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Pickled Vegetables

Ingredients

Intro

Don’t let your veg rot. Carrots are used as the example here, but use anything.

Directions

  1. Jullienne the carrots. In the meantime, prepare the brine. for a 2% brine, use approx 20 grams of salt per liter of water. For a saltier ferment, go up to 25 grams.
  2. Place in jar with any kinds of seasoning, but bay leaves work great here because of their tannins.
  3. Use a jar with a water lock to make your life easier, and ensure that the vegetables are fully submerged.
  4. Jar should start bubbling within a day or two at room temp. After about 1 or more weeks, it’s ready to taste. Continue to ferment for stronger flavor.
  5. To stop the fermentation, place in fridge overnight, then transfer to a container.