Fermenting vegetables
Zutaten:
for two 580 ml Weck jars
- 3–4 fresh carrots and broccoli florets
- 20 g salt (non-iodised!)
- 1 litre of water, filtered or boiled and left to cool (chlorine-free water promotes lactic acid bacteria)
Optional
- Mustard seeds
- Ginger
- Peppercorns
- Chilli
- Garlic
- Herbs
Zubereitung
Fermenting carrots
- Preparation: Peel the carrots and cut them into sticks or slices.
- Filling the jar: Place the carrots in a clean jar; you may add garlic cloves or pieces of ginger if you like.
- Making the brine: Dissolve 20 g of salt in 1 litre of water and pour it over the carrots until they are completely covered.
- Leave to ferment: Seal the jar and leave it at room temperature for 5–10 days.
- Taste test: Try a piece after a few days – once the desired level of acidity has been reached, place in the fridge.
Fermenting broccoli
- Preparation: Separate the broccoli into small florets, peel the stalk and cut it into pieces.
- Blanching (optional): Place in boiling water for 1–2 minutes, then plunge into cold water – this prevents it from becoming mushy too quickly (though it isn’t strictly necessary).
- Filling the jar: Place the broccoli in the jar; you may wish to add garlic cloves or a piece of chilli.
- Add the brine: Use a 2 % salt solution again, and cover the broccoli completely with it.
- Leave to ferment: Leave to stand at room temperature for 4–7 days. Broccoli often ferments a little faster than carrots.
- Storage: Once the desired flavour has been achieved, store in a cool place (will keep for several months in the fridge).
Why use jars with rubber rings?
They are airtight, yet still ‘breathable’. The rubber ring ensures that the jar is sealed tightly and nothing can get in. At the same time, the gases produced during fermentation can escape without allowing oxygen from outside to enter. This protects the vegetables from mould. Once fermentation is complete, the metal clips can be removed – the vacuum will then keep the lid tightly sealed. This also makes it easy to tell whether the jar is still airtight (the lid ‘sits firmly’ or can be lifted off easily).
Vegetables must always remain submerged in the brine, otherwise mould may develop. Foaming and bubbles are normal – this is caused by the activity of the lactic acid bacteria.
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