Fridge Raid Ferment

Step 1: Finely shred all veg in a large bowl using a mandolin. Weigh the shredded veggies and add in 2% salt.

Step 2:  Using your hands, firmly massage the shreds for 10 mins to l gradually soften and release the veg juices. Squeeze out as much juice as you can and transfer the shreds to a sterile fermentation jar.

Step 3:  Firmly pack the veg into a jar, pressing down to condense them, then pour in the juices to cover the shreds. Weigh the mix down if needed to keep the vegetables under the water line and loosely close the jar with a lid.

Step 4: Place the jar in a warm place, away from sunlight. The ideal temperature is between 18-24 degrees. This temperature range allows the beneficial bacteria to work their magic without getting too aggressive.

Step 5:  Leave 3-4 weeks to fully ferment when it has a tangy, sour flavour with a hint of crunchiness. If it tastes just right to you, then it’s ready to enjoy!