Turshia

Ingredientes

2 - 64 oz Ball wide mouth jars

2 L water

80-100 grams salt

Large head of cauliflower

Large head of cabbage

2-3 large carrots

Celery leaves

Summer savory

Instrucciones

50g sea salt per 1 liter filtered water. If you don’t use all of the water, keep aside the remainder to refill.

Heat up the water to melt the salt, then cool it down until cold before using.

Lay the cabbage wedges in 1 round, then ½ inch carrots, cauliflower, then 1 stem celery leaves, 1/8 tsp savory dried leaves, repeat cabbage, carrots, celery, savory. Press with something heavy, add water. If you don’t use all the water, keep the remainder for topping off. Cover and set aside to ferment. As the veggies ferment, they shrink.

After a few days, carefully shake it a few times, uncover for a moment, cover back up. Shake it this every other day or so. If it needs more water, top it off with salty water of the same concentration.

Mine was ready in a 2 weeks of sitting at room temperature around 70’F, could take up to 3 weeks if your room is colder. Taste it to see if it’s ready, should be crispy, a little acidic/salty, taste good, crispy, fresh. Mine was tasted just like back in the olden days. At that time, move it to the fridge.

The nasty white stuff that sometimes appears on top didn’t happen. Maybe that happens after a while if you keep the turshia out of the fridge. If It happens, clean the stuff on top with a sieve, no biggie.