# Fermentation

Fermenting at home allows you to create unique flavors and connect with the seasons by slowing down and working at nature's pace, using lactic acid fermentation with 2% salt by weight of the fruit or vegetable.

- Category: Soup
- Language: en

## 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

## Instructions

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

## Equipment

- glass jar
- food processor
- large bowl
- kitchen 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.

## Source

- Original video: https://www.instagram.com/p/DFTAdEFNUva/
- Recipe page: https://www.cliprecipe.com/recipe/08e4de2d-d8c2-4334-92ae-072935c9f04e
- Extracted: 2025-10-29

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt