This humble side dish that can accompany many different meals is making a name for itself on the modern dinner table.
Course: Condiment/Side dish
Author: Kerry Wennersten @ Coconut Oil Post
Whey – comes from making this homemade cream cheese recipe You will need 4 tablespoons of whey.
Sea salt – 2 tablespoons
Vegetables – Daikoncabbage (red, chinese, green etc), cauliflower, zucchini, carrot, red pepper, fennel etc. Vegetables that are hard root vegetables are the best but I have used zucchini and red pepper as well. You will need about 1.5 kgs in total of vegetables.
Spices and flavours – gingergarlic, red onion (haven’t used this yet, but would like to try), caraway seeds, basil, coriander, parsley, mint or any other fresh herb you have.
A jar for fermenting in. Eg: Mason jar with seal and spring lever or any glass jar that has a good sealed lid. The jar needs to be about 2 litre capacity.
Food processor. I like to grate and dice my vegetables. I know some people who are happy to grate or dice by handI’m not one of them.
A bowl or container big enough to hold all the vegetables.
A meat cleaver or wooden rolling pin for squeezing water out of vegetables.
Wash and peel vegetables ready to be grated or diced.
Scold all your utensils with hot water and dry.
Grate or dice vegetables.
Put the vegetables into the bowl with salt (2 tbls) and whey (4 tbls).
Using the wooden rolling pin or meat mallet or your hands begin to squeeze the mixture together until liquid rises about 1 cm above the veggies. Be careful to not overfill as the veggies will expand as they start to ferment.
The fermentation takes approximately 3-5 days to ferment. The longer they ferment the softer the vegetables become and they taste more sour.
Coconut Oil Post - Fermented Vegetables https://coconutoilpost.com/gluten-free-recipes/fermented-vegetables/