Fermenting with the Kilner Fermentation Set
There is no time like the present to learn how to ferment vegetables!
There are just so many reasons to ferment. Some find it to be an effective way of preserving fruit and vegetables to further elongate their shelf life. Others have a fixation over the fascinating sour, yet pleasurable taste.
For me, it’s all the above in conjunction with the health benefits. Fruit and vegetables are home to many beneficial bacteria, the fermentation process causes these bacteria to rapidly proliferate. The process increases nutrient levels such as probiotics, vitamins, minerals and fibre; all that assist in the maintenance of a strong immune system.
When using regular jars to ferment, it is important to release the built-up gas/carbon dioxide, a process also known as ‘burping.’ Having a fermentation jar with a valve on it negates this step as it allows the carbon dioxide out without allowing any oxygen to enter. Gases can safely be released and the perfect anaerobic environment is created.
For the following recipe I recommend the trusted brand, Kilner's Fermentation Set. This kit conveniently contains two ceramic stones designed specifically to keep your vegetables submerged freshly beneath the brine.
Recipe for Mixed Vegetable Sauerkraut
- ½ purple cabbage
- ½ white cabbage
- 1 small red onion
- 1 fennel
- 3 carrots
- 1 swede
- 1 knob turmeric
- 1 green apple
- Purified water
- 2 tbsp Himalayan pink rock salt
- 1 tsp mustard seeds
- 1 tsp fennel seeds
- Whole chillies and lemon (optional)
Method:
- Finely slice (or use a food processor) the purple cabbage, white cabbage, red onion, fennel, swede, carrots and turmeric.
- Add your vegetables to a large bowl and wearing gloves, massage them thoroughly together with the mustard seeds and fennel seeds for approximately 5 minutes.
- To make the brine, blitz the apple with 700ml of purified water and salt in a high speed blender.
- Bit by bit introduce the brine to the vegetables while continuing to massage.
- Pack the vegetable mix into your jar. At this stage, you can add some whole chili, garlic or lemon as you pack. Ensure there is enough brine to cover the vegetables by at least an inch. More water can be added to the brine if needed to cover the veggies.
- Sit the ceramic stones on top. Make sure all the cabbage pieces are submerged underneath to avoid any unwanted bacteria from growing.
- Seal the jar with the lid and fill the airlock with water.
- Leave in a dark place such as the pantry and ferment for approximately 10 days.
- Refrigerate for approximately 6 months.
Tips:
- Fermentation time may vary depending on the temperature. The warmer the climate the quicker they ferment. Taste and time will also individually vary.
- Ensure enough room is left above the liquid in the fermenting jar as the juices will increase.
- Small bubbles will begin to appear almost immediately. This is a healthy sign that gas (lactic acid) is being formed and your good bacteria is being adequately fed.
- Don’t use tap water!
- I personally don’t find starter cultures necessary. Try adding some brine from a previous batch to the brine of your new batch for the same effect.
- Your ferment should remain crunchy in texture and be slightly sour. There should never be any signs of mold and it should not be slimy.
- Always smell your ferment, your senses are there to help you decide when its ready, or if any problems have arisen with it.
Next Read: Immune Boosting Carrot, Ginger & Orange Soup
