This is a rough guide to making lactofermented root vegetables. The important thing here is 6% salt for the mass of vegetables. The other important thing is to use a jar with a one-way valve, so that carbon dioxide from the fermentation can escape. This is thanks to the information in the following recipes:
Makes about 2kg of fermented vegetables.
Ingredients
- 1 litre of boiled water
- 1 swede (or rutabaga) about 1kg, peeled
- 1 fennel bulb, about 450g, well washed
- 250g ginger, peeled and cut into large pieces
- 250g raddishes, top and bottoms remove
- 100g fine sea salt
Method
- Boil the water and let it cool, ready to fill up your fermentation jar.
- Coarsely grate the raddish, ginger, fennel and swede.
- Mix together in a large mixing bowl with the sea salt (the important ratio here is about 6% by weight, but definitely below 12% and probably above 3%).
- Put into a fermentation jar with a one-way valve, such as a paocao pickle jar or sauerkraut jar.
- Top up the jar with the boiled (but now water) water to the top.
- Leave to ferment at room temperature for 5 to 7 days.
- Wait until the water has become slightly cloudy and bubbles have been venting from the jar via the valve in the lid.
- Once the fermentation has finished, put the jar in a cool fridge and consume.
- You should be able to enjoy the fermented vegetables for four weeks.
- Make sure to keep the saline left over in the end of the jar and use it (without boiling) to top up your next jar to keep the good bacteria going.
- As with any fermentation, if what you've made doesn't smell nice then you just have to shrug and throw it away - sometimes the wrong bacteria get to the vegetables and you've got no choice but to get rid of it.
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