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.