Vegetable Medley

Vegetable Medley

Created: March 20, 2020

Ingredients
  • ½ Cabbage, roughly cut into bite-sized pieces
  • 1 medium beet cut into bite-size pieces (I didn’t have beets at home, so I did not include them in this medley)
  • Carrots
  • 4-5 garlic cloves
  • 1 Tbsp of good quality salt
  • ½ Cup whey kefir
  • Filtered water
Kitchen Equipment
  • Wooden board
  • Peeler
  • Knife
  • Measuring spoon
  • 1 qt Mason jar or glass pot
  • Weight (to keep vegetables under the brine) 
 

The Vegetable Medley is a probiotic food that will provide you with fermented vegetables and a fermented drink.  It is full of beneficial microbes and enzymes, and therefore it is very nutritious.  You can make it from whey of kefir, or any other source of whey.  When you change the way, you get different types of lactobacilli, so you benefit from different microbes to repopulate your gut flora. Other vegetables can be added, like cauliflower, Brussels sprouts and broccoli among others. 

Peel the carrots and cut them in bite-size pieces.

Reserve some outer leaves of the cabbage to cover the vegetable medley at the end.  This will help keep the vegetables under the water.

 

Cut the cabbage into smaller pieces.

Peel some garlic cloves

Fill the pot (or the mason jar) with the cabbage and carrots previously cut.

Add the garlic cloves and the salt.

Add the whey of the kefir if you are using it. 

Add the filtered water leaving some space between the top of the liquid and the top of the pot/jar.  This will give room for the brine to expand during the fermentation process.  

Cover the vegetables with the cabbage leaves that you put aside at the beginning, to keep the vegetables submerged in the brine.

To make sure that the vegetables will stay under the water all the time, add a weight on top of the cabbage leaves.  For the weight, I used a plate with a mason jar filled with water on top.   Once finished, you can leave the vegetable medley on the counter to ferment at room temperature, for 1-2 weeks, or, if you used a mason jar, until the lid becomes taut under the pressure of your finger.  After that, you can start eating the vegetables and/or drinking the juice.  Once it is done, keep it in the fridge.

 

If you make this recipe in a mason jar you can also use some weights designed for mason jars, and then close the jar with a tight lid.

Download Vegetable Medlely Recipe