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Fermented Vegetables

Ingredients
  • 1 Head Cabbage White
  • 1 Head Cabbage Red
  • 2 Large Carrots Grated
  • 3 Cloves Garlic Finely grated
  • 1 Tbsp Sea Salt Or Himalayan Salt
  • 200 Mls Kefir Water Or filtered water
Instructions

  1. Finely Chop cabbage into a large bowl. 

  2. Add grated Carrot, Garlic and the Salt and combine.

  3. Cover vegetable mixture with a dish towel and let sit for 20 minutes.

  4. Pound the mixture with a meat cleaver or a rolling pin, so that the juices are extracted from the vegetables and the vegetables soften.  

    Fermented Vegetables

  5. Place the vegetables in a sterilised large mason jar and push the vegetables down so that they are compact and there are no air bubbles.  

  6. Pour the remaining liquid on top of the vegetable mixture.

  7. Fill a small Ziplock bag half way with water and place on TOP of the vegetables and liquid.  This acts as a weight so that no air gets into the mixture.  

  8. Leave the mason jar on a plate in a warm place and it will start to ferment. Depending on which climate you live in, the vegetables should reach their fermentation peak at 2-3 days.  You will see the mixture bubbling and the plate will catch the excess liquid.

  9. Once your vegetables have fermented, place the lid on and keep it refrigerated.  

Recipe Notes

Introduce a tablespoon of fermented vegetables per day and increase the amount from there if you don’t experience any detox symptoms.