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Lacto Fermented Pickled Veggies

try making this super easy and delicious lacto-fermented pickled veggies recipe as a side for any dish or straight from the jar! It is super versatile and can be adapted to whatever veggies you happen to have on hand. 
  • 1 lb carrots, cut into rounds
  • 1 cabbage
  • 1 onion, cut into slivers
Place all the above ingredients into a glass jar (we use a quart mason jar, but this recipe can be scaled up or down depending on your needs and available containers). Cover with a brine solution of 2 tablespoons of salt per quart of water. Lightly screw on a lid and leave out on the counter for 1-4 weeks. Refrigerate when the veggies have reached your desired strength (the longer they sit out, the stronger the taste). These will keep in the refrigerator for at least 2 months. Eating live foods such as these fermented veggies is a great way to feed your gut bacteria and boost your immune system! 

ea, Sweet Spanish Onion

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