Fermenting: How to preserve your autumn vegetables without much effort

Many people remember them from their childhood: sweet and sour pickled beets, crispy beans, or delicious gherkins in a jar, waiting for their big moment in the winter months. Preserving vegetables is currently experiencing a comeback—and quite rightly so.

With just a few simple steps, you can preserve your autumn harvest and enrich your menu with healthy, homemade provisions. But preserving doesn't always have to involve a huge amount of effort; you can create your own happiness in a jar without a preserving pan or any prior knowledge.

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Preserving is a sustainable way to use seasonal garden vegetables and make them available for longer. It doesn't always have to be the tried-and-true classics—modern recipe ideas add variety to your pantry.

The following recipes are also suitable for absolute beginners. Be inspired by Far Eastern kimchi, aromatic spice paste, or fruity pumpkin ketchup.

Kimchi (pronounced "kimchi") is an absolute classic of Korean cuisine and comparable to our sauerkraut—although considerably spicier. In its homeland, it is served with almost every dish, and this fermented delicacy is also enjoying growing popularity here.

No wonder: Anyone who tastes them quickly notices their sharp, sour flavor. The secret lies in the fermentation process. Lactic acid bacteria convert the vegetables' natural sugars into lactic acid. This creates both the typical flavor and the long shelf life.

Traditionally, Chinese cabbage is used, but local varieties of cabbage are also excellent. In addition to its flavor, kimchi boasts health benefits: It's rich in fiber, vitamins, and minerals, and thanks to the microorganisms it contains, it supports a healthy intestinal flora.

Ingredients (for about one liter):

• 1 head of cabbage, about 800 grams (for example Chinese cabbage, pointed cabbage, red cabbage or savoy cabbage)
• 1 tablespoon salt
• 2 tablespoons onion rings
• 1 small garlic clove
• 1 teaspoon mustard seeds
• 1-2 tablespoons of chili flakes, for example Korean Gochugaru
• 2 tablespoons freshly grated ginger

Preparation:

1. Cut the cabbage into bite-sized pieces and mix with the onion rings, the crushed garlic clove and the salt.
2. Cover the mixture and let it sit in the refrigerator overnight so that the cabbage softens and forms a flavorful brine.
3. The next day, add the remaining ingredients and layer everything in a clean, airtight jar – ideally a wire-bottomed jar, as it prevents excess pressure from building up.
4. Press the kimchi firmly with your hand to release any excess air. Leave two to three centimeters of space at the top, as carbon dioxide is produced during fermentation.
5. Important: The vegetables must be completely covered with liquid to prevent mold growth. If the brine isn't sufficient, dissolve a tablespoon of salt in half a liter of water and add more as needed.
6. Seal the jar, label it, and let it stand at room temperature for two to three days, away from sunlight. Then store it in a cooler place or refrigerate it.
7. After about two to three weeks, the kimchi develops its full flavor. The longer it ferments, the more acidic and longer-lasting it becomes.
8. In a sealed jar, kimchi can be kept in the refrigerator for several months; once opened, it should be consumed within a few days.

If you're looking for a healthy alternative to ready-made vegetable broth, homemade seasoning paste is a perfect choice. It contains no additives like MSG, yeast extract, or preservatives and can be prepared flexibly with a variety of garden vegetables. Simply roughly chop your favorite vegetables, such as carrots, peppers, celery, tomatoes, onions, garlic, and fresh or dried herbs, and blend them in a food processor.

Giving up flour is often a challenge. If you have a gluten or wheat intolerance, you can bake your own bread and rolls instead of always buying the same supermarket products. Here are some ideas to help.

For one kilogram of vegetables, add about 200 grams of salt and a little olive oil. Mix the paste thoroughly and pour it into sterilized screw-top jars. Stored in a cool, dark place, it will keep for up to a year. If you want to be on the safe side, you can heat it briefly beforehand. Dosage: One tablespoon of paste is equivalent to about one teaspoon or one cube of stock concentrate.

Ketchup is the classic sauce – however, many ready-made products contain enormous amounts of sugar. A significantly healthier and equally delicious version is made with pumpkin and tomatoes. For about 1.5 liters of pumpkin ketchup, you'll need:

• 800 grams of Hokkaido pumpkin
• 4 beef tomatoes
• 4 onions
• 3 cloves of garlic
• 100 milliliters of apple cider vinegar
• 100 milliliters of water
• Spices of your choice (e.g. curry, chili, bay leaves, cloves, honey, salt)

Roughly chop everything, bring to a boil in a saucepan, and simmer over low heat for 45 to 60 minutes until the mixture thickens. Then puree finely, season to taste, and pour into sterilized bottles or jars.

The result is a fruity and spicy dip that's perfect with fries, grilled food, or even cheese. It will keep unopened for several months, and once opened, it'll keep in the refrigerator for up to three weeks.