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Fermented Vegetables
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Fermented Vegetables If you’re nervous about the whole fermentation thing, the good news is apparently no one has ever died from eating fermented veg. So it’s safe! This method is a great place to start because it’s suitable for pretty much all vegetables. My favourites so far are carrots, zucchini (which turn out like pickles), red chillies and celery. I’m also keen to try onions. Will keep in the fridge for months. 1 clean glass jar enough vegetables to fill jar | |
50g (1 3/4 oz) | salt |
1L (4 cups) | water |
1. Scrub veg. Trim or chop into bite sized pieces. Peel if you prefer (I don’t bother).
2. Pack the veg into your jar.
3. Combine salt and water and stir until dissolved. Shouldn’t take too long.
4. Pour salted water over the veg to cover them. You probably won’t need all the liquid. If the veg aren’t covered, make up more brine so they are covered.
5. Close jar and leave somewhere you will see it but not in direct sunlight.
6. Every day open jar to release any built up gas (CO2). Start tasting after about 3 days. When you’re happy with the flavour (ie it tastes acidic or tangy enough for you) pop the jar in the fridge and start eating. Or if the veg start to soften, it’s time to refrigerate. Generally 4-5 days is a good amount of time for fermentation but if you’re living somewhere really warm it may not take that long. And really cold climates may take longer.
VARIATIONS
veg – use your imagination. Cauliflower, carrots, zucchini, chillies, beets, celery, cucumber, watermelon rind, baby eggplant, capsicum (bell peppers), green tomatoes, chard stems. Sandor Katz did say that the only thing he doesn’t like to ferment are veg with lots of chlorophyll. So anything too green like kale isn’t great. And from my notes watermelon rind tastes like cucumber pickles.
flavourings – feel free to add in flavourings such as cumin seeds, fennel seeds, coriander seeds, bay leaves, preserved lemon, lemon zest, thyme, rosemary
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