Lacto Fermented Vegetables
Lacto-fermented vegetables add a pleasant and sour crunch when cooking in the kitchen. Foods that undergo lacto-fermentation are full of healthful probiotics and enjoy an extend shelf life.
Servings: 1 jar
- 3 cups fresh organic vegetables peeled and sliced
- 4 cups water
- 2 tbsp salt
Once your vegetables are peeled and sliced add them to a mason jar so they are 1 inch from the top.
Prepare a salt brine by dissolving salt in water.
Pour brine into the mason jar until carrots are covered.
Optional: add any additional flavourings such as pickling spices or fresh herbs like dill.
Put the lid on the jar and store at room temperature in a dark place like your closet or cupboard.
Open the jar once a day to release carbon dioxide. Fermentation fans call this "burping."
Continue this process for 3-4 weeks until lacto-fermentation bubbles no longer form.
Move the jar to your fridge once lacto-fermentation has completed and enjoy for the next 3-6 months.