One Veggie + One Spice Blend + Just a Few Minutes

Small batch fermenting has come into full bloom over the past generation. Traditionally there was much to do to prepare a huge batch of a gathered crop to be canned and served over the succeeding year.

Now we can ferment a pint or quart of any veggie using one canning jar and a lacto-fermentation kit found in most supermarkets. [I invented the Perfect Pickler Mason Jar Kit in 1992].

Let me show you how easy and transformative pronto pickling is for a continuous supply of culture-rich condiments. Pickle fatigue? Just change out the veggie and the spice blend

Vegetables: Choose a mild tasting, firm veggie

Consider fermenting these veggie stars: chayote squash, daikon radish, jicama, and kohlrabi. Prep into spears, cubes, or julienne strips.

Spice Blends: There are many sources of herbs and spices. My go-to company for both internet and retail is Penzeys (penzeys.com). They have salt-free spice blends from a variety of cultures. Also, Paul Prudhomme’s Magic Salt-Free Seasoning has a balanced Cajun flavor without being too spicy.      

Here are some salt-free Penzey blends tried and recommended: 

*Spice blends with asterisk are spicy

Jerk* – Jamaica

Corned Beef – N. Europe

Zatar [Za’atar] – Middle East

Vindaloo* – India

Bouquet Garni – Europe

Five-Spice Powder – China

Chili Powder – many varieties

Sweet Curry – India

To Make: Decide how you want to serve and cut vegetable in the desired shape. 

Figure about 1 LB (.45 kg) of vegetable per quart of pickles. 

Make up a brine of 1 rounded TBS coarse, unrefined sea salt (or 2-1/2 tsp fine or ground salt), stirred and dissolved into 2 cups of filtered water. This makes enough brine for one quart of pickles.

Use 2-3 tsp of salt-free spice blend per quart of pickles. Or use a lesser amount and adjust after fermenting. You can add more herbs, spices, or salt at any time.

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“LIFT” [Lif•it] Lebanese Pickled Turnips

“Lift” is from the Arabic word for turnips (lafat – لفت). It is actually pronounced lif•it. This pronto pickle is slightly pungent, with a lemony acidic bite. This recipe is featured above is made with daikon radish instead of turnip. By placing a small chunk of raw beet in the bottom of the fermenting jar, you will watch a “red sunrise” begin and change the pickles into vermillion during the four-day ferment!

If you can source Tokyo Turnips [Hakurei], they make a lovely, mild tasting, crisp pickle

INGREDIENTS: One pound of turnip or daikon radish, a small knob of raw beet, one lemon, 1 TBS sea salt, 2 cups filtered water

INSTRUCTIONS: Chop the turnip into bite size pieces of your own design. Add the beet to the bottom of a 1 quart fermenting jar, and load the remaining ingredients up to about a half-inch from the jar lip. Seal the fermentor according to manufacturer’s instructions.

© 2024 Bill Hettig