Can I make my own fermented food? Of course! Friday Ferments will give you some great ideas to start your own kitchen experiments.
Root Vegetables are great for fermenting. They contain a good amount of natural sugar and stay crunchy. Let me tell you how to make your own lacto fermented root vegetables for thisFriday recipe.
Turnips (or carrots)
tbsp Dill seeds
2% brine (1tsp or 5g salt/cup water: 250ml))
Cut your veg into bite size pieces, this jar has about a tbsp of dill seeds added then make a 2% salt brine enough to cover to the top of the jar ( 5g sea or pink salt to 250ml or a cup of water) if you have a grape vine pick a leaf and place on top of vegetables ( the tannins will keeps them crunchy ) I don’t have a grape vine so I’ve used a green teabag. Fit lid on and place in a cool place and let ferment for about a month.
Cover with a cloth or loose lid so no bugs get in and leave to ferment for about 1 month.