Fermented Vegetable Sticks (Brine Method)

Ingredients

• 2 cups chopped vegetables (carrots, cucumber, radish, beetroot, or mixed)
• 1 cup filtered water
• 1 tsp sea salt (non-iodised)
• Optional: garlic clove, dill, peppercorns, ginger slice

Method

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Storing & freezing

Refrigerate once fermented. Keeps for up to 3 months when submerged in brine.