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🍽️ Verduras crujientes de fermentación láctica

417 kcal · 30 min · 4 raciones

Ingredientes

• 1 kg zanahorias
• 1 kg col blanca
• 1 manzana ácida (p. ej. Granny Smith)
• 1 cucharada semillas de alcaravea
• 1 cucharada granos de pimienta
• 0.5 cucharada granos de pimienta de Jamaica
• 30 g sal
• 400 ml suero de leche
• remolacha 1 kg
• 1 kg judías verdes
• 2 dientes de ajo
• 4 cucharadas semillas de mostaza
• 1 cucharada granos de pimienta
• 30 g sal
• 400 ml suero de leche

Preparación

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.

Nutrición por ración

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