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:

Place all veggies into 2 quart-sized wide-mouth mason jar or one ½ gallon sized jar.

Add water and salt (brine) leaving about 2 inches of headroom.
Add whey (optional).

Using a glass weight (pickle pebble) and an airlock, allow to ferment for 3-4 days or until it is bubbling.

Store in the refrigerator for 6-9 months.

Nutrition Facts

0 servings

Serving size