This easy-to-follow recipe can be used for any kind of vegetable you would like to ferment.
Fermented vegetables are packed with probiotics and make a perfect side dish. They can be
added to sandwiches and salads or eaten alone as a snack. If you prefer not to buy canning jars,
save salsa, spaghetti sauce, and other food jars for this recipe.
1. Before starting the fermentation process, it’s recommended that you put your jars and lids into
a large pot of water and boil them for at least 10 minutes. You can do this while you make your
brine; the jars and brine can cool at the same time.
2. To prepare the brine, combine warm water and salt and set aside to cool.
3. Slice garlic cloves and add to the jars; then add as much fresh dill as you want to each jar.
4. Slice radishes and cut carrots and cucumbers slightly shorter than the jar. Tightly pack the
veggies into the jars- as many as can fit. Pour the cooled brine over the top of the veggies,
filling to the top to ensure that vegetables are covered completely.
5. Twist on the lid tightly and let ferment at room temperature for 7-14 days. Keep away from an
area with temperature fluctuations such as a stove. If you have leftover brine, store it in the
refrigerator and use it later.
Try oregano and other fresh herbs as seasonings. Use cabbage to make sauerkraut.
Per Serving: Calories 10 cal, Carbohydrates 2.2g, Protein 0g, Sat Fat 0g, Sodium 670 mg, Sugar 1g, Cholesterol 0mg
This recipe was adapted and modified from calmeats.com