Fermented Veggies

Fermented Veggies are full of probiotics and I have been told 1tbsp a day of this kai is enough to stengthen the good flora in your puku, it will also give you your Vitamin B12 intake.
This recipe is very easy and is great to have the tamariki (children) help create!

1    Litre Jar with lid
1/2 Small cabbage shredded or grated (plus 2 outer leaves)
1/2 Small red cabbage shredded or grated
2    Carrots
1    Zucchini (cut into chunks)
1    Garlic clove (chopped)
1dsp Dill
2tbsp Crystal Salt
Spring Water

Pack all the ingredients into the jar, and top up with water.  Put lid on jar and shake to distribute the salt and herbs.  Place the 2 outer cabbage leaves inside the jar and make sure water is filled to the top. Place lid onto jar and leave on bench top at room temperature for 2-3 days.  Place in the fridge until ready to serve.

Experiment with other vegetables such as peppers, cauliflower, cucumber.
We didn't use zucchini in the pictured jar as they are not growing here yet so we used an extra grated carrot.

 

Fermented Veggies