- 1 glass quart jar with a plastic lid
- 1 to 1 1/2 tablespoons sea salt
- 2 cups filtered water (water MUST BE FILTERED as chlorine will affect the fermentation process)
- 2-3 cups chopped cabbage
- 1 cup chopped cauliflower
- 1-2 cups grated carrots
- 1-1.5 tbsp garlic
- 1 tsp grated ginger
- cabbage leaves for stuffing jar
***OPTION: You can also use a veggie culture starter (my preferred method) in place of the salt and this is the culture I like to use. If you use this veggie culture, follow the recipe provided at the link.
- First dissolve your sea salt in water in a glass jar or 2-cup glass measure.
- Then place vegetables and herbs into a quart jar.
- Make sure you leave about an inch from the top of the jar.
- Then cover with your salt brine, leaving about an inch to a half inch from the top.
- Fold a small cabbage leaf and press it into the brine so the water floats above it and the vegetables are completely submerged.
- Cover with a plastic lid (it is best not to use metal as the salt and acids can corrode it, though I have used them occasionally if that is all I have).
- Screw the lids on tightly.
- After day 2 or 3 begin to “burp” your jars once or twice daily to let excess gasses escape. You can do this by unscrewing the lid just enough to hear the gasses release and then quickly tightening it back up. You should see a bit of bubbling and some liquid possibly dripping out after about day three, depending on the heat level in your home. I like to place my jars into some sort of container, like a rectangular Pyrex dish, to catch any drips. Set your jars in an undisturbed place in your kitchen out of direct sunlight.
- You can taste the veggies after about five days to see how soured they are. I prefer to let mine ferment for about 7 to 8 days in the winter and 5 to 6 days in late summer.
- Experiment! There is no exact science with fermentation. After your veggies are soured to your liking, place the jar (or jars) into your refrigerator where they will store for months.