Lacto-fermented Whey Vegetables

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Use your leftover whey from ricotta or yogurt making for these easy homemade lacto-fermented whey-pickled vegetables!

Course Preserves

Cuisine Russian

Keyword lacto-fermented vegetables, whey vegetables

Prep Time 15

Fermenting time 4

Total Time 4 15

Servings servings

Calories 13kcal

Author Ksenia Prints

Ingredients

4 tablespoons of whey
½-1 cup of filtered water or as much as needed to top your jar
1 teaspoon of salt
2 cups worth of chopped sturdy vegetables of your choice – cauliflower carrots, onions, peppers, broccoli, or a mix thereof
3 garlic cloves peeled and left whole
1 tablespoon of the herb of your choice - oregano tarragon, basil, or 1 teaspoon of grated ginger
1 1- litre jar or glass container with a lid

Instructions

Prepare a clean jar.
Chop into large chunks or spears enough sturdy vegetables to fill two cups. Use any combination of cauliflower, carrots, onions, bell peppers and broccoli, though you can also use any of these separately (in the photos above I used carrots and onions).
If using cauliflower or broccoli, separate into small florets, about 1 to 2 inches in diameter.
If using carrots or bell peppers, cut into spears.
If using onions, cut in half at the root, and then slice each half horizontally into quarters, or into thin strips.
Combine the filtered water, whey and salt in a separate jar, and stir well. Taste the solution – it should taste briny.
Pack the jar with the vegetables, herbs and garlic cloves, until they reach about 1 inch from the mouth of the jars.
Pour your brine solution over your lacto-fermented vegetables, completely submerging them. Top with more water if necessary.
Cover your jar with a lid.
Leave it a dark corner of your kitchen counter for two to four days (the duration of their fermentation will depend on the temperature in your home). I place mine in a dark kitchen cabinet.
Wait a couple of days before you begin tasting your pickles. Your lacto-fermented vegetables will be done when they taste good to you (I like mine about four days in during winter, but summer times will be substantially shorter).
At this point, transfer your pickled vegetables in the fridge. They can last for a while in the fridge, but I’m sure you’ll eat them long before they spoil.

Nutrition