Lacto fermentation is something I have really been getting into lately. The health benefits alone should have everyone interested in it. That and the over abundance of superior veggies right now (August) I have been going on a fermenting craze.
You can ferment just about any vegetable out there. It is basically packing your veggies in a jar (or fermenting vessel) and adding a salt brine to top it off. Let sit (ferment) on your counter for days. Sometimes weeks..depending on how fermented you want them.
I even bought special fermenting lids that fit my canning jars as during the fermentation process your jars will become bubbly with goodness and may overflow. The special lid (Perfect Pickler is one brand) helps 'burp' your jar and reduce overflow. But I always put a plate or something under all my jars. You don't want to wake in the morning to find your beautiful counter top all stained purple.
Fermented Purple Cabbage
1 head purple cabbage shredded
1 carrot peeled and shredded
3 green onions sliced about 1 inch
2 red radishes shredded
1 large garlic clove coarsely chopped
1 gala apple cored shredded with peel on
1 Tbsp. pickling salt or unrefined sea salt (any salt that does not have iodine in it)
Put everything in a large non-reactive bowl, mix thoroughly until you start seeing it release its juices. You may want to wear rubber gloves if using your hands.
Keep working it with your hands until you see the juice pooling at the bottom of the bowl. Pack tightly into a quart size canning jar using the handle end of a wooden spoon. If there is not enough liquid at the top covering everything add a bit of salt water to top off. If I have turnip greens or beet greens in the garden I fold a couple of those and add to the top and push everything under the liquid. Place a white plastic cover lid or use a two piece canning lid. Place on a few folded paper towels on a plate as the liquid may spill over during fermenting. Leave on counter for at least 48 hours or up to a week before storing in the fridge.
You can taste it every day and refrigerate it when it is to your liking.
1 head purple cabbage shredded
1 carrot peeled and shredded
3 green onions sliced about 1 inch
2 red radishes shredded
1 large garlic clove coarsely chopped
1 gala apple cored shredded with peel on
1 Tbsp. pickling salt or unrefined sea salt (any salt that does not have iodine in it)
Put everything in a large non-reactive bowl, mix thoroughly until you start seeing it release its juices. You may want to wear rubber gloves if using your hands.
Keep working it with your hands until you see the juice pooling at the bottom of the bowl. Pack tightly into a quart size canning jar using the handle end of a wooden spoon. If there is not enough liquid at the top covering everything add a bit of salt water to top off. If I have turnip greens or beet greens in the garden I fold a couple of those and add to the top and push everything under the liquid. Place a white plastic cover lid or use a two piece canning lid. Place on a few folded paper towels on a plate as the liquid may spill over during fermenting. Leave on counter for at least 48 hours or up to a week before storing in the fridge.
You can taste it every day and refrigerate it when it is to your liking.