So I’ve bought my jars, lids and air-locks. I have everything I need to make my first batch of fermented food. I have some leftovers in the fridge: half a red cabbage and a couple of carrots.

I assemble everything I need:

Equipment Food
  • Weighing scales
  • Mixing bowl
  • Measuring spoons
  • 250ml Jar + lid + air-lock
  • Shot glass
  • Wooden spoon
  • Small wooden rolling pin (for tamping down)
  • Half a red cabbage
  • 2 organic carrots
  • Celtic sea salt

I chop up the veg, mix it together, and then leave it for a few weeks.

What happens?

It didn’t work. There were no bubbles. That is, you are supposed to see bubbles when your vegetables start to ferment, but there were none at any stage.

I am not sure why this was the case. Could it be that there was no natural bacteria on the veg to get it started? Or did I use too much salt and kill the bacteria before it got chance to get going?

I don’t know. I need to do further experiments.

Three weeks later …..

I waited three weeks for this. I’d followed some instructions i found on the internet to make pickled cabbage, I’d put it in a jar on a shelf in the kitchen and now was the time to find out what it was like…..

Well it wasn’t quite how I’d imagined, because I was full of doubt, would it be edible? would it even be safe?

I was doubly unsure because I had just been unwell with a stomach upset, so I wasn’t really in the mood for eating more risky food.

Pickled red cabbage

The results - too finely chopped

However I had a cheese cracker with some of my pickled cabbage on it, and I didn’t immediately vomit, so that was a good sign.

But I didn’t feel too well for the next couple of days, but I wasn’t sure if this was because of the cabbage or a result of my previous stomach problems.

I decided to throw away what remained as there was too much doubt in my mind, as you can probably tell from the video!

Also I think I had put too much salt in it and not enough water. I shall remedy with the next batch.