Ingredients
1 pound of your favorite root vegetables
1 medium red onion
2 cloves garlic
1 cup of your favorite fresh herbs
2 teaspoons black peppercorns
Items Needed
2 Tablespoons Pickling salt
2 quarts purified water
1/2 gallon jar
8 oz jar
Clean cloth and rubber band
Directions
With a large bowl at the ready scrub and peel the root vegetables. Slice into very thin rounds. Add to the bowl.
Thinly slice the red onions and garlic. Add to the bowl with root vegetables and then add the black peppercorns and whole herbs to bowl tossing everything together.
In another bowl, add the pickling salt into 2 quarts water. Place vegetables in a clean 1/2 gallon jar. Pour the salt water over the vegetables until covered by 1 inch.
Take the empty 8oz jar and place it on top of the vegetables to act as a weight. Put the clean cloth over mouth of 1/2 gallon jar. And then put the larger jar on a plate and store in a cool (65-75 degrees) place.
Take a look at the jars each day to make sure the liquid stays at least 1 inch over the vegetables.
You’ll see the fermentation start in about 24 hours. You should see little bubbles in the brine. There may also be a white film which is a natural, safe yeast that can be wiped out of the jar.
Leave the vegetables for 3 -7 days to ferment. You can check to see if they’re ready by tasting a slice of vegetable. Once the vegetables taste the way you like then remove the 8 oz jar, wipe jar rim and cover with a lid. You can store these fermented, pickled vegetables in the refrigerator up to 1 month. Makes about 1.5 quarts
