BASIC BRINE FOR LACTO-FERMENTATION

MAKES 2 X 500 ML JARS (DEPENDING ON THE VEGETABLES YOU USE)

You can ferment pretty much any vegetable (think cabbage, cauliflower, green beans, tomatoes, cucumbers, radishes) and even some fruit. Use this basic brine ratio and the method, and ferment away! You can bottle individual vegetables like green beans and jalapeños, or combine vegetables like cauliflower, baby marrows, radishes and cucumber to make a garden salad medley.

900 g vegetables of your choice 30 ml (2 tbsp) Himalayan salt 750 ml (3 cups) filtered water

10 ml (2 tsp) fennel seeds, caraway seeds or coriander seeds 10 ml (2 tsp) mustard seeds a few sprigs of dill, thyme or rosemary a few slices of garlic or ginger

1. Wash the vegetables and cut as desired. Soft vegetables like green beans can by pickled whole, whereas hard vegetables like turnips work better when sliced.

2. Dissolve the salt in the water in a medium bowl.

3. Pack the vegetables as tightly as possible into the jars with the flavourings in between.

4. Fill the jars up with the brine solution, making sure that the vegetables are completely submerged.

5. Cover the jars loosely with lids. Place the jars on small plates to catch the overflow that may happen during active fermentation. Leave at room temperature for 24–48 hours.

6. After the first 24 hours, remove the lids and check on the ferment. You should start to see some bubbles and it will begin to develop a mild, refreshing sour smell.

7. Once you see and smell the signs of active fermentation, transfer the jars to the door of your refrigerator. This is the warmest part of the fridge but still cooler than room temperature – perfect for your vegetables to keep slowly fermenting. The vegetables will be ready to eat after 2 weeks, and will keep for up to 2 months.