Fermented Chili Vegetable Recipe
Autumn is here in Australia and so I have wasted no time in making a warming vegetable ferment. Based loosely around Kimchi this is delicious Virus stopping, Flu fighting ferment. I love it on top of sourdough and avocado or Sourdough and milk kefir cheese.
1/2 a red cabbage chopped to your liking
1 Leek chopped thinly
2 Cloves of garlic minced
Knob of ginger grated or minced (fermented Ginger if you have any in your fridge)
1 Heaped teaspoon of Fennel seeds
3 Small carrots grated
1 Red Birdseye Chili
2 teaspoons of good quality salt ( Himalayan or Celtic sea salt)
1/4 packet of Caldwell's Vegetable starter dissolved in a little filtered water
Add the leeks, carrots and cabbage to a large bowl and squeeze and mix by hand or with a Kraut Pounder to start to get the juices out of the veggies adding salt as you go.
Then add all the other ingredients and mix well.
Transfer to a fermenting jar, tamp it down with a pounder or rolling pin and make sure all the vegetables are covered by liquid. If there is not enough liquid add filtered water until it is just covered.
Weight down the vegetables with fermenting weights or large cabbage leaf. Screw on the lid with airlock and leave to ferment for 7 days.
Taste after 7 days and see if it is to your liking. Leave for longer if necessary
We now have everything you need to get started in our Fermentation kits!