How To Ferment Vegetables At Home
Fermenting is a simple and delicious way to preserve vegetables with added health benefits. Learn how to ferment vegetables for homemade kimchi or pickles.
1. Pickled Cucumbers
Ingredients:
- 500 g small cucumbers
- 50 g salt
- 250 ml herbal vinegar
- 375 ml water
- 50 g sugar
- 10 pearl onions
- 2 small garlic cloves
- 1 teaspoon mustard seeds
- 1 teaspoon peppercorns
- 2 bay leaves
- Half bunch of dill
- 2 canning jars with lid (500 ml)
Instructions:
- Wash cucumbers, dry and add with salt in a bowl
- Cover with cold water and let sit overnight
- Mix 375 ml water, sugar, onion, garlic and all herbs and bring to boil
- Add chopped dill
- Remove cucumber water and add fresh water to cucumbers and let sit for 15 minutes.
- Clean out jars and add cucumbers, garlic and onions
- Add herbal water and close jars
2. Easy Kimchi Recipe
Ingredients:
1 head Chinese cabbage
3 tablespoon salt
2-3 garlic cloves
1 spring onion, chopped
2.5 tablespoons Gochutgaru chili powder
1 tablespoon sugar
2 canning jars with lid 500ml
Instructions:
Wash Chinese cabbage and cut in pieces
Add to a bowl and mix with salt – mix with hands – use gloves
Let sit 2-3 hours, mix again, repeat twice – finally let sit for 1-2 hours
Cabbage should be soft by then
Quickly wash kimchi – not too long, so salty taste stays
Add Garlic cloves, spring onions, sugar and Gochutgaru and mix
Add kimchi mix to jars