The Art of Fermentation: Just a Cabbage

 THE ART OF VEGETABLE FERMENTATION

Have you ever wanted to ferment vegetables but thought it was a bit too hard?
Perhaps you’re an avid fermenter but need to know more.
In this new segment I find out that it’s actually easy to start fermenting.

Holly describes herself as an 'old fermenter.'

Jokes aside, what's the first thing you need to know before you start fermenting any vegetable.

Do you need high end equipment?

Fermenting is a process that happens in the absence of air.

It turns out that a clip lock jar or a glass jar with a screw top lid would suffice. Or you can use a plastic jar.

NOTE: the lid needs to have a coating on it which most would have if they were on jars that were bought with food in them. These jars are perfect for re-purposing for fermenting.

Cabbages and other root vegetables are ideal for fermenting.

METHOD:

PICK a cabbage that is heavy for it's size, preferably an organic one.

Should be dense and tightly packet.

STRIP off outer leaves.

CUT the cabbage into four and cut the heart out of it.

SHRED your cabbage finely, Holly likes it between 3-5mm in width so it has some crunchy.

If your ferment comes out mushy then air has entered into the process.

ADD 20gms of fine ground sea-salt to every kilo of cabbage.

RUB sea salt into cabbage until it releases moisture-make sure it's vigorous , releasing plenty of liquid.

There should be enough liquid to completely submerge the cabbage in the jar.

STUFF into a jar and cover with the liquid.

PLACE one of the previously discarded whole leaves on top of the shredded cabbage in the jar.

I’m talking with Holly Davis, whole food chef, and educator.
Let's find out more

FERMENTATION PART 2

Dry Fermentation Process: we're doing a cabbage.

The whole leaf on top of the shredded cabbage is the 'plug.'

Leave some headroom in the jar so the fermenting process doesn't bubble over.

The cabbage should start bubbling which is the fermentation process.

LEAVE it out of the fridge but in a cool spot such as a tiled floor.

WAIT ten days then taste it. Before this time it doesn't taste very nice.

You can leave it longer if you like.

PROBLEMS:

White yeast growing on the surface needs to be removed otherwise it will spoil the flavour.

If you see mould, throw it out and start again.

Once you like the flavour, put it in the fridge, it will slow the fermenting process.

Let's find out more.