Easy Fermented Veggies
Makes: 2 quart jars or 16 servings
Prep Time: 10 minutes
Cook Time: N/A
6-8 cloves of garlic, sliced
1-2 teaspoons rainbow peppercorns, optional
5 to 6 cups of cleaned and trimmed vegetables, such as:
2 tablespoons sea salt
4 cups filtered water
Divide the garlic and peppercorns between two clean glass quart jars.
Divide the vegetables between the two jars. Arrange the vegetables in layers, pressing down as you add each layer to fill the jar as completely as possible. Add more vegetables if you need to. The vegetables should be tightly packed enough so as not to float when the brine is added. Leave 1-inch of clearance at the top of each jar.
Dissolve the sea salt in the water. Divide the water between the jars, filling each jar until the top layer of vegetables is just submerged.
Screw a lid onto each jar. Store the jars at room temperature for 4 to 5 days. Taste the vegetables after 4 or 5 days. If you like the taste of the vegetables after 4 or 5 days, transfer the jars to the refrigerator. If you’d like the vegetables to taste more tangy or pickled, leave the jars at room temperature for 1 to 3 more days and then transfer to the refrigerator. Once a day, “burp” the jar by unscrewing the lids to release built-up pressure from the fermentation process. Veggies can be stored in the refrigerator for 1 to 2 months.
It’s a good idea to sanitize your glass jars and canning lids in boiling water before making a batch of fermented veggies.
Use whatever ratio of vegetables you like best. You can prepare a jar of all broccoli and cauliflower or use equal amounts of each vegetable suggested above.
You can also add red pepper flakes or stem or two of fresh dill to each jar before sealing for additional flavor.
For ½ cup with brine
Fat: 0 grams
Saturated Fat: 0 grams
Cholesterol: 0 milligrams
Sodium: 862 milligrams
Carbohydrate: 3.5 grams
Fiber: 1.5 grams
Sugar: 1 gram
Added Sugar: 0 grams
Protein: Less than 1 gram