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How to make a festive ferment?


Here’s Jo with a simple method to make delicious fermented seasonal vegetables. And a lovely homemade low waste gift idea!


Recipe & Method


Roughly chop seasonal vegetables - Jo is using parsnips, carrots, onions and celeriac.


For some extra kick add some lemon peel and spices such as cumin seeds, coriander seeds, cloves and star anise.


Calculate 3% of the weight of your vegetables in salt.


Weight of veg / by 100 x 3 = weight of salt


For example, 100g of vegetables would need 3 grams of salt.


Add filtered water to the top, shake until the salt is dissolved. Weight down and cover.


Leave to ferment and open the lid once a day.


In a week’s time your vegetables will be ready to enjoy!


Optionally you can roast them as part of your Christmas dinner.

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