Fermenting other types of vegetables is pretty easy provided one follows a few simple rules. The easiest recipe to make is fermented cucumber. The reason for this is that, like cabbage, cucumber already contains the lactic bacteria required, and can be fermented without a starter culture. Ensuring that either cucumber or cabbage are added to any mix of fermented vegetables should also ensure that this recipe will work.
So, for this you will need:
1 cucumber
some dill
1 small clove of garlic
Sea Salt
Water
Steps
- Cut cucumber into slices, removing the seeds as these do not ferment very well.
- Cut garlic into a few slices (this is being included mainly to flavour the cucumber).
- Place cucumber slices, dill and garlic into a jar (I use simple canning jars for this).
- Mix salt water, allowing 1 tablespoon of salt for every 500 ml of water and add to the jar until the cucumber is covered.
- You can use some left over cabbage leaves to cover the cucmber and keep them submerged.
- Remember to sterilise your jars with boiling water before using.
Store at room temperature (on a tray or similar, as these can also leak due to pressure) for at least 4 days before opening. The liquid should go a little cloudy after a few days - this is a sign that it is fermenting properly. Once opened store in the refrigerator.
