Leftover Veg Ferment for Hot Dogs

2 mins
Serves 1
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Directions

  1. 1Chop all the leftover vegetables and place them in a large tray.
  2. 2Chop all the leftover vegetables and place them in a large tray.
  3. 3Chop all the leftover vegetables and place them in a large tray.
  4. 4If you have any leftover herbs, add them to the Magimix along with the chillies, ginger, garlic, onions or citrus zest and blitz them down into a fine paste.
  5. 5If you have any leftover herbs, add them to the Magimix along with the chillies, ginger, garlic, onions or citrus zest and blitz them down into a fine paste.
  6. 6If you have any leftover herbs, add them to the Magimix along with the chillies, ginger, garlic, onions or citrus zest and blitz them down into a fine paste.
  7. 7Add the paste to the chopped vegetables.
  8. 8Add the paste to the chopped vegetables.
  9. 9Add the paste to the chopped vegetables.
  10. 10Add the sea salt (3% of the total weight of the ferment).
  11. 11Add the sea salt (3% of the total weight of the ferment).
  12. 12Add the sea salt (3% of the total weight of the ferment).
  13. 13Mix everything together until it is well combined.
  14. 14Mix everything together until it is well combined.
  15. 15Mix everything together until it is well combined.
  16. 16Pack the mixture into sterilized jars, pouring over any remaining liquid from the mix.
  17. 17Pack the mixture into sterilized jars, pouring over any remaining liquid from the mix.
  18. 18Pack the mixture into sterilized jars, pouring over any remaining liquid from the mix.
  19. 19Seal the jars and let them ferment at room temperature for 7 days.
  20. 20Seal the jars and let them ferment at room temperature for 7 days.
  21. 21Seal the jars and let them ferment at room temperature for 7 days.
  22. 22Serve on hot dogs with mustard and optionally more herbs.
  23. 23Serve on hot dogs with mustard and optionally more herbs.
  24. 24Serve on hot dogs with mustard and optionally more herbs.

Ingredients

  • 1 half leftover cabbage
  • 1 half leftover cabbage
  • 1 half leftover cabbage
  • 1 half leftover cauliflower
  • 1 half leftover cauliflower
  • 1 half leftover cauliflower
  • 5 spring onions
  • 5 spring onions
  • 5 spring onions
  • 1 half courgette
  • 1 half courgette
  • 1 half courgette
  • 1 celery
  • 1 celery
  • 1 celery
  • 2 cucumbers
  • 2 cucumbers
  • 2 cucumbers
  • 2 peppers
  • 2 peppers
  • 2 peppers
  • 2 carrots
  • 2 carrots
  • 2 carrots
  • 2 chillies
  • 2 chillies
  • 2 chillies
  • 1 piece ginger
  • 1 piece ginger
  • 1 piece ginger
  • 4 cloves garlic
  • 4 cloves garlic
  • 4 cloves garlic
  • 1 half red onion
  • 1 half red onion
  • 1 half red onion
  • 1 handful coriander
  • 1 handful coriander
  • 1 handful coriander
  • 3 % of ferment weight sea salt
  • 3 % of ferment weight sea salt
  • 3 % of ferment weight sea salt
  • 1 amount to taste mustard
  • 1 amount to taste mustard
  • 1 amount to taste mustard

Equipment

Magimix Food Proknifesterilized jars