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2 Recipes: How to make probiotic-rich, fermented veggies without salt and with sea salt brine

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The picture above has radishes, carrots, cauliflower, garlic and a few brussels sprouts at the top.

This jar was made with my fermentation starter. The fermentation starter has no salt, making this recipe salt-free.

The fermentation process took about 3 days.(This varies depending on your fermentation starter)

2 Recipes: How to make fermented veggies without salt and with sea salt brine

Recipe 1 - Without salt

STEPS

Step 1: Prep. Wash and disinfect all of your veggies. (I use Young Living Essential Oils. Contact me for info) Set them aside without cutting, until you pack the jar, so that you only cut what you will use.

Step 2: Cut to your desired shape and pack in a mason jar.

Step 3: Fill jar half way up with distilled water.

Step 4: Add 1/4 of jar with fermentation starter liquid.

Step 5: Place lid tightly and turn upside down several times to mix the liquids. Remove lid and add more distilled water until you are 2" from top (for a half gallon mason jar). You will need room at the top for the bubbles to be able to be released.

Step 6: Place the lid back with a slightly loose close. Place jar in a dry place with a dish cloth on the bottom. Check daily. Make sure to monitor the lid, so that the bubbles have enough room to escape. Liquid will spill out if you fill too far to the top.

Step 7: Enjoy delicious probiotic vegetables with your salad, as a side dish or simply drink the cloudy liquid with the juice of a lime or lemon.

NOTE:

Do not leave the veggies dry inside the jar if you drink a lot of the liquid with freshly squeezed organic limes or lemons, as i do. Simply add a TB of fermentation liquid per 1 cup of distilled water back into the jar and leave outside to continue fermenting.

If the smell is too intense and you wish to slow down the fermentation process, place in the fridge.

Recipe 2 - With a salt brine

The picture above was packed with red peppers, carrots, cauliflower, garlic and brussels sprouts.

This jar was made without my fermentation starter. A sea salt brine was used.

The fermentation process took about 12+ days. There is also a very strong odor from the jar in-between the fermentation process, that is not present when using the fermentation starter.

STEPS

Step 1: Prep. Wash and disinfect all of your veggies. (I use Young Living Essential Oils. Contact me for info) Set them aside, without cutting, until you pack the jar so that you only cut what you will use.

Step 2: Cut to your desired shape and pack in a mason jar.

Step 3: Warm 2 cups of distilled water in a pot. Add 1 TB of sea salt and dissolve. Once dissolved, add the mixture to the jar with the packed veggies. (Depending on the size jar used, more or less water will be needed)

Step 4: Fill with the salt brine mixture about half way. Place lid tightly and turn upside down several times to make sure all of the veggies are soaked.

Step 5: Remove lid and add more salt brine mixture until you are 2" from top (for a half gallon mason jar). You will need room at the top for the bubbles to be able to be released.

Step 6: Place the lid back with a slightly loose close. Place in a dry place with a dish cloth on the bottom. Check daily. Make sure to monitor the lid, so that the bubbles have enough room to escape. Liquid will spill out if you fill too far to the top.

Step 7: Enjoy delicious probiotic vegetables with your salad, as a side dish or simply drink the cloudy liquid with the juice of a lime or lemon.

NOTE:

Do not leave the veggies dry inside the jar if you drink a lot of the liquid with freshly squeezed organic limes or lemons, as i do. Simply add more sea salt brine distilled water mixture back into the jar and leave outside to continue fermenting.

If the smell is too intense and you wish to slow down the fermentation process, place in the fridge.


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