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Jan
24
LACTO-FERMENTED MIXED PICKLES

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3 tablespoons sea salt

1 quart water

1 cup small cauliflower florets

1 cup broccoli florets

1 cup carrot chunks or slices

1 cup peppers chunks or slices

6-10 green beans

5 cloves of garlic, peeled

1 bay leaf

1/2 teaspoon coriander seeds

1/4 teaspoon black peppercorns

1-2 grape leaves (optional, to help keep pickles crisp)
Combine salt and water in a measuring cup and stir until the salt is dissolved. (You can heat the water first to make the salt easier to dissolve, but it’s not necessary. Let it come to room temperature before making the pickles.)
Place the remaining ingredients in a very clean, large jar (a half-gallon mason jar works well). Pour the salt water over the vegetables, leaving at least 1 inch of headspace at the top of the jar. If necessary, add more water to cover the vegetables. (Optionally, place a small bowl or jar on top of the vegetables to hold them under the brine.)
Cover the jar tightly and let it stand at room temperature. About once a day, open the jar to taste the pickles and release gases produced during fermentation. If any mold or scum has formed on the top, simply skim it off. (If using a jar fitted with an airlock, you don’t need to “burp” it; just open occasionally to taste.)
When pickles taste to your liking, transfer the jar to the refrigerator. They will continue to ferment very slowly, but cold storage will largely halt fermentation. As a fermented food, these pickles will last for quite some time, at least a month or longer.
Recipe Notes

Salt: Use salt that is free of iodine and/or anti-caking agents, which can inhibit fermentation.

Water: Chlorinated water can inhibit fermentation, so use spring, distilled, or filtered water if you can. It is also recommended to rinse the vegetables in un-chlorinated water rather than tap water.


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