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Fermented Vegetables Using Apple Cider Vinegar.

Fermented Vegetables Using Apple Cider Vinegar

Angela Milnes
Dive into this delightful recipe for fermented veggies using apple cider vinegar! It's a fun and easy way to mix sweet mango, crunchy cauliflower, and spicy ginger, transforming them into a zesty treat. Perfect for adding a bit of tangy goodness to your meals, it's as simple as chop, mix, and let nature work its magic!
5 from 1 vote
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Prep Time 20 minutes
Cook Time 0 minutes
Total Time 20 minutes
Course Appetizer, Side Dish
Cuisine American
Servings 3 Servings
Calories 100 kcal

Ingredients
  

  • 1 Mango
  • 1 Cup Cauliflower
  • 1 Cup Red cabbage
  • 1 Cup White Cabbage
  • 2 tablespoon Apple Cider Vinegar Optional
  • 3 tablespoon Ginger
  • 1 tablespoon Garlic
  • 1 Onion
  • 1-2 Carrots
  • 2 Bay Leaf
  • Salt and Pepper

Instructions
 

  • Chop cabbage, mango, and carrots into bite-sized pieces. Ensure they’re washed and dried thoroughly for a clean start to your fermentation process.
  • Next add the diced cauliflower, onion, and ginger.
  • Mix the vegetables in the bowl and add the garlic, bay leaf, salt and black pepper.
  • Place the chopped vegetables and seasonings into a sterilized glass jar. Arrange them in layers for an even distribution of flavor and texture.
  • Pour the apple cider vinegar brine over the vegetables in the jar, making sure they’re fully submerged. If needed, use a small weight to keep the veggies below the liquid to avoid spoilage. Close the jar loosely to allow gases to escape, and store it in a cool, dark place for about 3-5 days.
  • Taste occasionally to check the level of tanginess. Once the vegetables reach your desired flavor, move the jar to the refrigerator to slow the fermentation. Enjoy your zesty, tangy, and crunchy fermented vegetables as a snack or topping!

Notes

Choose Fresh, Firm Veggies – Opt for the freshest, crispest vegetables (like firm mangoes and vibrant cabbage) to keep the texture crunchy throughout the fermentation process.
Sterilize Your Jar – Ensure your jar is clean and sterilized to prevent unwanted bacteria from interfering with fermentation. This helps keep your veggies safe and delicious.
Use Non-Iodized Salt – Non-iodized salt, such as sea salt or kosher salt, is best for fermentation as it doesn’t contain additives that could affect the process.

Nutrition

Calories: 100kcalCarbohydrates: 23gProtein: 3gFat: 1gSaturated Fat: 0.2gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.1gSodium: 40mgPotassium: 493mgFiber: 4gSugar: 15gVitamin A: 4503IUVitamin C: 72mgCalcium: 60mgIron: 1mg
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