When you use yoghurt or kefir whey as a starter culture you can ferment your own vegetables so they are rich in probiotics. The brine from this is perfect remedy for upset stomachs, sore gums and throats.
Mix all the ingredients together, and begin to squeeze and pound the mixture together to begin releasing the vegetables juices and create your own brine.
Pack all the ingredients into a large glass jar/s and make sure all of the vegetables are squished down as much as possible so the liquid is covering them (this ensures it will not go mouldy on top). You may like to place a large cabbage leaf over the top and press it down so it is under the liquid brine.
Make sure you leave a 2cm gap at the top to leave room for any expansion.
Place the lid on and leave to ferment at room temperature for 4-14 days depending on how strong you like it.
To stop the fermentation move the jars into the fridge
Note: Make sure you introduce these cultured vegetables gradually into your daily diet. These vegetables and the liquid they ferment in are an excellent source of probiotic food which will help in digestion.
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