When we first decided to give it a try, we googled and read books, and just got confused. Then we were n Fundies in Lismore looking for special containers and additives and the guy there said "all you need is a large glass jar and a smaller one to put water in that fits in it to hold the veggies down." jar about $3.50-$5 at discount shops. A friend recommended an airlock available at brewing suppliers.
This time we made one jar and used a smaller glass to hold veggies down.
1. Preparation and ingredients for one jar. You will find you prefer some vegies more than others, for example I didn't like the taste when I added garlic, and I love ginger. This time I forgot to get celery. The addition of celery juiced cuts down the on salt. (Please note the whole vegies as shown not used.)
Cup cauliflower florets
1/3 capsicum
2 apples
1 red onion
5cm ginger
2 teaspoons Himalayan salt
2. Save two outer cabbage leaves per jar
3. Roughly cut vegetables
4. If using cauliflower, cut florets rather than processing
5. After processing, knead veggies to release juice (sorry I didn't get a pic). Stale veggies do not produce juice.
6. Move veggies into jar
7. Cut saved cabbage leaves, two per jar, then halve.
8. Criss-cross leaves across top of veggies to hold down, then put weight in. If too much juice (as shown here) discard some. Put lid on.
9. Leave on counter.
Veggies fermenting next morning. See a ring of tiny bubbles around top, and larger bubbles moving upwards.
Fermentation takes 3-7 days then refrigerate with liquid. We have made 8+ batches and all fermented and refrigerated after 4-5 days.
To serve lift a heaped tablespoon or more out of jar and strain liquid off.
Continue to store in refrigerator in capped glass jar.
A tasty and healthy addition to salads and snacks.
Please seek advice if you have any doubts or questions.
Summary about fermentation by recognised expert Sandor Katz.
