Lacto fermented veggies

Introduction

 Lacto fermented veggies

How to make

Eating living probiotic foods like lacto-fermented veggies provides the best preconditions for long term gut health and will affect the immune system, nervous system & brain chemistry. Bubbling, tangy, sour, softer than raw but still crunchy. 


Feel free to use any hard veggies like carrots, cauliflower, brocoli, beetroot. 


METHODE 

- In a bowl, dissolve the salt in the filtered water. (20g of sea salt for 1 liter of water)


 - Wash and slice off the veggies


 - Pack the vegetables in so tightly that it is impossible to squeeze in even one more piece 


- You can add some onions, garlic, ginger, black peppercorns, caraway, mustard seeds, bay leaves, or any other herbs to the jar 


- Once the jar is full, pour the salt brine over the veggies, they must be completely covered by the brine 


- Place the jar on a plate to catch the overflow that may happen during active fermentation. Leave the jar at room temperature for 5 to 10 days depending on how sour and tangy you like it. 


- After the first 24 hours, remove the lids and check on your ferment. You should start to see some bubbles and it will begin to develop a mild, refreshingly delicious sour smell 


- Then, transfer the jar into the fridge.The vegetables will continue to slowly ferment. 


Enjoy your lacto-fermented veggies straight out of the jar as a pickle, with some humus, or use them in recipes.

1 hour

Ingredients

Any hard veggies like carrots, cauliflower, brocoli, beetroot. 

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