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By thekitchn.com
Recipe: Lacto-Fermented Pickled Vegetables
Instructions
Prep:10min
To the uninitiated, lacto-fermentation often sounds at best confusing and at worst frightening. Before I got elbow-deep into the world of kimchi, sauerkraut, and other fermented foods, I had vague notions of lacto-fermentation involving milk, bacteria, and jars of mysterious contents bubbling away in dark cupboards. Some of this is true, some of it isn’t, and I’ll get to that in a minute.
Updated at: Wed, 26 Mar 2025 18:08:31 GMT
Nutrition balance score
Unbalanced
Glycemic Index
38
Low
Glycemic Load
1
Low
Nutrition per serving
Calories15.9 kcal (1%)
Total Fat0.2 g (0%)
Carbs3.5 g (1%)
Sugars1.8 g (2%)
Protein0.7 g (1%)
Sodium1660.7 mg (83%)
Fiber1.2 g (4%)
% Daily Values based on a 2,000 calorie diet
Ingredients
8 servings

3 tablespoonssea salt
iodine-free, pickling salt, or kosher salt

1 quartwater

1 cupcauliflower florets
small

1 cupcarrot
chunks or slices

1 cupred bell pepper
chunks or slices

1 clovegarlic
smashed and peeled

1bay leaf

½ teaspooncoriander seeds

¼ teaspoonblack peppercorns

1grape leaves
optional, to help keep pickles crisp
Instructions
View on thekitchn.com
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