Ingredients |
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Preparation
Put carrots, burdock, and lotus roots into the glass jar. Fill the jar ½ water and ½ soy sauce or Tamari, to cover all the vegetables. DO NOT seal or close jar with a lid for 3 days and leave on counter-top. This needs to be done because a sealed container during the fermenting process will explode if not left ventilated. Put a small heavy object inside the jar to keep all the vegetables submerged under the liquid. I use a clean stone. |
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After 3 days, the fermentation process is finish and you can start eating a Tbsp of these vegetables with your meals. You are now free to seal the jar and store it in the refrigerator. Where it will keep for a month. When all the vegetables are finished, you can reuse the same liquid for another batch. No need to waste the left over brine. |
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If the pickles are too salty, you can rinse them under running water, before serving them. |
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*Fermented vegetables are a very healthy way to add strength to the intestinal flora and to improve digestion. It’s always good to eat a small amount at the end of your meal. |
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