Lacto-fer­mented mixed pick­les

NZ Lifestyle Block - - Self- Sufficiency -

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.

IN­GRE­DI­ENTS

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

METHOD

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.

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