FERMENTED VEGETABLES THROUGH THE SEASONS
THIS is a very simple method for fermenting fresh vegetables – they will be ready to eat in less than a week and are slightly softer than raw vegetables.
I think fermentation actually enhances their flavour. Children usually love them and it can be a great way of getting them to eat raw vegetables if they’re not normally keen.
You can use this method to ferment a range of vegetables. Just substitute all or some of the veg for your own choice.
TO MAKE 1 X 1-LITRE JAR
SPRING: CARROTS WITH DILL
650g organic carrots, peeled and cut into sticks, 1cm thick Large sprig of dill
SUMMER: FENNEL AND RADISH WITH DILL
450g organic fennel, cut top to bottom into slices, 2-3mm thick
200g organic radishes, halved lengthways Large sprig of dill
AUTUMN: SPICED CAULIFLOWER
350g organic cauliflower florets 1 tablespoon curry powder 1 tablespoon chilli powder 1 teaspoon cayenne pepper 1 teaspoon ground turmeric 3 garlic cloves, peeled and crushed
WINTER: BEETROOT, APPLE AND GINGER
400g organic beetroot, peeled and cut into slices, 1cm thick
200g organic eating apples, cored and cut into slices, 1cm thick
65g organic fresh root ginger, peeled and cut into slices, 2mm thick
FOR THE FERMENT
450ml filtered water 50ml water kefir 2 tablespoons sea salt
1-litre glass Le Parfait-style jar with a rubber seal, sterilised
METHOD
1 Pack the prepared vegetables (and fruit, if using) into the glass jar, layering them up if you are using different types. Put in the sprig of dill whole (if using), fitting it down the side of the jar.
2 To make the ferment, pour the filtered water into a large measuring jug and stir in the water kefir and salt.
3 Pour the liquid ferment over the vegetables, making sure all of the vegetables are fully submerged. Fasten the lid.
4 Set aside on work surface for five days. When the vegetables are ready to eat, they will be slightly softened. The colour from the beetroot and radishes does bleed. They’re best eaten within a month.
TIP: Soft veg such as tomatoes and courgettes won’t work.