Fermented Vegetable Salad Recipe | James Beard Foundation

Ingredients

• 2 to 3 pounds assorted, hearty vegetables, such as green cabbage, cauliflower, carrots, kohlrabi, daikon, red pepper, or others
• 6 tablespoons kosher salt, plus more as necessary for additional brine
• 10 black peppercorns
• 1 dried hot chile pepper
• 1 teaspoon assorted spices, such as coriander seed, yellow mustard seed, whole star anise, crumpled bay leaf, or your favorites
• 2 or 3 Persian cucumbers, thinly sliced
• 1 bunch scallions, white and green parts, sliced, or other onion, such as red onion or shallot
• 1 small bunch dill and/or a handful of other herbs, roughly chopped
• 1/3 cup olive oil or other vegetable oil
• Apple cider vinegar to taste
• Freshly ground black pepper