Check out our five quick tips for making superb fermented vegetables!
- Cabbage is the easiest vegetable to ferment. It's crisp, naturally juicy, and perfectly capable of producing its own brine without adding water. If you wish, add a few carrots, which are also relatively easy to ferment.
- Shred the vegetables in the food processor using the disc with the coarse holes.
- Large wide-mouth jars will facilitate pressing the vegetables down.
- Tightly pack the mixture into the jar and press down well to remove air pockets. The juice from the mixture should cover the top of the vegetables.
- Leave some headspace for the mixture to expand.
Happy fermenting!
Boost your fermentation with our Starter Culture for Making Raw Fermented Vegetables
