Lacto Fermented Green Peas

By Valeria - Beets 'n Bones blog · beetsandbones.com

prepPrepare a half-gallon mason jar and a 1-quart mason jar
2 lb / 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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