You can ferment any vegetables that you would like by using this recipe. 
Optional Vegetables:
Organic Carrots, washed & cut into sticks
Organic Radishes, washed & sliced
Organic Celery, washed & cut into sticks
Organic Cucumbers, washed & cut into slices
Organic Cabbage, washed & chopped
Optional Herbs/Spices:
½ Organic Onion, chopped
2-3 cloves of Garlic
1 T Caraway Seeds
1 tsp Dried Dill Weed
Brine Solution:
2-3 T Himalayan Pink Salt
1 Quart Warm (NOT hot) Filtered Water
Mason Jar w/lid

Fill a large pot with water and get the water boiling. Add the Mason jar and lid to the pot and boil them for 10 minutes to kill any bacteria or germs on them.
While they are sterilizing, begin to prepare the Brine.
Combine the warm water and salt and mix well. Allow the water to cool while the jars cool.
Wash, chop or slice your vegetables of choice and pack them into the jars as tight as you can. Pour the cooled brine over the vegetables and fill all the way to the top to ensure that the vegetables are completely covered with water. Twist on the lid and allow to ferment at room temperature for 7 days.  Daily, open, the jar and allow it to “burp” any excess gases for just a second or two. 
NOTE: Keep the jar away from the stove or direct sunlight. These will damage the growing good probiotics in your ferments.
After 7 days, see if you like the taste and texture of the vegetables. If so, refrigerate them. If you want more of a tart flavor or softer vegetables, ferment for another 5-7 days. Always store your fermented vegetables in the refrigerator once they reach the desired taste and texture.


6 medium        Organic Carrots
¼ tsp                 Coriander Seeds
¼ tsp                 Mustard Seeds
¼ tsp                 Fennel Seeds
¼ tsp                 Black Peppercorns
1/tsp                 Ground Cloves
1                        Organic Garlic Clove, smashed
2 T                     Pink Himalayan Salt
1 large              Mason Jar

Sterilize a large mason jar in a 200 degree oven for 20 minutes. Remove carefully with a tong and set aside to cool. Dissolve the pink salt in 4 cups of water. Set aside until ready to use. 
Peel the carrots and cut the ends off. Cut into sticks. Place spices and garlic in the bottom of the mason jar. Add carrots, fitting in as many as you can. Pour the salt water over the top until full. Secure the top, leaving it very slightly loose, which allows gasses to escape without 'burping.' Place over a plate in room temperature out of direct sunlight and let ferment 5-10 days until it stops bubbling. If you notice at any point the water is running low, sprinkle a little extra salt over the top and add a little extra water. After it stops bubbling, the pickles are ready and can be stored in the refrigerator.

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