Lacto Fermented Vegetables with Ginger, Turmeric and Black Pepper
- 1.5 litre jar with flip top lid and rubber seal (Fido jar)
- 1 small bunch (or half large bunch) celery
- 2 medium carrots
- 2 inch piece of turmeric
- 1 inch knob of ginger
- 1-2 tsp black pepper corns (coarsely smashed is optional)
- 1 tsp culture starter - optional (I use Body Ecology's Veggie Culture Starter)
- 1 tsp to 2 tbsp of natural sea salt (buy on iherb or amazon)
- ½ tsp raw organic sugar (buy on iherb or amazon)
- enough filtered water to fill the jar
- 2 outer cabbage leaves or a large wedge of cabbage (to weight the veggies under the brine)
- Method Using Starter Culture:
- take the starter culture out of the fridge to allow to come to room temperature
- in a small cup, dissolve the ½ tsp raw sugar in some filtered water
- add the 1tsp starter culture to the sugar mixture to wake them up and allow them to start feeding on the sugar
- wash all utensils, chopping board, jar with hot water and vinegar, set aside on a clean tea towel to air dry
- wash all the produce and set aside on a clean tea towel to dry
- peel the carrots then grate or chop as preferred, add to a large bowl
- chop the celery including tops if you like and add to bowl
- peel and thinly slice the ginger and turmeric, add to bowl
- add 1-2 tsp of black pepper corns (whole or coarsely smashed)
- sprinkle 1 tsp of salt and mix well, massage the veggies to bruise them slightly which helps the fermentation process
- add the sugar mixture and mix evenly
- pack into the jar tightly, using your fist to push down as much as you can, leaving about 2 inches from the top
- pour any liquids from the bowl into the jar
- fill the jar with enough filtered water to submerge the veggies but allowing a 1.5 inch gap from the top
- roll up the cabbage leaves and place on top to keep the veggies submerged under the brine
- give the veggies another packing down with your hands to release any air bubbles
- lock and seal the jar, leave in a cool dry spot out of direct sunlight for at least 7 days
- move to the fridge once you open the jar and only use clean utensils
- see below for some quick tips :)
- Method Using Salt Only (No Starter Culture):
- wash all utensils, chopping board, jar with hot water and vinegar, set aside on a clean tea towel to air dry
- wash all the produce and set aside on a clean tea towel to dry
- peel the carrots then grate or chop as preferred, add to a large bowl
- chop the celery including tops if you like and add to bowl
- peel and thinly slice the ginger and turmeric, add to bowl
- add 1 tsp of black pepper corns (whole or coarsely smashed)
- sprinkle 2-3 tbsp of salt and mix well, massage the veggies to bruise them slightly which helps the fermentation process
- pack into the jar tightly, using your fist to push down as much as you can, leaving about 2 inches from the top
- pour any liquids from the bowl into the jar
- fill the jar with enough filtered water to submerge the veggies but allowing a 1.5 inch gap from the top
- roll up the cabbage leaves and place on top to keep the veggies submerged under the brine
- give the veggies another packing down with your hands to release any air bubbles
- lock and seal the jar, leave in a cool dry spot out of direct sunlight for at least 7 days
- move to the fridge once you open the jar and only use clean utensils
Recipe by Intuitive Food Design at https://intuitivefooddesign.com/food_recipe/lacto-fermented-vegetables-with-ginger-turmeric-and-black-pepper/
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