INGREDIENTS:
1 CARROT, CHOPPED ROUNDS
1 CAULIFLOWER, CUT INTO FLORETS
1 CELERY, DICED
1 SMALL ONION, DICED
1 RED BELL PEPPER, DICED
4 SERRANO OR JALAPENO PEPPERS, DICED
2 GARLIC CLOVE, PEELED
1 tsp BLACK PEPPERCORNS
2 tsp DRIED OR FRESH OREGANO
1 tsp RED PEPPER FLAKES
2 tbsp SEA SALT
FILTERED WATER
¼ cup KEFIR WHEY (STARTER CULTURE, OPTIONAL)
INSTRUCTIONS:
1
Place all veggies into 2 quart-sized wide-mouth mason jar or one ½ gallon sized jar.
2
Add water and salt (brine) leaving about 2 inches of headroom.
Add whey (optional).
3
Using a glass weight (pickle pebble) and an airlock, allow to ferment for 3-4 days or until it is bubbling.
4
Store in the refrigerator for 6-9 months.
HELPFUL HINTS:
- Delicious added to salads or eaten right out of the jar 🙂
Ingredients
INGREDIENTS:
1 CARROT, CHOPPED ROUNDS
1 CAULIFLOWER, CUT INTO FLORETS
1 CELERY, DICED
1 SMALL ONION, DICED
1 RED BELL PEPPER, DICED
4 SERRANO OR JALAPENO PEPPERS, DICED
2 GARLIC CLOVE, PEELED
1 tsp BLACK PEPPERCORNS
2 tsp DRIED OR FRESH OREGANO
1 tsp RED PEPPER FLAKES
2 tbsp SEA SALT
FILTERED WATER
¼ cup KEFIR WHEY (STARTER CULTURE, OPTIONAL)
Directions
INSTRUCTIONS:
1
Place all veggies into 2 quart-sized wide-mouth mason jar or one ½ gallon sized jar.
2
Add water and salt (brine) leaving about 2 inches of headroom.
Add whey (optional).
3
Using a glass weight (pickle pebble) and an airlock, allow to ferment for 3-4 days or until it is bubbling.
4
Store in the refrigerator for 6-9 months.