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Salting vegetables by preserving them in brine will help improve the nutritional value of vegetables. Not only that, you will get a finished product that is crispy and delicious pickled vegetables. Kimchi and German-style sauerkraut are two popular varieties, but you can pickle any vegetables by soaking them in brine or water containing yeast. Pickled vegetables can be stored for months so you can easily enjoy the taste of summer vegetables all year long. You can salt vegetables according to the instructions below:
Steps
Prepare materials and tools
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Choose vegetables for salting. The best vegetables are those that are old and in season, with the best texture and flavor. Choose vegetables that are grown near your home or buy organic vegetables, if available. You can salt a single vegetable or several together to make a delicious salted “vegetable mix”. Here are some suggestions for you:
- Cucumber . Pickled cucumbers are the best choice if you have never salted vegetables. Try pickling cucumbers alone or salting them with onions, carrots, and peppers. Do not use cucumbers that have been coated with preservative wax. To see if the melon is waxed or not, scrape off the outer skin with your finger. It is best to ask for the type of cucumber used for salting.
- Cabbage . Fermented cabbage turns into crispy sauerkraut. If you like spicy, you can try kimchi salt.
- Chili . Chili can be salted alone or combined with other vegetables to increase the spicy taste.
- Beans or asparagus . Chickpeas or pickled asparagus are great during the winter, when it’s hard to find the fresh summer vegetable flavor.
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Determine the amount of salt to use When vegetables are submerged in solution, the natural bacteria in the vegetable skins will begin to break down the cell structure during the fermentation process. Vegetables can still ferment in water, but they taste better and have a better texture when salt is added. Salt stimulates the production of “good” bacteria and prevents the growth of “bad” bacteria, resulting in crisper and tastier pickled vegetables.
- The standard amount of salt is 3 tablespoons for 2.5 kg of vegetables. If you’re on a low-salt diet, you can add less salt than the standard amount.
- The less salt you add, the faster the vegetables will ferment. Adding more salt will slow down the fermentation process.
- If you don’t want to add too much salt, use female yeast to stimulate the production of beneficial bacteria and prevent the formation of harmful bacteria. You can add whey protein, kefir seeds or dry yeast to the brine of vegetables and reduce the amount of salt. However, it should be noted that if only female yeast is used and no salt is added, the vegetables will be less crispy. [1] X Research Source
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Choose a container. Wide-mouth cylindrical ceramic jars or glass jars are often used to store pickled vegetables. Since vegetables and brine will be stored in the container for weeks or even months, you need to choose a container that does not dissolve chemicals into the pickled vegetables. Ceramic or glass containers are the best choice. You should not use plastic or metal containers.
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Prepare the weight and cover cloth. You will need a cover that is both breathable and prevents insects from getting into the container. At the same time, you need to prepare a heavy object to press down on vegetables. You can buy a fermenter with a pre-loaded weight and cloth cover, or use tools in your home to keep costs down.
- If using a ceramic pot, prepare a small, heavy plate that will fit in the jar. Place a heavy jar or stone on a plate to use as a weight. Cover a thin, clean cloth on top to keep insects out.
- If using a glass jar, prepare a smaller glass jar to fit into the large jar. Pour water into a small glass jar as a stopper. Cover with a thin, clean cloth to keep insects out.
Vegetable salt
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Wash the vegetables and prepare the first step. You need to wash the vegetable skin, then cut it into long strands or cubes to create a larger surface area for better fermentation. [2] X Research Source
- If making sauerkraut, cut the cabbage into bite-sized lengths.
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Squeeze the vegetables to squeeze out the water. Put the vegetables in a bowl and use a hammer to gradually press down on the meat or heavy object so that the vegetables release the juice. Even if you want to keep vegetables intact, you should still squeeze a little to break down the cells in the vegetables. You can squeeze or rub vigorously to release water from vegetables.
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Add salt. Add salt and mix well with the vegetables and water with a spoon. You can also add the female yeast and mix well.
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Pour the mixture into the jar. Note that the mixture should be placed about 7.5 cm from the mouth of the jar. Use your hands or a tool to press down on the vegetables so that the salt water is submerged. If the brine is not enough, add a little more water.
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Put a heavy object in and cover it with a cloth. In order to ferment, vegetables need to be submerged in brine. Therefore, you need to put heavy objects in the jar and make sure that the plate or glass jar fits the jar. Finally, cover the tightly woven thin cloth over the container to both prevent insects and allow enough air to circulate.
Complete the process of salting vegetables
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Leave the pickled vegetables at room temperature. Place the jar of vegetables in a clean and dry place. Vegetables will begin to break down and ferment right away. Besides, you need to make sure the room where the jar of pickled vegetables is placed is not too hot or too cold, preferably at room temperature.
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Taste pickled vegetables every day. There’s no specific time to say pickled vegetables are “ready,” just taste them and see what they like. After 1-2 days, the vegetables will start to taste sour. Continue to taste until the vegetables reach the desired acidity. Some people like to eat pickled vegetables as soon as they reach the desired flavor. However, if you want to preserve salted vegetables for a long time, you need to stir them evenly.
- Vegetables on the surface often have a layer of scum. You only need to remove the scum, but make sure that the remaining vegetables are submerged and submerged in salt water. This scum is harmless and will not damage the jar of pickled vegetables.
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Move the jar of pickled vegetables to a cooler place. Place pickled vegetables in the cellar or in the refrigerator. This step will help slow down the fermentation so you can keep the pickled vegetables for several months. Vegetables that continue to ferment will have a stronger flavor. Finally, you need to sample pickled vegetables every few weeks and should eat as soon as they taste like you want. [3] X Research Sources
Things you need
- Vegetable
- Knife cutting board
- Salt (type for salting vegetables)
- Big bowl
- Fermentation jars (glass jars, ceramic jars, …)
- Heavy objects (Mason jars, plates and rocks, etc.)
- Thin cloth cover
Advice
- Try adding herbs and spices to pickled vegetables. Fresh dill leaves go well with cucumber, fresh garlic goes well with green beans and fresh ginger goes well with cabbage.
- Use specialized salt to salt vegetables. Refined salt can make vegetable brine cloudy.
- Salt the vegetables with soft water. Hard water can cause the salt solution to change color and become cloudy. If only hard water is available, boil the water and let it cool for 24 hours before salting the vegetables.
X
This article is co-authored by a team of editors and trained researchers who confirm the accuracy and completeness of the article.
The wikiHow Content Management team carefully monitors the work of editors to ensure that every article is up to a high standard of quality.
This article has been viewed 12,416 times.
Salting vegetables by preserving them in brine will help improve the nutritional value of vegetables. Not only that, you will get a finished product that is crispy and delicious pickled vegetables. Kimchi and German-style sauerkraut are two popular varieties, but you can pickle any vegetables by soaking them in brine or water containing yeast. Pickled vegetables can be stored for months so you can easily enjoy the taste of summer vegetables all year long. You can salt vegetables according to the instructions below:
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