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Fermented Vegetables


Use your vegetables to top cooked grains, beans or leafy greens. They also go well with grilled fish or chicken.


1 tbsp
sea salt (add up to 50 percent more to taste)
2 cup
filtered water
1⁄2 medium
cauliflower, chopped into small florets
2 medium
carrots, chopped
1⁄2 medium
white onion, chopped
1⁄2 clove
garlic, minced
4 medium
kale leaves, cut into thin strips
black peppercorns
1 pinch
curry powder
1 large
cabbage leaf


Dissolve sea salt in water. Place vegetables and spices into a glass quart jar. Leave 1 inch from the top of the jar. Then cover with salted water, leaving about 1 inch to ½-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 submerged. Cover with a plastic lid and store out of direct sunlight. After three days you should see a bit of bubbling (the natural fermenting process).

After a total of five days of fermenting, taste the veggies. If the taste is to your liking, proceed. If you prefer a more sour taste, let the vegetables ferment for another two to three days. Once ready, remove the cabbage leaf and place the jar in your refrigerator where the vegetables will keep for a month or two.

Fermented Vegetables

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