Lacto-fermented mixed pickles
READY IN 7 days+ MAKES This recipe makes an Agee-size jar so if you have larger vessels, you may need to increase the quantities. This ferment uses naturally-occurring bacteria so there’s no need to add anything else. Many people will gasp at my use of plastic buckets for fermentation, but I have had no trouble using them with an air lock in the lid and a saucer to hold down the vegetables. If I’m using an Agee jar, I cut out a ‘presser’ disk from a plastic lid that keeps the pickles down under the shoulder of the jar and subsequently, the level of the liquid. The vegetables will not ferment properly if they are not submerged. Don’t let them have contact with air or your brew can end up smelly, slimy and inedible.
3 tbsp sea salt 500ml warm water 1 cup cauliflower florets, small 1 cup carrot slices 1 cup capsicum slices 1 clove of garlic, smashed and peeled 1 bay leaf ½ tsp coriander seeds ¼ tsp peppercorns
Dissolve the salt in the warm water. Leave it to cool to room temperature before making the pickles. Place the remaining ingredients in a very clean Agee jar or a small plastic bucket – sterilise with 2-3 rinses with boiling water. Pour the salt water over the vegetables, leaving at least 2cm of head space at the top of the jar. If necessary, add more water to cover the vegetables. Cover the jar tightly with the lid and let it stand at room temperature. Once a day for a week, open the jar to check on your brew and release gases produced during fermentation. If any mould or scum forms on the top, skim it off. You may notice a strong garlic smell; if you don’t like it, leave the garlic out next time. Taste the pickles after a week. When they are to your liking, transfer the jar to the refrigerator – cold storage largely halts fermentation. The pickles will last for at least a month.
You can use a bucket or a jar to ferment this pickle
Kristina Jensen lives in the beautiful Marlborough Sounds. She sidesteps supermarkets, gardens madly, and loves to make anything and everything herself.