Fermented Veggies



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

Nutrition Facts

Serving Size 1/2 cup

Amount Per Serving

Calories 35

% 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 at