Fermented Vegetables
Fermented Vegetables
Shredded carrot, apple & fennel ferment into a crunchy, tangy, probiotic-rich veggie mix—full of flavor and gut-friendly benefits.
Servings
2
Prep time
Cook time
Recipe
Ingredients
- 1 large cabbage (red or green or half & half), cored & shredded
- 4 carrots, grated
- 2 apples, grated
- 2 fennel bulbs, shredded (optional)
- 2 tbsp caraway seeds
- 1 tbsp Celtic sea salt or Himalayan rock salt
- 4 tbsp whey as a starter (optional)
- Note: If you don’t have whey, use an additional tbsp of salt.
Method
- Mix together all ingredients in a large bowl.
- Pound with a pounder or meat hammer for about 10 minutes until juices release.
- Place in a 2L Mason jar and press down firmly until juices come to the top. The mixture should be at least 2.5cm below the juices.
- Cover the jar tightly and keep at room temperature for 3–5 days before transferring to the fridge.
- Be sure to release the buildup of pressure in the jar in the initial fermenting phase, either in the evening or in the morning.
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