Fermented Vegetables

Fermented Vegetables

1 lb of cauliflower

½ lb carrots shredded or thinly sliced

Four beautful jars ready to ferment.
They will be delicious in 4 days. My mouth is watering.

¼ lb green onions, thinly sliced

¼ lb snow peas bite sized slices

1 TBS garlic cloves peeled and sliced

2 TBS Italian spice blend

1 tsp red pepper flakes

Soak and lightly scrub vegetables. Cut into bite-sized pieces. Place vegetables into a clean, sterile fido jar. Pack them in tightly Add brine to completely cover the vegetables until ¼ inch from the jar lip. .  Lock down the jar top.

Make the brine: dissolve salt in filtered water at a ratio of 2 TBS salt to 4 cups water. If using coarse salt, use slightly rounded tablespoon. If using ground salt, use a slightly scant tablespoon. 

Jot down the date.  Place jar in a spot away from warm appliances or direct sunlight.  Temperature range is best around 70 degrees. Let sit at least 4 days. They will stay good on the shelf until opened. Once opened, place in refrigerator.