Pink fermented vegetables

Pink fermented vegetables, made with my #homegrown daikon radishes. Easy recipe !

Ingredients:

1/4 red cabbage

325g daikon radishes (about 2 small ones)

90g carrots (about 2 small ones)

2 teaspoon Himalayan salt or fine sea salt

Instructions:

Sterilize the mixing bowl, wooden spoon, and glass jar with hot water

Rinse the cabbage and set aside to drain

Shred the cabbage finely with a knife

Rinse and peel the daikon radishes, cut into thin slices

Rinse and peel the carrots, cut into thin slices

Put all the cut vegetables into a large mixing bowl

Add salt, massage it in with your hands, or mix with a wooden spoon

Squeeze them until the cabbage begins to soften a little bit

Add garlic powder and mix thoroughly

Pack the mixed vegetables down into the glass containers, use your fist to press down the vegetables tightly

Fill container almost full with filtered water, leave about 1 inch of room at the top for the vegetables to expand

Place a cabbage leaf on top to fill the remaining 1-inch space

Close the lid tightly

Let the vegetables sit at room temperature for a week*

Refrigerate after 1 week

Enjoy!

*You may want to place the jar on a saucer to catch the liquid coming out from the jar while fermenting.

If you give this recipe a try, please tag me @eggplant_diary on Instagram, would love to see your creations :) Let's create and share!