130 GOURMET TRAVELLER
2 carrots, cut into matchsticks
60 gm mayonnaise, plus extra
if needed
1 Mexican smoked chilli, such
as ancho chilli (see note),
finely ground, to serve
Coriander, to serve
FERMENTED VEGETABLES
60 gm coriander seeds
3 tsp ground lemon myrtle
(see note)
Finely grated zest of
3 lemons
1 daikon (800gm)
1 small celeriac (800gm)
2 kohlrabi (800gm)
60 gm fine salt
3 large dill sprigsFermented vegetable salad
SERVES 8 AS A SIDE // PREP TIME 25 MINS PLUS FERMENTING“Always make more fermented vegetables than needed – they’re delicious so it’s best to
make larger volumes,” says Hunter. “The measures below are for 2-litre preserving jars.”
Start this recipe at least 2 weeks ahead to ferment the vegetables. Pictured p123.1 For fermented vegetables,
divide coriander seeds, lemon
myrtle and lemon zest among
3 sterilised jars. Peel vegetables,
thinly slice on a mandoline and
pack each into separate jars.
For each jar, combine 20gm
salt with 500ml purified water
(filtered or bottled) and pour
over vegetables to submerge
completely. Place dill on top and
top with a small snap-lock bag
filled with water to weigh down
vegetables. Seal jars tightly
with sterilised lids. Leave jars at
room temperature for 2-3 days
to begin fermenting. Remove
dill, let some pressure out ofthe jars then reseal lids and
leave until fermented to your
liking (2-3 weeks). Once opened,
fermented vegetables will keep
refrigerated for 6 months.
2 To serve, drain vegetables,
cut into julienne and combine
with carrot. Check seasoning
(generally after fermentation, the
vegetables will not require any
additional salt). Add mayonnaise
and chilli to taste, then toss to
coat vegetables. Serve topped
with coriander.
Note Ancho chillies are available
from Herbie’s Spices. Lemon
myrtle is available from select
grocers and supermarkets.