Yield 1/2 Gallon Fermented Veggies
Step #1: Gather all the ingredients
Step #2: Chop bell peppers and onions, shred cabbage and mince garlic.
Step #3: Rub your salt into the vegetables and let them sit in a large bowl for 6 hours to help draw out the juices.
Step #4: Pack the vegetables and their juices into mason jar and pour cultured whey or apple cider vinegar over the top. If the vegetables are not completely submerged add water.
Step #5: Screw on a plastic lid and let it sit for 24 hours on the counter. Every 12 hours “burp” your jar for one week. After the first week, let it sit for another 2-3 weeks always making sure liquid is covering your vegetables.
If you are using apple cider vinegar. Make up the remaining fluid with water. So 4 oz. of apple cider vinegar and 24oz of water would be the equivalent.
***The nutrition info for this recipe is based on the linked ingredients above**
Courses Side Dish
Serving Size 1/2 cup
Amount Per Serving
% Daily Value
Total Carbohydrates 7.5 g
Dietary Fiber 3 g
Sugars 4 g
Protein 1.5 g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Recipe by DrJockers.com at https://drjockers.com/homemade-fermented-veggies/