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As we've reached that time of year where we are starting to get gluts of veg, I thought it would be wise if as a collective we shared some fermenting recipes, no general chitchat just our collective knowhow for excellent fermenting options. I'll start with a simple one I saw on RHS tatton show last night.
Simple Sauerkraut
1/2 head of cabbage (white, summer variety used in this case)
1 tablespoons of sea salt
1 teaspoons of carraway seeds
Cut up cabbage into bite size pieces and place in a bowl add the salt and massage it into the cabbage for about 10 minutes, add the carraway seeds stir in and leave to one side for about an hour to relax. Then pack it into a sterilised jar, pushing down so there is no room for air, cover and leave for about 3 days.
As this is an aerobic method it will produce acid (burp essentially) so will need releasing every so often. Other root vegetables can also be used such as carrots and beetroot.
This can be eaten after 3 days
I haven't tried this yet myself but, will be giving it a go later and will add a comment on the outcome.
More recipes please
Simple Sauerkraut
1/2 head of cabbage (white, summer variety used in this case)
1 tablespoons of sea salt
1 teaspoons of carraway seeds
Cut up cabbage into bite size pieces and place in a bowl add the salt and massage it into the cabbage for about 10 minutes, add the carraway seeds stir in and leave to one side for about an hour to relax. Then pack it into a sterilised jar, pushing down so there is no room for air, cover and leave for about 3 days.
As this is an aerobic method it will produce acid (burp essentially) so will need releasing every so often. Other root vegetables can also be used such as carrots and beetroot.
This can be eaten after 3 days
I haven't tried this yet myself but, will be giving it a go later and will add a comment on the outcome.
More recipes please
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