Description
A versatile fermented vegetable recipe that is beautiful and delicious with any meal. Perfect for all stages of GAPS.
Ingredients
Scale
-
- 1 large or 2 small heads of cabbage (about 2.5 lbs)
- 3 large carrots
- 1 large beet
- 5 garlic cloves
- 1 tsp. dill seed
- 2 tsp. dried dill
- 35 grams (about 2 Tbs) of Himalayan salt (any high quality salt will do, but different salts have different weights, so be aware that the measurement may be different if you use other salts)
- 1–2 quarts of filtered water (cannot be chlorinated)
- 1/4 tsp starter culture such as Caldwell’s
Supplies:
- Anaerobic fermentation jar and weights (can be found here: Pickl-it)
- Pickle pounder or french rolling pin
- Large glass or wooden bowl
Instructions
- Chop the cabbage into bite-sized strips
- Julienne the carrots and beets (but keep the skins on)
- Put the veggies in a large glass or wooden bowl with the garlic, dill seed, and dill
- Sprinkle the salt on the veggies
- Massage them by hand or mash them with a pickle pounder (the end of a french rolling pin works well too) until there is some juice on the bottom of the bowl
- Cover with a clean dishcloth and leave to sit for about 2 hours
- Pack the veggies into an anaerobic fermentation jar such as the pickl-it
- Take brine from the bottom of the bowl and mix the starter culture with the brine, pour into the jar
- Fill the rest of the jar with filtered water until veggies are submerged 1/2 to 1 inch below the surface of the brine
- Using fermentation weights, gently press the veggies down until air bubbles come out of the brine (you can use a large outer cabbage leaf for this step but I find that weights plus a large leaf work best)
- Clamp down the lid and place the air-lock
- Place in a cool, dark place (such as a cupboard) for 10 days to ferment
- Transfer to the refrigerator with airlock still on for additional curing/storage
Notes
There are many ways to ferment vegetables, this recipe uses anaerobic jars to ensure that fermentation takes place in the absence of oxygen. This ensures that lactic-acid bacteria thrive rather than undesired microbes.