Lacto Fermented Green Peas
| prepPrepare a half-gallon mason jar and a 1-quart mason jar | ||||
| 900 g fresh green peas (shelled; or frozen/thawed) | Layer peas with horseradish, garlic & bay leaves | Pour brine over peas, top with cabbage leaf & weight | Ferment at room temperature 3–4 days, then refrigerate | |
| 3–4 inch / 8–10 cm piece fresh horseradish root, sliced | ||||
| 2–3 garlic cloves | ||||
| 5–6 bay leaves | ||||
| 1 quart / 950 ml filtered water, hot | Dissolve salt in hot water, cool to room temperature | Stir in vinegar & sauerkraut juice | ||
| 1/2 tsp sea salt | ||||
| 2–3 tbsp raw unfiltered apple cider vinegar | ||||
| 2–3 tbsp sauerkraut juice (optional) | ||||
| 1 cabbage leaf | ||||
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