Row by Row Episode 207: Growing Fall Corn and Fermenting Vegetables
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Join Greg and Sheila for another great episode of gardening tips and tricks. This show is packed full of great information on growing fall corn and how fermenting vegetables is so easy, even you can do it! Greg does a deep dive into what corn varieties you should be planting for fall, when to plant and how to be successful. Sheila has an abundance of peppers and gives us a demonstration of the easiest way to ferment vegetables for preserving!
Growing Fall Corn and Fermenting Vegetables
Growing Fall Corn
If you have not been growing corn for a long time or just beginning, fall corn can work great for your rotation planting. Corn is a monocot. Planting fall corn helps cleanse the soil and will get some of the diseases out. Planting behind beans and peas is best. Unlike other vegetables that can easily be planted in one long row, corn should be planted in blocks of at least 5 rows. Visit Hoss University and check out our Corn Growing Guide for more information on growing corn!
Types of Sweet Corn
You don't want to choose a corn variety that has long maturity dates. These are the top 3 varieties we recommend.
When To Plant Fall Corn
By August 1st, that's when you folks in Zone 7 should plant your fall corn. Zone 8, you should plant your fall sweet corn between July 15th through August 15th. In Zone 9, planting fall corn should be done between August 1st through August 21st.
Fermenting Vegetables
Why you should be fermenting vegetables! Fresh fruits and Vegetables are naturally covered in microorganisms. Good and Bad. When we Ferment, we are choosing to let the good guys or Lactic acid-forming bacteria take over permanently. We use salt brine to enhance the texture, helping to retain crispness.
Temperature and Light
You want to keep your jars between 55-75 degrees and out of direct sunlight. Keep the vegetables submerged and monitor for scum/mold. If some appears, skim off and add more brine.
Let's Talk Brine
- Between 2% to 5% for home fermenters.Less than 2% run risk of not fermenting, and Greater than 5% risk of stopping the fermentation.
- The type of vegetable usually determines the salt to water ratio. (Cucumbers full of water, shredded cabbage is less dense
- Use unchlorinated water as chlorine can inhibit fermentation
Equipment Needed
Fermentation Vessel - (You can go fancy or simple) Crock, food-grade buckets, jars. Make sure any equipment you use is non-reactive
Primary Follower - Goes on top of ferment, acts as a barrier (grape leaf, cabbage leaf
Secondary Follower or weight - If you do not have a weight, you can fill a zip lock bag with water and zip tight.
Covering - Lets air escape while keeping out bugs, dust, or other contaminates. Lid and band not screwed on tightly, cheesecloth, muslin. Airlock systems