Jar: 3/4 Liter
Ferment: 5-7 days
"Why dandelion buds", you say? Because dandelions are rich in nutrition, and have amazing compounds that support liver health. We're all about doing more of what can make us healthier around here at The Probiotic Jar.
This recipe is not "tried and true" I'm inviting you to try this and let us know how it develops for you! I live far in the north, in Alaska, and your dandelion buds will be finished before mine start to appear, so I'm posting this early for you!
I've added warming spices to counteract the flavor of bitter dandelion, but it might be just wonderful with only garlic and bay leaf. I think I'll try a Jar both ways!
Also note that garlic is a longer ferment than most ~ it needs four more weeks in the refrigerator to completely finish the fermenting cycle, so for the very best of the fermented garlic contribution, make it now and enjoy it mid-summer!
I'm excited to see how these taste on salads with a little Himalayan Pink Salt and freshly ground pepper. and a drizzle of olive oil.
Here you will find the most delicious, health-boosting concoctions on planet earth! You are sure to experience both a delightful sensation on your taste buds as well as a happy tummy!
Beets, (Grated) with Clove, Cinnamon & Allspice
Carrots (Grated) with Chocolate Mint
Carrots & Beets with Rosemary & Thyme
Carrot Sticks (Herbed or Plain)
Carrot (Grated) with Chocolate
Carrots, Leeks, Ginger & Dill
Dill Pickles (Traditional)
Garden Medley Kvass
Ginger, Shaved & Pickled
Ginger, Beet & Kale Kvass
Ginger Bug (Starter)
Salsa ~ Chunky Tomato
Tonic ~ Cold, Sinus & Flu
The 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.