Farmented Vegetables

Posted by Makiko Oka on

What you need:

    1. Mason or glass jars, having  some various sized jars is convenient.
    2. Good sea salt, depending on the volume of vegetables you need to learn how much portion can make good taste for you. e.g. for a full of 1 pint jar, you may need 2tbl spoon, for 1 16Oz jar 1tbl spoon. Too little salt may cause vegetables to be rotten. Too much salt also can be a stopper of fermentation and as it’s result they can be rotten also.
    3. Vegetables, select a non-leafy vegetable of your choice (preferably seasonal and organic).  For example: beets, turnip, carrot, zucchini, red or white radish, Daikon Japanese radish, onion (sliced) celery, cucumber and etc……

 

Leaves from  radish, turnip…any type of leafy green can also be fermented and tasty. However we need to add a few more steps, so let’s leave it now.

Garlic, ginger, lump, whole onion, peal onion, shallot…may take longer to ferment  thoroughly depending on the vegetables it may take 3 to 6month.

You do not need to peel an organic vegetables. Wash well and take off blemish and insect’s hole ( they maybe still living there. It means this vegetable is really tasty!)  For severe GAPS condition, peel and take off seeds for zucchinis, eggplant, cucumber…..even they are organic.

If you need to choose between an old organic (maybe from far away) and low spray local and fresh, if I were you….I choose the fresh low spray local because an old vegetable has low enzymes and energy.

The moment you cut a vegetable, it start to loose it’s enzymes and many nutrients.  Always remember to use a very fresh vegetables. Find a farmers market near you. Even in an organic super market, their vegetables maybe old enough and lost the benefit of organically produced.

The longer the vegetables remain in the refrigerator, the deeper the taste of the pickling becomes. One of my fermented beets was surprisingly tasty after 1 whole year I kept in a dark and cool place ( not even refrigerated).

Basic options of the recipe:

-Fill a jar (leave about 2inch space on the top)  with vegetable, and add 1 ½ teaspoons of sea salt

Or

-Fill a jar (leave about 2inch space on the top) with vegetable, and add 1 ½ teaspoons of sea salt and the juice of 1 whole lemon

Or

-Fill a jar (leave about 2inch space on the top) with vegetable, and add 1/2 teaspoons of sea salt and 2 table spoon either Homemade Shio-koji or Homemade Whey

*close the lid and shake the jar till all the vegetables are mixed evenly with other ingredients, let set at room temperature for 4 to 7days (depending on the seasons). Every day, visit them and shake the jar at least once.  Then place the jar in refrigerator till vegetable are thoroughly fermented.

Miso Fermenting:

In a large mixing bowl,  your choice of vegetables and 2 to 3 Tbl spoons of Miso (non-pasteurized) depending on the volume of vegetables, thoroughly mix all the ingredients with clean hands. Then transfer the mixture into a jar cover the lid. Let set it at room temperature for 4 to 7days (depending on the seasons), then place the jar in refrigerator till vegetable are thoroughly fermented. I like this recipe for fresh ginger, garlic and shi-so leaves ( Japanese mint).


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