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Fermented Vegetables (GAPS-legal)

I finally got around to making some fermented veggies yesterday.  I followed the directions in the GAPS book.  It doesn’t give quantities, but it tells the method.  I used cabbage, beet and carrot.  GAPS also suggests cauliflower, but I’m avoiding that right now.  I hope I do ok with the carrot in this form.  It was super easy to do.  I made 3 quarts.  It takes about  week to ferment.  I’m anxious to try this when it’s done!  This is a great probiotic food that will aid in digestion.  The veggies and liquid should be added to your diet gradually because of the probiotics.

Fermented Vegetables
makes ~ 3 qts.

1/2 large green or red cabbage
2 large carrots
1 large beet root
cauliflower (I didn’t use this)
salt
garlic (I just added some garlic powder)
3/4 cup kefir whey
water

Chop veggies into bite size pieces or shreds.  Season with salt to taste.  Add chopped garlic or garlic powder.  Mix.  Distribute evenly between 3 wide mouth quart jars.  Add 1/4 cup whey to each jar.  Fill with water so that all of the veggies are submerged.  Seal jar.  Let ferment on the counter for 1 week before transferring to the refrigerator.

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