Are you familiar with fermented vegetables? Here’s how to prepare them

Let's find out together what they are and how to prepare fermented vegetables, a dish of Asian origin with many properties.

Although little known, fermented vegetables are a healthy and nutritious dish . This method also allows you to preserve vegetables throughout the winter, keeping their nutritional value unaltered. The mechanism is quite simple and requires no special skills . However, it is necessary to pay attention to some aspects which we will discuss later in order to prepare fermented vegetables with the simple recipe.

Fermented foods are especially popular in Asian cuisine . Not only are we talking about vegetables, but also about drinks such as beer or the little-known kombucha. The particular process to which foods are subjected allows not only to preserve them, but also to enhance their properties to the fullest.

How to prepare fermented vegetables

1. First you need to wash the vegetables well and clean them . In the case of the carrot and celeriac used in this recipe, after having rinsed them under running water, peel them with a potato peeler.
2. With a mandolin, cut the vegetables into julienne strips (you can also do it by hand, using a sharp knife, but it will take a little more time and patience).
3. Transfer the cleaned vegetables into a glass container and season them with salt in an amount equal to 2% of the weight of the vegetables, and if you like, a pinch of pepper. Put the seasoned vegetables in a jar. Place a saucer on top, in direct contact with the vegetables, and cover with a weight.
4. The added salt will cause the vegetables to release water which will then ferment in the released liquid.
5. The fermentation process takes about 15 days . After this period the vegetables are ready to be eaten. This process must take place in the dark if you decide to preserve the vegetables and not consume them immediately.

storage

Fermented vegetables keep for long periods . The only precaution that must be taken is that they are always covered by liquid. If that released by the vegetables themselves is not enough, add a drop of water.

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