Wash, peel and grate the veggies. Rinse and chop herbs.
Mix together then put in glass or ceramic jar. The food must be covered in liquid. If there is not enough liquid from veggies, add water. Put ingredients under pressure (you can sit a glass jar with water on top of the veggies in the glass or ceramic jar) and make sure they are covered by liquid or they will go mouldy or rotten. If the food goes mouldy scoop it off. If it goes rotten place it in the compost heap. Energy is never wasted. Keep the jar at room temperature until the fermenting is finished after that keep in fridge. Eat as condiment every day.
Please note that you do not need to add salt as this is not necessary for the fermentation to take place. If you prefer to use salt use only very little as I find that salt will kill the taste of the veggies being fermented. If you want to keep your fermented food for a long time you must add more salt. The more salt you add the longer it will take for the ingredients to ferment. We eat our fermented food quick smart.
We just love fermented veggies with different herbs. It is so exquisite and crunchy. It is great for your bacteria in your intestine system. A few headwords: powerful enzymes break down food into smaller components, easier to digest. Lactobacillus bacteria friendly micro-organisms. Remove toxins and bacteria in the intestines and inoculate the intestine with friendly bacteria. Fermented foods have been used to protect the digestion system from infections. Here are some combinations to try out. Some of Peder’s recipes indicate what planet and element rules what food. Sorry for not being persistent. When I get time all recipes will have rulership added.
Peder’s Fire Fermenting
Pumpkin ruled by the Sun and Fire
Savoy Cabbage ruled by Moon and Water
Sweet Leaf ruled by Venus and Water
Dill ruled by Moon and Water
Turmeric ruled by Mars and Fire
Dreamtime Fermenting
Kale ruled by the Sun and Earth
Carrot ruled by Moon and Water
Pumpkin ruled Sun and Fire
Shallots ruled by Venus and water
Garlic chives ruled by Mars and Fire
Villa Alba Fermenting
Green Pawpaw, Carrots and Parsnip
Rosemary, Thyme, Basil, Winter Tarragon and Salt
Fermented Red Russian
Beet root, Brazil Spinach, Pumpkin
1 tsp Salt, Dill and Winter Tarragon
Sunrise Fermenting
Sugar loaf Cabbage, Pumpkin, Carrot, Sambung spinach
1 tsp Salt, Winter Tarragon and Fennel
Ayton Beach Fermented Coconuts
Red and White Cabbage, Carrot, Onion and Coconut
Garlic, Thai Coriander, Salt, Fennel, Mustard Seeds and 1 hot long Chilli
Bamboo Cove Fermenting
Green Pawpaw, Carrot and White Cabbage
Green Pepper corn, Mint, Saltbush flakes, Lemon Myrtle flakes and Garlic
Walsh River Fermenting
Green Jackfruit, Carrot, Swede, White Cabbage, Zucchini and Celery
Rosemary, Parsley, Thyme, Curry Plant leaf and Garlic
River Gum Garden Fermenting
White Cabbage, Carrots, Choko, Eggplant, Onions and Rocket
Dill, Parsley and Black Pepper
Green Pawpaw Fermenting
Green Pawpaw, Carrot, Onion and Spring Onion
Basil, Thyme, Chilli and Black Pepper
Fermented Sweet Potato
Sweet potato, Carrot, Onion and Spring Onion
Basil, Thyme, Chilli, Black Pepper and Curry Plant Leaf
Choko Fermenting
Choko, Carrot, Pumpkin, Parsnip and Spring Onion
Rosemary, Salt and Parsley
Pickford Road Fermenting
Sweet Potato and Carrot
Dill, Rosemary, Salt, Parsley and Garlic Chives
Bloomfield Fermenting
Beet root, Carrots and Sugar Loaf Cabbage
If you can’t get Sugar Loaf Cabbage replace with White Cabbage
Black pepper, Thai Coriander, Rosemary and Thyme
Or try this combination of herbs which was very nice: Caraway seeds, Garlic Chives, Juniper berries, Winter Tarragon, Turmeric, Basil and Lebanese Cress
Or: Caraway seeds, Thyme, Juniper berries, Salt and Wild Rocket
Or: 2 tsp Salt, Winter Tarragon and Sweet Leaf
Goddess Fermenting
Apples ruled by Venus and Earth
White Cabbage ruled by Moon and Water
Caraway seeds ruled by Mars and Fire
Juniper berries ruled by Jupiter and Fire
Winter Tarragon ruled by Venus and Water
Salt ruled by Saturn and Fire
Delight Fermenting
Beet root, Carrot, Pumpkin and Brazil Spinach
Dill, Salt and Winter Tarragon
Summer and Sun Fermenting
Celery leaves, Beet root, Brazil Spinach and Savoy Cabbage
Salt and Dill
The Royal Queen
Bell Pepper (make sure to remove all seeds), White Cabbage, Sweet Leaf
Winter Tarragon and Salt