Torshee Caroline@BareFoodAngel.com
Servings Prep Time
10 10min
Cook Time Passive Time
15min 3-14days
Servings Prep Time
10 10min
Cook Time Passive Time
15min 3-14days
Ingredients
Instructions
Prepping
  1. Take a small container, place handful of the herbs (wrapped in cooking twine) and jalapeño or chili pepper in the container.
  2. Place cabbage, cauliflower, carrots, celery, small onions (optional), and 2-3 garlic cloves (optional) on top in layers.
  3. Top off the ingredients with more herbs.
  4. Make Brine: Combine salt with 1 and 1/2 cup clean pure water, stir until well mixed. Let dissolve. Combine with veggies.
Packing the Jars
  1. Once you have your shredded/cut veggies and brine mixture combined in your large bowl, tightly pack the mixture into each Mason jar, and compress using a masher to remove any air pockets.
  2. Top with a cabbage leaf, tucking it down the sides. Make sure the veggies are completely covered with brine and that the brine is all the way to the top of the jar to eliminate trapped air.
  3. Put the lids on the jars loosely as they will expand due to the gases produced in fermentation.
Fermentation
  1. Allow the jars to sit in a relatively warm place for several days, ideally around 72 degrees Fahrenheit.
  2. During the summer, veggies are typically done in 3-4 days. In the winter, they may need 7-14 days. The only way to tell when they’re done is to open up a jar and have a taste.
  3. Once you're happy with the flavor and consistency, move the jars into your refrigerator.
All BareFood recipes are Corn Free, Soy Free, Wheat Free, Refined Sugar Free, Peanut Free, GMO Free, Gluten Free and Pork free. Promoting only organic ingredients, pastured raised/grass-fed/grass-finished meat and poultry, pasture raised organic dairy and eggs, healthy unrefined fats/oils.