Ferments & Pickles

Fermentation: culinary alchemy. When we harvest our crops, we turn one living organisms into inert ingredients, essentially neutering them by industrial processes. Fermentation breathes new life, rejuvenating and awakening them from the dead. Just the sound of that faint, muted bubble as the microbial army begins its work is enough to give anyone butterflies.

Fermentation and pickling have its roots in neolithic times where hawthorn and chrysanthemum were fermented into rice wine in central China. Since then, no single corner of the globe is without its own means of preservation, be it the tepache of Mexico or the unmistakable funk of Korean kimchi.

For me, fermentation is both addictive and my solace, forcing me to slow my pace. It can’t be rushed; you are at the mercy of the microbial activity which will dictate when you can reap the rewards of your efforts.

A word of warning. All equipment must be sterilised before use, be it the weights to keep your ferments or pickles submerged or the container they are in. Metal is no friend of microflora, so use glass where possible. And fundamentally, do not alter the salt ratios of the recipes. They are a bespoke prescription to allow healthy bacteria to flourish and pathogens to remain at bay. If you are wary of your salt intake, reduce your portion size rather than dabble with the quantities….

And finally enjoy this unique metamorphosis you put into play; you can be a kitchen witch like the best of us…

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Yield: 20+

Author: Suze Morrison

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Purple Sauerkraut with Apples & Spring Onions

Prep time: 1 HourTotal time: 1 Hour

Fermentation: culinary alchemy. When we harvest our crops, we turn one living organisms into inert ingredients, essentially neutering them by industrial processes. Fermentation breathes new life, rejuvenating and awakening them from the dead. Just the sound of that faint, muted bubble as the microbial army begins its work is enough to give anyone butterflies.

Ingredients

• 2.2kg Red Cabbage, core removed and sliced thin to medium
• 200g Green Apples, cut into wedges.
• 6 Spring Onions, tips removed.
• 1 Bulb Garlic, top cut off.
• 30 Coriander Seeds
• 10 Juniper Berries
• 3tbsp Fine Sea Salt

Instructions

1. Mix the cabbage with the salt and set aside for 5 minutes. Using your hands, massage for 10 minutes to release its liquid, this will give you your brine.
2. Mix in all the remaining ingredients and pack tightly into a sterile jar, making sure the brine covers the cabbage by 1cm, if not you can top it up with filtered water.
3. Weigh the cabbage down with sterile fermentation weights, a bag filled with water, or a sterile stone wrapped in a cabbage leaf.
4. If you have a jar with an airlock on the lid, fit this and fill with water, if not, secure some muslin over the lid (you must make sure no air can reach the cabbage so it should be totally submerged to keep the process anaerobic.
5. Leave somewhere cool (18-24C) for 1 week, taste the sauerkraut to see how it is progressing, it should begin to taste a little acidic. Leave for 1-4 weeks, according to your liking.
6. Once you have achieved your desired level of acidity, decant into sterile jars and store in the fridge for up to a month, but it won’t last that long!

Yield: 10+

Author: Suze Morrison

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Green Chilli Pickled Cauliflower

Prep time: 20 MinTotal time: 20 Min

Punchy & Tangy, perfect with any meal!

Ingredients

• 700g Cauliflower, cut into florets.
• 10 Thai Green Chillies
• 4tsp Yellow Mustard Seeds
• 1 White Onion finely sliced.
• 500ml White Vinegar
• 500ml Filtered Water
• 6tsp Fine Salt
• 8tsp Caster Sugar

Instructions

1. Add the vinegar, water, sugar and salt to a pan and heat over a medium heat to dissolve the solids. Set aside.
2. Add the vegetables and spices to a sterile jar, layering as you go. Fill the jar with the pickling liquid until the ingredients are covered.
3. Weigh the vegetables down with a fermentation stone or wight to keep them submerged.
4. Tightly seal with a sterile lid and set aside somewhere cool to mature.
5. The Cucumbers will be ready after 1-2 weeks, the Cauliflower & Shallots need at least 6 weeks.
6. Once ready, store in the fridge and eat within one month.

Yield: 10+

Author: Suze Morrison

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Mustard Dill Pickled Shallots

Who doesn't love a pickled Onion? These are next level!

Ingredients

• 500g Shallots, peeled, cover in boiled water for 20 seconds to facilitate this.
• 600ml White Vinegar
• 100ml Filtered Water
• 6tsp Fine Salt
• 100g Caster Sugar
• 2tsp Yellow Mustard Seeds
• 10g Dill Fronds

Instructions

1. 1. Add the vinegar, water, sugar and salt to a pan and heat over a medium heat to dissolve the solids. Set aside.
2. 2. Add the vegetables and spices to a sterile jar, layering as you go. Fill the jar with the pickling liquid until the ingredients are covered.
3. 3. Weigh the vegetables down with a fermentation stone or wight to keep them submerged.
4. 4. Tightly seal with a sterile lid and set aside somewhere cool to mature.
5. 5. The Cucumbers will be ready after 1-2 weeks, the Cauliflower & Shallots need at least 6 weeks.
6. 6. Once ready, store in the fridge and eat within one month.

Yield: 10+

Author: Suze Morrison

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Green Chilli Pickled Cauliflower

Crunchy, Tangy & Utterly Moreish

Ingredients

• 700g Cauliflower, cut into florets.
• 10 Thai Green Chillies
• 4tsp Yellow Mustard Seeds
• 1 White Onion finely sliced.
• 500ml White Vinegar
• 500ml Filtered Water
• 6tsp Fine Salt
• 8tsp Caster Sugar

Instructions

1. 1. Add the vinegar, water, sugar and salt to a pan and heat over a medium heat to dissolve the solids. Set aside.
2. 2. Add the vegetables and spices to a sterile jar, layering as you go. Fill the jar with the pickling liquid until the ingredients are covered.
3. 3. Weigh the vegetables down with a fermentation stone or wight to keep them submerged.
4. 4. Tightly seal with a sterile lid and set aside somewhere cool to mature.
5. 5. The Cucumbers will be ready after 1-2 weeks, the Cauliflower & Shallots need at least 6 weeks.
6. 6. Once ready, store in the fridge and eat within one month.