Fermented Vegetables
Fermented vegetables can be used as a condiment, they can also be chopped and added as flavouring to cream cheeses and other foods.
Fermented vegetables are an excellent source of pro-biotic bacteria, and other nutrients.
INGREDIENTS:
- Vegetables
- Water
- Salt
- (Optional: Herbs, such as dill weed)
- A bowl with lid into which a plate can be fitted upside down
Many vegetables will work with this recipe. I personally tried asparagus sweet peppers, pickling or baby cucumbers, celery, and (separately) cabbages.
PREPARATION
- Do NOT wash the skin of the vegetables (it may be best to have some from a market or own garden)! It is the micro-organisms on the skin, that do the fermenting.
- Cut vegetables into not too small pieces (small cucumbers may be left intact)
- Put them into a large enough bowl and cover them with salt water (2-3 teaspoons of salt per quart/per litre)
- Optional: add herbs
- Put a plate that fits exactly on top of the vegetables (upside down) to keep the vegetables submerged
- Put a lid on the bowl and let it all stand on the counter at room temperature for 48 hours
- After that it can be transferred to the fridge, and will keep there for a long time
