Getting in to fermenting

We had a brilliantly interesting and inspiring workshop on Wednesday evening. This was lead by Emile from Rudies Bakery. The tasters were absolutely delicious - I especially liked the carrots.

I wanted to share some of what we learnt and some recipes that you might like to try. Think about spices and flavours that you like and experiment. Be careful with very strong spices like turmeric - a little will pack a punch.

There are some golden rules to follow:

  • Your veg must be covered by liquid, weigh it down with something if you need to - a boiled pebble will work. If you are using the dry method, you may need to add a little water to make sure that the veg is covered. (See below for different methods)

  • You must ‘burp’ your jar, otherwise IT WILL EXPLODE!! Release the lid a bit to let gas out, you shouldn’t be letting air in though.

Adding your salt:

Some recipes require you to use a wet brine and some need dry salt adding. If you are shredding or fine chopping then dry method will generally be best. If you are doing larger chunks, go for the wet brine.

To make your wet brine add 5 grams of salt to 100g water. (Multiply as necessary)

If you are using the dry brine method, weigh your veg and add 1.5-2% salt. For example, 100g veg, add 1.5-2g salt.


Carrots – Wet Brine

10 large carrots cut into chunky sticks

2 Cloves Garlic, bruised

1 Bay leaf

1 sprig Rosemary

1 sq inch chunk of ginger

1 chilli, cut in half or chopped. Up to you!


Beetroot – Wet Brine

4 medium beet – chunky cubes

2 Cloves Garlic, crushed

1 Bay leaf

1 Sprig Rosemary

1 Sage leaf

Horseradish – optional


Courgettes  - Dry brine or wet (dry for discs wet for large chunky sticks or cubes. This is for discs / so dry)

4 medium courgettes

1 onion sliced

Nice chunk of ginger grated

1 level teaspoon turmeric

2 cloves finely chopped garlic

1 finely chopped chilli


Cut courgettes into discs and finely slice onions. Toss together and then mix in your spice mix and your salt. Make sure everything is covered and gently bruise massaging in the salt. Wait for water to start to be extracted. Pack into jar; then if needed top up with a little bit of water. Press down periodically to make sure all the veg is covered with water.


If doing a wet brine, just omit the salt, pack spiced veg into jars and cover with brine.


Onions – wet or dry brine

5 Onions finely sliced

1 star anise

Teaspoon fennel seeds

Chilli – optional


You must make sure that your veg is covered over by the liquid. Use something to weigh it down if you need to! 

You must ‘burp’ your jar. Release the lid to allow gas out, you shouldn’t be letting air in though.

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