Ingredients
Vegetables of your choice
Sea salt
Garlic cloves
Peppercorns
Dill
Bay leaves
Oregano
Chilli pepper
Preparation method
Wash your jars with vinegar in order to avoid bad bacteria growth during the process.
Clean your vegetables very well.
Place your vegetables in the jar and place it on your scale, what you have to do is measure only the weight of the water and then multiple that by 3.5%. For example, if you have 600 gr of water you should have a result 21gr of salt. (600x3.5%=21).
After finding the amount of salt you will need, empty the water from your jars in a big bowl leaving your vegetables inside the jar.
Add your salt into the water and stir until there are no salt crystals left.
Add the spices and stir.
Cover your vegetables with the brine you just made and make sure that all your vegetables are well covered, close with the lid and place your jars in the fridge for at least 10 days. You should shake your jars once a day.
Make sure you check your vegetables daily for any mould signs on the top.
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