I like to make a large batch of this in a one gallon glass jar. This is what got me successfully through this winter as a raw vegan.
You Will Need:
Chinese cabbage x2
Green onion x 1 bunch
Apple (leave peel on) x2
Carrot x5 peeled
Daikon Radish (one giant one, peeled)
Garlic x1 head
Fresh Ginger x 3″ chunk
Dried chilli powder x8 TBSP
Pink Himalayan Salt x 4 TBSP
chop cabbage and massage for 5-10 min with salt, let sit for 2 hours min and rinse.
Chop all the veggies in a food processor. Mix in a very large bowl with cabbage and chilli powder.
Pack firmly into glass jar and let sit for 3-4 days at room temperature. Depending on the season & indoor temperature could be a day earlier or later. Taste to ensure the right flavour profile and or desired tanginess. Refrigerate once desired flavour has been reached.
Recipe adapted from: www.klunkerskitchen.com/2015/07/easy-kimchi.html?m=1
Lacto Fermented Pickled Peppers
Easy Pickled Peppers. Make as spicy as you like!
Prep Time 10 minutes
RECIPE NOTESThese usually take 3-4 days on the counter.
Put pickling spices & chilli flakes in a jar, add sliced peppers, 2 cloves garlic and sliced onion. Cover in salted water (Disolve 3 tbsp salt to 1 L of water). The water will turn slightly cloudy as the peppers are pickling, that’s a good sign. Taste test each day until they are pickled to your liking (for me it was 4 days on the counter). Add red chilli flakes for a spicy pepper. Refrigerate when ready.
TIP: You want to keep everything submerged under the liquid. To do so you may need to place a weight on top of the jar like a juice glass (that's what I used).
Sourced from: https://www.culturesforhealth.com/learn/recipe/lacto-fermentation-recipes/simple-lacto-fermented-peppers/