Quick fermented veggies (part 2)

In my previous blog, my goal was to whet your appetite and curiosity about the simplicity of making fermented vegetables (a millennium old tradition from all corners of the globe) with minimal time and cost investment.

As part of my weekly routine I ferment all sorts of goodies from teas (kombucha), salsa, sauerkraut, dairy kefir, juice kefir, condiments etc.

If I had to choose out of all the nutrition packed foods I make it’s the fermented vegetables I have the most fun with …

Why? It’s fast, cheap, so healthy (filled with great bacteria (probiotics), which is so vital for having a healthy gut) and best of all, I tend to just use what’s in my fridge, garden or CSA share so I can make them anytime (green beans, carrots, snap peas, parsnip, beets etc.)

I love that I can pack whatever I feel like into the Mason jar, add garlic if I want, add various types of high-quality sea salts, fresh herbs, any dried herbs and peppercorn/hot pepper flakes (or fresh) for a tasty kick. You can add juniper, curry, ginger, turmeric, cumin – anything goes.

So the options are endless and, for me, each jar is like a yummy mystery when I finally get to taste it.

Finally, I love the fact that if I don’t have whey on hand (liquid drippings from full fat organic yogurt) I use 2 Tbsp of sea salt instead as my fermenting ‘culture’ or starter. There is great info here on different cultures to use in fermenting.

Today I made 4 jars in 10 minutes. All with baby (already peeled) organic carrots (another time saver)…

Quick carrot combos to try:

  • 4 garlic cloves, fresh cilantro, peppercorns, hot pepper flakes and pink Himalayan sea salt (2 tbsp)
  • 4 garlic cloves, fresh dill, peppercorns and Celtic grey sea salt (2 tbsp)
  • 4 garlic cloves, garlic/pepper salt, peppercorns and Redmond sea salt (2 tbsp)
  • 4 garlic cloves, cumin seeds, curry powder, 1/4 cup whey and 1 tbsp Celtic grey sea salt

After adding all ingredients I cover the veg in spring water (I never use chlorinated tap water for fermenting as the chlorine can have a negative effect on the good bacteria being developed in the jar).

Before sealing the lids I add a piece of cabbage leaf to the top to keep the “floaties” submerged under the water and reduce chance of mold forming.
I always date the jars and specify whether I used purely salt or whey as the pure salted ones will take longer to ferment (mature) and to reduce the saltiness.
For something like carrots sticks, beans etc. I usually leave the jars out on my kitchen counter for about 5-7 days before putting them into the fridge for cold storage. I sometimes “burp” the jars to help release any gases formed as a result of the fermentation process.

As well, at times, my jars may leak slightly from the cap as the gas pressure rises so I place the jars on a plate or baking tray to catch any drippings.

Have fun trying the endless options when making your ferments!

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