FERMENTED PICKLE RECIPES: LACTO-FERMENTING PART 2/3 | Good Eatings

salt

💰Cheaper: kosher salt

Kosher salt is often less expensive and works well for fermentation.

garlic

💰Cheaper: garlic powder

Garlic powder can be a more convenient and less expensive option.

dill

💰Cheaper: dill weed

Dill weed is a dried version that can be more affordable.

mustard seeds

💰Cheaper: celery seeds

Celery seeds provide a similar flavor profile at a lower cost.

Peel and chop the vegetables into small pieces to release their juice.

Choose hard vegetables like kohlrabi, beetroot, and turnip for easier fermentation.

Prepare two jars with different mixtures of vegetables: one with carrot, cauliflower, turnip, and kohlrabi; the other with garlic, kohlrabi, turnip, beetroot, and cauliflower.

For the beetroot mixture, add 5 to 10 allspice berries and a bay leaf to the jar.

For the curry mixture, add roughly 3/4 of a tablespoon of curry powder to the brine.

Prepare 1 liter of water and mix in salt to create a 2% brine solution.

Pour the brine over the vegetables to cover them completely.

Use a weight to keep the vegetables submerged; if unavailable, use a cabbage leaf to hold them down.

Ferment the jars at room temperature for around 10 to 14 days, checking for sourness and adjusting time as desired.

Cooking Techniques

Equipment Needed

Spice Level: