- container
- large glass canning jar
- lid
- stainless steel
- airlock
- 3-piece
Ingredients
- broccoli
- broccoli stem
- cauliflower
- garlic
- sweet pepper amount
- orange carrots
- yellow carrots
- padron pepper
- celery
- fresh turmeric
- yellow onion
- pink salad turnip
- red daikon radish
- salt
- water
- cabbage leaves
Directions
- chop vegetables finely
- add salt
- put in large mason jar
- place brocolli leaves on top of vegetables
- place cabbage leaves on top of broccoli leaves
- place ceramic weight on top of leaves
- cover with brine
- seal
Notes
Chopped finely (almost minced) to make a relish-like condiment.
The peppers are from the Queen Anne "harvest" farmer's market. All other vegetables are from the U-District farmer's market.
This was dry salt ferment, but there was not enough brine to cover the vegetables, so I added plain water to cover it. I did not use brine because there was already 1 tablespoon of salt in the ferment, and I didn't want the result to be too salty.