Kilner Spicy Fermented Vegetables
Fermenting is a simple, tasty way to preserve food with added health benefits. Try fermenting your vegetables into this tangy and spicy sauce. You can get your hands on some Kilner Jars by visiting their website here.
- No carrots? Use radish, mooli radish, cucumber or celery instead.
Prep time: 60 minutes
Cook time: 0 minute
Total time: 60 minutes
1 White cabbage
80 g Sea salt
220 ml Water
For the spicy paste:
3 Garlic cloves
80 ml Water
30 g Korean chilli powder ((use less if you prefer it milder))
2 Spring onions (cut in julienne )
- Sterilise your jar: Use a 1 litre / 1000ml kilner jar for this ferment recipe. Heat the oven to 180C/160C fan/4 gas mark. Wash the jar and lid thoroughly in warm soapy water, then leave to dry on the draining rack. Put the jar in the oven for 15 minutes, then remove with oven gloves. Once cool, your jar is ready to use.
- Cut the cabbage into bite size pieces. Cut the carrot into julienne. Divide into two large bowls.
- In a medium bowl, add the sea salt and water. Wish until the salt has dissolved in the water. Pour over cabbage and mix together with your hands. Let sit for 1.5-2 hours, until wilted.
- In the meantime, blend together onion, garlic and water to create a puree. Pour into a medium bowl then mix together with red pepper powder and spring onions. Freeze any onion and garlic peels to make homemade stock.
- Once the cabbage has wilted, rinse to get most of the salt water off. Place back into the very large bowl then toss the cabbage with the spicy mixture until well-coated.
- Place seasoned vegetables into the kilner jar and using your fist, punch down the cabbage to compress it all in the jar. Keep stuffing the jar until it’s completely full.
- Tightly close the lid on the kilner jar and leave out at room temperature overnight, then store in the fridge and use as you wish. The fermented cabbage will keep for up to 3 months.
How to store
Store ferments in a cool, dark place or in the fridge for up to 3 months. Because of the gas produced by the good bacteria, it is recommended to burp the jars every few days so that they don’t run the risk of exploding. To do so simply lift the lid to release the gas.