Pickled Vegetables


  • 400 g washed, peeled (if need be), portioned, mixed vegetables
  • 400 mL warm water
  • 80 mL Grainfields
  • 1 teaspoon Celtic sea salt
  • 2 teaspoons fructose



Dissolve salt, fructose, Grainfields and warm water together. Place vegetables into a sterile glass jar, pour liquid over vegetables, making sure all are covered by the liquid. Place lid on loosely and ferment at an even temperature of 40°C for 24 hours. Place lid on, store in refrigerator. You can add herbs or spices to this recipe.