This recipe is adapted from Linda Cox of Bread to Perfection in North Canton, OH.
Used by permission. Thank you, Linda! Ingredients: 1 baseball sized tomato ~ quartered 100 g (grams) peeled cucumber (pickling or salad) chopped into 1" slices 65 g carrot ~ finely shredded 250 g fresh cabbage ~ finely shredded 25 g coarsely chopped Kale 25 g chopped Parsley 100 g cubed beets Optional: Fresh stevia leaves (or you could add processed stevia to taste after ferment) Jar: 3 Liter Jar Brine: 2% Ferment: 5-7 days on counter, then into the refrigerator for 11 weeks
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How ToThe success of every recipe shared on this site is dependent on the proper application of anaerobic pickling techniques. These recipes are designed specifically to work in The Probiotic Jar. Please follow the instructions in the Quick Start Guide when creating these recipes. Archives
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