Friday, June 14, 2013
I once had the pleasure of being taught how to ferment vegetables for a couple of days by a true Japanese woman. She would slice vegetables very thin, usually bok choy, carrots, and cucumbers though I am sure the options are vast, and she would sprinkle salt between the layers of vegetables as she added them to her cool vegetable press. The press would then be turned so there was pressure holding the vegetables down and the brine would rise up above them. She actually gave me a press and I used it a ton. The vegetables can be added to stirfry's for awesome flavor or as a side dish.