- 120 grams cauliflower
- 100 grams cucumber
- 100 grams bell pepper
- 50 grams jalapeño
- 30 grams shallots
- 50 grams carrots
- 500 grams water
- 28 grams salt
- 2 bay leaves
- Lightly rinse all your vegetables in cool water and chop them to your desired consistency. I sliced the bell peppers in thin strips, broke apart the cauliflower, sliced the jalapeno in half, and sliced the cucumber, carrots, and shallots.
- Make sure all of your fermentation equipment has been cleaned and sanitized well.
- Dissolve the sea salt in the water to create a brine.
- In a clean mason jar add all of the vegetables and the bay leaves.
- 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.
