Hurray for veggie medleys! This combination of cucumbers, carrots, leek, and cauliflower is tasty, colorful and packed with vitamins.
PRODUCTS YOU WILL
NEED FOR THIS RECIPE
FOODS RECIPE BOOK
3 PEARS, PEELED AND DICED
2L CROCK 3 CUPS (750 ML) CAULIFLOWER
2 CUPS (500 ML) CARROTS,
PEELED AND DICED
1 LEEK, SLICED
3 TBS (45 ML) GINGER ROOT, MINCED
2 TBS (30 ML) SALT
In a large bowl, combine all of the ingredients except the salt.
Place the mixture in your Mortier Pilon fermentation jar and press. Make sure to leave 3⁄4 of an inch (2 centimeters) of headspace between the vegetable mixture and the rim of the jar. Cover with salt.
Let the mixture ferment at room temperature, covered, for 3 to 5 days. If, after 24 hours, the liquid that has appeared does not cover all of the mixtures, add some water and a pinch of salt. Once the desired level of fermentation has been reached, refrigerate or serve.