Fermented Vegetables
Ingredients:
2 cloves of Garlic
1 Tablespoon Dill Seed
2 cups water
2 teaspoons of salt *use Himalayan pink salt or Redmond Real Salt
Carrots, green beans, cauliflower or broccoli
Supplies
1.5 L Fido Jar
Measuring cup for mixing water and salt brine
Cookie sheet, plate or bowl for holding Fido Jar.
Preparation
1. Cut up your vegetables to fit into the jar you are using.
2. I like to peel my carrots and cut them into small sticks about 3 inches long.
3. If using cauliflower or broccoli cut into bite sizes about 2 inches.
4. If using green beans, trim off the ends and cut if necessary into 3 inch long pieces.
5. Put your garlic and dill seed into the bottom of your jar.
6. Fill your jar with the vegetables you are using. Leaving 1 inch headspace.
7. Stir your salt into your measured water until dissolved.
8. Pour salt brine over the vegetables. I usually need almost 4 cups per 1.5 L jar.
9. Close the jar and place on sheet, plate or bowl to catch any liquid that overflows during the fermenting process.
10. Let the jar sit undisturbed for 2-4 days.
11. I like to label my jar with the date that I can open.
12. Once it is done fermenting you can open the jar and enjoy.
13. Once opened, store in the refrigerator for up to a year.
14. You can use any leftover juices for your next batch to give it a jumpstart.
*It is important to store the veggies in their brine to keep them from going bad. If you remove from liquid to eat or put into a different container make sure to eat within 2 days.
