This is a great zero waste recipe that can use up and odd vegetable scraps you have from your kitchen. The fermenting will also help soften and hard or woody vegetables.
Fermenting can seem daunting at first but it’s actually really easy and safe and if it goes wrong you can see quite easily from the presence of black mould.
It is also a great was to reduce food waste, the following recipe can be adjusted to your taste but be always sure to use 2% of the total weight in salt.
Fermenting time will vary depending of the weather and heat, this will be quicker in summer. Store your jars while fermenting in a dark cupboard away from direct sunlight and then store in the fridge once fermenting is completed.
Time to make: 30 minutes – plus fermenting time (5 days or longer)
1kg vegetable trimmings, cut into even size pieces
Feel free to get creative here but we used –
3 green chili’s
1 tsp fennel seeds
1 tsp cardamom seeds
- Place the vegetables and flavourings in a clean bowl and add the salt.
- Massage into the salt and leave to sit for twenty minutes before repeating.
- Place all in a clean and sterilized kilner jar including any liquid that has been extracted from the vegetables.
- Ensure all vegetables are submerged in the water and if not add a small amount more. Place a weight on top to ensure the vegetables remain submerged.
- Cover the jar with muslin and leave at room temperature for 5 days until sour, stirring every day to ensure that the vegetables are submerged.
Once fermented store in the fridge and use as needed.