Recipe of the Month

Fermented Winter Veg

By Tolhurst Organic Published: January 2, 2021

• Yield: 2-3 enaimeled pots or large jars full of living veg

Use all the roots you have to make this healthy snack that will keep for days or even weeks in a cool place.

Ingredients

• any available beetroot peeled and cut into attractive chunks
• any available carrot peeled and cut into attractive chunks
• any available cauliflower cut into attractive chunks
• any available Kale
• any available red cabbage peeled and cut into attractive chunks
• any available white cabbage peeled and cut into attractive chunks
• any available parnips peeled and cut into attractive chunks
• any available black radish peeled and cut into attractive chunks
• any available sweed peeled and cut into attractive chunks
• any available garlic cloves halved
• any available onions peeled and cut into attractive chunks
• any available leeks peeled and cut into attractive chunks
• any available parsley or celery stalks peeled and cut into attractive chunks
• 1 tablespoon per liter coarse salt heaped, measure at the end
• 1 spoonful starter, optional sourdough, fermented veg brine, kefir granules, beer yeast
• 1 sprig bay leaves fresh or dry

Instructions

1. Arrange layers of vegetables in chosen containers. You may want to sprinkle on every layer - coriander, cumin seeds or black peppercorns, to add flavours
   
2. Place your containers in a waterproof larger container and fill with warm tap water, but not hot. Make sure the water reaches the edge of your container and even spills a bit over the edge. The vegetables must be completely immersed in water.
   
3. Pour the water out, in a separate container and measure the volume. Add one spoonful of coarse salt to every litre of water. So if you have 2 litres of liquid, add 2 spoonfuls of coarse salt. Mix well for all salt granules to dissolve completely, then fill again the containers with the brine.
   
4. If using a cooking pot, cover with a lid upside down and place a weight on it for the liquid to spill. This will guarantee no excess air. If using jars, close with flexible lids, for excess gas and liquid to spill as the vegetables hydrate and swell a bit.
   
5. Place in a warm place for a couple of days for the fermentation process to start. Once you see bubbles coming out and fill a pleasant aroma of fermented food, you can place your container in a cool and dark room. In time you can decant the vegetables with brine in smaller containers, close them tightly and keep in the fridge to enjoy in the winter weeks ahead.