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Salt-cured salad


We have a bowl of this in the refrigerator every week. Very simple to prepare, chopped/shredded vegetables mixed with salt and left at room temperature for a couple of hours. I use about 1 TSP of pickling salt per lb. Add a TBSP each of water, olive oil, red wine vinegar and refrigerate. Lots of onions and garlic liven it up.

Looks good, sounds good. I need to give it a try.

Does it ferment some when sitting at room temperature?  Or is the salt just to draw out some moisture and give it a "sauce"?

In that pic, I see radish, broccoli, cauliflower and carrots.  Anything else?  All fairly dense vegetables.  Any vegetables not do well in this mix? 

The difference between fermenting and salt-curing is that the lower ratio of salt in fermenting kills harmful bacteria until the healthy bacteria has time to develop, salt-cured has enough salt to kill all bacteria which results in a very crispy and well-preserved product. I called this "salt-cured"even though I use less salt than I do in fermenting, but it turns out the same, but less salty. Leaving it sit for a couple hours lets the salt extract the water, which you can drain or leave it in. Refrigeration halts it from fermenting, not an excess of salt. I don't know why it turns out so good and crispy as it does. If you salt-cure with a high ratio you will want to rinse it off.

Previously frozen vegetables will not work, I would think all vegetables would work but I didn't care for brussel sprouts, asparagus or red cabbage but love them both on the table. My favorite are red & Daikon radishes, napa/Chinese cabbage, carrots, onions, garlic, cauliflower. Most often I only use 3 or 4 different ingredients and usually cabbage, carrots & onion, garlic but change the ratio or type of cut.

The easiest way to start is to strip a carrot with a potato peeler, add some shredded cabbage, onion and salt. Always use glass.


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