fermented version of 'glutney'

fermented  version of ‘glutney’

This is my fermented version of 'glutney', which is traditionally a happy mix of any seasonal vegetables made into a crisper version of chutney. The vegetables can be chopped to any size - I've cut most of these into strips, but chop whatever you're using in any way you like.*

Prep time:

Cooking time:

Total time:

Serves: 1

1 handful of beans

1 red onion

1 red pepper

2 carrots

A few florets of cauliflower

1tbsp salt

2 cups spring water

Optional extra ingredients:

1 small star anise

1tsp mustard seeds

1tsp whole peppercorns

5 cardamon pods

  1. Slightly bruise the vegetables with a rolling pin and sprinkle with some salt before adding to the jar. Breaking down the cell walls a little will help start the lacto-fermentation.
  2. Add enough vegetables to fill the jar, leaving a 2cm 'expansion' gap at the top.
  3. Add spices and cover with water. Make sure that the brine water completely covers all the ingredients, as contact with air will cause mould to form.
  4. Cover with muslin or a clean tea towel and leave in a warm place for a few days. Check/taste the mixture daily and then refrigerate.

* NB Both these should keep well for at least a month, if not longer. Discard them immediately if any mould forms, or they smell bad.

Published:
Photographs: David Merewether
Recipes:
Recipes Type: Salads

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