fermenting vegetables

Sauerkraut before pounding There is no mystery about fermenting vegetables. Its a traditional way to preserve food, and to use up winter vegetables to last through the cold, and to give added nutrition because of the beneficial enzymes that they produce. Just take a white cabbage, and a selection of other suitable vegetables, such as carrots, onions, cauliflower, celery, onions and turnips, with garlic and ginger juice thrown in, and maybe a few chopped up red peppers for added spice and colour (without seeds though). Grate the carrots and ginger, and thinly slice the other vegetables with a mandolin or by hand. Cauliflower should be quite small and so should the celery and turnips. You don't have to