Cultured Vegetables

This recipe was taken from my book A Closer Look At Nutrition & Wellness – Handbook of Digestive Health for Well-being

The pictures above are cultured cauliflower garlic, carrot, beets, and pearl onion (top photos , and the famous middle eastern pickled turnips with beet (bottom photo).

The following is the brine I use for everything. You can make as big a batch as you have jars for.

Recipe:

2 Cups filtered water

2 1/2 Tbs. Celtic sea salt, thick

vegetable of your choice to fill quart size mason jar

Instructions:

Dissolve salt in water over medium heat and let cool completely.

Fill a quart size mason jar with your choice vegetables, already washed and cut (if you’d like, some don’t need to be cut).

Pour brine over vegetables and cover with a lid.

Let stand 1 week or longer depending on which vegetable you choose. (I left the pink turnips for 1 week and the cauliflower for 2 weeks.)

You can taste a small piece daily and refrigerate when desired flavor has been reached.

Note:

The salt may seem excessive, but for preservation and culturing salt is necessary, you could cut the salt down to 2 Tbs. per 2 Cups.

You may wish to add fresh herbs and spices such as dill and peppercorns.

Suggested vegetables are:

• cucumbers
• turnips
• beets
• cauliflower
• carrots
• peppers
• cabbage
• garlic

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