Kitchen Scrap Fermenting
Seriously, we use whatever vegetables are around. So, save that bendy carrot and rescue that sad celery. They are headed for a new lease on life!
Once your ferments are ready add them to salads, mix them with reasted vegetables, and serve them whereever you would a pickle.
Makes a 1 litre jar, or 2 x 500ml
400-500 grams of whatever vegetables you have on hand: carrots, celery, green beans, beetroot, turnips, or a combination
1-2 tablespoons of spice such as caraway seed, dill seed, black pepper, juniper berries or cumin seeds
750 ml water
15 grams salt
Begin by sterilising your jars using this method and allow to cool completely.
While that is happening make a brine. In small saucepan bring water and salt to a simmer, stirring salt until dissolved. Remove from the heat and allow to cool completely.
Slice vegetables into whatever shape you prefer. Matchsticks or rounds work well, keep green beans whole.
Add your spices to the cooled jars and pack in the vegetables.
Top with the cooled brine, making sure that the vegetables are coved completely. Seal.
Place the jar in a cool dry spot out of direct sunlight for 2 days. If you are using a jar without an air lock, you will need to open the jar every few days to allow the C02 to escape.
Keep fermenting for up to 2 weeks checking the jar regularly, tasting and making sure the vegetables are coved in brine.
Once you are happy with the flavour pop in the fridge and they will keep for 3-4 months.