How do you make fermented vegetables

It is possible to ferment vegetables without the use of salt but if you are not on a sodium restricted diet the salt will help you achieve far better results. So if you are ok with a thicker consistency on the final product then you should have no problems at all.

The method chosen can vary depending upon special dietary requirements and your taste.

How do you make fermented vegetables. There are several ways to prepare the vegetables for fermenting. Grating shredding chopping slicing or leaving whole. How you choose to prepare your vegetables is a personal choice though some vegetables are better suited for leaving whole while others ferment better when shredded or grated.

To ferment vegetables chop them into strips or chunks then use a meat tenderizer to press the vegetables until they start to release their juices. Stir in salt and pour the mixture into a fermenting vessel leaving at least 3 inches of space at the top of the jar. Mixing water with 2 to 3 percent by weight of good salt nothing with any extras like iodine will get you what you re after.

Select your veggies bung them in a jar and top with brine. Stir the salt and water together until dissolved. Pour the salt water over the vegetables until it reaches just below the top of the jar.

There should be about 1 2 inch of room left. Fold a small cabbage leaf and press it down on top of the vegetables so that it keeps the vegetables submerged in the salt water. Leave your vegetables to ferment on the counter for 2 3 days.

The ideal fermenting temperature is 70 75 f check them daily to be sure all the vegetables are staying below the brine. By 2 3 days you should start to see some tiny bubbles forming at the top of the brine. Start tasting your vegetables after 2 3 days.

You can use salt whey or a starter culture to ferment your vegetables depending upon the vegetable you choose. The method chosen can vary depending upon special dietary requirements and your taste. Salt is usually preferred for making fermented vegetables like kombucha or kimchi.

The brine in fermented vegetables is normally watery light tart and with a complex wonderful sour taste. Using the brine from your nutribullet will create a thicker brine but in no way ruin your fermented vegetables. So if you are ok with a thicker consistency on the final product then you should have no problems at all.

Fermented vegetables do so much more or you. Fermented vegetables can be more nutritious. The fermenting process actually improves the nutritional profile of some veggies.

For example cabbage contains roughly 30 mg of vitamin c per cup. But red cabbage sauerkraut can contain as much as 700 mg per cup. In order to make a brine you need two things salt and unchlorinated water.

It is possible to ferment vegetables without the use of salt but if you are not on a sodium restricted diet the salt will help you achieve far better results. I use 500ml jars for these ferments. To sterilise them heat oven to 180c 160c fan gas 4.

Wash the jars and lids thoroughly in warm soapy water then leave to dry on the draining rack drying the lids with a clean tea towel. Put your jars on a shelf in the oven for 15 mins then remove with oven gloves.