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Probiotic Pickle
- Natasha Kanade
- February 10, 2022
- Easy
- Servings - 15gm
- Calories - 29
Nutrients
- Protein - 0.7g
- Fats -2g
- Carbs - 2.2g
- Fiber - 0.8g
Ingredients:
- 4 cups vegetables of your choice washed and peeled (if desired), and cut into roughly evenly-sized pieces
- seasonings of your choice (see below)
- 4 cups filtered water (chlorine-free)
- 2 Tbsp sea salt
- 1 Tbsp Mustard seeds ( Partially grind )
Notes:
- The number of ingredients can change as per the number of people being served.
- If you like you can change the style and make modifications to the mentioned ingredients and recipe.
Directions:
- Fill a clean, wide-mouth jar with the chopped vegetables, leaving at least 1½ inches of headspace.
- Add any seasonings you like.
- In a one-quart liquid measuring cup, mix together 4 cups of water with 2 Tbsp sea salt, until the salt has dissolved then add mustard mustard seeds partially grind.
- Pour the brine over the vegetables in your jar, leaving one inch of headspace.
- Place a smaller clean jar (or other weight) inside the first jar to keep the vegetables submerged below the brine.
- Cover the jars with something breathable. (I like to use a paper coffee filter with a rubber band to hold it in place. Several layers of cheesecloth or a tea towel would also work well. If you choose to use a tight-fitting lid, you will need to open the jar every day to let some of the gasses escape. If you have a lid with an air-lock, that works too.)
- Leave your vegetables to ferment on the counter for 2-3 days. (The ideal fermenting temperature is 70-75°F.) Check them daily to be sure all the vegetables are staying below the brine. By 2-3 days, you should start to see some tiny bubbles forming at the top of the brine.
- Start tasting your vegetables after 2-3 days. Once they reach a flavor that is to your liking, you can remove the weight, cover the jar tightly, and place the fermented vegetables in the refrigerator. They are ready to enjoy!