Lacto Fermented Vegetables with Ginger, Turmeric and Black Pepper
 
Prep time
Total time
 
Serves: 1.5 litre
Ingredients
  • 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)
Instructions
  1. Method Using Starter Culture:
  2. take the starter culture out of the fridge to allow to come to room temperature
  3. in a small cup, dissolve the ½ tsp raw sugar in some filtered water
  4. add the 1tsp starter culture to the sugar mixture to wake them up and allow them to start feeding on the sugar
  5. wash all utensils, chopping board, jar with hot water and vinegar, set aside on a clean tea towel to air dry
  6. wash all the produce and set aside on a clean tea towel to dry
  7. peel the carrots then grate or chop as preferred, add to a large bowl
  8. chop the celery including tops if you like and add to bowl
  9. peel and thinly slice the ginger and turmeric, add to bowl
  10. add 1-2 tsp of black pepper corns (whole or coarsely smashed)
  11. sprinkle 1 tsp of salt and mix well, massage the veggies to bruise them slightly which helps the fermentation process
  12. add the sugar mixture and mix evenly
  13. pack into the jar tightly, using your fist to push down as much as you can, leaving about 2 inches from the top
  14. pour any liquids from the bowl into the jar
  15. fill the jar with enough filtered water to submerge the veggies but allowing a 1.5 inch gap from the top
  16. roll up the cabbage leaves and place on top to keep the veggies submerged under the brine
  17. give the veggies another packing down with your hands to release any air bubbles
  18. lock and seal the jar, leave in a cool dry spot out of direct sunlight for at least 7 days
  19. move to the fridge once you open the jar and only use clean utensils
  20. see below for some quick tips :)
  21. Method Using Salt Only (No Starter Culture):
  22. wash all utensils, chopping board, jar with hot water and vinegar, set aside on a clean tea towel to air dry
  23. wash all the produce and set aside on a clean tea towel to dry
  24. peel the carrots then grate or chop as preferred, add to a large bowl
  25. chop the celery including tops if you like and add to bowl
  26. peel and thinly slice the ginger and turmeric, add to bowl
  27. add 1 tsp of black pepper corns (whole or coarsely smashed)
  28. sprinkle 2-3 tbsp of salt and mix well, massage the veggies to bruise them slightly which helps the fermentation process
  29. pack into the jar tightly, using your fist to push down as much as you can, leaving about 2 inches from the top
  30. pour any liquids from the bowl into the jar
  31. fill the jar with enough filtered water to submerge the veggies but allowing a 1.5 inch gap from the top
  32. roll up the cabbage leaves and place on top to keep the veggies submerged under the brine
  33. give the veggies another packing down with your hands to release any air bubbles
  34. lock and seal the jar, leave in a cool dry spot out of direct sunlight for at least 7 days
  35. 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/