Brine pickles are very easy to make and when fermented they produce plenty of Lactobacilli which helps to keep our guts very healthy. In most countries fermented pickles are made – most famously in Germany (sauerkraut), Korea (kimchi) and in Japan (tsukemon). Brine pickles such as this one also contain minerals and vitamins – in particular potassium and vitamin C and are also a good source of dietary fibre.
You can use many different types of vegetables to make these pickles, for example green cabbage, beetroot, radish or onions. Whether you copy them finely, slice them or leav them chunky is entirely up to you. Serve as a side-dish or enjoy as a snack.
Here we have used about a quarter of a red cabbage, cauliflower, radishes, carrots and fennel.
1. Bring 500ml of water to hand temperature, and dissolve 2-3 teaspoons of sea salt into it to make the brine.
2. Cut the vegetables into bite sized pieces or slices and place in a completely clean, freshly-washed jar.
3. Pour the brine over the vegetables so that they are all under the surface of the brine (very important, or else the vegetables may go off). You can place a clean, smaller jar onto the vegetables to make sure they are all covered in the brine.
4. Cover with a lid or cloth and keep in a warm place for 7-10 days. When they are ready the vegetables will taste sharp or sour, and not raw.
5. Refrigerate and enjoy for over the next 2-3 weeks.
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