Don’t get in a pickle about ferments. Just three days is enough for chillies, beetroot and cabbage, but play around and have fun with whatever veg you like
What affordable fermented foods can I make at home to jazz up my meals a bit? Amelie, London
Shatta, a Middle Eastern chilli condiment, is always my first suggestion for ferment debutants. It’s super-easy, relatively quick, affordable and very much jazzes up all sorts, from eggs any which way to grilled fish, from roast vegetables to sandwiches (especially ones made with leftovers). Finely slice 250g chillies, toss them with a tablespoon of table salt, then put in a clean jar, seal and chill for three days. After that, blitz them up, then stir in three tablespoons of cider vinegar and a tablespoon of lemon juice, then return to the jar, top with olive oil to cover, then seal and chill again. I like to make a batch each of green chillies and red ones, and there’s always a jar or two of shatta in my fridge, both for my own meals and for gifting.
Another thing I love to ferment at this time of year is beetroot, though I usually add some cabbage to the mix, because it helps speed things along. It, too, is only a three-day process, though the longer you leave it after that, the funkier the ferment gets; it’s a fabulous way to pep up all manner of cheese dishes, sandwiches or roast veg. Grate 500g raw beetroot and 200g red cabbage, then toss with a thinly sliced green chilli, a clove of crushed garlic, 5g finely grated ginger and a tablespoon each of flaky sea salt, soft dark brown sugar and garam masala. Pack everything into a sterilised jar, so the solids sit below the top of the liquid released by the beetroot, then seal tightly and put it in a dark cupboard for three days (or longer).
Continue reading… Don’t get in a pickle about ferments. Just three days is enough for chillies, beetroot and cabbage, but play around and have fun with whatever veg you likeWhat affordable fermented foods can I make at home to jazz up my meals a bit? Amelie, LondonShatta, a Middle Eastern chilli condiment, is always my first suggestion for ferment debutants. It’s super-easy, relatively quick, affordable and very much jazzes up all sorts, from eggs any which way to grilled fish, from roast vegetables to sandwiches (especially ones made with leftovers). Finely slice 250g chillies, toss them with a tablespoon of table salt, then put in a clean jar, seal and chill for three days. After that, blitz them up, then stir in three tablespoons of cider vinegar and a tablespoon of lemon juice, then return to the jar, top with olive oil to cover, then seal and chill again. I like to make a batch each of green chillies and red ones, and there’s always a jar or two of shatta in my fridge, both for my own meals and for gifting.Another thing I love to ferment at this time of year is beetroot, though I usually add some cabbage to the mix, because it helps speed things along. It, too, is only a three-day process, though the longer you leave it after that, the funkier the ferment gets; it’s a fabulous way to pep up all manner of cheese dishes, sandwiches or roast veg. Grate 500g raw beetroot and 200g red cabbage, then toss with a thinly sliced green chilli, a clove of crushed garlic, 5g finely grated ginger and a tablespoon each of flaky sea salt, soft dark brown sugar and garam masala. Pack everything into a sterilised jar, so the solids sit below the top of the liquid released by the beetroot, then seal tightly and put it in a dark cupboard for three days (or longer). Continue reading… Pickling, fermenting and preserving, Food, Chefs, Vegetables, Side dishes
