Pickle it!
Words–
Aarna Hudson
@aarnakristina
Photos–
Lila Theodoros
@studio.musemuse
Pickles–
Peace, Love & Vegetables
@peaceloveandvegetables
Alive Foods
@byronbaylivefoods
As we head toward the end of autumn and into winter, we embrace the cool change, shorter days and the opportunity to go slow and reflect.
We crave hearty, wholesome meals and sip on warm hydrating drinks, taking the time to enjoy the beauty of autumnal sunsets, early dinners and deep, relaxing slumber. Add some yoga, deep breathing and long walks into your routine.
And it’s also the perfect season to embrace your roots. Get grounded and earthy and support your gut!
Just like the soil, our gut microbiome needs the right elements to support healthy growth.
Nutrients and bacteria need to be in harmony as more research shows that our general health, skin and wellbeing are reliant on a balanced gut rich in good bacteria. Our gut plays an important role in the development of white blood cells which help our body to fight infection.
We love the benefits of traditionally fermented and probiotic cultured sauerkraut and pickled vegetables to keep our gut flora healthy and diverse.
Hearty root vegetables take well to fermentation and are the perfect side dish to slow cooked stews, as part of an antipasto platter, or to give that sour crunch in a nori roll. It takes time, but the results are worth it. And the cooler months are the perfect time for a leisurely pace. We took inspiration from Cultured Foods for your Kitchen by Leda Scheintaub – enjoy this perfect pickle recipe!
Basic Salt Brine:
– 2L filtered water
– 5 to 6 tablespoons fine seasalt
In a small saucepan, combine 480mls of water and the salt and bring to a simmer. Set aside, stirring occasionally, until the salt is dissolved.
Pour into a glass jar and add the remaining 1.5L of water. Cover and store in the fridge.
Brining Method for Root Vegetable Pickling:
– 2 x500ml wide mouth jars
– Clean tea towel
Ingredients:
– Handful of whole black peppercorns, four bay leaves, fennel seeds
– 650gm carrots or beetroot, scrubbed and cut into crudites (if carrots are small you can keep them whole, you just may need to ferment them longer)
– 2 cups Basic Salt Brine
Method:
Put the herbs and/or spices in two 500ml jars; turn the jars on their sides and, working horizontally, tightly pack the vegetables into the jars (they will shrink a little as they ferment so packing them tightly prevents them from floating as they shrink). Pour enough of the salt brine over them to cover, leaving at least 2 ½ cm of space remaining at the top. If they float in the vrine, wedge in another stick or two. Cover with a lid. Place the jars on a rimmed plate (a glass pie dish works nicely) to catch any potential leakage or bubbling over when you open the lid, cover with a clean tea towel, to keep insects at bay, and set aside in a cool place away from sunlight to ferment. After a few days, check your veges, removing mould if any develops. The brine may start to look a little cloudy, and bubbly froth will form at the top. You may also see bubbles forming in the carrots at the top, which is a normal sign of fermentation. When you check your veges, occasionally taste one to see how far they’ve fermented and decide if they’ve soured to your liking. Your veges will be ready in three days to two weeks, depending on the season and kitchen temperature and how tangy and crunchy you like them. Place in the refrigerator, covered where they will keep for about six months.
Originally published in Paradiso Issue 11