1 PICKLED VEGETABLES
Pickled Vegetables
Serves 4
I try to eat about half a cup of fermented food each day for a healthy dose of probiotics. These pickled vegies, as well as being exquisitely pretty, make a delicious addition to any main meal.
45 g (1½ oz/½ cup) julienned carrot
75 g (2½ oz/½ cup) julienned beetroot (beet)
100 g (3½ oz/½ cup) grated apple
125 g (4½ oz/1 cup) cauliflower florets (as small as possible)
2 teaspoons Himalayan pink salt or Celtic sea salt
1 teaspoon caraway seeds
1 tablespoon chopped dill
4 tablespoons coconut nectar
1 teaspoon probiotic powder
- Combine all the ingredients in a bowl and massage together well; the salt will draw out moisture from the vegies.
- Transfer to a clean, airtight glass jar, making sure the natural moisture covers all the vegies. If it doesn’t, add some salted water, made to a ratio of 1 tablespoon Himalayan pink salt or Celtic sea salt to 500 ml (17 fl oz/2 cups) filtered alkaline water.
- Seal the jar and leave to ferment at room temperature for 3–4 days.
- Store in the fridge once fermented to your liking. The pickled vegies will keep for a few weeks.