Fermented Curried Vegetables

4-5 Sml/Med Carrots – Grated
2 Large Zucchini – Grated
4 sticks of Celery –
1/2 Red Onion – Diced
2-3cm Ginger – Peeled (Optional)
2tbs Fresh Turmeric (Optional)
Approx 1/4 Cup Ayam Curry Powder
1Tbs of Himalayan salt per kilo of vegetables
Filtered Water
Macadamia or Olive oil to cover


Sterilise all equipment, I use vinegar for this.

Combine the vegetables and weigh them.
Add the required salt for the weight (i.e. 1.5kg of Vegetables to 1.5Tbs Salt) and the curry powder to the vegetables and combine well
Add the mix to a pickling jar including any liquid that has leached from the vegetables and cover with the filtered water

Poor just enough oil into the top of the jar to make a seal and hold the vegetables under the water.


Leave it on the countertop to ferment for at least a week and then refrigerate for months if it doesn’t get eaten first.
I am going to leave this for 2-3 weeks and see how it goes. They say that 3 weeks min to get the probiotics really going.

Once it is ready to eat pull out enough to add to your salad and mix with Coconut cream and use as a dressing on your favourite chicken salad I use Rocket spinach and cucumber with some purple skinned white sweet potato and chicken Yum.

© Copyright Julia Thompson 2015


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