1 lb             Organic Banana Peppers
3 cloves     Organic Garlic, minced
½                Organic Onion, minced
1 tsp          Organic Mustard Seeds
1 tsp          Organic Celery Seeds
1 T              Pink Himalayan Salt
                   Filtered Water

Wash and slice the peppers into rounds.
Place everything, except the water, into a large bowl and toss to evenly coat and mix. Place the ingredients in a quart Mason jar up to 1” below the rim.
Cover with filtered water, leaving 1” headspace. You can place a cabbage leaf or a piece of lettuce over the peppers to keep them under the brine solution.
Remove the center of the Mason jar lid and place a piece of cheesecloth over the jar. Screw on the lid rim of the filled jar, keeping the cheesecloth in place.
Set it in a cool place away from direct sunlight.
Fermentation will take about a week, but you can ferment them longer if desired. Once they’ve reached your preference of fermentation, whether crunchiness or lack of, and desired flavor, remove the cheesecloth, place the lid center back on the jar, screw the rim on and store the peppers in the refrigerator.


4                  Organic Apples, cored and diced
4 cups         Organic Cauliflower Florets
4                  Organic Carrots, peeled and diced
½                 Organic Onion, thinly sliced
3” knob      Organic Fresh Ginger, peeled and grated
2 T               Pink Himalayan Salt
                    Filtered Water
In a large bowl, toss the apples, cauliflower, carrots, onions and ginger in 1 T pink salt. Spoon the vegetables into a Mason jar, pressing them into the jar as you go. Make sure the vegetables fill the jar up to about 1” from the top of the jar. Mix the other 1 T of salt with water and fully cover the vegetables with as much brine as you can. Place a cabbage leaf or lettuce leaf on top of the vegetables to keep them under the brine solution. Take the center of the Mason lid out, using only the rim that screw onto the jar. Place a piece of cheesecloth over the mouth of the jar and screw the rim onto the jar. Place the jar in a warm spot in your kitchen out of direct sunlight. Allow the vegetables to ferment for 3 to 5 days.
Daily, make sure the brine always covers the vegetables so no mold will form.
You can taste the vegetables each day to find the right taste and crunch or lack of that you desire. (Do NOT double-dip when tasting because the bad bacteria in your mouth will begin to grow in your wonderful fermented creation!) Once you reach your desired preference, place the center of the Mason jar lid back into the rim, screw the lid on and refrigerate.
Keep the fermented vegetable medley in the refrigerator.

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