Fermented Vegetables: The Three Best Recipes

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Carrots with Ginger: Perfect vegetables for fermenting

The taste of carrots and ginger harmonize perfectly when fermented.

Wash and peel as many carrots as you want to ferment. Then grate the vegetables and put them in a fermenting vessel.
Also, grate some fresh ginger over it. How much of this you use depends on how much spiciness you want to give the vegetables.
Fill the container with enough water to completely cover the vegetables. Additionally, add a teaspoon of salt for every kilogram of vegetables you want to ferment.
Now weight the vegetables down with either a weight stone or a small plate with a stone on it. It is important that the vegetables are continuously covered with liquid during fermentation.
Cover the fermenter and place it in a room at normal room temperature.
Since the fermentation begins immediately but is not “complete” at a specific time, you can enjoy the fermented carrots as soon as the acidity you desire is reached.
If you then want to interrupt the fermentation, keep the pickled vegetables in the refrigerator.

As already mentioned, you can not only ferment common vegetables such as red cabbage. You can also pickle pumpkin with lactic acid.

You can not only prepare a delicious soup from a Hokkaido pumpkin. It is also excellent for fermenting.
But you can also ferment other pumpkin varieties.
For this recipe, wash one Hokkaido squash and cut it into small cubes.
Put the pumpkin cubes in a sufficiently large fermentation vessel and add a teaspoon of mustard seeds and cloves.
Two cinnamon sticks, two-star anise, and two bay leaves provide additional taste.
Add enough water to cover the vegetables and add a teaspoon of salt for every kilogram of vegetables.
Again, as with any fermentation, you must weigh the vegetables down and keep the fermenter at room temperature.

Cauliflower can also be fermented very easily and without much effort.

Wash, trim and cut the cauliflower into small pieces. Do not cut too large pieces, but in such a way that they are still a visual appetizer for you.
The procedure for cauliflower is the same as for the two types of vegetables mentioned so far.
So put the cauliflower in a fermenting vessel, add a teaspoon of salt per kilogram of vegetables, and enough water to cover the vegetables.
Again, you’ll need something to cover the veggies and weigh the “lid” down. A plate with a stone is enough to cover again.
The fermentation of cauliflower also begins immediately, but the pickled vegetables only taste really good after a period of between three and five days.
Also, keep the cauliflower in the fridge after opening. Once the degree of acidity is reached, the coolness inhibits further fermentation. In addition, the vegetables usually taste better chilled.