Mad Millie Fermenting Vegetables Crock Instructions
- June 6, 2024
- Mad Millie
Table of Contents
Mad Millie Fermenting Vegetables Crock
Let’s ferment some veggies!
TO GET STARTED YOU WILL NEED
- Mad Millie 3 L (3 US qt) Fermenting Crock with clay weights
- Knife and chopping board
- Large mixing bowl or pot
- Small bowl for mixing paste (Kimchi only) Colander (Kimchi only)
BEFORE YOU START
Clean your equipment
Using hot, soapy water give your crock and equipment a good scrub to
remove surface bacteria and yeast. Rinse off all excess detergent.
Sanitise your equipment
Sanitation is when the harmful bacteria are removed. We recommend boiling
water or baby bottle steriliser (follow instructions and dosage on the
packet). Be careful if you use boiling water and for both methods ensure all
surface areas are treated. Allow to drip dry or dry with paper towels before
beginning.
SAUERKRAUT
Prep time: 40 mins Ready in:
2 – 3 weeks Makes approx. 2.4 L (2.5 US qt)
Ingredients
- 2 medium sized white or red cabbages (approx. 2.3 kg of chopped cabbage)
- 2.5 Tbsp of non-iodised salt
- Brine Solution (step 4 if required) Dissolve 1 Tbsp salt in 1 L
- (1 US qt) of cooled, boiled water.
KIMCHI
Prep time: 40 mins Ready in:
2 – 3 weeks Makes approx. 2.4 L (2.5 US qt)
Ingredients
- 2 Chinese cabbages/Wong bok/Napa cabbage (approx. 2 kg of chopped cabbage)
- 1/3 cup of non-iodised salt
- 400 – 500 g daikon (Korean/Japanese radish), peeled and cut to matchstick size
- 8 spring onions, cut into 3cm pieces
- 2 Tbsp grated garlic
- 2 tsp grated ginger
- 2 tsp sugar
- 6 Tbsp water (or 4 Tbsp fish sauce)
- 4 Tbsp Korean red pepper flakes
FERMENTED VEGETABLES
Any vegetable that is relatively firm can be fermented. There’s no need to
cook them first; just give them a good wash, cut into whatever sized pieces
you want and get started.
Below are some options we love, for these use a brine solution with 3 Tbsp
salt + 1 L water to cover the vegetables in your crock. Don’t be scared to mix
lots of different vegetables together, this will give delicious flavour and
texture combinations to add to a salad or eat on its own.
Asparagus – cut the ends off the stalks and stand upright in the crock.
Chilli – add to all or any vegetables for flavour.
Carrots – cut both ends off your carrots and make sure you peel them as
the skin can create a bitter flavour.
Garlic – peel the garlic and throw the cloves in whole.
Cucumber – use baby cucumbers or cut a telegraph cucumber into 10cm
pieces or smaller. No need to peel the cucumbers, just give them a good wash.
Broccoli and Cauliflower – cut into smaller florets and use the stalk as
well.
Capsicum – core the capsicum and remove the seeds before beginning.
Co urgette/Zucchini – slice on a diagonal, the perfect filler for a crock
with other vegetables.
Follow the Mad Millie Fermenting Crock instructions for details on sealing your crock, fermenting times and temperatures.
MAD MILLIE VEGETABLE CULTURE
For a faster more consistent ferment, use the Mad Millie Vegetable Culture.
With a mixture of Lactococcus lactis subsp. cremoris , Lactococcus
lactis subsp. lactis , Lactococcus lactis subsp. lactis biovar
diacetylactis and Leuconostoc, it’s the perfect combination of good bacteria
to get you started.
If you’re making sauerkraut or kimchi, follow the below instructions:
- Mix 1 sachet of Vegetable Culture + 2 Tbsp water + 1 tsp sugar.
- Mix this through your cabbage just before putting it into your sterilised crock.
If you’re making fermented vegetables with brine, follow the below instructions:
- Add 1 sachet of Vegetable Culture + 1 tsp sugar to your brine solution.
- Mix the brine solution well before pouring over your vegetables in the sterilised crock.
Fermentation will be faster. Within 5 days your fermented vegetables should
almost be ready. Keep tasting regularly and transfer into the fridge when
you’re happy with
he flavour.
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to create beautiful, artisan food in your own home.
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visit www.madmillie.com