Let me start by saying that Lacto-Fermentation is not fermented milk, no.
That’s what I thought when I first heard it, and unless you are into gut health, you probably thought the same!
It’s a very simple process to make your own fermented veggies with only…
Let me show you how 🙂
All you need is a truckload of Veggies to ferment 🙂
Some good ones are:
but you can actually ferment anything you want!
And to make the magic Lacto – Fermentation
Half cabbage (green is ok)
Some good filtered water
Salt (pink Himalayan if possible)
BIG badass jars and their lids
After chopping up all the veggies into bite size, around 3-4 cm, put them into the jars, mixing them up.
Have warm water and make sure you melt the salt into it before pouring the salty water into the jars full of veggies. It’s now time to pour salt water on top of them, the ratio is around 1 abundant tablespoon of salt for 2 cups water. Pour until 3 cm to the top, making sure you leave a gap here without veggies or water.
This gap is where the magic of Fermentation begins!
Take 1 or 2 leaves of cabbage, and roll them as wide as the jar and place it on top, pressing down the veggies. Remember that little gap? Exactly there. Like a little spring roll 😉 This is where the veggies will start to ferment and will “breathe”.
Make sure no water is covering this part. In order from the top, there should be the lid -> rolled cabbage -> salty water with veggies. This will ensure the veggies are nice and firm and will speed up the fermentation process.
Close the lid very tight! and put in a dry place covered from sunlight, a pantry is
Finally, go out and have a glass of red Vino. For real, that’s all it takes 🙂
It might take a few batches to nail the perfect salt and water ratio. Allow around 8 – 10 days, but as long as there is no mould and the veggies have that fizzy fermented taste you’re on the right track! anyway, in summer, it takes less time to fermentate.
Every few days open one jar and put your ear close, and wait to hear the fizziness 🙂
Here are my first batches, will definitely be doing more 🙂
Let me know if you try this out, it’s a very fun way of fermenting and a long-lasting source of green goodies in your fridge, ready to munch!
p.s. I suggest to put a towel underneath as sometimes the water may overflow if jar not tightly closed 🙂