Recipes for vegetables.

Sauerkraut
makes 1 quart

1 medium cabbage, cored and shredded
1 tablespoon caraway seed
1 tablespoon Sea Salt
4 tablespoons whey

In a bowl, mix cabbage with caraway seeds, Sea Salt ,
and whey. Pound with a wooden pounder or a meat hammer
for about 10 minutes to release juices. Place in a
quart-sized, wide-month mason jar and press down
firmly with a pounder or meat hammer until juices
come to the top of the cabbage. the top of the cabbage
should be a least 1 inch below the top of the jar. Cover
tightly and keep at room temperature for about 3 days
before transferring to cold storage. The sauerkraut
may be eaten immediately, but it improves with age.
from Nourishing Traditions.

Pickled Cucumbers
makes 1 quart

4-5 pickling cucumbers or 15-20 gherkins
1 tbls mustard seeds
2 tbls fresh dill, snipped
1 tbls Sea Salt
4 tbls whey
1 cup filtered water

Wash cucumbers well and place in quart-sized,
wide-mouth mason jar. Combine remaining ingredients
and pour over cucumbers, adding more water if necessary
to cover the cucumbers. The top of the liquid should be
at least 1 inch below the top of the jar. Cover tightly
and keep at room temperature for about 3 days before
transferring to cold storage.

Variation: Pickled Cucumber Slices

Wash cucumber well and slice at 1/4 inch intervals.
proceed with recipe. Pickles will be ready for cold
storage after about 2 days at room temperature.
from Nourishing Traditions.

Pickled Daikon Radish
makes 1 quart

3 pounds daikon radish, peeled and grated (i do not grate mine. i slice them thin)
1 tbls sea salt
4 tbls whey

Place all ingredients in a bowl, mix well and pound with
wooden pounder or meat hammer to release juices.
Place radish mixture in a quart-sized, wide-mouth mason
jar and press down lightly with a wooden pounder or a
meat hammer until juices come to the top of the radish
mixture. The top of the radish mixture should be at least
1 inch below the top of the jar. Cover tightly and keep at
room temperature for about 3 days before transferring to
cold storage. From Nourishing Traditions.

I make mine differently:

Thinly slice the daikon and put it in the jar. blend about 1/3
to a 1/2 cup of daikon slices with 1 cup of water in a blender. add this
mixture along with 1 tbls sea salt and 4 tbls whey to the jar of daikon.
Top off with water. Stir, tightly cover and keep at room
temperature for about 3 days before transferring to cols storage.
(instead of pounding the daikon to release the juices, the blended
mixture will help start the fermentation) This is to die for...I love it!

Pickled Turnips
makes 1 quart

2 1/2 cups turnips, peeled, quartered and sliced
3/4 cups beets, peeled, quartered and sliced
1 medium onion, peeled, quartered and sliced
1 tbls sea salt
4 tlbs whey
1 cup filtered water

Mix vegetables and place in a quart-sized, wide-mouth
mason jar. Press down lightly with a wooden pounder
or a meat hammer. Mix water with salt and whey and
pour over vegetables, adding more water if necessary
to cover the turnip mixture. The top of the vegetables
should be a least 1 inch below the top of the jar.
Cover tightly and keep at room temperature for
about 3 days before transferring to cold storage.
From Nourishing Traditions

Bread and Butter Pickles
Makes 2 quarts. About 20 calories per 1/4 cup

This wonderful recipe comes form Weston A. Price Foundation chapter leader
Kim Lockard

7 cups thinly sliced pickling cucumbers
or gherkins
1 cup honey or maple syrup
3 Tbls sea salt
1 to 2 Tbls whole Celery seeds
2 teas turmeric
1 Tbls yellow mustard seeds
1 cup thinly sliced mild onion
1 cup fresh lemon juice
1/3 cup homemade whey

In a large bowl, mix cucumbers with onion and place in 2 quart-sized, wide- mouthed mason jars,(I put mine in a 2 quart jar) pressing down lightly with a pounder or meat hammer. Combine remaining ingredients and pour over cucumber, adding more water if necessary to cover. Keep the top of the liquid 1 inch below the top of the jar. Cover tightly and keep at room temperature for about 2 days before transferring to the refrigerator.

This are from the book "Eat Fat Lose Fat" by Dr. Mary Enig, Sally Fallon.

The bread and butter pickles are great! I make my whey out of yogurt. I hope you enjoy the fermented vegetables!
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