2 bundles of kale or collard greens (I prefer collard greens)
1 green cabbage
1 red cabbage
5 small zucchini
1 bundle of asparagus
2-1/2 tbsp of sea salt (don't use table salt)
water (as needed)
Keep in mind that you can make fermented vegetables using two heads of cabbage and 1 tbsp of sea salt. If this is your first time, I recommend starting small and building up. This recipes creates 3 jars of fermented vegetables.
Equipment for Fermenting
Easy Fermenter Set (Lids and Pump)
Easy Fermenter Weights
Packer (optional)
Ball Wide Mouth Mason Jars
Stainless Steel Bowls
Making Fermented Vegetables for Dogs
*Peel the top layer of leaves from the cabbages and set aside for use later.
*Chop up all of the vegetables as finely as possible; the list of vegetables above will fill two 8-quart stainless steel bowls. If only using 2 heads of cabbage, you'll fill one 8-quart stainless steel bowl.
*Add a 1-1/4 tbsp of freshly ground sea salt to each bowl and massaged the vegetables until they become wet (add 1 tbsp if only using 2 heads of cabbage). The salt helps to bring the water out of the vegetables, which is going to be the brine to help with fermenting. The salt also serves as food for the bacteria (there is very little salt remaining when the fermentation is complete).
*Allow the bowls of vegetables sit for 20 minutes, then return to massage the vegetables again.
You'll notice that the vegetables seem to be shrinking and liquid (this is your brine) begins to collect at the bottom of the bowl. I started with a bowl overflowing with vegetables and after massaging twice, there were 3 inches of room at the top of each bowl.
*Repeat the message/sit for one or two more times; if there isn't a good amount of liquid (the brine) in the bottom of the bowl
then add a small amount of water.
*Spoon the vegetables into each of the jars, using a large, flexible spoon to press the vegetables down. This removes any air pockets and makes room for more vegetables. You can also purchase a packer (see list above) to help with this step.
*When the vegetables are evenly distributed and packed down tight, add the cabbage leaves (pack down again), and then add one weight per jar. Seal each jar with the Easy Fermenter lids (see list above).
*Ferment vegetables for 20 days (10 days in the summer), the Easy Fermenter lids allow you to dial to the date when the fermentation is complete. I use the pump that comes in the kit to remove any excess air each week until the vegetables ready; this is optional.
