Vegetable combinations are a great idea when lacto-fermenting and this summer vegetable medley of cucumbers, carrots, apples and cauliflower is a great example.
Lacto-fermented vegetable medley
4 apples, cored and diced;
4 cups cauliflower florets;
4 carrots, peeled and diced;
8 green onions, sliced thinly;
3 tbsp grated fresh ginger;
8 tbsp sea salt;
Combine the apples, cauliflower, carrots, onions, and ginger together.
Place the mixture little by little in your fermentation jar, pounding them vigorously and sprinkling some of the sea salt as you go.
Make sure the mixture fills the jar up to no more than 1 inch below the top (because of the expansion), adding more if needed, and that the extracted water covers the vegetables entirely. If not, create a brine of 2 tablespoons sea salt to 4 cups water and add it to the mixture.
Press the mixture and keep it under the brine by placing a plate or a lid on top weighted down by a rock or a jug of water. Cover with a clean towel if needed to keep out fruit flies.
Place the fermentation jar in a warm spot in your kitchen and allow the mixture to ferment for 3 to 5 days.
Check on it from time to time to be sure that the brine covers the mixture and to remove any mold that may form on the surface.
A good way to know when it’s ready is to taste it during the fermentation process. It’s ready when you’re satisfied with the taste.