Pickling and fermenting vegetables

In hot weather it is good to have some pickled vegetables with the meal, improve appetite, also a way to preserve excess produce.

Pickled cucumber

1. Cut cucumbers into long strips that fit inside a preserving jar vertically.

pickled cucumber

2. Into cider vinegar that will be enough to fill the jar, add mustard sauce, soy sauce, brown sugar, coriander seeds and white peppercorns. 

cucumber

3. Pour into cucumber jar, keep in the fridge, consume after 2 days and finish in 2 weeks.

Pickled gherkin

pickled gherkin

1. Cut gherkins into thick slices, fill a preserving jar.

2. Into cider vinegar that will be enough to fill the jar, add chili, brown sugar, all spices berries or star anise. 

pickled gherkin

3. Pour into gherkin jar, keep in the fridge, consume after 2 days and finish in 2 weeks.

Fermented beetroot

fermented beetroot

1. Cut beetroot into thin slices or strips, add 2% its weight of salt and mix well, rest for a few hours to soften, juice will leak out.

2. Pour beetroot and juice into preserving jar up to an inch below the top, mix in thinly sliced garlic and ginger.

3. Add 2% brine to submerge all beetroot. Cover the top with cling film for gas to escape. 

fermented beetroot

4. Keep at room temperature in the dark (cover with a bag), the next day bubbles will start to form. After 4 days beetroot will be mildly sour (keep longer at room temperature to have more sour taste), close lid and keep in the fridge to start consuming it.