Ingredients:
When we ferment in the Pharmakon Conference Center kitchen, we have a rule of thumb that says 2% salt for all vegetables and 40% sugar for all fruit, i.e., 1 kg of vegetables = 20 grams of salt and 1 kg of fruit = 400 grams of sugar.
This process can be reversed, so that sugar is added to vegetables and salt to fruit, depending on whether you are working with sweet or savory cuisine.
Procedure:
Method and storage
Fermented parsnips, suitable for use in stir-fries, salads, or as a garnish for main courses and vegetarian dishes.
Peel and wash vegetables and fruit, remove any stones and cores, cut vegetables and fruit into bite-sized pieces, place vegetables and fruit in separate containers. Add salt or sugar and mix well with your hands (without gloves), small portions are recommended.
Divide them into zip-lock bags, preserving jars, or use a vacuum sealer. Store the containers or bags of fruit and vegetables in a dark, cool place, preferably at a temperature of around 15-18 degrees Celsius.
When will it be ready?
Your fermentation will be ready after 7-14 days. The reason we cannot say exactly when it will be ready is because it depends on the ripeness of the vegetables/fruit you use. Therefore, we recommend that you check on the fermentation after 7 days – smell it – taste it, and then let the process continue on its own until you think it is ready. This way, you can decide for yourself when you think it is ready to use. However, if there is discoloration and a bad smell, it has become too old. If it smells good and tastes delicious, just eat away.
