Fermenting vegetables is easy to do and they are very versatile, says Alison Lambert.
I love to eat them straight from the jar as a quick snack. But they also work well on a platter or tossed through your favourite salad.
Photo: Simon Lambert
Pickled vegetables
Serves 4 as a side
Ingredients
½ cauliflower, cut into small florets
2 carrots, washed and cut into sticks
150g green beans or asparagus
8 radishes, washed and halved, quartered or sliced (depending on size)
6 cloves garlic, peeled
25g ginger, sliced thinly
½ tsp mustard seeds
3 bay leaves
2 cups (500ml) filtered water
½ cup (125ml) apple cider vinegar (unpasteurised)
2 Tbsp salt (not iodised)
1 Tbsp raw honey
outer cabbage leaf
Method
Dry-roast the mustard seeds in a small frying pan over low heat for 30 seconds, or until they begin to pop.
Tightly pack the vegetables, mustard seeds and bay leaves into a sterilised 1.5-litre glass jar.
Combine the water, vinegar, salt and honey in a jug and stir to dissolve the salt. Pour the liquid over the vegetables, to just cover.
Pour in a little-filtered water to cover completely, if required. Firmly press down the vegetables to submerge in liquid. Cover the vegetables with a piece of cabbage leaf.
If using an ordinary jar, weigh down with a smaller jar filled with water. Ensure there is a 5cm gap between the vegetables and the top of the jar to allow for extra liquid released during the fermentation process.
Set the jar on a large plate to catch any overflow. Cover the jar with a double layer of muslin cloth and secure with a rubber band.
Let stand at room temperature, out of direct sunlight and in a well-ventilated place for 5-7 days**, or until the mixture becomes pleasantly tangy.
During this time, if using a jar covered with a muslin cloth, check daily to ensure the vegetables are completely submerged in brine, to prevent mould from forming.
Press down with a wooden spoon if necessary. If using a preserving jar, open ever so slightly every day to release gases (a process known as burping) to prevent pressure build-up, which could result in an explosion.
Once fermented, seal with a lid. Fermented vegetables can be used immediately or stored in the refrigerator for a week or so to age before use, and up to 3 months.
tasteofmylife.org
