ITALIAN HOT MIX

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.

ITALIAN HOT MIX