Lacto Fermented Vegetables
These are really funky pickled vegetables made with just salt and water (no added vinegar). The vinegar comes from natural fermentation.
Scale
· Units
Ingredients
- — vegetables
- — salt
Equipment
jar·scale·fermentation weight
Method
1
Put jar on scale and zero out.
2
Add vegetables
3
Pour water just above vegatables, making sure to leave space at top
4
Record weight of vegatables and water in grams
5
Multiply this weight by .03 to get amount of salt (3% solution). For example, 1000g of water and veggies woukd need 30g of salt.
6
Add salt to jar and make sure it dissolves.
7
Keep vegetables submerged using fermentation weight
8
Add loose fitting lid or fermentation lid.
9
Put in fridge after reaching desired flavor and it will stay good for a long time.
View Cooklang Source
recipe.cook
>> source: https://www.amazon.com/Joshua-Weissman-Unapologetic-Cookbook/dp/1615649980?&_encoding=UTF8&tag=bsunter-20&linkCode=ur2&linkId=5300e43d60cfb8b95202ef018574abce&camp=1789&creative=9325
>> title: Lacto Fermented Vegetables
>> description: These are really funky pickled vegetables made with just salt and water (no added vinegar). The vinegar comes from natural fermentation.
Put #jar{} on #scale{} and zero out.
Add @vegetables
Pour water just above vegatables, making sure to leave space at top
Record weight of vegatables and water in grams
Multiply this weight by .03 to get amount of @salt (3% solution). For example, 1000g of water and veggies woukd need 30g of salt.
Add salt to jar and make sure it dissolves.
Keep vegetables submerged using #fermentation weight{}
Add loose fitting lid or fermentation lid.
Put in fridge after reaching desired flavor and it will stay good for a long time.