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Fermented Root Vegetables

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Equipment

  • A mixing bowl and a knife (optional)
  • Glass jars

Ingredients
  

  • Veggies such as cabbage carrots, beetroot, parsnips, turnips, white radishes
  • Sea salt: 1% of the prepared veggies weight
  • Aromatics such as garlic onion, parsley, coriander, cinnamon, ginger

Instructions
 

  • Grate or cut veggies into small pieces, or leave them whole if they are small enough.
  • Mix veggies, salt and aromatics together. Press mixture with your hand until water emerges.
  • Let it rest for 15 minutes until the juice comes out
  • Add to jars (including the juice), leaving 1 inch of space at the top. Press firmly to remove any air.
  • Seal the jars and put them on a plate. If there is too much juice, you can remove some. Let them ferment at room temperature for at least a week. Don’t open the jars during the fermentation process (to avoid air coming in). The veggies will give away the water and the pots will be full of liquid. After a couple of days, they will be slightly effervescent due to the creation of carbonic gas, removing any air left at the top of the jars.
  • You can keep the jars in the fridge or at room temperature for weeks to months. The veggies can be eaten in a salad, or in soup. Don’t salt your meal again; the veggies are already seasoned!