Fermented Vegetable Salad

Name: Fermented Vegetable Salad
Ingredients: 2 -3 pounds assorted, hearty vegetables, such as green cabbage, cauliflower, carrots, kohlrabi, daikon, red pepper, or other; 6 tablespoons kosher salt, plus more as necessary for additional brine; 10 black peppercorns; 1 dried hot chili 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 or shallot; 1 small bunch dill and/or a handful of other herbs, roughly chopped; ⅓ cup olive oil or other vegetable oil; Apple cider vinegar to taste; Freshly ground black pepper

www.jewishfoodsociety.org

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Ingredients

2 -3 pounds assorted, hearty vegetables, such as green cabbage, cauliflower, carrots, kohlrabi, daikon, red pepper, or other
6 tablespoons kosher salt, plus more as necessary for additional brine
10 black peppercorns
1 dried hot chili 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 or shallot
1 small bunch dill and/or a handful of other herbs, roughly chopped
⅓ cup olive oil or other vegetable oil
Apple cider vinegar to taste
Freshly ground black pepper