Keep your belly happy and dishes brightened with Fermented Veggies! They can be made in a snap, and require only an airtight glass jar, salt and the veggies of your choice. You can play around with the different spices and add ins, making the veggies catered to your liking.
1 quart of water
2 tablespoon Himalayan pink salt
2 cups chopped cucumbers, daikon radish, asparagus or carrots
3 whole cloves of garlic
1/8 teaspoon mustard seed
1/8 teaspoon dill seed
1/8 teaspoon coriander
1/8 teaspoon red pepper flakes
1 cabbage leaf
Stir together salt and water. Chop peppers and carrots.
Add spices to the bottom of a one-quart jar. Add your vegetables, followed by the brine. Cover the top of the vegetables with cabbage leaf. Cap the jar tightly and allow to sit in 65-85 degrees for about ten days. For the first few days, check jar pressure: slightly unscrew lid to release pressure, then retighten lid. Once fermentation is reached, store in fridge.