Ned's Fermented Vegetable Medley
ned's fermented vegetable medley

Summary

Yield
Quart
Source

Ned, Natural Grocers' employee

Prep time30 minutes
CourseCondiment Snacks and Appetizers
DietDairy Free Gluten Free Kid Friendly Paleo Vegetarian
Main IngredientOnion Red Bell Peppers Carrots Cauliflower

Description

Pickling vegetables is easier than you may think!

Ingredients

2Cupfiltered or spring water
2Tablespoonsea salt, non-iodized
1Cupfresh cauliflower florets, chopped
1Cupcarrots, cut into 1/4-inch slices
1Cupred bell pepper strips
1 red onion, chopped
1Tablespoonjuice from bubbies® sauerkraut
1 cabbage leaf, large
2 fresh dill sprigs
2Clovegarlic, slightly smashed
1 wide-mouth glass quart jar
1 small glass that fits inside the mouth of the large jar

Instructions

Pour 2 cups of water into a glass measuring cup. Mix salt with the water and set aside. Chop 2-3 cups of veggies. Put spices in bottom of the quart jar then place veggies on top of spices, leaving little room between veggies. Pour enough salt water in the jar to almost cover the veggies then finish covering with sauerkraut juice. Lay the cabbage leaf over the veggies and gently press down until the water is above the leaf. Use the smaller glass to keep everything submerged. Add water to the small glass for added weight, if needed. Place the jar in a quiet place on the counter. Drape a clean towel over the jar to keep the contents protected. Fermentation will begin soon and you will notice bubbling. Check daily and press glass down to submerge any uncovered veggies. Taste after a couple of days to see if it’s to your liking. The veggies will continue to get softer and more sour the longer they ferment. When the flavor is to your liking, remove the smaller glass, put a lid on the jar and store it in your refrigerator until ready to eat.