Makes 3 quarts
Ingredients:
- 1/2 head of green cabbage, chopped
- 4 small or 1 large beet, peeled and chopped
- 4 large carrots, grated
- 5 baby leeks, chopped (2 shallots, or 1-2 leeks would work fine here)
- 1 inch knob of ginger, peeled and minced
- 2-3 whole cloves peeled garlic
- 2-3 small or 1 large kohlrabi, peeled and chopped
- 2 tsp sea salt
- 1/2 tsp per quart jar vegetable culture starter
- room temperature filtered water
Method:
- Peel and chop all the veggies into varying chunky sizes.
- Mince or grate the ginger
- Put all the veggies to a large bowl and top with 2 tsp sea salt.
- Mix around with your hands and let the salt draw out the water in the veggies.
- Use a funnel and fill 3 1-quart size mason jars, pressing down on the veggies with your fist.
- Add 1/2 tsp of vegetable culture starter to each jar and fill with room temp filtered water. Weigh the veggies down, if necessary with a piece of cabbage or other weight.
- Leave 1 inch headspace and screw lid on tightly.
- Leave at room temp for 1 week or longer then transfer to cold storage.
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