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This recipe is one of the first recipes that I developed when starting my new fermentation venture. It’s a little different than the Fermented Cabbage & Kale with Garlic recipe. It’s a bit milder in taste, has a slightly sweet undertone coupled with an incredible freshness from the orange zest. It reminds me of a bread and butter pickle but not quite as sweet and slightly tangier.
The addition of turmeric just adds to the already incredible health benefits of fermented vegetables. Turmeric is known as a superfood in the real food world. According to WedMD:
Turmeric is used for arthritis, heartburn (dyspepsia), joint pain, stomach pain, Crohn’s disease and ulcerative colitis, bypass surgery, hemorrhage, diarrhea, intestinal gas, stomach bloating, loss of appetite, jaundice, liver problems, Helicobacter pylori (H. pylori) infection, stomach ulcers, irritable bowel syndrome (IBS), gallbladder disorders, high cholesterol, a skin condition called lichen planus, skin inflammation from radiation treatment, and fatigue.
It is also used for headaches, bronchitis, colds, lung infections, fibromyalgia, leprosy, fever, menstrual problems, itchy skin, recovery after surgery, and cancers. Other uses include depression, Alzheimer’s disease, swelling in the middle layer of the eye (anterior uveitis), diabetes, water retention, worms, an autoimmune disease called systemic lupus erythematosus (SLE), tuberculosis, urinary bladder inflammation, and kidney problems.
If you prefer a mild vegetable ferment as opposed to their tangier companions than this is the recipe for you!
Are you ready to see how it’s done? Well then let’s on with the show!
- 6 small to medium Organic Zucchini, cut using the ribbon blade of a spiralizer or sliced very thin
- 3 medium Organic Carrots, sliced very thin
- 1/2 a bunch of Organic Kale, thinly sliced
- A generous handful of fresh Parsley, roughly chopped
- 1 bunch of Organic Green Onions, sliced very thin
- 1 small knob of Turmeric, peeled and grated
- 1 1/2 tea Organic Coriander Seed
- The zest of 1 Organic Orange
- 1 1/2 to 2 1/2 tea Sea Salt, Kosher Salt or Pink Himalayan Sea Salt (I used Pink Himalayan Sea Salt )
- Distilled, Filtered or Spring Water to top off vegetables (I used Spring Water)
- 32oz Wide Mouth Mason Jar
- GoFerment! Airlock System
- Chef's Knife, Mandolin, Food Processor or Spiralizer (I used the ribbon blade of my Spiralizer for the Zucchini and a Chef's Knife for the Carrots)
- A large Stainless Steel Bowl
- Make sure to thoroughly wash and dry your equipment
- Make sure all counter tops and cutting boards have been properly cleaned before beginning
- Make sure all vegetables have been washed and dried of excess moisture
- Begin by thinly slicing the Zucchini and Carrots (I used the ribbon blade on my spiralizer)
- Place in a stainless steel bowl
- Add 1 1/2 tea of salt to the sliced Zucchini and Carrots
- Massage salt into the Zucchini and Carrots
- Cover loosely with a paper towel and let sit for approximately 30 to 45 minutes. You will notice that the volume of vegetables reduces and sweats out its natural juices.
- After 30 to 45 minutes, add the sliced green onions, kale, parsley, turmeric, coriander seed and orange zest
- Using a clean stainless steel spoon, mix all the ingredients together
- Slightly warm 1 cup of water and add 2 1/2 tea of salt
- Stir until salt has dissolved, set aside
- It is normal not to use the entire cup of brine depending on the amount of natural juices added to the jar
- Using the spoon scoop Zucchini and Carrot mixture into the jar a few spoonfuls at a time
- Pack down tightly using the handle end of a bamboo mixing spoon or your hand
- Repeat this process until the jar is filled leaving approximately 1 1/2 inches from the rim of the jar
- Tuck a small cabbage leaf onto the top of the mixture and packed down once more
- Add the remaining liquid from the stainless steel bowl to the jar
- Top the mixture with additional brine as needed to completely submerge the vegetables leaving a 1 inch head space from the rim of the jar
- Wipe of the outside rim of the jar and cap with the GoFerment! Airlock System (using the included directions from the manufacturer)
- I recommend that you place your finished mason jar in a bowl to catch any brine that may overflow (this is normal in the process)
- Place in a dark cabinet (as close to the floor as possible)
- Once a day open your jar and pack down vegetables making sure everything is covered with the brine. If needed, you can top it off with a little water
- If you find that brine has seeped into the airlock, simply remove the airlock, empty and rinse out, replace and add more water to the fill line (as indicated by the manufacturer)
- Leave your mason jar to brew for approximately 3 to 5 days. On the fifth day taste your vegetables to see if they meet your expectations. If not, just let them set for a few more days tasting each day until it has reached your desired tang. I let mine brew for 7 days.
- The longer you brew your vegetables the tangier and more intense the flavors become. It's not unusual to leave them to brew for 10 days to 2 weeks depending on the vegetables used.
See you in the comments,