Fermented cabbage salad

Directions

1. You don’t need to peel the tomatoes, but you should cut them into thick wedges (about half a centimetre thick, depending on your preference). ≈ 8 min
2. We peel the carrots and cut them into thin slices (a bit thinner than the lettuce leaves). ≈ 3 min
3. In a separate container, prepare a salt solution: for each cup of water (250 ml), add one tablespoon of salt. ≈ 3 min
4. Taste – the water should be very salty, but still palatable. ≈ 2 min
5. Add water or salt to your liking. ≈ 3 min
6. We place the beet and turnip slices in a container, then cover them with salted water until they are submerged. ≈ 3 min
7. Add a small amount of vinegar (about 1 to 2 tablespoons, equivalent to half the bottle’s volume). ≈ 3 min
8. We fill the container with water until it overflows. ≈ 3 min
9. Make sure to close the lid properly. ≈ 3 min
10. We place the fruits in a jar for about 5 days. ≈ 3 min
11. It is important to note that the fermentation process will now begin. ≈ 3 min
12. It is advisable to place the jar on a plate, so that some liquid can drain from the jar (which is sealed) due to fermentation. ≈ 3 min
13. After 5 days, we open the jar (above a sink!), taste it, and add salt or vinegar if needed. ≈ 3 min
14. If it’s not quite ready yet, we’ll leave it closed for another 1 to 2 days. ≈ 3 min