| 7 | 4320 | 83 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 72 h | 0 min | 4 |
| 2 clove(s) | Garlic |
| 1/2 tsp | Mustard seeds |
| 1/2 tsp | Coriander seed (cilantro) |
| 18 small | Cucumber (or another vegetable of your choice; carrots work well) |
| 1/2 cup | Dill, fresh |
| 2 tbsp | Sea Salt |
| 2 cup | Water, filtered (as needed) |
1. Place garlic, spices and dill into a 1-quart mason jar.
2. Stuff as many cucumbers as you can fit into the jar.
3. Dissolve salt in 2 cups of water, then pour into jar until cucumbers are completely submerged. Add extra water if needed.
4. Close jar (not too tight) and let sit at room temperature for 3 days. After 3 days, remove the lid to let some of the gasses escape. Taste test, then place jar in fridge to slow fermentation. Process should take 3-7 days.
Enjoy!
Quick Tips:
You can ferment just about any vegetable you like; carrot sticks, cauliflower, radishes etc.
Nutritional Highlights:
Natural Fermentation
Great food source of probiotics, which have been shown to improve immune function as well as digestive and heart health
| Vegetables | 7.3 |
