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.
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
Combine vegetables and coriander in a mixing bowl and massage.
Pack the veggie mix into a clean, sterilized jar. Make sure there’s room at the top of the jar, at least an inch.
Mix 2 teaspoons of salt with 2 cups of water. Pour over the veggies.
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.
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.
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!).
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.