Cultured Vegetables Recipe
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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Cultured Vegetables Recipe
Once you learn the process, fermenting can be lots of fun. Try this delicious fermented vegetables recipe on your family and friends!
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.
Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!
