Think fermented foods are hard to make? Think again! These vegetables are the best-ever ... and super-simple with the right tools. A forkful a today keeps dis-ease away ... and your gut healthy too!
Place garlic in the bottom of a clean, wide-mouth quart jar. Layer the cut vegetables, pressing down to fit as many as you can up to the shoulder of the jar (1 to 2 inches headspace is VERY important).
Add any seasoning to the contents of the jar.
Dissolve the salt in the water and pour over the vegetables inn the jar until the top vegetables are vegetables are barely covered (you will not use all the water-salt brine). Use a thin plastic spatula around the sides of the jar to release any air bubbles.
Use a weight to keep the vegetables under the brine and attach the Easy Fermenter lid (or a regular lid).
Ferment at room temperature (60 to 70 degrees is ideal) for about 5 days, tasting to see if they are your desired flavor and texture. If using regular lids, burp daily to release excess pressure.
Once the vegetables are finished, move to the refrigerator with a regular lid for storage - the flavor will continue to develop.
These will keep in the refrigerator for almost two months. The water will get cloudier but the veggies will still be GREAT!
0 servings
1/2 cups
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.