This recipe is adapted from Linda Cox of Bread to Perfection in North Canton, OH.
Used by permission. Thank you, Linda!
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
Ferment: 5-7 days on counter, then into the refrigerator for 11 weeks
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.