Fermenting your produce, either from your own garden or your local farmers market, is a fantastic way to promote healthy gut for you and your family. Not to mention, a wonderful way to set back some food for your future, typically 6-12 months shelf stable if prepared and stored properly.
Mason Tops has a wonderful system for fermenting your veggies an easy way. Chop in cabbage, carrots, celery, onions, garlic, whatever your heart desires. Cut your veggies in edible sized chunks, mash in a non-reactive bowl with their masher until juices start to run. When mashing, you’re breaking the cell wall and allowing your veggie’s natural waters to be released.
Fill quart or half gallon glass Mason or Ball canning jars with your veggies and their juices, leaving about and inch and a half head space at the top…