{"id":535,"date":"2021-11-01T15:45:01","date_gmt":"2021-11-01T15:45:01","guid":{"rendered":"https:\/\/www.fraser-clark.com\/food\/?p=535"},"modified":"2021-11-01T15:45:02","modified_gmt":"2021-11-01T15:45:02","slug":"fermented-vegetables-chillies","status":"publish","type":"post","link":"https:\/\/www.fraser-clark.com\/food\/archives\/535","title":{"rendered":"Fermented Vegetables &#038; Chillies"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\">Vegetables must not have been frozen &#8211; they can be washed.  You want the natural bacteria on them to help fermentation.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Cut, layer in jar, and cover with a 5% brine solution (no need to use distilled water).  Don&#8217;t use iodised salt.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Weigh down (layer or large onions on top help to keep them under water), and seal with a one-way breathable lid.  Or &#8220;burp&#8221; the jars regularly!<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Leave in a dark place for 3 weeks.  <\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Garlic goes blue, but is still absolutely fine.  <\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Keep the brine liquid to dilute and flavour sauces (e.g. if making a chilli sauce), and to &#8220;inoculate&#8221; the next batch to get fermentation going faster.<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"831\" height=\"1024\" src=\"https:\/\/www.fraser-clark.com\/food\/wp-content\/uploads\/2021\/11\/20211020_173939-831x1024.jpg\" alt=\"\" class=\"wp-image-537\" srcset=\"https:\/\/www.fraser-clark.com\/food\/wp-content\/uploads\/2021\/11\/20211020_173939-831x1024.jpg 831w, https:\/\/www.fraser-clark.com\/food\/wp-content\/uploads\/2021\/11\/20211020_173939-243x300.jpg 243w, https:\/\/www.fraser-clark.com\/food\/wp-content\/uploads\/2021\/11\/20211020_173939-768x947.jpg 768w, https:\/\/www.fraser-clark.com\/food\/wp-content\/uploads\/2021\/11\/20211020_173939-1246x1536.jpg 1246w, https:\/\/www.fraser-clark.com\/food\/wp-content\/uploads\/2021\/11\/20211020_173939-1661x2048.jpg 1661w\" sizes=\"auto, (max-width: 831px) 100vw, 831px\" \/><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"768\" src=\"https:\/\/www.fraser-clark.com\/food\/wp-content\/uploads\/2021\/11\/20210210_154718-1024x768.jpg\" alt=\"\" class=\"wp-image-538\" srcset=\"https:\/\/www.fraser-clark.com\/food\/wp-content\/uploads\/2021\/11\/20210210_154718-1024x768.jpg 1024w, https:\/\/www.fraser-clark.com\/food\/wp-content\/uploads\/2021\/11\/20210210_154718-300x225.jpg 300w, https:\/\/www.fraser-clark.com\/food\/wp-content\/uploads\/2021\/11\/20210210_154718-768x576.jpg 768w, https:\/\/www.fraser-clark.com\/food\/wp-content\/uploads\/2021\/11\/20210210_154718-1536x1152.jpg 1536w, https:\/\/www.fraser-clark.com\/food\/wp-content\/uploads\/2021\/11\/20210210_154718-2048x1536.jpg 2048w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n","protected":false},"excerpt":{"rendered":"<p>Ferment your own vegetables and chillies at home to make chilli sauce.  Eat veg as is or chop onto sandwiches.<\/p>\n","protected":false},"author":2,"featured_media":536,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[66],"tags":[144,143,9,40],"class_list":["post-535","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-fermenting","tag-chillies","tag-fermenting","tag-side","tag-vegetables"],"_links":{"self":[{"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/posts\/535","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/comments?post=535"}],"version-history":[{"count":1,"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/posts\/535\/revisions"}],"predecessor-version":[{"id":539,"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/posts\/535\/revisions\/539"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/media\/536"}],"wp:attachment":[{"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/media?parent=535"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/categories?post=535"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/tags?post=535"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}