Fermented Mixed Vegetables
DAIRY
FREE
NUT
FREE
PALEO
DIET
In this gut-healing giardiniera, bright-colored, mild-flavored, textured vegetables make a great standalone snack or a perfect condiment for meats, fish, or eggs. Incorporate the juice starting in stage 1, and add the vegetables when you get to stage 3.
| Prep Time 15 minutes |
Cook Time 6 days |
Makes 4 cups |
Serving Size ½ cup |
INGREDIENTS
2 TB. unrefined sea salt (no additives)
4 cups filtered, unchlorinated, mineral water
1 cup carrot, peeled and cut into ½-in. (1.25cm) rounds
1 cup yellow bell pepper, ribs and seeds removed, and cut into 1-in. (2.5cm) squares
1 cup red bell pepper, ribs and seeds removed, and cut into 1-in. (2.5cm) squares
1 cup cauliflower florets, cut into 1-in. (2.5cm) pieces
4 cloves garlic, halved
METHOD
1 In a small bowl, dissolve sea salt in water.
2 Using a wooden spoon, tightly pack carrot, yellow bell pepper, red bell pepper, cauliflower, and garlic into a 1-quart (1l) glass jar. Add water, leaving 1 or 2 inches (2.5 to 5cm) headspace at the top of the jar. Press down vegetables, if necessary, to completely submerge.
3 Cover the jar with the lid, and set aside at room temperature out of direct sunlight for 6 days.
4 Once daily, loosen the lid to allow gasses to escape. Press down on vegetables as needed to ensure they remain submerged. Retighten the lid.
5 Refrigerate for up to 6 months.