Fermented seasonal Vegetables 🌱
Fermented seasonal Vegetables 🌱

Hello everybody, it’s Louise, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, fermented seasonal vegetables 🌱. One of my favorites food recipes. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Fermented seasonal Vegetables 🌱 is one of the most popular of current trending foods on earth. It’s appreciated by millions every day. It’s simple, it’s fast, it tastes yummy. Fermented seasonal Vegetables 🌱 is something that I have loved my whole life. They’re nice and they look fantastic.

Great recipe for Fermented seasonal Vegetables 🌱. Inspired by Cookpad's fermented project and a lot of amazingly delicious fermented foods I have eaten recently, this is a creation made from this weeks veg box. It has rainbow chard, cabbage, carrot, garlic and mustard seeds. Kimchi (/ ˈ k Ιͺ m tΚƒ iː /; Korean: κΉ€μΉ˜, romanized: gimchi, IPA: ), a staple in Korean cuisine, is a traditional side dish of salted and fermented vegetables, such as napa cabbage and Korean radish, made with a widely varying selection of seasonings including gochugaru (chili powder), spring onions, garlic, ginger, and jeotgal (salted seafood), etc.

To get started with this particular recipe, we must first prepare a few components. You can have fermented seasonal vegetables 🌱 using 6 ingredients and 5 steps. Here is how you can achieve that.

The ingredients needed to make Fermented seasonal Vegetables 🌱:
  1. Make ready 1 clean jar
  2. Take Filtered water (I use a charcoal stick to filter)
  3. Make ready A selection of seasonal veg
  4. Prepare Seasalt flakes (see below)
  5. Make ready A selection of hard herbs and/or spices - I used mustard seeds in this one
  6. Prepare Ginger and/or garlic and/or chilli

Can be fermented with almost any other vegetables. Fermented with juniper berries or caraway seeds you can make exotic-looking red sauerkraut. The color of red cabbage can turn bluish during fermentation. Mixing green and red cabbage produces pink kraut (as in the picture).

Steps to make Fermented seasonal Vegetables 🌱:
  1. Clean the jar well. I used soapy water and popped it in the oven like you would when making pickles.
  2. Wash the veggies and chop to desired size.
  3. Using an electronic scale, place on your jar and return to zero. Fill the jar with your veg and spices. Using a jug of water, cover the veg to the top until they are fully submerged. Record weight total.
  4. Tip the water back into the jug. Do the maths to work our 2.5% of the recorded weight total. Add this quantity of salt to the water and stir until dissolved. Tip (now salty) water back until the jar until the veggies are submerged.
  5. You need to weight the veggies down so that they stay under the water. You can do this with a fermenting stone, a water bag or as I used a saucer with water poured on top. Secure the lid lightly without using the seal as it may explode. You can seal when it goes in the fridge. Leave to ferment for up to 7 days. Expect to see bubbles and life as you would sourdough. Store on a plate (see my sourdough 🀣)

The color of red cabbage can turn bluish during fermentation. Mixing green and red cabbage produces pink kraut (as in the picture). The best vegetables to ferment are those that are in season and ripe, at the height of their optimal texture and flavor. Choose vegetables that were grown nearby, and opt for organic when possible. You can ferment one vegetable at a time, or pack several types together for a delicious "salad" of fermented vegetables.

So that is going to wrap this up with this exceptional food fermented seasonal vegetables 🌱 recipe. Thanks so much for your time. I am confident that you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!