Garlic Dill Green Tomatoes and Carrots

makes 2 quarts 

about 1 quart small green tomatoes (whole)

3 large carrots (sliced however you like)

2 tbsp garlic powder

2 dried flower heads dill

2 quarts brine (4 tbsp kosher salt dissolved in 2 quarts water)

Pack 2 quart jars tightly with tomatoes and carrots, top off with 1 tbsp garlic (per jar) and 1 dill flower head (per jar).  Fill with brine, weigh down to make sure everything is completely submerged (this time around I used a leftover cabbage leaf and pieces of bamboo skewer, but you can actually buy weights or stones for this purpose). Cover with an airtight lid and leave out at room temp. for 7 days.  Make sure to burp your jars several times per day during the first 3 or 4 days of fermentation.  Ready to eat/refrigerate after 7 days fermentation on the counter. 

Ginger Bell Pepper and Carrots  

makes 1 quart

2 large bell peppers, seeded and cut into rings

2 large carrots, chopped

1 tbsp ground ginger (or about 2 inches sliced fresh ginger)

1 quart brine (2 tbsp kosher salt dissolved in 1 quart water)

Pack 1 quart jar tightly with peppers and carrots.  Add ginger.  Top off with brine and weigh down so that everything is submerged in brine.  Cap with an airtight top (mason jar lid works fine). Leave out at room temp to ferment for 7 days. Make sure to burp your jars several times per day during the first 3 or 4 days of fermentation ( this particular ferment is REALLY active... fair warning!). Ready to eat/refrigerate after 7 days fermentation on the couter. 

Enjoy!