add cold water and mix to cool. Strain again.

For each quart of finished product, in a separate container mix the 
ingredients specified below, and if desired, 1 teaspoon salt 
for flavor. 

If no fermentation is desired:
Use 5 percent acid vinegar. For 1 quart sauer ruben use 3/4 cup vinegar. 
If using leafy vegetables that tend to pack together without empty 
spaces, put some of the vegetables into the vinegar solution. Stir to 
wash the vegetables in the solution. All should get washed to be sure a 
relatively uniform acid environment will encourage lacto bacillus to 
multiply and discourage spoiling micro organisms. Put the vegetabless 
into a glass jar. The vegetables should not be tightly packed which might 
prevent enough of the acid solution to mix with the vegetable to keep the 
ph sufficiently acid. Lightly push down the vegetables leaving at least 
1 inch space at the top of the jar, 2 inches if fermenting. 

If fermentation is desired and vinegar is available:
Use 1/4 cup vinegar per quart, 1/4 cup water, 1/4 cup starter(about ph 3 to
3.5), 1 or 2 tablespoons sugar to feed the lactobacillus, and optionally 1 
teaspoon salt for flavor. In general, green leafy vegables can supply
some sugar to feed fermentation, so 1 tablespoon added sugar per quart
is enough. Use 2 tablespoons for non leafy vegetables. 2 tablespoons sugar 
speeds fermentation and to discourages changes to the texture or chemistry 
of the vegetable.

If fermentation is desired and no vinegar is available:
Use 1 cup starter(about ph 3 to 3.5) per quart, 2 tablespoons sugar to
feed the lacto bacillus, and optionally 1 teaspoon salt for flavor.

Pour liquid over vegetables. Leave 1 inch space at top of jar if 
fermenting, could leave less if not fermenting. If there is not enough
liquid, add water. Pour liquid back into a separate container to mix.
Pour liquid back over vegetables.

Put a flexible plastic disk or other flat, non reactive object into jar to 
keep vegetables below surface to prevent mold. Place a non reactive spacer 
over disk to keep disk submerged. Place lid on jar to hold spacer down and 
to exclude insects.

Disks can be cut from discarded plastic food packaging that contains no
labelling. Spacers can be made from plastic dringking water bottles.

Fermentation takes 1 to 4 weeks depending on temperature. Ph should be
3.5 to 3 to prevent spoilage.

To make vinegar, use fruit or 1/4 cup sugar per quart and about 1/4 cup
starter. Starter is the liquid from previously fermented vegetables.