This is more a list of possibilities than a recipe.

Ingredients

(Approx. 1.5kg total)

Vegetables
Carrots
Beans
Chillies (red & green)
Onion
Turnips (diced)
Spring Onion (2cm)
Cucumbers
Cauliflower                                                                                      

Herbs
Garlic Cloves
Fresh Dill
Rosemary
Fresh Thyme
Fresh Oregano

Spices
Peppercorns
Celery Seeds
Cinnamon
Chilli Flake
Star Anise
Fennel Seeds
Dill Seeds

Brining liquid
1.5% brine (15 grams mineral salt in 1 litre filtered water)
Splash of rice wine vinegar or raw apple cider vinegar or dash of plain kombucha                     

Makes approx. 2* 1 ltr jars

Instructions

1.      Chop and combine as available and to your taste.

2.      Pack firmly into jars or crock to remove air pockets.

3.      Fill up to the shoulder, leaving 3- 5cm for the mix to rise. Cover all with the brine, leaving 2.5-4cm of space to the rim. Ideally the mixture should be under the brine. If the mixture keeps floating above the brine then place a clean folded cabbage leaf & piece of carrot on top as a plug to hold the mixture under the brine.

4.      Ferment at room temperature on the kitchen bench for 7-14 days.

5.      Transfer to storage jars and refrigerate.

This recipe is suitable from Late November until February

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