Fermented Vegetable Salad | James Beard Foundation

Name: Fermented Vegetable Salad | James Beard Foundation
Total time: 90 min
Ingredients: 2 to 3 pounds assorted, hearty vegetables, such as green cabbage, cauliflower, carrots, kohlrabi, daikon, red pepper, or others; 6 tablespoons kosher salt, plus more as necessary for additional brine; 10 black peppercorns; 1 dried hot chile pepper; 1 teaspoon assorted spices, such as coriander seed, yellow mustard seed, whole star anise, crumpled bay leaf, or your favorites; 2 or 3 Persian cucumbers, thinly sliced; 1 bunch scallions, white and green parts, sliced, or other onion, such as red onion or shallot; 1 small bunch dill and/or a handful of other herbs, roughly chopped; 1/3 cup olive oil or other vegetable oil; Apple cider vinegar to taste; Freshly ground black pepper

www.jamesbeard.org

2 to 3 pounds assorted, hearty vegetables, such as green cabbage, cauliflower, carrots, kohlrabi, daikon, red pepper, or others

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Ingredients

2 to 3 pounds assorted, hearty vegetables, such as green cabbage, cauliflower, carrots, kohlrabi, daikon, red pepper, or others
6 tablespoons kosher salt, plus more as necessary for additional brine
10 black peppercorns
1 dried hot chile pepper
1 teaspoon assorted spices, such as coriander seed, yellow mustard seed, whole star anise, crumpled bay leaf, or your favorites
2 or 3 Persian cucumbers, thinly sliced
1 bunch scallions, white and green parts, sliced, or other onion, such as red onion or shallot
1 small bunch dill and/or a handful of other herbs, roughly chopped
1/3 cup olive oil or other vegetable oil
Apple cider vinegar to taste
Freshly ground black pepper