I love pickles. I’ve done a pickled tour of the Trans Siberian – which entailed eating pickles and seeing preserved communist leaders! So I was pleased when I recently tried my hand at making lacto-fermented vegetables.

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Ingredients (serves 2 | makes 500g pickles)

  • 3 carrots
  • 1 daikon
  • 1 tablespoon spices (mustard seeds, fennel etc)
  • 1 tablespoon whey (you can scoop this from the tub of yoghurt in the fridge!)
  • 1 Tablespoon salt (not iodised)
  • 500ml water
  • 100ml cider vinegar (can be omitted)

Method

  1. Peel and dice the carrots and daikon (you can get these at most fruit barns or markets) and add to a sterilised glass jar - fill the jar about 80%.
  2. Add any spices you want - I used black mustard seeds and some slices of ginger.
  3. Dissolve salt in water - I used 1 big tablespoon per No. 31 Fowler's jar - the water should be salty, not too salty you can't drink it without your eyeballs receding into your skull, but salty.
  4. Use a tea towel or muslin cloth over a glass to collect the whey - just tip the top of a yoghurt tub into the cloth and it will drip through - it's clear and kind of goopy - add about 1 tbls of whey to the salty water.
  5. Fill the jar with your brine/whey mix (you can add a dash of vinegar if you like vinegary things) and seal with cling wrap and then pop on the lid and let sit for two-three days. Keep them in the coolest part of your kitchen.
  6. A few days later - crack the seal, smell that fermented farty goodness and chow down!


  • what a funny way to describe the recipe. great job as it was interesting to read :) thanks for sharing this

    Reply


  • Mmm looks a bit weird but may try it

    Reply


  • Be worth a try as not too sure about making something like this.

    Reply


  • Oh yum, I’d be interested in trying to make my own pickle

    Reply


  • I’ve never seen a daikon before. Can you buy them in regular supermarkets?
    I love fermented food. They are so good for our gut.
    If I don’t find daikon, could I use something else?
    The recipe seems very easy to follow. Thank you for sharing it!

    Reply


  • I did not realise it was so easy to pickle things. Thanks for sharing.

    Reply


  • oh yum, we love our fermented veg. Sauerkraut is our favourite, especially a spicy one.

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  • I do love pickles but have never made them,thanks for your recipe!

    Reply


  • I have always wondering how it was done! Thank you for sharing such a simple recipe.

    Reply

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