Fermented Festive Veggies

        

Fermented Bright and Festive Veggies

- 1 cabbage, shredded

- 1 cauliflower, cut up into small florets

- 3 carrots, peeled and thinly sliced

- 2 medium beets, peeled and cut into thin matchsticks (to get red veggies)

- 1 tbsp turmeric powder (to get yellow veggies)

- 1 garlic head, peeled and thinly sliced (or meanced)

- 2 tsp allspice berries

- 2 tsp peppercorns

- 2 tsp chili flakes (optional)

- 10 bay leaves

- 4 liters cold tap water

- 3 tbsp salt

1) Prepare all your vegetables first, peel, shred,  slice,  etc. 

2). In a  large bowl,  mix cabbage with a 1 tbsp of salt and mix this very well,  applying pressure, rubbing with your hand.  I like to pound it with my special tool (see picture below). It's not a problem if you don't have it,  just mix and rub a cabbage with your hands.  It seems counter intuitive,  but it will result in a crunchy cabbage. Add the rest of the vegetables and spices, except beets and turmeric. Mix, just to combine all together. 

3). Transfer veggies into two large pots, splitting evenly between pots.

4). In one pot add turmeric. Dissolve 1 tbsp of salt in 2 liters of tap water, poor it over the veggies in a pot,  stir. Cover with a flipped clean plate with a diameter 2 inches less than diameter of a pot. On top, place a half-gallon clean jar filled with a water as a weight, cover everything with a piece of cloth. 

4). Add beets to the second pot. Dissolve 1 tbsp of salt in 2 liters of tap water, poor it over the veggies in a pot,  stir. Cover with a flipped clean plate with a diameter 2 inches less than diameter of a pot. On top,  place a half-gallon clean jar filled with a water as a weight, cover everything with a piece of cloth. 

5). Let both pots stay at room temperature, on a counter, for 3 to 5 days,  checking on it daily. You'll see how slowly color will change to bright deep magenta in one pot and beautiful bright yellow in another pot. Keep in mind that color will continue to enhance when, later on, you transfer it to a fridge. During fermentation process,  when it stays on a counter,  try to release bubbles once a day by applying more pressure on a plate or poking veggies with a long wooden stick. 

6). In 3-5 days,  when veggies are sour enough to your taste, transfer them into jars.  Keep them in a fridge and enjoy - they should be good for about a month or two. 

Notes:

- you can use fresh, peeled and thinly slices turmeric in place of turmeric powder. 

- my favorite is actually the liquid part, while veggies itself is a great accompaniment to any meal.  They also great chopped and added as a topping to your salad. 

- do not omit any of the key spices here - peppercorn, allspice and bay leaves. They are responsible for the great flavor in this recipe.  

- use common hygiene rules,  like clean hands,  bowels and utensils. When tasting veggies,  do not contaminate it with saliva 🙃.

- in place of chili flakes,  you can use sliced hot pepper, any kind.  Just mind the level of spiciness 😉.