Fermentation

Name: Fermentation
Ingredients: chilli peppers; garlic; lemon; star anise; rose petals; Napa cabbage; carrots; spring onions; radishes; 2 percent of fruit/veg weight salt; cherry tomatoes; beets; water

Serves 1

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Fermentation

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Serves 1

Directions

1Observe various fruits and vegetables being prepared for fermentation, including chili peppers, garlic, lemon with star anise and berries, and rose petals with liquid.
2Harvest chili peppers and other greens from a garden.
3Chop chili peppers, garlic, and herbs in a food processor.
4Combine chopped Napa cabbage, carrots, spring onions, and radishes in a large bowl.
5Weigh the fruit or vegetable to be fermented.
6Calculate 2% of the fruit/vegetable weight to determine the amount of salt needed.
7Measure out the calculated amount of salt.
8Add the salt to the prepared fruits or vegetables.
9Add water to fully submerge the ingredients in the jar.
10Seal the jar, ensuring the ingredients are submerged, and allow them to ferment.

Ingredients

chilli peppers
garlic
lemon
star anise
rose petals
Napa cabbage
carrots
spring onions
radishes
2 percent of fruit/veg weight salt
cherry tomatoes
beets
water

Equipment

glass jarfood processorlarge bowlkitchen scale

Tips

The basis of lactic acid fermentation is to take the weight of the fruit or vegetable you're fermenting, multiply it by 0.02 or 2%, and that's the volume of salt to add.
This same process can be applied to pretty much any fruit and vegetable.
You can add complexities to the flavors by adding herbs and spices.

Fermentation

Serves 1

instagram.com

Fermentation

instagram.com

Serves 1

Directions

1Observe various fruits and vegetables being prepared for fermentation, including chili peppers, garlic, lemon with star anise and berries, and rose petals with liquid.
2Harvest chili peppers and other greens from a garden.
3Chop chili peppers, garlic, and herbs in a food processor.
4Combine chopped Napa cabbage, carrots, spring onions, and radishes in a large bowl.
5Weigh the fruit or vegetable to be fermented.
6Calculate 2% of the fruit/vegetable weight to determine the amount of salt needed.
7Measure out the calculated amount of salt.
8Add the salt to the prepared fruits or vegetables.
9Add water to fully submerge the ingredients in the jar.
10Seal the jar, ensuring the ingredients are submerged, and allow them to ferment.

Ingredients

chilli peppers
garlic
lemon
star anise
rose petals
Napa cabbage
carrots
spring onions
radishes
2 percent of fruit/veg weight salt
cherry tomatoes
beets
water

Equipment

glass jarfood processorlarge bowlkitchen scale

Tips

The basis of lactic acid fermentation is to take the weight of the fruit or vegetable you're fermenting, multiply it by 0.02 or 2%, and that's the volume of salt to add.
This same process can be applied to pretty much any fruit and vegetable.
You can add complexities to the flavors by adding herbs and spices.