RECIPE: Home-Made Pickled Vegetables

Head of cauliflower (approx 3lbs)
1/2 lb Carrots
1/2 lb Zucchini
1/2 lb Red peppers
1/2 lb Cabbage
1 leek - cut in half lengthwise then sliced across about 1/8" thick
1 head (not clove) of garlic - small dice
About the same amount of ginger - small dice
Lemon grass (dried) - about 1-2 tbsp - if using fresh, double the amount
Kaffir lime leaves (dried) (optional) - about 6-8
1/4 cup coarse sea salt (or pink Himalayan or any other healthy course ground salt)

Make sure you have a glass jar large enough to hold all the vegetables. You will also need a plate that will fit in the jar and to hold the vegetables down, put a jar of water on top. Last, but not least, cheese cloth to put over top.

In a food processor, process cauliflower, carrots, peppers, cabbage and zucchini to desired consistency (I usually process until the vegetables are about 1/4"). Put in the large glass jar along with the garlic, ginger, leeks, lemon grass and lime leaves and mix until combined. Sprinkle salt on top and mix once again until combined. Tamp down the vegetables with your fist or a potato masher or ??? Put the plate and small jar on top of the vegetables to hold them down then fasten the cheese cloth on top of the large jar with an elastic.

Let the vegetables sit for 24 hours. If the fluid from the vegetables hasn't covered them by this time, pour water in just until the vegetables are covered. Put the plate and small jar back on top of the vegetables to keep them submerged and cover the top of the large jar with cheesecloth held in place by an elastic.

Let it sit and ferment for about a week then put into glass jars and put into the fridge. It may be a shorter or longer time fermenting depending on your taste. Do not heat or process as it kills all the probiotics that were produced from the fermentation. Probiotics are a good thing!

I usually have this as a side, with salads or mixed with yogurt or cheese. Sometimes I'll even sprinkle some chilli flakes on top - yum!