Once you learn the process, fermenting can be lots of fun. Start by choosing vegetables you’re familiar with so it doesn’t feel intimidating. Fermented vegetables can be served as a side dish — just start with a small amount and work your way up.
Makes: 2 × 1L jar
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Servings
1L jar
Prep time
Cook time
Recipe
Ingredients
- 4 carrots, peeled & diced
- 4 celery stalks, chopped
- 4 cups cauliflower florets
- 1 red or yellow capsicum, chopped or sliced
- 3 tbsp grated fresh ginger
- 2 garlic cloves, chopped
- ⅔ cup Celtic sea salt
- Filtered water, to cover
Method
- Combine vegetables, ginger and garlic in sturdy bowl. Pound with pestle or rolling pin until slightly smashed.
- Add salt and toss well. Press mixture into 2 sterilised 1L mason jars, leaving about 2.5cm breathing space at top of each jar to allow for expansion.
- Pour in enough water to just cover vegetables, adding more salt if needed to submerge them; mixture needs to be very salty.
- Cover jars with plastic wrap, then screw lids on tightly. Leave to ferment in warm place for 3–5 days.
- Do a taste test until you’re pleased with the flavour, removing any mould that may form on the surface. Vegetables should taste tangy.
- Store in fridge and use within 1 week.
- Note: To sterilise jars and lids, run them through a dishwasher or wash them in clean, soapy water, rinse well and dry in a low oven.
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