Tuesday, August 25, 2009

Get Cultured - Pickled Vegetables

Listen to the third part of my Get Cultured soundbytes about naturally fermented vegetables.

Here's a recipe from The Vegetarian Mother's Cookbook:

Carrot-Wakame Pickles

Cultured vegetables help to ensure that your inner ecosystem is rich in friendly bacteria. These pickles are great on sandwiches, salads, or with meals.

 8 cups shredded carrots

1 cup wakame, soaked in water 15 minutes

3 tablespoons sea salt

3 cloves garlic, sliced (optional)

2 tablespoons diced ginger (optional)

Toss all ingredients together in large bowl. Use a wooden spoon, meat pounder, or whatever works to pound carrot mixture until juices are released and volume is reduced to about 4 cups. This takes 5 to 10 minutes. Let your children take turns. Even a toddler will enjoy doing this. Transfer mixture to quart-size jar. Press down mixture until liquid rises above it. Cover tightly and place in cool spot (not refrigerator) for 3 days. Transfer to refrigerator. Flavor will improve with age. Pickles will last in refrigerator for months.

 Makes about 1 quart


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