To all the lovely people,
If you have never done fermentation then this is a good way to start - simple and easy. The recipe comes to us from Terroir Seeds.
Paul
Quick and Easy Fermented Vegetables
It seems that many people think that fermentation is messy, difficult and takes a long time. Not true on any level! Try this quick recipe for yourself and let us know what you think!
We did these particular veggies because it was what we had on hand and fresh, and we wanted a delicious crunch to put on our sandwiches. Use what appeals to you, make it simple and give it a try!
This recipe is a post we shared on our Facebook page that has been a tremendous hit. This is the type of conversation we have on Facebook that (usually) won't make it into the Newsletter! Join us for more great info.
Fermenting veggies can be super easy! We just did this half gallon of fresh Chioggia beets and carrots after lunch. Here's how:
- Slice veggies thin (I used a mandolin)
- 1/2 Tsp coriander seeds
- 2 pods green cardamom
- 1/2 Tsp cumin seeds
- 2 cloves garlic, thinly sliced
- 1/4 inch fresh ginger, thinly sliced
- 1 Tbs sea salt or Real Salt
Add half of spices and salt then layer sliced veggies, add remaining spices and salt at top. Fill with water to cover veggies. Put in bowl to contain any overflow. Cover.
If using lid and ring, turn lid upside down and DON'T TIGHTEN, the fermentation will blow the lid off or blow the jar! Just lightly screw the ring on. Some folks will use a cheesecloth and the ring to keep everything out and avoid any overpressure.
Let sit on counter. You will see bubbling (fermenting) after a few hours. Leave alone for 3 days, then put into fridge. Enjoy a tasty treat on your sandwiches, or as a snack! It really is this easy - it took us 15 minutes including cleanup.
