1 pintshishito peppers or other peppers like jalapenos
1tablespoonground oregano
½gallonpure water de-chlorinated
¼cupkosher or sea salt
Instructions
Slice carrots and turnips into rounds or slices about ⅛” thick. Cut cauliflower into florets. Slice garlic or garlic scapes. Prep peppers by removing stems and seeds and cutting into rounds. Cut onion into chunks.
Toss all vegetables with garlic, peppers, and oregano in a large bowl until well mixed.
Add all vegetables to a 1 gallon glass jar or crock or two ½ gallon mason jars.
Mix brine by combining the water and salt. If you’re using course salt or kosher salt, try combining the salt with a small amount of hot water to dissolve before mixing with the rest of the water.
Pour the brine over the vegetables until fully submerged. Cover with grape or oak leaves tucked under the shoulder of the jar or with glass pickling weights. If needed, add more brine to ensure all vegetables are under the brine and won’t rise to the top. Cover loosely with a lid to allow CO2 to escape or use a fermentation airlock.
Ferment in a cool spot out of direct sunlight. Start checking the ferment after 5 days with a clean utensil. When they are to your desired taste, cover jar tightly and refrigerate. If you want to pack the vegetables into smaller jars, do that now and refrigerate.
Video
Notes
This recipe was adapted from the Edgy Veggies recipe in Fermented Vegetables by Christopher and Kirsten Shockey (Storey Publishing, 2014). If you want to have a comprehensive resource loaded with ideas and troubleshooting tips for vegetable ferments, this book is awesome! These fermented vegetables will keep for up to 1 year refrigerated. Eat them as snacks and as additions to your meals. You can even use a little of the brine to help kick-start your next batch.This recipe can be divided in half or quarters if you want to reduce the total quantity from 1 gallon to 1/2 gallon or 1 quart.