GAPS Fermented Vegetable Medley

(from greenfood’s recipe box)

You can use a variety of veggies: cauliflower, sliced carrot, Brussels sprouts, broccoli
MAKES 2 QUARTS

Source: Adapted from The complete Cooking Techiques

Prep time: 15 minutes
Cook time: 0 minutes
Serves 60 people

Categories: STAGE - all stages and full gaps

Ingredients

  • 1/2 cabbage, roughly cut into bite-size pieces
  • 1 medium beet, cut into bite-size 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 other source

Directions

  1. Fill a wide-mouth 2-quart jar halfway with vegetables. Add salt and kefir whey. Add pure filter water to the shoulder, leaving about 2 inches of space between the top of the liquid and the lid. Use cabbage leaves to keep the vegetables sugmerge.

  2. Leave on the counter and ferment at room temperature for 1-2 weeks, or until lid becomes taut under the pressure of your finger. Move to refrigerator.

  3. Note: To enjoy a second batch, when the vegetables start getting low, add fresh cabbage, beet, garlic, and some salt. Top with water and let ferment at room temp. again for another 1-2 weeks.

  4. You can keep this going forever.

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