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Lacto-Fermented Vegetables--Giardini

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Ingredients
  

  • 1 small cauliflower
  • 2 cups chopped carrots
  • 3 ribs sliced celery
  • 1 green bell pepper
  • 4-6 cloves garlic
  • 1 jalapeno
  • 2-3 bay leaves
  • 2 TBSP salt
  • 4 cups water

Instructions
 

  • Roughly chopped all the veggies.
  • Pack veggies into a cleaned and preferably sterilized 1/2 gallon mason jar.
  • Combine the salt and water. Bring to a quick boil to dissolve the salt in the water.
  • Pour brine over the veggies.
  • Top the jar with a pickle pipe and ring lid.
  • Let rest in cool, dry place for 2 weeks. Taste. If to your liking store in the refrigerator and consume within one month. Can ferment for up to 3 weeks to achieve desired flavor.