yield 1 quart
Millie says: "Watching your sugars? Don't worry about the apple in this salad - according to Donna Gates, Body Ecology Diet expert, the sugars in cultured apples get eaten up during the fermentation process. In fact, she suggests using apples in cultured recipes even during Candida treatment. Taking a cue from her, I added one to this mix; it adds a nice hint of tart/sweet flavor that compliments the other flavors well. Trust your own intuition and tolerances; choose to include it or leave it out!"
1 organic apple, diced
1 c cauliflower florets
1 carrot, peeled and diced
2 green onions, thinly sliced
optional: grated ginger and 1/2 tsp whole coriander seeds
2 T sea salt
2 c water
*optional: add chopped beets, finely chopped cabbage, chopped kohlrabi, or other vegetables in place of any of the above ingredients
Scald a jar or wash with very hot, soapy water.
Wash vegetables well, and prepare as noted above. Mix together in a large bowl, with grated ginger if you are including it.
Add coriander seeds (if using) and vegetable mixture to jar, pressing down firmly as you add so chunks are tightly packed, leaving 1" space at the top of the jar.
Dissolve salt in 1 c of water, and add to jar. Add additional water as necessary to cover vegetables. Leave 1" space at the top of the jar.
Let sit 3-5 days at room temperature, in a cool place away from the sun, on a plate or saucer to catch leaks.
After it sits, transfer to fridge. Properly cultured vegetables will keep for up to 8 months.