Fermented seasonal Vegetables 🌱

Name: Fermented seasonal Vegetables 🌱
Yield: 2 people
Cuisine: British
Ingredients: 1 clean jar; Filtered water (I use a charcoal stick to filter)

Rachel @rachel

Oxford, England

Inspired by Cookpad’s fermented project and a lot of amazingly delicious fermented foods I have eaten recently, this is a creation made from this weeks veg box. It has rainbow chard, cabbage, carrot, garlic and mustard seeds. It’s not a combination I’ve tried before , I’ll update with the results! Update: Originally I tried this with pumpkin which didn’t work well as it started to disintegrate I’ll update again with version 2! #lactofermentation #mycookbook

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Ingredients

7 days

2 people

1clean jar
Filtered water (I use a charcoal stick to filter)
A selection of seasonal veg
Seasalt flakes (see below)
A selection of hard herbs and/or spices - I used mustard seeds in this one
Ginger and/or garlic and/or chilli

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Steps

7 days

1

Clean the jar well. I used soapy water and popped it in the oven like you would when making pickles.
2

Wash the veggies and chop to desired size.
3

Using an electronic scale, place on your jar and return to zero. Fill the jar with your veg and spices. Using a jug of water, cover the veg to the top until they are fully submerged. Record weight total.
4

Tip the water back into the jug. Do the maths to work our 2.5% of the recorded weight total. Add this quantity of salt to the water and stir until dissolved. Tip (now salty) water back until the jar until the veggies are submerged.
5

You need to weight the veggies down so that they stay under the water. You can do this with a fermenting stone, a water bag or as I used a saucer with water poured on top. Secure the lid lightly without using the seal as it may explode. You can seal when it goes in the fridge. Leave to ferment for up to 7 days. Expect to see bubbles and life as you would sourdough. Store on a plate (see my sourdough 🤣)

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Cooksnaps

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Rachel @rachel

on October 18, 2020 20:15

Oxford, England

@rachel_madewithplantsI love to cook vegan, seasonal, plant-based dishes. For me, cooking is fun and I particularly love a challenge! I’ve always loved to cook, but it wasn’t until I became vegan that I became really excited about creating recipes. I realised that the old cooking ‘rules’ were not rules at all and you can be as creative and imaginative with food as you like; I’m a true veg lover and I’m known for trying to ‘veganise’ anything and everything 🌱