THERMOMIX ® RECIPE

1 Fermented Soldier veggies

Recipe's preparation

Preparing the Vegetables

Place the Cabbage into the TMX bowl and chop SP5 for 10 seconds, set aside into a large mixing bowl. You may want to stir with the spatula for even consistency

 

Place Carrot, Beetroot & raddish into the TMX bowl, chop SP5 for 5 seconds, add to the large mixing bowl with the cabbage

 

Place ginger into the TMX bowl and chop SP7 for 3 seconds, add to the large mixing bowl.

 

Sprinkle the salt over the veggies and then massage the salt into the vegetables (with clean hands) by lifting and squeezing the veggies for 5 minutes until the juices of the veggies start to release.

 

Get out a 2L Fido jar or Pickle-it jar and transfer the contents of the mixing bowl into the jar, use your fist to compact the veggies tightly into the jar.  When the jar is full nearly to the very top, use your fist or a mortle to again compact the veggies into the jar and under the brine of juice they have created.  If you don't have a good 3 cm of juice at the top, add a little filtered water.  Next use a section of cabbage leaf to cover the veggies and push down until it is submerged by the brine.

Close the lid of the Fido jar and leave out on your bench top for 5 days.  Do not open the jar.  It will form bubbles that are visible in the jar as it ferments.  After 5 days you can transfer into the fridge.  Always use a clean spoon when taking the veggies out of the jar to serve, this is now a "live food".