Sides & Sauces
Homemade Fermented Vegetables with Curry
Fermented vegetables make a great side dish for meat, but they are just as good eaten straight from the jar. Thanks to the fermentation process they are packed with vitamins, so they also work well as a defence against mild viruses. You can use cauliflower, carrots, radishes and various types of onion, along with spices – including, surprisingly, curry. Fermentation takes about a week, and the vegetables then keep in the fridge for 3–4 months, or until you eat them all.
Prep: 1 h
Servings: 10
Energy: 4 kcal per serving
Method
01.
Clean the cauliflower and break it into florets. Wash the radishes well, remove the leaves and halve them. Peel the carrots and cut them into smaller pieces. Finally, peel the shallots and cut them in…
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