How to Make Lacto-Fermented Vegetables

• Vegan
• Gluten free
• Paleo

• Produce

  • 1 Basil
  • 2 Cabbage
  • 1 Carrots
  • 1 Cauliflower
  • 1 Cucumbers
  • 1 Dill
  • 1 Garlic

• Baking & Spices

  • 2 tbsp Sea salt

• Liquids

  • 4 cups Water, filtered

• Tools & Equipment

  • 2 (1-quart wide-mouth glass jars with plastic lids

Found on dailybitesblog.com

Description

Ingredients

• 2 (1-quart) wide-mouth glass jars with plastic lids
• 4 cups filtered water
• 2 tablespoons sea salt
• Chopped carrots
• Chopped cauliflower, broccoli, or both
• Chopped green cabbage
• Sliced cucumbers
• Cabbage leaves (for the top)
• Finely chopped garlic
• Chopped dill
• Chopped basil

Directions

• Clean and dry your jars and lids. In a glass measuring cup, dissolve the sea salt in the water. Set aside.
• Add your favorite combination of vegetables and flavorings (if using) to the jars. It doesn’t matter how you layer the ingredients. Just toss them in—it couldn’t be easier. Leave about an inch or so of room at the top of the jar.
• Stir the salt water mixture again. Then pour it over the vegetables in the jars, leaving ½-1 inch of space at the top. For each jar, fold a small cabbage leaf so that it fits snugly into the jar and press it into the salt water so that it is completely submerged and covers the vegetables. Screw the plastic lids on tightly to the jars. Place the jars in a container of some kind (I use a glass loaf pan) to catch any juices that may leak out during the fermentation process.
• Place the jars in a location out of direct sunlight. After 2 days undisturbed, begin to open the jars once a day to release any gasses. Quickly screw the lids back on the jars. This is called “burping.” You’ll likely see some bubbling throughout the fermentation process and may even hear it. This is normal.
• After 5-6 days, you can begin to taste the vegetables to see if you think they are tangy enough. I typically let my vegetables ferment for 7 days, but you can continue to ferment for 8, 9, or even 10 days until the desired flavor is reached. Once this happens, store your vegetables in the refrigerator where they will last for months…although I’ve never had a jar go longer than a month before I ate it all!