This method of fermentation has been used for centuries. You can use it with any vegetable and it will keep for months — but I prefer the pickle fairly fresh, at about 4–6 days old. I have loosely based this recipe on the Nepalese version; try it in a vegie burger with some grilled eggplant (aubergine) and haloumi cheese.
Combine all the ingredients in a crockpot or food-grade bucket, making sure the salt is distributed evenly.
Press the mixture down with your fist, then set aside for 1 hour, or until the salt has drawn out enough moisture to submerge the vegies in the brine.
If not enough moisture is drawn out, add enough water to almost cover the vegies.
Cover the mixture with a non-metallic plate. Place some tins of food on top of the plate, to press the mixture down, ensuring no metal comes in contact with it.
Cover the crock or bucket with a clean T-shirt or cloth, then tie some kitchen string around the fabric to secure it in place.
Press the mixture down once a day, and check the flavour every day until it tastes sour enough to you; for me this is usually 4–6 days.
At this point, transfer the mixture to sterilised glass jars, seal and refrigerate. The vegies will keep in the fridge for up to 2 months.
© 2018 All rights reserved. Published by Murdoch Books.