Fermented Vegetables

Ingredients

• 2 onions
• 2 carrots
• 1 red beet root
• 300 g white cabbage
• 8 allspice berries
• 0.5 TL black peppercorns
• 4 bay leaves
• Sea salt

Instructions

1. 1.

   Peel the onions, halve them and cut into strips. Peel, wash, and slice the carrots, beetroot, and cabbage into strips as well. Layer the vegetables alternately with spices and bay leaves in a large fermentation vessel, leaving 2 cm at the top.

2. 2.

   Dissolve 45 g sea salt in 1.5 L water to create brine, pouring enough over the vegetables until fully covered. Press the vegetables down under the brine and weigh them with a smaller container, such as an inverted jar. Seal the vessel and let it sit for at least 5 days, preferably about 2 weeks, at room temperature but out of direct sunlight.

3. 3.

   Transfer the fermented vegetables into two sterile jars.