Simple instructions for lactic fermentation of vegetables. Versatile as a topping for salads, sandwiches, or as a side dish to many main dishes and vegan bowls. Ideal for supporting healthy intestinal flora and immune system.
Prep Time 30 minutesminutes
Total Time 30 minutesminutes
Servings 6Preserving jars (a 10 portions)
Calories 106kcal
Ingredients
1kgmixed vegetablesfinely chopped, I use white cabbage, red cabbage, beet and carrots, 10 cups
Sterilize canning jars before use (see step 1 earlier on the page).
Vegetables, optional ginger and turmeric, in a large bowl and add sea salt. Knead well with your hands for a few minutes until liquid comes out and a natural brine is formed.
1 kg mixed vegetables, optional: 12g ginger, optional: 12g fresh turmeric root, 2 tbspn Sea salt
Pour into the jars (fill to a maximum of ¾ full) and press down with your hands or a pestle.
If the vegetables are not completely covered with brine, add brine* until everything is under the liquid. TIP: You can easily make additional brine by mixing 1 liter of water with 20g of salt. This creates a 2% fermentation brine with which you can fill your vegetables until they are completely under "water".
Optionally, place a weight inside to weigh it down, seal, and allow to ferment at room temperature for up to 14 days .
In the first few days, be sure to vent every day and repeatedly press down vegetables.
After 10-14 days, take a sample and continue to store in the refrigerator.
You can find all the instructions in detail further up the page.