INTRODUCTION
This is a lovely condiment, packed with probiotics, super tasty and healthy for your gut! This is a basic ferment recipe – get creative and experiment with different combinations of veggies and spices.
INGREDIENTS
1/2 cup Kahili Ginger rhizome, sliced thinly with a mandolin
1 cup Spiny Amaranth greens, chopped
1/2 small purple cabbage, chopped – reserve the largest outer leaf
2 small beets, shredded
1 small shallot, sliced
coriander, to taste
salt
STEP 1
Combine vegetables and coriander in a mixing bowl and massage.
STEP 2
Pack the veggie mix into a clean, sterilized jar. Make sure there’s room at the top of the jar, at least an inch.
STEP 3
Mix 2 teaspoons of salt with 2 cups of water. Pour over the veggies.
STEP 4
Place the large cabbage leaf (or other leaf) over the top of the veggies and press down, submerging everything under the brine. Weigh it down with a clean, sterilized fermentation weight or stone. Scoop out any floating veggies.
STEP 5
Place the jar on top of a plate, to catch any liquid which may spill over. Loosely cover the top of the jar with the lid – do not fasten it, the mixture needs air.
STEP 6
Rest the mixture at room temperature for about 3 days, out of direct sunlight. Occasionally press down on the stone or weight to release any bubbles from below (using clean hands, of course!).
STEP 7
When you like the way the fermentation tastes, remove the weight / stone and leaf and fasten the lid. Keep covered in the refrigerator and consume within a month.
