Fermented Vegetable Medley - Thyroid Diet Food
Equipment needed: a 1-gallon or 4-liter glass, enameled or clay jar which will be your fermentation jar a small plate that fits into the fermentation jar a small glass jar, filled with water
  • 1 head of cabbage, roughly cut
  • medium-size beetroot, sliced
  • handful of garlic cloves, peeled
  • other veggies, optional: pumpkin, radish, carrots, long beans
  • teaspoon of dill seeds or dill herb (fresh or dry)
  • 2 tablespoons of sea salt
  • a cup of whey kefir
How To Make
  1. Combine all the vegetables and put them into the fermentation jar.
  2. The amount of vegetables should not go beyond the half way mark on the jar.
  3. Fill up the rest of the jar with filtered water, whey and add salt.
  4. Float the small plate on top and submerge it with the small jar (filled with water to keep it down).
  5. This way the vegetables will be kept down as we don’t want them to float and get moldy.
  6. Leave to ferment for 1-2 weeks at room temperature.
  7. You will know the medley is ready when the vegetables are soft and tangy.
  8. To stop the fermentation process, transfer the medley to smaller jars and keep them in the fridge; they keep well for weeks.
Recipe by HormonesBalance.com at https://hormonesbalance.com/recipes/fermented-vegetable-medley-thyroid-diet-food/