-
Prep Time15 mins
-
Cook TimeFerment for 48 hrs
-
Portions16
Ingredients
Directions
Dissolve salt in water then stir in the soy sauce
Cut the carrot and radish into matchstick-width pieces, a food processor will make this easier
Toss together carrots, radish, ginger, leek, garlic and chilli
Pack into a sterilised jar
Pour in brine and press down vegetables with a spoon to squeeze out air — the vegetables need to be completely covered in brine — it can assist the fermenting process to stuff a wad of vegetables that aren’t cut finely such as a cabbage leaf on top, to ensure all fine vegetables are covered in brine
Lightly seal lid and allow to ferment at room temperature for 24 to 48 hours on a plate that will catch the overflow
When actively fermenting, by seeing bubbles, put in the door of the fridge
If planning to keep for a longer period store in the cooler part of the fridge.
Leave a Review