JAPANESE-STYLE LACTIC ACID FERMENTED VEGGIES

A jar full of umami seasoned with kombu and ginger, this is an easy pickle recipe that can be made with any fridge veggies. This uses daikon radish, carrots, and bell peppers.

• INGREDIENTS

  Serves 4

  Vegetables

  • 200g daikon radish

  • 150g carrot

  • 150g bell pepper

  • 10g ginger (thinly sliced)

  • 5g kombu (sliced in strips)

  • 10g salt (for massaging veggies)

  For Salt Water Brine

  • 200mL water

  • 4g salt (2% salt content)

• RECIPE

  1. Prepare vegetables
     Cut your main vegetables (daikon, carrot, bell pepper) into strips. Slice your ginger and kombu and set aside.

  2. Give your vegetables a salt massage
     Add 10g of salt to your main vegetables and massage it well until all surfaces are covered. Let it rest for 10 minutes.

  3. Create salt water brine
     Add 4g of salt to 200mL of water and stir until dissolved to create a 2% salt water mixture.

  4. Add ingredients to jar
     To a 1L jar, add the massaged main vegetables, sliced ginger and kombu.

  5. Fill jar with salt water brine
     Fill the jar with the salt water until all vegetables are covered. Make sure there is 2-3cm of space between the lid and the content.

  6. Let it ferment
     Close the jar and let it rest at room temperature. When it starts to bubble (approximately 2-3 days in the summer, or 3-5 days in the spring/autumn) then it has successfully fermented. Move the jar into your fridge and done!

• NOTES

  • Your salt water brine should have a 2% salt mixture. During the summer, feel free to raise this to approximately 2.5-3%.

  • The kombu can be consumed as well.