- Serves 2
- Makes 500g
- 30 minutes
- Difficulty Medium
- 7 Ingredients
I love pickles. I’ve done a pickled tour of the Trans Siberian – which entailed eating pickles and seeing preserved communist leaders! So I was pleased when I recently tried my hand at making lacto-fermented vegetables.
Ingredients (serves 2 | makes 500g pickles)
- 3 carrots
- 1 daikon
- 1 tablespoon spices (mustard seeds, fennel etc)
- 1 tablespoon whey (you can scoop this from the tub of yoghurt in the fridge!)
- 1 Tablespoon salt (not iodised)
- 500ml water
- 100ml cider vinegar (can be omitted)
- Peel and dice the carrots and daikon (you can get these at most fruit barns or markets) and add to a sterilised glass jar - fill the jar about 80%.
- Add any spices you want - I used black mustard seeds and some slices of ginger.
- Dissolve salt in water - I used 1 big tablespoon per No. 31 Fowler's jar - the water should be salty, not too salty you can't drink it without your eyeballs receding into your skull, but salty.
- Use a tea towel or muslin cloth over a glass to collect the whey - just tip the top of a yoghurt tub into the cloth and it will drip through - it's clear and kind of goopy - add about 1 tbls of whey to the salty water.
- Fill the jar with your brine/whey mix (you can add a dash of vinegar if you like vinegary things) and seal with cling wrap and then pop on the lid and let sit for two-three days. Keep them in the coolest part of your kitchen.
- A few days later - crack the seal, smell that fermented farty goodness and chow down!