"Kitchen Sink" Pickles

Have a variety of vegetables in your fridge that you don't know what to do with? Rescue them using the age old technique of lactofermentation!

We will be following by basic lactofermented pickles recipe

Before the Workshop

Purchase Special Ingredients/Materials

1.5L Jar
- Fido jars with a rubber gasket/seal are ideal because it keeps in a layer of carbon dioxide (byproduct of fermentation) which prevents surface mold
Unrefined sea salt WITHOUT iodine/Jod
- You can buy this at your standard supermarket. Simply wanted to highlight that this is different from your standard salt which contains iodine
- Iodine will inhibit the fermentation process

Necessary Kitchen Tools

You'll need some kitchen tools available to you:

A scale (or imperial measuring cups)
Cutting board and knife

Identify Vegetables for Fermentation

You can ferment just about everything. For this workshop, I would recommend any combination of vegetables that "have a crunch":

Cauliflower
Carrots
Zucchini/Courgette
Paprika/Sweet Bell Pepper
Onion
Broccoli
Radish
Kohlrabi
Cucumber

Get inspired by these combinations.