Don’t know about the “striking” part, but fermentation of veg has been done safely for a long time.
Think Kimchi, pickles, Sauerkraut or even things like soy sauce or chocolate. All fermented or have fermentation in the process. I had some fermented pickles this summer from a “picklefest”. They were awesome.
There are plenty of online sources, you’d need to look up what you want to try to make and follow the instructions.
robsteranium@lemmy.world 3 days ago
Submerge them in brine for a few weeks. This creates an environment favouring lactic acid bacteria which will create pickling acid from the veggies that prevents mould.
You need to keep them submerged which you can do by putting a freezer bag full of brine on top.
It’ll release CO2 so if you don’t have airlocks you’ll need to seal the jars only loosely or burb them occasionally.
BanMe@lemmy.world 3 days ago
Couldn’t we just as easily say that you have to fart them occasionally
elbarto777@lemmy.world 3 days ago
Wow, fantastic explanation and instructions, thanks!