30 July 2015

Fermented Carrots, Cauliflower and Garlic.

This recipe is very popular with kids and adults alike. Very good as finger food and cocktail snack.
This is very easy to make, ready within a week.




1 medium cauliflower
2 - 3 large carrots
5-6 roots of jerusalem artichokes (optional)
1 - 2 heads of garlic

1 tsp juniper berries (optional)
1 tsp black pepper corns
6 bay leaves
1 tbsp sea salt per 750 ml of water
filtered water
clean glass jar/s with lid/s

Wash vegetables, clean the leaves off the cauliflower, cut it up into florets or smaller, peel carrots and cut into 2 cm cubes or as preferred, peel the garlic, large cloves can be cut in half or quartered.

Take large enough clean glass jar, place garlic at the bottom, then pack the carrots and cauliflower, make sure that the jar is big enough to allow minimum of 3 cm space between the veg and the mouth of the jar.

Fill in the jar with filtered water to measure how much water will be needed, make sure that water covers the vegetables completely and there is still 3 cm space between water and mouth of the jar. Holding the vegetables in place pour all the water out of the jar into a bowl, weigh it down so you know how much salt to use, now add the sea salt to the water and mix it properly, make sure to dissolve the salt in water completely, this might take a few minutes.

Put the spices into the jar, pour the salty water back into the jar, close the jar tightly, cover with kitchen towel to prevent the light affecting the fermentation process and leave at room temp somewhere on the kitchen counter for 7 days (in warm weather 6 days might be enough) to ferment.



Make sure to check the vegetables at least once every day, burp it, taste it and push it under the water if needed, there will be some visible bubbles which indicate that the fermentation process is very active.



After a week transfer to the cold storage/fridge and start consuming.