Ways to Salt Vegetables

Author: Robert Simon
Date Of Creation: 21 June 2021
Update Date: 24 June 2024
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HOW TO MAKE SALT BRINE 3 WAYS for Lacto Fermented Vegetables // Methods + Measurements
Video: HOW TO MAKE SALT BRINE 3 WAYS for Lacto Fermented Vegetables // Methods + Measurements

Content

Salt by storing vegetables in salt water will help improve the nutritional value of vegetables. Not only that, you will get the finished product that is crispy and delicious pickled vegetables. Kimchi and German sauerkraut are two popular varieties, but you can salt any vegetable by soaking in brine or yeast-containing water. Pickled vegetables can last for months so you can easily enjoy the taste of summer vegetables throughout the year. You can salt the vegetables according to the instructions below:

Steps

Part 1 of 3: Prepare ingredients and tools

  1. Choose vegetables to salt. The best vegetables are those that are old and in season, and have the best texture and flavor. Choose vegetables that are grown near home or buy organic, if available. You can salt a single vegetable or variety of vegetables together to make a delicious salt "mixed vegetable" dish. Here are some suggestions for you:
    • Cucumber. Pickled cucumbers are the best option if you have never had salt in your vegetables. Try cucumber salt alone or together with onions, carrots and chili. Do not use a preservative waxed cucumber. To see if the melon is waxed or not, use your finger to scrape the outer crust. Ideally, you should ask to buy cucumbers for salt.
    • Cabbage. Fermented cabbage will turn into a crispy sauerkraut dish. If you like the spicy taste, you can try kimchi salt.
    • Chili. Chili can be salt alone or combined with other vegetables to increase the spicy taste.
    • Bean sticks or asparagus. Bean sticks or salted asparagus are great for winter, when it's hard to find a flavor of the fresh summer vegetables.

  2. Determine the amount of salt to use When vegetables are submerged in solution, natural bacteria in the vegetable peels will begin to break down the cell structure during fermentation. Vegetables can still ferment in filtered water, but they taste better, texture is better with added salt. Salt will stimulate the production of "good" bacteria and prevent the growth of "bad" bacteria, resulting in a crisp and delicious pickled vegetables.
    • The standard amount of salt is 3 tablespoons per 2.5 kg of vegetables. If you are on a low-salt diet, you can add less salt than the standard amount.
    • The less salt you add, the faster the vegetables will ferment. Adding more salt will slow down the fermentation.
    • If you don't want to add too much salt, use yeast to stimulate the production of beneficial bacteria and prevent harmful bacteria from forming. You can add whey protein, kefir seed or dry yeast to vegetable brine and reduce the amount of salt again. However, it should be noted that using only yeast and not adding any salt will make the vegetables less crispy.

  3. Choose the jars. Wide-mouth cylindrical ceramic jars or glass jars are often used to hold pickled vegetables. Since the vegetables and brine will be stored in a jar for weeks or even months, it's important to choose a jar that does not dissolve chemicals into the pickled vegetables. Ceramic or glass jars are the best option. You should not use a plastic or metal container.

  4. Prepare a heavy object and cover. You will need a cover that is both breathable and prevents insects from entering the container. At the same time, prepare a heavy object to press down on the vegetables. You can buy fermentation tanks with built-in weights and linens or use tools in your home to keep costs down.
    • If you are using a ceramic jar, prepare a dish that is small, heavy and will fit in the jar. Place a heavy jar or stone on the plate to use as a heavy object. Cover with a thin, clean cloth to keep insects out.
    • If you are using a glass jar, prepare a smaller one to fit into the larger one. Fill a small glass jar with water as a blocker. Cover with a thin, clean cloth to keep insects out.
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Part 2 of 3: Vegetable salt

  1. Wash the vegetables and prepare the first step. You need to wash the skin of the vegetables, then cut them into long strands or blocks to create a larger surface area, which helps the fermentation process go better.
    • If making sauerkraut, cut the cabbage into long strands to taste.
  2. Squeeze the vegetables to squeeze out the water. Place the vegetables in a bowl and use a hammer to gradually press the meat or heavy object down to release water. Even if you want to keep the vegetables intact, you should still squeeze a little to break down the cells in the vegetables. You can squeeze or rub vigorously to release the vegetables.
  3. Add salt. Add salt and mix with a spoon with the vegetables and water. You can add the yeast and mix well.
  4. Put the mixture in the jar. Note that the mixture should be placed about 7.5 cm from the mouth of the jar. Use your hand or a tool to press the vegetables down to cover the salt water. If the salt water isn't flooding enough, add a little more water.
  5. Place a heavy object and cover with fabric. To ferment, the vegetables need to be submerged in salt water. Therefore, you need to place heavy objects in the jars and make sure that the plate or glass jar fits in the jar. Finally, cover the jar with a thin, woven cloth to keep insects out and circulate enough. advertisement

Part 3 of 3: Complete the vegetable salt process

  1. Leave the pickled vegetables at room temperature. Place the jars of vegetables in a clean and dry place. Vegetables will begin to break down and ferment immediately. In addition, make sure the room where the pickled vegetables are located is not too hot or too cold, preferably at room temperature.
  2. Try pickled vegetables every day. There is no specific time when pickled vegetables are "ready", you just need to try it and find it to your taste. After 1-2 days, the vegetables will start to taste sour. Continue tasting until the vegetables are acidic. Some people like to eat pickled vegetables as soon as they have the desired flavor. However, if you want to preserve the pickled vegetables for a long time, you need to stir them well.
    • Vegetables on the surface often have a layer of scum. You only need to remove the scum, but make sure the remaining vegetables are submerged and covered with salt water. The scum is harmless and will not damage the pickled vegetable jar.
  3. Move the jar of pickled vegetables to a cooler place. Place the pickled vegetables under the cellar or in the refrigerator. This will help slow down the fermentation so you can keep the vegetables salted for a few months. The vegetables that continue to ferment will have a richer flavor. Finally, you need to try pickled vegetables every few weeks and should eat as soon as they taste as you want. advertisement

What you need

  • Vegetables
  • Knife cutting board
  • Salt (to salt vegetables)
  • Large bowl
  • Fermentation jars (glass jars, ceramic jars, ...)
  • Heavy objects (Mason jars, plates and stones, ...)
  • Thin cloth

Advice

  • Try adding herbs and spices to the pickled vegetables. Fresh fennel leaves with cucumbers are delicious, while fresh garlic will go well with green beans and fresh ginger will go well with cabbage.
  • Use salt specifically used to salt vegetables. The table salt can cause the brine to become cloudy.
  • Salt the vegetables with soft water. Hard water can cause the saline solution to change color and become cloudy. If you only have hard water, boil the water and let it cool for 24 hours before adding the vegetable salt.