Fermentation

One Sunday I made another batch of fermented vegetables  in the style of sauerkraut.

Two heads of Beijing cabbage, four carrots and two packets of nai bak choy.

I added the nak bak choy for the green color. Besides I was curious if it would be nice if fermented. This vegetable can be eaten raw in salads. In fact I have a traditional Terengganu salad recipe from 2012. 

I had the greens washed and drained the water.

Then I shredded the cabbages, grated the carrots and sliced the nai bak choy. I had them weighed in two batches and calculated 2% salt for each.

I just added salt to the grated veggies in a big container, mixed them all up and let the salt draw out the moisture, about half an hour. I have a post on how to make sauerkraut.

Then I portioned the mixture into bottles. Voila! All done!

The bottles will stand at room temperature for 4-5 days, I will taste the brine and if it sour, these will go into the fridge and will last me for a few months.

This is how I take my fermented veggies. I mix sauerkraut with store bought kimchi. I love kimchi but it is too time consuming to make.

My meat and microbes combo. Beef trimmings.

Pork belly.

And occasionally lamb chops.

So this is how I eat veggies at home.

Source : Dr Mindy Pelz