Easy probiotic recipe Gutfriendly pickled veggies boost gut health naturally Learn the simple technique for tasty fermented flavors
Total Time:P3DT7D
Yield:1 quart jar 1x
Ingredients
Scale
1 head of cabbage, shredded
2 carrots, peeled and sliced
2 cucumbers, sliced
1 red bell pepper, seeded and chopped
4 cloves garlic, minced
1 inch ginger, peeled and grated
2 tablespoons sea salt (non-iodized)
4 cups filtered water
1 teaspoon red pepper flakes (optional)
Dill
Mustard seeds
Peppercorns
Instructions
Wash and chop all the vegetables according to the ingredient list.
In a large bowl, combine the shredded cabbage, sliced carrots, cucumbers, bell pepper, minced garlic, and grated ginger.
Sprinkle the sea salt over the vegetables. Massage the salt into the vegetables for about 5-10 minutes.
In a separate bowl, dissolve the 2 tablespoons of sea salt in 4 cups of filtered water. Stir until the salt is completely dissolved.
Pack the salted vegetables into a clean, sterilized jar or crock. Make sure to press the vegetables down firmly to remove any air pockets.
Pour the saltwater brine over the vegetables, making sure they are completely submerged. Leave about an inch of headspace at the top of the jar.
To keep the vegetables submerged, you can use a fermentation weight, a small glass jar filled with water, or a clean rock.
Cover the jar loosely with a lid or cheesecloth secured with a rubber band. Store the jar at room temperature (65-75°F is ideal) for 3-7 days, or until the pickles reach your desired level of tartness. Taste them each day to monitor the progress.
Once the pickles have reached your desired level of tartness, transfer them to the refrigerator. This will slow down the fermentation process.
Your pickles are ready to eat! Enjoy them as a side dish, a topping for salads, or a healthy snack.
