Lacto-Fermentation Recipe | Backyard Eats

Ingredients

• 1-1 1/4 lb Radish, Carrot, and/or Turnip
• 425 grams of Water (about 2 cups)
• 13 grams Celtic and/or Himalayan Sea Salt (3% Salinity)
• 1-2 Bay Leaves
• A splash of Raw Unfiltered Apple Cider Vinegar (e.g.: Bragg’s).
• A few Cloves of Garlic (Especially for Carrots)
• A few slices of Fresh Ginger (Especially for Carrots)
• A few slices of Onion
• Star Anise