Fermented Mixed Vegetables is a modern American recipe for lacto-fermented wild vegetables and greens with garlic, ginger and chilli. The full recipe is presented here and I hope you enjoy this classic Fusion version of: Fermented Mixed Vegetables.
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This recipe originally was intended for a blend of Jerusalem artichokes and mixed vegetables. But, after having come across a bed for creeping bellflower that I needed to grub up and knowing that creeping bellflower roots and edible and similar in some ways to Jarusalem artichokes I decided to make some substitutions and turn this into more of a wild ingredients lacto-fermented dish. There's a section of country road near me that, due to verge cutting has alexanders in flower almost year round so I also decided to use alexanders flowers buds in the recipe.
I'm not giving exact quantities, as the exact ingredients and ratios can be up to you. You need enough vegetables to fill a 1l jar
Ingredients:
creeping bellflower roots/Jerusalem artichokes
6 garlic cloves
4 slices of ginger
curly kale
alexanders flower buds
spring onions
2 red finger chillies, sliced down one side
sea beet leaves
1 sprig of thyme
2 fresh bay leaves
1 1/2 tbsp fine sea salt
1l water
Method:
Scrub the creeping bellflower roots (or Jerusalem artichokes) well to remove any dirt then cut the Jarusalem artichokes into three slices, cutting these slices into three. Cut the creeping bellflower roots into 3cm lengths.
Tear the greens into bite-sized pieces.
Wash and sterilize a 1l jar then pack in the ingredients along with the herbs and spices.
Heat the 1l water in a pan and add the salt. Stir until the salt has dissolved then take off the heat and set aside to cool.
Pour the brine into your jar, ensuring that all the vegetables are covered. If necessary pack the vegetables down so they're under the brine then top up the liquid level.
Secure the jar with an air-tight lid then set aside on the side of your kitchen for about 10-14 days to ferment. During that time just make sure that the contents of the jar are kept submerged. Don't worry about any white scum that appears, and which will be harmless kahm yeast, which just needs scooping off the top).
After 10-14 days taste the vegetables and if they're to your liking serve. Store the jar in the refrigerator once ready.
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