Traditionally Fermented Vegetables

This is an age old recipe based down generations in our family. We would drink a bit of the liquid with a few of the vegetables pre dinner. 

However you can just have a few of the vegetables with a meal. 

Note : Fermentation means there is live bacteria, please ensure you store this well. 

Ingredients

• 2 medium size carrots peeled and cut into strips
• 2 medium size beetroot peeled and cut into strips 
• 2 medium size radish peeled and cut into strips 
• (Little thinner than french fries about 11/2"-2" in length)
• 2-3 cauliflower florets cut into thick flat pieces ,if putting florets then cut medium to small florets 
• 4-5 pieces of cauliflower stems cut into strips like the other vegetables 
• 2" piece ginger julienne (thin strips)
• 2 tsp red chilli flakes 
• 1 tsp black salt 
• 1 tsp mustard powder (Pound black mustard seed with a pinch of salt to make this powder) 
• Can add 1/2 tsp yellow mustard and 1/2 tsp black mustard if a milder flavour is preferred .
• 500-700 ml of water 

Method

• In a clean bottle start layering the vegetables one by one. 
• Add in the water 
• Now add the pounded mustard powder, black salt and red chilli flakes
• Mix it in well,cover the top of the bottle with a muslin cloth ( as in the pic) then put the lid .
• Place the bottle on a window sil where sun comes for  3-5 days .
• Everyday stir once or twice during the day 
• In 3 days taste and adjust chillies and salt according to taste. it should taste sour once done
• Place in a refrigerator post the 3 day fermentation process