A couple of years ago, I went on a fermentation frenzy – I tried to ferment anything and everything I could get my hands on. I came up with this nice recipe, however, I was doing it all wrong. Now that Iknow better, I am doing better by fermenting anaerobically in an airtight vessel. I have taken it upon myself to go back and revamp all of my old ferment recipes to be accurate for anaerobic fermentation and optimum nutrition and lactic acid bacteria.
This particular recipe, lacto-fermented Asian Veggie Medley, is an awesome accompaniment to one of the most popular recipes on my site, my Asian Style Chicken Wings. I love this recipe because it makes for a great side veggie dish in a pinch. Don’t have dinner planned – just grill some meat and serve with these veggies alongside. Wallah, super simple dinner at your ready!
- 3 cups broccoli, chopped into bite-sized pieces
- 3 cups cauliﬂower, chopped into bite-sized pieces
- 2 cups carrots, sliced
- 1 large sweet onion, halved and sliced
- 3-4 cloves garlic, smashed and peeled
- 3 tablespoons freshly grated ginger
- 2 stalks lemongrass chopped (optional)
- 4 kaffir lime leaves (optional)
- 2% Brine to cover
- Place all the cut veggies in a bowl and toss together.
- Add the mixture to your 3 liter anaerobic jar.
- Add the 2% brine to cover. Close and lock the lid.
- Add 1½ tablespoons water into your airlock and gently twist into the grommet into your lid. It's best to moisten the bottom first and gently twist in (if you press too hard, it is possible to push the grommet out).
- Place in a dark cupboard or cover with a large tea towel and leave on the counter for 3-4 days or until bubbles cease to appear, up to one week.
- Remove airlock and place in the plug-r, put it in the fridge for storage. I let it sit one more week, but you can certainly eat it right away as well.
- Keep in mind when serving to remove the bits of lemon grass and kaffir lime leaves.
- To make the 2% brine, simply weigh out 38 grams of good quality, fine grind pink himalayan salt and add to a half gallon mason jar.
- Add clean filtered water and stir well, until salt dissolves. Use this to pour over veggies that require a 2% brine and store the remaining brine in your fridge until you need more.
If desired, you can serve these veggies dressed up a bit. Simply make the following dressing to drizzle over a small serving of these veggies, and top with some chopped scallions and toasted sesame seeds.
1/2 tablespoon grated fresh ginger
1 1/2 tablespoons organic unrefined cold-pressed sesame oil
1/3 cup organic raw rice vinegar, Eden is a good brand (if you can find it)
1 teaspoon of rapadura, sucanat, or raw local honey
2 teaspoons dijon mustard
1 teaspoon salt
Mix all ingredients together in small mason jar with lid. Reserve to use as a dressing for these veggies when serving if desired. Serve this up with my Asian Style Chicken Wings, and you’ve got yourself a winner winner chicken dinner (sorry, couldn’t resist)!
I highly recommend purchasing a bunch of Fido jars in a variety of sizes. You can swap out the lids once active fermentation is over. That way you only need to invest in a handful of anaerobic jars, such as the Probiotic Jar. I personally use 1 liter and 3 liter jars the most. I like the 1.5 or 2 liters in the summer for smaller brine veggie ferments. I use a 5 liter jar for my krauts. I use the .5 liter for things like mayo, horseradish or fruit butters. I buy my Fido jars through Sur La Table. If you spend $60 or more you get free shipping. Their jar prices beat Amazon by far. I also have a hard time finding the jars locally and don’t always have the time to hunt for them. Sur La Table makes it so easy to get these jars and they pack them so well and ship within 2 days!
New to anaerobic fermentation? Here are the jars I recommend – The Probiotic Jar.
Need some more ferment recipes, ideas and guidance – click on the image below to learn more about my favorite fermentation cookbook!
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