Fermented Mixed Vegetables
- 4-5 cloves of garlic, peeled and lightly pressed
- 2 cups cauliflower florets, cut into medium sized pieces
- 3 large beets, cut into medium strips
- 2-3 large carrots, cut into thin strips
- 2 Tbsp Celtic Salt
- 4 cups filtered water
Place the garlic, cauliflower, beets and carrots into a mason jar. This can be in layers or mixed evenly.
Dissolve the salt into the water and fill the mason jars such that the water is just over the top of the vegetable mix. Place a mason jar glass weight into the jar to weigh the vegetable mix down below the water line.
Place a mason jar air lock lid into a mason jar lid ring and seal the jars tightly.
Leave out at room temperature on the counter, or in your pantry or cupboard for approximately 3-4 days.
- Place the crushed garlic in the bottom of a clean quart jar. Follow with layers of cauliflower and carrots, making sure there is an even mixture of both inside the jar.
- Dissolve sea salt in water. Fill up the remaining space in the jar with the salt solution. Use a wooden or plastic utensil to release any air bubbles trapped along the sides of the jar.
- If necessary, weigh the vegetables down under the brine.
- Cover each jar with a tight lid, airlock lid, or coffee filter secured with a rubber band.
- Culture at room temperature (60-70°F is preferred) until desired flavor and texture are achieved. If using a tight lid, burp daily to release excess pressure.
- Once the vegetables are finished, put a tight lid on the jar and move to cold storage. The flavor will continue to develop.