Fermented Vegetables & Chillies

Vegetables must not have been frozen – they can be washed. You want the natural bacteria on them to help fermentation.

Cut, layer in jar, and cover with a 5% brine solution (no need to use distilled water). Don’t use iodised salt.

Weigh down (layer or large onions on top help to keep them under water), and seal with a one-way breathable lid. Or “burp” the jars regularly!

Leave in a dark place for 3 weeks.

Garlic goes blue, but is still absolutely fine.

Keep the brine liquid to dilute and flavour sauces (e.g. if making a chilli sauce), and to “inoculate” the next batch to get fermentation going faster.