Mad Millie Fermenting Vegetables Crock Instructions

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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Mad Millie Kits and equipment are designed to make it fast and simple for you to create beautiful, artisan food in your own home.
For more kits and consumables, along with some helpful tips and how-to videos, visit www.madmillie.com

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