Suits: GF, DF, Nightshade free, Vegan.
Ingredients - Fermented Daikon:
- 1.5 kg Daikon
- 22 gm Pink Himalayan salt
- 1 litre Filtered water
Variation - Fermented Carrot Sticks:
- 1.5 kg Carrots (approx. 6 large carrots)
- 22 gm Pink Himalayan salt
- 1 litre Filtered water
Method - Fermented Daikon (or Carrot Sticks):
- Sterilise a glass, flip top jar with boiling water and a splash of apple cider vinegar or white vinegar, rinse and allow to cool and dry
- Make the brine by mixing the water and salt in a separate 2 lt measuring cup or jug
- Peel the daikon (or carrot) and cut into sticks, ensuring they are at least 5 cm shorter than the height of the jar
- Lay a glass jar on its side and layer in daikon (or carrot) sticks, be careful not to touch the inside of the jar too much to not transfer any unwanted bacteria
- Sit the jar upright and pack in as many more daikon (or carrot) sticks as possible to prevent them from floating in the brine
- Keep trying to fill as many gaps as possible
- Pour the brine to cover the daikon (or carrot) by at least 1 cm, ensuring that there is at least 3 cm between the liquid and the lid of the jar
- Close the lid, wait for at least 7 - 10 days
- Keeps unopened for at least six months without refrigeration
- Refrigerate once opened and only use clean utensils
Ingredients - Green Papaya:
- 1 kg Green Papaya - thinly sliced lengthways into ribbons
- 1 tbsp Pink Himalayan salt
- 1 ¼ tsp Raw organic sugar
Variation - Fermented Mustard Pickles:
- 800 gm Zucchini thinly sliced lengthways into ribbons
- 1 tbsp Raw organic sugar
- 1 tbsp Pink Himalayan salt
- 2 tsp Yellow mustard seeds
- 1 tsp Turmeric powder
- 1 tsp Ground mustard powder
Method - Fermented Green Papaya (or Mustard Pickles):
- Wash and peel green papaya (or zucchini) and thinly slice using a mandolin or a food processor lengthways into ribbons
- Sterilise a glass jar with boiling water and a splash of ACV, rinse and allow to cool and dry
- Place into a bowl with all ingredients and combine well
- Set aside for 30 minutes to allow papaya (or zucchini) to soften
- Firmly pack papaya (or zucchini) and any juices into a glass jar
- Close the jar and set aside away from sunlight
- The ferment is ready after 7-10 days, store in the fridge after opening
- Store unopened at room temperature for over a month
