You will probably think I am terribly boring bringing lacto-fermented vegetables to a party. But wait until you taste them, they are absolutely delicious and go so well with any number of savory dishes. I found some beautiful carrots. kirby cucumbers, sugar snap peas and spring onions at the farmers market and decided to try my hand at lacto-fermentation. I recently read about the health benefits you get from eating vegetables preserved in this manner on the wonderful website Healthy Green Kitchen it sounded delicious and super easy to do, mind you I am not one who is adept at preserving anything. So this is my offering for the party, crunchy healthful lacto-fermented vegetables.
I am very excited to participate in Fiesta Friday #17 and this weeks hosts are Jhuls@the not so creative cook and Selma@selma’s table and Alex@Dinner Daydreams. Of course I can’t forget the always effervescent Angie who put this whole party together. Thanks Angie and our lovely hosts.
Lacto Fermented Mixed Vegetables
Makes 2 large Weck Canning jars
3-4 kirby cucumbers cleaned and cut into quarters
4 small carrots. cut in half and halved again
4-6 scallions with part of the green cut off, cleaned and ends trimmed
approximately 1 cup sugar snap peas
4 cloves garlic, smashed
4 tbs sea salt
2 tsp peppercorns, I used a mix
1/2 tsp crushed red pepper flakes
Wash your jars with warm soapy water. Place all the vegetables, salt, garlic, peppercorns and crushed pepper in large non reactive bowl and toss to combine. Let sit for 15 minutes stirring frequently to coat the vegetables with the salt.
Fill the jars with the vegetables and top off with spring or filtered water leaving about an inch space at the top. Make sure your vegetables are covered or completely submerged in the water. Place lid on the jars and secure. Let sit on the counter for 2-4 days. They are now ready to eat. Refrigerate after opening.