FERMENTED PICKLED VEGETABLES

Fermenting vegetables is easy to do and they are very versatile.  I love to eat them straight from the jar as a quick snack. But they also work well to add to a platter or tossed through your favourite salad.

Serves 4 as a side

Ingredients

1⁄2 cauliflower, cut into small florets

2 carrots, washed and cut into sticks

150g green beans or asparagus

8 radishes, washed and halved, quartered or sliced (depending on size)

6 cloves garlic, peeled

25g ginger, sliced thinly

½ tsp mustard seeds

3 bay leaves

2 cups (500ml) filtered water

1⁄2 cup (125ml) apple cider vinegar (unpasteurised)

2 Tbsp salt (not iodised)

1 tablespoon raw honey

outer cabbage leaf

Method

Dry-roast the mustard seeds in a small frying pan over low heat for 30 seconds, or until they begin to pop.

Tightly pack the vegetables, mustard seeds and bay leaves into a sterilised 1.5-litre glass jar.

Combine the water, vinegar, salt and honey in a jug and stir to dissolve the salt. Pour the liquid over the vegetables, to just cover. Pour in a little-filtered water to cover completely, if required. Firmly press down the vegetables to submerge in liquid. Cover the vegetables with a piece of cabbage leaf. If using an ordinary jar, weigh down with a smaller jar filled with water. Ensure there is a 5cm gap between the vegetables and the top of the jar to allow for extra liquid released during the fermentation process. Set the jar on a large plate to catch any over overflow. Cover the jar with a double layer of muslin cloth and secure with a rubber band.

Let stand at room temperature, out of direct sunlight and in a well-ventilated place for 5-7 days**, or until the mixture becomes pleasantly tangy. During this time, if using a jar covered with a muslin cloth, check daily to ensure the vegetables are completely submerged in brine, to prevent mould from forming. press down with a wooden spoon if necessary. If using a preserving jar, open ever so slightly every day to release gases (a process known as burping) to prevent pressure build-up which could result in an explosion.

Once fermented, seal with a lid. Fermented vegetables can be used immediately or stored in the refrigerator for a week or so to age before use, and up to 3 months.