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Ferment experiment

 
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Hi. Inspired by Dave Burton, the boot, I decided to ferment some vegetables. I did make sauerkraut a few times and tried some other fermentings. But I never shared them here. And this is the first with several vegetables mixed in it, together with spices. So it will be a little like kimchi (but not exactly).

I cut the vegetables very fine with a small sharp knife.

'Knead' vegetables with spices and salt, so the juices will come out.

Pu it in glass jars. Push it down very firmly. The juices must be over the vegetables, I didn't succeed in that so I added a little water.
Then I closed the lids very lightly (air with ferment bacteriae must be able to get in). Put it in a quiet, not too cold, spot.
Must wait for a week now, then the first control of the smell and taste. I'll keep you updated.
 
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ooh, looks yummy!

What spices did you use? Looks like maybe some celery seeds? Or maybe mustard?

My last sauerkraut, I added fresh dill (which was very happy in the garden). It might be the best sauerkraut I've made so far (and I used along with cabbage, carrots and maybe some radishes from the garden as well). I also like to add "indian spices", which is a mix of turmeric, cumin, coriander, and fenugreek that I use as a sprinkle sometimes (i.e. whatever I have in my spice drawer can generally be used to make a good ferment!)
 
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Tereza Okava wrote:ooh, looks yummy!

What spices did you use? Looks like maybe some celery seeds? Or maybe mustard?

My last sauerkraut, I added fresh dill (which was very happy in the garden). It might be the best sauerkraut I've made so far (and I used along with cabbage, carrots and maybe some radishes from the garden as well). I also like to add "indian spices", which is a mix of turmeric, cumin, coriander, and fenugreek that I use as a sprinkle sometimes (i.e. whatever I have in my spice drawer can generally be used to make a good ferment!)


Probably you can use any kind of spices you like, just what you have in your kitchen.
I used part of a sachet 'grandmother's spices' which contains: mustard, black pepper, nutmeg, chili pepper, mace, laurel (bay leaf) and cloves. And I added some coriander seeds.
 
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