Imagine replicating the infinite wonder of a snowflake’s crystal structure in a fermented vegetable.
Follow the technique for “Grated Lacto-Fermented Vegetables of Any Kind.”
After week or more of fermenting, drain the excess brine from the grated veg by squeezing it out as best as you can.
Then arrange the vegetables into basic circle and star-like shapes on a tray and dehydrate according to your preferred method. Keep in mind that you’ll be dehydrating a fermented product so there will be a prevalent scent abound.
A good tip is to pack the shreds dense enough so that can knit and your shape will hold together well. Wreath wire was then used to make the loops to complete the ornaments.
This idea was inspired from Kiriboshi daikon, which are strips of shredded daikon preserved through dehydration and are a great addition to winter soups.
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