Milchsauer Pickled Vegetables

Ingredients

• 1 kg Carrots
• 1 kg white cabbage
• 1 sour apple (e.g., Granny Smith)
• 1 EL caraway seeds
• 1 EL peppercorns
• 0.5 EL allspice berries
• 30 g salt
• 400 ml whey
• 1 kg beetroot
• 1 kg green beans
• 2 Garlic cloves
• 4 EL mustard seeds
• 1 EL peppercorns
• 30 g salt
• 400 ml whey

Instructions

1. 1.

   Peel and grate the carrots coarsely. Clean the white cabbage, quarter it, remove the tough core, and cut into fine strips. Peel the apple, quarter it, remove the seed cavity, and mix with the cabbage. Place half of the carrots and half of the cabbage in two separate jars (or canning pots) and press down firmly. Mix the spices with the whey and salt, add to the vegetables, and layer the remaining vegetables on top. Press again hard so the vegetable is covered by the resulting juice. Weight it down with stones. If needed, add more brine. Fill the rim with water and cover with a lid. Leave for 2‑3 days at 20‑24°C.

2. 2.

   Remove the lid, rinse the stones, and pour in any missing liquid. Cover again and let stand for another 4‑6 weeks. After that the vegetables are ready to eat.

3. 3.

   Treat the beans and beetroot similarly, but skip the pressing step.