Last Updated on November 26, 2021 by Real Men Sow
Fermented vegetables are healthy forms of consuming more vitamins. One of the safest ways to make fermented vegetables at home is salt fermentation. It is also the oldest form of food preservation. You can ferment cabbage into kraut, radishes and Chinese cabbage into kimchi, and make salt-brined pickles. Fermented food can be refrigerated and stored for at least four to five months.
Three Things To Do When Fermenting Vegetables
Make Fermented Vegetables at home:
- Thoroughly cleaned fresh and flawless produce is the way to go. You must exhibit proper hygiene, clean hands, knives, and chopping surfaces are needed when preparing.
- Your salt must be in the appropriate size, which is about two tablespoons of non-iodized salt. It’s difficult to guess this but you’ll get the hang of it once you’ve gotten used to it. The next day, your vegetables should have released juices due to being in a salt solution, its taste should be slightly saltier. On the third day, if it’s saltier, you may pour the juice and replace it with fresh water. After 12 hours or so, you may taste it again. If it’s still not in the edible range, dilute it further. By Day 4 you should have the salt in acceptable range.
- Fermentation is best done in Autumn when the weather is cool, vegetables stay crisp under 15°-20°C. Vegetables fermented under warm conditions usually go soft and slimy.
Use Small Batches for Fermented Vegetables
What are the best vegetables to ferment?
Glass Jars are a perfect place to ferment carrots, cabbages, cauliflowers, kohlrabi, garlic, peppers, radishes, french beans, and turnips solo or mixed. However, cucumbers normally ferment on their own in a large pot.
How to Make Small Fermented Vegetables?
Your vegetables should be chopped down to bite-size pieces before putting them in a large bowl or pan. You then sprinkle them with salt, massage the salt with clean hands to spread them around the veggies for at least 5 minutes. You may add other spices for flavor and color like chili powder, ginger, turmeric, caraway, or fennel seeds. The Vegetables are then placed in a jar, press them down, and make sure to not fill your jar all the way in.
Put cool water in a clean plastic sandwich bag and stuff it to the top of the jar. Put a plate under your jar to catch any liquid coming from the jar as your vegetable ferment.
For the next following days, stir your vegetables inside the jar with a clean spoon. You may add a small amount of faltered water to cover the fermenting vegetables. Replace the sandwich bag everyday.
Repeat stirring and replacing the sandwich bag until 5 days have passed. You may start tasting the vegetables by this time to check its taste. Don’t stop fermenting immediately, and leave it in your kitchen for five to seven days.