Easy fermented vegetables
- 2 -3 cups of chopped vegetables
- Salt brine to cover
- 1 Tbsp starter culture (eg whey, kombucha, kefir), optional
- Flavourings (eg caraway seeds, peppercorns, garlic), optional
- 1 litre/quart filtered water
- 2 Tbsp sea salt
- First, make the salt brine by adding the salt to the water and stirring until dissolved. Set aside.
- Add the vegetables to a clean (preferably sterilised) jar. Add any flavourings and stir through the vegetables.
- Pour over the brine and started culture if using to cover the vegetable. Gentle press down with a spoon to release any air pockets.
- Cover, and leave to ferment a few days at room temperature, out of direct sunlight.
Recipe by to her core at https://tohercore.com/easy-fermented-vegetables/
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