In the past, fermentation was a natural preservation process that made food last longer. Additionally, it gave us a healthier gut thanks to the beneficial probiotic bacteria found in fermented foods. You can ferment both vegetables and drinks. In this article, I share my three favorite recipes and if you want more recipes and guides for fermentation, you can read more on my blog Morotsliv.se. It's incredibly simple to ferment and preserve vegetables in glass jars.Especially the glass jars from Weck Jars. They are made of soda-lime glass that can both be washed in the dishwasher and frozen. Weck preserving jars have a wide opening, are easy to fill, empty, and clean. The glass lid and natural rubber sealing ring make it easy to check the seal after preserving. Preserving is easier than you think; it's fun, satisfying, and you save money by doing everything yourself. Make sure hands, utensils, and jars are thoroughly cleaned before you begin. Here are my three favorite recipes:
Fermented Sauerkraut
The simplest thing you can ferment is cabbage, which naturally contains a starter culture and is difficult to fail with. Once you've learned the process, you can try adding carrot, red cabbage, lingonberries, cauliflower, spices such as fennel, and so on. The more batches you make, the more you can vary the ingredients as you start to master the process.
Ingredients
1 head of cabbage
1 tbsp additive-free sea salt
You'll need
1 Weck Jar preserving jar, 850 ml
Cutting board
Knife
Instructions
Remove the outer leaves if necessary. A cabbage head typically doesn't need to be rinsed.
Split and shred the head. Cut away the hard "core" and finely grate it. The core is rich in minerals and creates a more stable fermentation.
Mix the cabbage with a little salt at a time (approximately one tablespoon per cabbage head). Knead and press it until lots of liquid forms and the cabbage becomes soft.
Fill a glass jar with the cabbage and liquid, and press down the cabbage firmly with your fist so that the liquid covers the cabbage.
Secure the jar's lid tightly so that no air can enter, which would ruin the fermentation.
Let the glass jar stand at room temperature for 3 days and then in a cool place at about 15-18°C for 3 weeks.
Let it sit for an additional month in the refrigerator, and then you can distribute the sauerkraut into smaller jars if you wish.
The cabbage will keep for about 1.5 years if you keep it sealed in the original jar. If you open the jar and distribute the finished sauerkraut into smaller jars, it will instead keep for about 4 months.
If you want, you can flavor the sauerkraut with caraway, juniper berries, lingonberries, onion, red cabbage, carrot, or apple, but it's not necessary as it's just as delicious without.
Tip! Always follow your sense of smell in case something in the process should deviate from the plan.
Quick-Pickled Carrots
Ingredients
4-5 large carrots
1 tbsp additive-free sea salt
1 liter water
You'll need
1 Weck Jar preserving jar, 850 ml
Grater
Saucepan
Cutting board
1 liter measuring cup
Instructions
Bring 1 liter of water to a boil and dissolve 1 tablespoon of salt in the water.
Let it cool to room temperature (maximum 35 degrees)
Peel and coarsely grate the carrots.
Pack/press the carrots into the glass jar.
Pour the salt water over so that the carrots are covered.
Press down the carrots and tap the jar to remove any air bubbles.
Secure the lid tightly so that no air can enter.
Let the jar sit at room temperature for 3 days.
Smell the carrots. They should have a tangy and fresh aroma.
Place the carrots in the refrigerator for a couple of days.
Taste the carrots. They should have a tangy flavor reminiscent of sauerkraut.
The pickled carrots will keep in the refrigerator for several months.
Pickled Red Onion
This is absolutely delicious and a recipe with less sugar than traditional ones. You can also substitute the sugar with xylitol or another natural sweetener, or skip it entirely.
Ingredients
3-4 red onions
1 dl white vinegar
1 dl organic sugar
3 dl lukewarm water
You'll need
1 Weck Jar preserving jar, 850 ml
Food processor or knife
Cutting board
0.5 liter measuring cup
Saucepan
Instructions
Peel the red onions.
Slice the red onions thinly with a knife or in a food processor.
Place them in a thoroughly cleaned preserving jar.
Mix vinegar, sugar, and lukewarm water. Stir until all the sugar has dissolved.
Pour the brine over the onions.
Place in the refrigerator until the next day.
The onions taste best within a week, but will keep for up to a month in the refrigerator.
Are you a pickling or fermentation expert with good tips and tricks for the rest of us? Feel free to share in a comment or ask a question!
