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🍽️ Crunchy Lacto-Fermented Vegetables

417 kcal · 30 min · 4 servings

Ingredients

• 1 kg carrots
• 1 kg white cabbage
• 1 sour apple (e.g. Granny Smith)
• 1 tbsp caraway seeds
• 1 tbsp peppercorns
• 0.5 tbsp allspice berries
• 30 g salt
• 400 ml whey
• 1 kg beets
• 1 kg green beans
• 2 garlic cloves
• 4 tbsp mustard seeds
• 1 tbsp peppercorns
• 30 g salt
• 400 ml whey

Instructions

1. 1. Peel the carrots and grate them coarsely.
2. 2. Remove the tough cores from the white cabbage and slice it into thin strips.
3. 3. Peel the apple, remove the core, and mix it with the cabbage.
4. 4. Place half of the carrots and half of the cabbage mixture into two separate jars.
5. 5. Press the vegetables firmly into the jars.
6. 6. Mix the spices with the whey and the salt.
7. 7. Pour the liquid over the vegetables in the jars.
8. 8. Layer the remaining vegetables on top.
9. 9. Press everything down firmly again until the vegetables are completely covered with liquid.
10. 10. Weight the vegetables with clean stones.
11. 11. Add more brine if necessary.
12. 12. Remove the lid and rinse the stones.
13. 13. Top up with any missing liquid.
14. 14. Cover the jars again.
15. 15. Let the vegetables sit for 4 to 6 weeks.
16. 16. Treat the beans and beets the same way, but do not press them down firmly.

Nutrition per serving

• kcal: 417
• Protein: 17 g · Fett/Fat: 2 g · Carbs: 78 g