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.
2 Cups filtered water
2 1/2 Tbs. Celtic sea salt, thick
vegetable of your choice to fill quart size mason jar
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.
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: