How to Make Lactobacillus Fermented Vegetables with
Carrots, Cauliflower, Garlic and Herbs
From Jill Troderman Holistic Family Nutrition
Materials
1 quart mason jar or 2- pint jars with a wide mouth, sterilized, with metal lids
Cutting board
Knife
Carrot peeler
Wooden spoon
Fermentation weight, or cabbage leaf
Ingredients
2 tablespoons sea salt
3–4 cups of water
3 large carrots
3 cups cauliflower, cut into florets, rinsed in cold water
3 cloves garlic, peeled, and lightly smashed
3-4 sprigs of fresh parsley, dill, or oregano
½ teaspoon red pepper flakes
To make the brine.
Add 2 tablespoons salt to 4 cups of water (one quart) in a medium-sized pot and heat until the salt dissolves.
*The ratio of salt to water is 2 cups (one pint) of warm water to 4 teaspoons (4 tsp = 1 tbsp.) of salt.
Directions
- Make the brine.
- Place the garlic, spices, and herbs on the bottom of a sterilized mason jar.
- Layer the carrots and cauliflower, pack the vegetables in snuggly.
- Cover the vegetables with the brine leaving an inch space at the top.
- Use a wooden spoon to push down vegetables to release any air bubbles that may be trapped.
- Cover vegetables with a ceramic weight, a glass weight, or a cabbage leaf, so that the vegetables are submerged under the brine.
- Cover vegetables tightly with a ring and rubber rimmed top.
- Burp the jar by opening it twice a day to release gas.
- Ferment for 4 to 10 days.
- When the taste is to your liking, store your creation in the refrigerator or cold storage for one month or longer.
**Make sure there is no funky scum growing on the surface of the brine or the weight. If so, carefully remove the scum by scrapping of the surface of the brine and washing off and replacing the weight with a clean weight or cabbage leaf. If the bad bacteria invaded your ferment, and it has gone off, you must begin again.
Easy to Ferment Vegetables
Asparagus
Bell pepper
Cabbage
Carrot
Cauliflower
Cucumber
Fennel bulb
Garlic
Green beans
Pepper
Red onion
Herbs to Add
Carraway seeds
Garlic, peeled and smashed
Fresh or dried dill
Dill seeds
Black peppercorns
Ginger, fresh slices
Oregano
Fresh parsley
Coriander
Cinnamon
Mustard seeds
Coriander seeds
Celery seeds
Whole allspice berries
Cloves
Crushed red chili peppers
Directions for Sterilizing Jars
Use jars without any chips or dings. Start by washing your jars and lids in hot soapy water.
Option 1. Sterilize jars in the oven.
- Preheat oven to 230 F.
- Arrange jars on a baking sheet facing up and so that they are not touching.
- Leave them in the oven for 15 minutes.
- Remove from the oven and allow to cool.
Option 2. Sterilize jars in boiling water.
- Add jars to a large pot and separate with a dish towel or arrange the canning lids on the bottom of the pot and place jars on them.
- Add cold water and bring to a boil.
- When the water comes to a boil, lower water to a simmer, and let simmer for 30 minutes.
- Allow water to cool, then remove the jars and allow them to dry on a clean dish towel or drying rack.
Sterilize lids
Boil the lids for 5 minutes. Remove from hot water and allow them to dry on a clean dish towel or drying rack.
Have fun, leave me comment!