Ingredients:
Vegetables of your choice
Water
Salt
Materials:
Jars
Preparation:
Prepare a jug of water with 5% salt content
Chop the vegetables, put them in a jar and press them down
Add the salty water in the jar covering the vegetables; leave some air on the top (1cm)
Cover the vegetables with a leaf to avoid the floating of the vegetables (optional)
Close the jar and let it ferment for 3 weeks at room temperature (15-25°C).
Fermentation tips:
Trust your nose, smell it to understand if the fermentation is going well.
If some veggies get in contact with air they can oxidise and get darker, you just need to remove this layer and you can eat the rest underneath.
Keep the skin of the vegetables to have their yeast and bacteria.
Garlic will slow down the fermentation process as it has antibacterial properties.
Once you have fermented veggies you can reuse their brine!
Dark green vegetables have a lot of chlorophyll, when it’s broken down it is smelly and it doesn’t taste good.
If the pH is lower than 4.2, you're sure the fermented veggies are free of pathogens because they cannot metabolise in an acidic environment.
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