- 150 grams cauliflower
- 50 grams fresh peppers (any kind)
- 150 grams Brussels sprouts
- 30 grams shallots
- 50 grams carrots
- 350 grams water
- 28 grams salt
- Lightly rinse all your vegetables in cool water and chop them to your desired consistency.
- Make sure all of your fermentation equipment has been cleaned well.
- Dissolve the sea salt in the water to create a brine.
- In a clean mason jar add all of the vegetables. (optional: add in a bay leaf)
- Add all of the saltwater brine to the jar.
- Place a fermentation weight in the jar to keep all of the vegetables submerged. Place the mason jar lid on the jar and secure it in place.
- Ferment for 4 weeks at room temperature. About 2 to 3 days into fermentation, you will notice a lot of bubbles. Set the jar in a glass dish to prevent messes. Every 24 hours, loosen the lid to burp the jar and let the gas out. This particular fermentation can get very bubbly. You can rinse the lid daily before replacing it to keep it clean.
- After 4 weeks of fermentation, remove the fermentation weight and check to make sure the pH is around 3.8
- Then move to refrigerated storage.
