- Prep time 45 minutes
- Total time 45 minutes
- Portion size 6 servings
Ingredients
Method
In large measuring cup, mix water with salt until dissolved; set aside. Divide radishes, carrots, red pepper, onion, jalapeño, coriander and cumin seeds among sterilized glass jars, packing well, and leaving 1 1⁄2-inch headspace.
Pour reserved brine into jars, ensuring that vegetables are completely immersed, and leaving 3⁄4-inch headspace. Cover with sterilized discs. Screw on bands until resistance is met; increase to fingertip tight. Let stand for at least 1 week in cool, dark, dry place. Seal jars tightly. (Can be stored at room temperature for up to 1 year. Once opened, can be refrigerated for up to 2 weeks.)
Did You Know?
These veggies are lacto-fermented, a process that requires only salt, vegetables and water.
Nutritional facts PER 1/4-CUP SERVING: about
- Iron 0.5 mg
- Fibre 1 g
- Sodium 150 mg
- Sugars 1 g
- Calories 15
- Cholesterol 0 mg
- Saturated fat 0 g
- Total carbohydrate 4 g
