Mexican fermented vegetables
Mexican fermented veggies,
This has a delicious sweet and sour flavour with a nice hint of lime.
Add as a topping to Nachos or as a side to any Mexican dish.
1/4 Teaspoon of Caldwell's vegetable culture
1/2 White Cabbage
1/2 Red onion
1 Large carrot grated
1/4 cup lime juice
2 tablespoons Coconut sugar
1/2 teaspoon Celtic salt
1 Teaspoon Oregano (Optional)
1/2 teaspoon Red Pepper flakes (can add more if you like it really spicy)
Mix starter culture with cup of water and allow to sit while preparing the rest of the ingredients
Remove outer cabbage leaves and inner core. Shred cabbage and place in a bowl with grated carrot and finely chopped onion mixing well.
Mix sugar, oregano, red pepper flakes and lime juice together then add to cabbage mix and stir well.
Place all ingredients in a Ball mason or similar fermenting jar. Add starter culture, packing it down well to release air pockets and start to extract juice from the cabbage. add filtered water until all veggies are covered, leaving around a 2-inch space at the top. Weight it down, seal with a pickle Pipe or other airlock.
Leave on countertop for around 6-7 days, out of direct sunlight.
Check to ensure the veggies stay under the liquid, pushing it down if has risen above it.
Once it has fermented it put it in the fridge (you can change the lid to its original flat lid). It is now ready to eat. They will last up to 9 months in an airtight container.