Making fermented vegetables: what you need
Fermenting vegetables yourself is surprisingly simple. With a few basic rules and a bit of patience, you can go a long way. The most important thing is that the vegetables are completely submerged in brine.
Kitchenware
- Glass preserving jar
- Chopping board with knife
Ingredients
- organic seasonal vegetables of your choice (many hardy vegetables are suitable for fermentation. Think, for example, of beetroot Kohlrabi, broccoli, asparagus, turnips
- radishes
- 2 cloves of garlic
- 1 Bay leaf
- spices of your choice such as rosemary, thyme, coriander seed or extra bay leaf
- for the brine:
- 1 litres water
- 20 g Wadden Sea salt
Instructions
- Cut the vegetables into pieces.
- Make a brine solution with a ratio of 20:14:1: dissolve 20 grams of sea salt in 1 litre of water.
- Put the vegetables in the pot with the garlic, bay leaf and any spices.
- Pour the brine over it until everything is completely submerged.
- Press the vegetables down firmly so they are not sticking out of the water.
- Leave the pot at room temperature for 2 to 3 days.
- You notice that fermentation is starting when you see bubbles or smell a slightly sour odour.
- Let the vegetables ferment for about two weeks. Open the jar occasionally to release gas and taste in between.
- Are you happy with the flavour? If so, put the pot in the fridge.