Categories: INTRO STAGE & FULL GAPS

Ingredients

• 1/2 cabbage, roughly cut into bite-sized pieces
• 1 medium beet, cut into bite-sized pieces
• 1/2 teaspoon dill seeds or 1 Tablespoon fresh dill, chopped
• 4-5 garlic cloves, peeled and chopped
• 1 Tablespoon sea salt
• 1/2 cup kefir whey or whey from raw milk

Directions

1. Fill a wide-mouth 2-quart or 2- 1-quart jars halfway with vegetables. Add salt and whey. Add pure spring or filtered water to the shoulder, leaving about 2 inches of space between the top of the liquid and the lid. You can cover the vegetables with cabbage leaves or use fermentation weights to keep the veggies submerged under the brine. Cap tightly.

2. A second batch can be made when brine and vegetables start getting low. Add fresh cabbage, beet, garlic and some salt. Top with water and let ferment at room temperature again for another 1-2 weeks

3. Leave on counter adn ferment at room temperature for 1-2 weeks, or until the lid becomes taut under the pressure of your finger. Move jar to refrigerator. You many now start eating the vegetables.

Email to a friend | Print this recipe | Back