Pickled Vegetables


400 g washed, peeled (if need be), portioned, mixed vegetables
400 mL warm water
80 mL Grainfields
1 teaspoon Celtic sea salt
2 teaspoons fructose


Dissolve salt, fructose, Grainfields and warm water together. Place vegetables into a sterile glass jar, pour liquid over vegetables, making sure all are covered by the liquid. Place lid on loosely and ferment at an even temperature of 40°C for 24 hours. Place lid on, store in refrigerator. You can add herbs or spices to this recipe.

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