If you've been around the Farm for a while you know we love all things fermented. Sauerkraut, kimchi, pickles, just about anything you can put in a jar we're fermenting it!
On Thursday Jolianne was hanging out at the Farm Store sharing some of her tips and tricks for fermenting while making some fermented Cucumber & Fennel for your farmers to enjoy all winter long. Fermenting might sound intimidating, but it couldn't be easier. Put things in a jar and leave it to bubble away until it's done.
Fermented Fennel & Cucumber
1 large cucumber, halved and sliced
1 small fennel bulb and leaves, finely sliced
1 onion, halved and sliced finely
Juice of 1/3 a large lemon
3 – 4 T kraut, kimchi or kefir juice
Filtered water to fill jar
2 T Himalayan or sea salt
Place all ingredients (apart from the water) into a bowl and mix well
Allow to stand for 10 – 15 mins, which will allow some of the juices to be extracted from the vegetables
Place into a sterile jar and add enough water to cover vegetables
Make sure to leave about 2.5 cm’s at the top free
Use a cabbage leaf, a pebble (boiled), a bag of water, some wax paper or something else to weigh the whole lot down below the liquid
Leave for 5 – 7 days, bumping (opening to let the gas out) every day and then consume. Place in the fridge once you start eating from the jar